Sustainable Seafood Heavyweights Join For Signature “Seeds For The Future”
Berry Good Food’s signature dinner, “Seeds for the Future”—an unforgettable event with San Diego and Baja’s sustainable culinary community of chefs, farmers, fishermen, winemakers, distillers, and brewers—has returned after a two-year hiatus.
Kicking off the first of three uniquely styled dinners on June 11th is a seafood extravaganza at Casa de Flor in Bankers Hill from two heavyweight chefs in the sustainable seafood space, Wrench and Rodent Executive Chef Davin Waite, and fishmonger and television hostm, Tommy Gomes.
Guests will begin Berry Good Food’s signature dinner in the salon with an exhibition-style service of shellfish, sashimi, crudo, and ceviche; then transition outside to enjoy seafood and veggies over an open flame.
Davin and Tommy are exploring boundary-pushing preparations and innovation of the seafood, utilizing byproducts in appealing and creative ways.
Highlights include:
- Big Eye Tuna Bresaola | a fish charcuterie cured with salt and spices finished with red wine and served with stone fruit and seaweed salad.
- Dry-Aged Fish | featured with sauces made from fish byproducts.
- Opah Cheek Guanciale | Italian charcuterie cured with spices and fennel pollen.
These culinary delights will be created alongside Chef Flor Franco (Casa de Flor) and Chef Ron Oliver (private chef and caterer). Tickets for Berry Good Food’s signature dinner are $185 and are available here.
See you there, San Diego!
