January 13, 2015 – Sustainability of resources is something we should think about every day, not just one weekend of the year. That’s the thinking behind changing the popular Cooking for Solutions event from a two-day blowout every May for the past 13 years to a year round program with multiple dates and venues.
The sustainability message might have gotten a wee bit buried amidst the huge logistics involved in putting on what was essentially a giant Friday night party, according to Ken Peterson, communications director at the Monterey Bay Aquarium. Such effort might be better spent in bringing the sustainability message to more people, in more places, connecting a wider audience with chefs, farmers, winemakers and food artisans—at the Aquarium and beyond. To do so, they are leveraging their existing sustainability partners, as well as the Aquarium’s already popular events.
“We want to work more closely with our Seafood Watch partners, encouraging our visitors to dine with them while in the area. They’ve already made good choices. Eating choices have such an impact on the environment,” says Peterson.
Instead of one weekend a year with a spotlight on the health of our oceans, there will be two: one on June 6-7 and one on October 3-4. Both will emphasize multiple ways of connecting the entire family to the message of sustainability and making informed eating decisions.
The Aquarium will revamp their Evenings By The Bay events, with food stations featuring area restaurants, so visitors can directly connect with local culinary artists and then patronize their establishments. Well-loved events, like the Food & Wine Adventures will continue, July 4 through Labor Day, and favorite celebrity chefs will return for intimate food and wine events, salons and cooking demos.
Cooking for Solutions will also go on the road, with events in northern California showcasing the important partnerships the Aquarium fosters with chefs and conservation partners. Peterson says there are over 100k business locations in North America committed to Seafood Watch, and that the app has over 1M downloads.
The first “road trip” will be in April, to Hess Collection, a long-time partner and supporter of the Aquarium’s sustainability effort. Hess is one of ten “green” wineries in Napa, from vineyard to kitchen, where Chef Chad Hendrickson has turned out masterpieces for 15 years. “We have our own garden, citrus trees and olive oil,” says Hendrickson, who might serve up a crab tostada with spicy avocado paired with their estate Sauvignon Blanc at the April 25th event to be held in their stunning 3-story Art Gallery. Over a dozen restaurants will showcase their wares at an assortment of food stations scattered throughout this showpiece, must-see venue.
Meanwhile, the very first event in the series, the dinner with Bonny Doon Vineyards and Chef Cindy Pawlcyn set for Saturday, February 21, at Cindy’s Waterfront at the Monterey Bay Aquarium, is completely sold out.
Best get your tickets to the other events, pronto!
A Year of Sustainability: Event Highlights
March 28: Hourglass Blueline Vineyard Dinner With Chef Cindy Pawlcyn – The menu features items like Pacific white sea bass and diver-caught sea scallops, along with appetizers and dessert, paired with wines from Hourglass Blueline Vineyard of St. Helena.
April 25: An Afternoon at The Hess Collection – The Aquarium goes to Napa Valley for the day as The Hess Collection’s executive chef, Chad Hendrickson, and its sustainable winemaking team, welcomes you to this spectacular facility. You’ll meet and sample small bites prepared by special guest chefs Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and Justin Cogley (Aubergine, Carmel). This unique food and wine event—held in the winery’s world-class contemporary art gallery—features ingredients grown right at the vineyard, with tastings of small lot releases from Hess offered only at the winery.
June 6–7: Sustainable Foods Celebration: World Oceans Day – Held at the Monterey Bay Aquarium and surrounding locations, this fun-filled weekend will focus on sustainable and organic food from land and sea, with food events, tastings and cooking demonstrations throughout the Aquarium. Designed for the whole family, along with a special presentation of the Paul Walker Ocean Leadership Award.
Oct. 3–4: Sustainable Foods Celebration: Make It Sustainable Weekend – This weekend of food events, tastings and cooking demonstrations throughout the Aquarium for the whole family will emphasize making ocean-friendly seafood choices during October, National Seafood Month. Activities will connect the choices of the foods we eat with the health of the soil, water and ocean.
To learn more about the Aquarium’s year-long commitment to sustainability and in particular, the Cooking for Solutions programs, please visit: www.cookingforsolutions.org.
Check out the list of Seafood Watch business partners, including restaurants in the region: http://www.seafoodwatch.org/businesses-and-organizations/partners
About the author
Laura Ness is a longtime wine journalist, columnist and judge who contributes regularly to Edible Monterey Bay, Spirited, WineOh.Tv, Los Gatos Magazine and Wine Industry Network, and a variety of consumer publications. Her passion is telling stories about the intriguing characters who inhabit the fascinating world of wine and food.
