I am delighted to be supporting the FishSB event at the Santa Barbara Maritime Museum. I will be in the company of my dear friend Chef James Sly as well as Randy Bublitz of the Santa Barbara City College and Mossin Sugrich of the Santa Barbara yacht Club. Join us for and interesting and tasty evening.
Chef Michael Hutchings
Chefs Demonstrate Angles on Preparing Local Fish
Taste of the Sea, a benefit for FishSB and the Santa Barbara Maritime Museum, will be held 5:30-7:30 p.m. Wednesday, Nov. 1, at the Santa Barbara Maritime Museum, 113 Harbor Way.
Cost to attend is $30 for museum members, $40 for non-members. To register, visit www.sbmm.org/all-eventsor call 456-8747.
Guests at Taste of the Sea can explore new ways to enjoy local seafood with cooking demonstrations from four of Santa Barbara’s top chefs:
» James Sly of Sly’s in Carpinteria, whose 40 years of restaurant experience have included formal training in Europe, the Hotel Ritz in Paris, working with Michel Guèrard at Règine’s in Paris and New York, and creating Lucky’s in Montecito.
» Michael Hutchings of Michael’s Catering, who started his career in the kitchen of Disneyland at the private Club 33. He was taught by the Master Chef Rudolph Stoy and worked his way up to become the club’s executive chef.
Hutchings went on to London to work at Le Gavroche, before coming to Santa Barbara to start Michael's Waterside, which was recognized as a leader in contemporary California-French cuisine.
» Mossin Sugrich of the Santa Barbara Yacht Club, a classically trained chef who attended SBCC Culinary School and helped build the kitchen at Elements, before working as sous chef at San Ysidro Ranch. He went on to work at Blush, the Four Seasons and the Belmond El Encanto.
» Randy Bublitz of SBCC Culinary Arts Program, who has been with culinary arts school since 1993, oversees 120 students in the two-year program. He directed SBCC’s first study abroad culinary arts program to Paris in 2015, and followed up with a similar program in Rome this year.
The chefs will show how to prepare locally caught seafood. Guests will enjoy tastings of the dishes along with local wines and craft beers. They also will meet some of the commercial fishermen who bring the Santa Barbara Channel’s bounty to our plates.
The event is sponsored by Marie L. Morrisroe and supported by Silvio Di Loreto (in memoriam)
For more information, contact the education department, 456-8741, or visit [email protected]. For more about the museum, visit www.sbmm.orgor call 962-8404.
— Greg Gorga for Santa Barbara Maritime Museum.
About FishSB
FishSB is a partnership between the Chamber of Commerce of the Santa Barbara Region and CFSB that began in the Fall of 2015.
With two years of initial funding, FishSB will work closely with CFSB to create new seafood marketing initiatives meant to improve local access to local seafood and increase our port's resilience to market fluctuations and regulatory changes.
The program will also work to educate locals, visitors and policymakers about the importance of supporting fisheries in the Santa Barbara Channel, which are some of the most strictly managed and carefully harvested fisheries in the world.
FishSB provides direct assistance to the County Board of Supervisors in relation to matters related to the fishing industry.
The first Director of the FishSB program is Kimberly Selkoe, who holds a Ph.D. in marine ecology and has 10 years of experience working on education and outreach on seafood and local fisheries. She is co-founder and past-director of the Santa Barbara Sustainable Seafood Program and co-founder of Community Seafood CSF.
FishSB is overseen by Ken Oplinger, Chamber President and CEO.
