Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED

Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles.  Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located  in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.

Mermaid Linden

The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.

Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.

BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM  – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.

CRAFTED AT THE PORT OF LOS ANGELES  is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.

Sustainable Seafood Expo

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My Interview with Chef Sam Choy on Sustainability and Poke!

Chef Sam Choy and Sustainable Ahi
Chef Sam Choy and Sustainable Ahi

Born and raised in Hawaii, Chef Sam Choy explains how the islanders would watch the old Hawaiian “landkeepers” take care of the environment, and how they would embrace the magic of kapu.

Kapu represents a period of time when there is no fishing, no taking from the earth. “It is when we leave the earth time to replenish itself,” Choy said. “If we keep depleting, there will be nothing left for our great great grandkids. We need to protect. We need to care. We want them to have what we are enjoying.”

Choy’s philosophy has always been like that – protecting, caring. He lives that way, he says. Keeping the ocean pristine and vibrant, allowing the nature of the ocean to be plentiful. “Living in Hawaii, you have to believe in that, we are surrounded by water, after all.”

sustainable seafood

This post is the third in a series promoting sustainable seafood.

Sam Choy’s Bow-tie Mahimahi Salad

Crusted Ahi with Roasted Garlic Tahini

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Chef Sam Choy’s Bow-tie Mahimahi Salad

Chef Sam Choy's Bow-tie Mahimahi Salad

Chef Sam Choy’s Bow-tie Mahimahi Salad

“Pasta salads and poke are made for each other – both are best served cold, both use a blend of multiple flavors, and both taste great. The best thing about this dish, aside from the taste, is its versatility. If mahimahi is not your favorite, simply substitute ahi, wahoo, or any other fish. You simply cannot go wrong.” -Sam Choy

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