Sustainable Seafood Dinner Series Returns

Come join us for an amazing evening of food, drink, and a disscusion surrounding Northern California's kelp forests, the growing urchin population, the delicine of abalone, and how we can make a difference. 

Dinner will be five courses and will feature urchin, abalone, and seaweed, plus an optional drink pairing option. During dinner we will have a light and open disscusion with kelp forest researchers, harvesters, and divers who will help shed light on the changes happening to our environment below the sea's surface. Proceeds from this event will go to Reef Check to help them further their kelp research and conservation efforts. 

*This is a charity event so unfortnately no refunds - thank you for your understanding and support *

Chef Lance Velasquez - The Alice Collective

Head Chef Lance Velasquez of the Alice Collective will be preparing each dish that will be carefully sourced by FreshCatch to ensure traceability and sustainability. Chef Lance has been featured in the SF Chronicle, Esquire, and Food & Wine Magazine as a result of serving distinct flavors and techniques in restaurants such as Neo in San Francisco, Chateau Souverain in Sonoma under Gary Danko, the Ritz- Carlton under Gary Danko, Moose’s in San Francisco, 1848 House in Atlanta, and The Gastropig in Oakland.

-Menu for the Night-

Seaweed Salad 

Sea Urchin Tostada 

Sea Urchin Bisque 

Abalone Two Ways 

Dessert Featuring Mendicino Nori 

Drink pairings will include a drink with each course chosen to compliment the flavors - including seaweed infused cocktails!