Slow Food Russian River | Seafood Event 07 Press

Press data for Seafood Event 2007

North Bay Bohemian | News of the Food | July 18th, 2007

Slow Seafood
By Gretchen Giles

Highlighting the plight of our ocean's resources in the most delicious way, the Slow Food Russian River chapter holds its second annual Sustainable Seafood Salon and Feast on Sunday, July 29, in Bodega Bay. Mixing education with pleasure, the day includes an afternoon panel on the state of sustainable fisheries from the perspectives of an ecologist, chef, biologist, Native American tradition, business and even the kitchen. Speakers include Davis prof Susan L. Williams, Monterey Bay Aquarium's Sheila Bowman, Native American author Jacquelyn Ross, oyster farmer Kevin Lunny, Bon Appetit chef Joe McGarry, Barndiva owner Jil Hales and Brock Dolman of the OAEC. Far be it for the stomach to go untended: panel attendees will enjoy sustainable seafood and wine pairings. The panel is followed at 6pm by a special feast at the nearby locavore kingdom of the Seaweed Cafe.

Panel, at the UC Davis Bodega Marine Lab, 2099 Westside Road, Bodega Bay, from 1pm to 4:30pm; $10. Feast, at the Seaweed Cafe, 1580 East Shore Drive, Bodega Bay, at 6pm; $125 ($50 is tax deductible). For details and tickets, go to www.slowfoodrr.org or call 707.824.8448.

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A LA CARTE
Published on July 25, 2007

BYLINE: Virginie Boone PAGE: D1

COLUMN: A LA CARTE

BODEGA BAY
Salon for sustainable seafood at Bodega Bay

Seafood choices have gotten more complicated these days. Should you buy farmed or imported? Fresh or local?
Learn how to make smarter seafood choices at the Sustainable Seafood Salon from 1 to 4:30 p.m. Sunday at the Bodega Marine Lab, 2099 Westside Road, Bodega Bay.
Speakers from UC Davis' Bodega Marine Lab, Monterey Bay Aquarium's Seafood Watch, Drake's Bay Family Farms, the Occidental Arts and Ecology Center's Water Institute and local restaurateurs will discuss how consumers can navigate through this murky issue.
Cost is $10, including samples of sustainable seafood dishes and local wines. Following the salon, a seafood feast and fundraiser will be held at 6 p.m. at Seaweed Cafe, 1580 East Shore Drive, Bodega Bay. The four-course dinner, prepared by chefs Jackie Martine and Melinda Montanye, costs $125.
The salon and feast are presented by Slow Food Russian River in collaboration with Chefs Collaborative, Monterey Bay Aquarium, Bodega Marine Lab, Seaweed Cafe, Barndiva restaurant and Drake's Bay Oyster Farm.
To order tickets, call 824-8448 or go to www.slowfoodrr.org.

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Seafood Seminar at UC Davis Marine Lab in Bodega Bay
Published on July 26, 2007

BYLINE: MICHELE ANNA JORDAN PAGE: D1

COLUMN: MOUTHFUL

Talking fish: On Sunday, Seaweed Cafe, UC Davis Bodega Marine Laboratory and Slow Food Russian River Valley celebrate local seafood with a conversation and a feast.
From 1 to 4:30 p.m., the lab (2099 Westside Road, Bodega Bay) hosts a salon featuring nine speakers.
Paul Johnson, owner of Monterey Fish Market and author of the new ``Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood,'' will serve as emcee. Susan Williams, a professor of evolution and ecology and director of the lab, will discuss near-shore marine environments. Sheila Bowman of the Monterey Bay Aquarium's Seafood Watch program will focus on how consumers can be successful advocates for sustainable seafood. Jacquelyn Ross will use her heritage as a Southern Pomo, Coast Miwok and traditional fisherwoman to explore management of coastal resources.
Kevin Lunny of Drake's Bay Family Farms, Joe McGarry, executive chef for Bon Appetit Management Co., Jil Hales of Healdsburg's Barndiva, Jackie Martine of Seaweed Cafe and Brock Dolman, director of Occidental Arts & Ecology Center's Water Institute, will also make presentations.
Admission is $10 and includes tastes of freshly made ceviche, smoked local fish and oysters from Drake's Bay Oyster Farm.
Following the salon, Seaweed Cafe (1580 Eastshore Road, Bodega Bay) will present a seafood feast. The menu includes a tomato tart with anchovies and onion confit, Marconi Cove Miyagi oysters with Gravenstein apple froth, roasted salmon back with sea beans over Delta crayfish broth, haricot vert and potato grenaille, poached figs with Andante cheese, cookies and local wines.
Cost is $125. Reservations must be made through Slow Food Russian River. Visit www.slowfoodrr.org, send an e-mail to info@slowfoodrr.org or call 824-8448.
For more information about the Bodega Marine Laboratory visit www-bml.ucdavis.edu. The lab is open to visitors by appointment and for drop-ins on Fridays from 2 to 4 p.m. Weekly scientific seminars at held at 4 p.m. on Wednesdays. Seminars are open to the public and begin with coffee and cookies at 3:45 p.m.