Monterey Bay Seaweeds Featured at F3 Meeting in SF

Cuisine
Written By Steven Cunningham

The F3 (Future of Fish Feed) meeting was recently held in San Francisco, CA. One of the dinners was hosted at the Aquarium of the Bay, where sustainable seafood was served up by chef Charlie Ayers .

Chef Ayers made skewers of smoked abalone and sea grapes (Botryocladia), on a bed of watermelon radish, sesame crouton, ogo, and mirin & ginger vinaigrette.

We were more than happy to provide the ogo and sea grapes. Well done chef Ayers!

20190221_200931.jpg
20190221_200945.jpg
Steven Cunningham
Previous

The Nature Conservancy is Changing its Tune to Seaweed Aquaculture

Next

100 year old maps help create historic digital kelp distribution