Chef Jason McLeod And Kelly Fukushima Lead Sustainable Seafood Class

We are incredibly fortunate to have access to some of the freshest seafood in the world in San Diego, and thankfully we have a community of local chefs, fishermen and restaurateurs focused on incorporating sustainable seafood practices to keep it that way.

This weekend you can join Chef Jason McLeod of Ironside Fish & Oyster and Born and Raised along with local fisherman Kelly Fukushima of Tuna Harbor Dockside Market  to explore the art and science of local sustainable seafood practices.

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The event is brought to you by The Berry Good Food Foundation, established in 2015 with the mission is to advance a healthy, integrated food system by educating, connecting and supporting food producers and consumers.

There vision is to make San Diego a region where all people can choose local, sustainably produced food – we’re big fans!

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Chef Jason will be demonstrating seasonal local recipes as Kelly shares his dedication to the sustainable catch.

The class will be held at Studio Kitchen, and will include samples and hands-on fish butchery.

See you there!