Lionfish San Diego’s James Beard Smart Catch Leader JoJo Ruiz is teaming up with WILDCOAST an international non-profit started right here in San Diego whose mission is to conserve coastal and marine ecosystems to bring together the worlds of sustainability and seafood for a culinary experience rooted in conservation in honor of World Oceans Day. With a four-course prix-fixe menu sourced from local purveyors, guests will have the chance to indulge in dishes that speak to the future of sustainable seafood. Think: "no-kill" caviar, line-caught tuna, Baja oysters and Santa Barbara black cod. Founder of PureFish, Shahin Mobine, will be joining the feast to discuss the importance of sourcing sustainable seafood, in conjunction with WILDCOAST co-founder and Executive Director, Serge Dedina, Ph.D., who will be speaking about WILDCOAST's conservation efforts. 20% of ticket sales will be donated directly to WILDCOAST's ocean conservation programs.
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Adelaide, a new restaurant on the ocean-facing patio at L’Auberge Del Mar resort in Del Mar, has opened for all-day service.
The seafood-focused restaurant held its soft opening in April following a renovation at the downtown Del Mar resort. It replaces the former Coastline restaurant. Adelaide’s executive chef, Nick Green, said his menu is a reflection of his life and travels.
Raised in Seattle, Green and his wife, a sommelier, ran a bed-and-breakfast inn and farm in Washington’s San Juan Islands, where he enjoyed cooking the region’s fresh seafood and produce. In 2017, they moved to Japan, where he interned at a Michelin three-star
FAIRFIELD-SUISUN, CALIFORNIA
The Dish: San Diego entrepreneurs bringing sustainable seafood and packaged meals to local doorsteps [The San Diego Union-Tribune]
This month, two San Diego entrepreneurs launched direct-to-customer frozen meal companies that aim to replicate the sit-down restaurant experience at a time when diners are eating nearly all of their meals at home. And Oceanside’s The Plot restaurant has also introduced a reusable food packaging concept for take-home meals.
PureFish, a seafood company selling crates of pre-trimmed frozen portions of fish and shellfish on oven-ready trays, began taking orders for its mixed-seafood boxes on Monday. And In Good Company, which launched Dec. 7, collaborates with San Diego restaurants to prepare and home-deliver frozen family-style entrees in ready-to-cook stainless steel containers.
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This month, two San Diego entrepreneurs launched direct-to-customer frozen meal companies that aim to replicate the sit-down restaurant experience at a time when diners are eating nearly all of their meals at home. And Oceanside’s The Plot restaurant has also introduced a reusable food packaging concept for take-home meals.
PureFish, a seafood company selling crates of pre-trimmed frozen portions of fish and shellfish on oven-ready trays, began taking orders for its mixed-seafood boxes on Monday. And In Good Company, which launched Dec. 7, collaborates with San Diego restaurants to prepare and home-deliver frozen family-style entrees in ready-to-cook stainless steel containers.