Conversations at Copia: Sustainable Seafood & Bay Area Watersheds

April 7–8, 2018

How do we responsibly participate in keeping our wild ocean and Bay Area watersheds thriving? Through environmental stewardship, we can all take part in the mysterious underwater world of marine science. Our latest installment of Conversations at Copia explores this topic through panel discussions, dining events, culinary demonstrations, and film screenings.

Featured Event
A Sea Change Panel Discussion and Reception

5–8 p.m.

Join us for this important conversation to learn more about sustainability and what chefs, fishmongers, and winemakers are doing to protect our rivers and oceans for the future.

Moderator:
Matthew Dolan, Executive Chef, 25 Lusk

Presenters:
Terry Sawyer, Founding Partner, Vice President, Project Development and Chief Technical Officer, Hog Island
Sarah Mesnick, Ph.D., Ecologist, NOAA Fisheries and Scripps Institution of Oceanography
Kenny Belov, Owner, TwoXSea
Bruce Cakebread, President & COO, Cakebread Cellars

Then, head up to our Hestan Kitchen for a walk-around reception featuring Napa Green Certified Wineries and samples of dishes made with sustainable seafood.

Learn more and register now >

SCHEDULE OF EVENTS

Saturday, April 7

Simply Fish Demonstration with Chef & Author Matthew Dolan

Noon–1 p.m.

Join 25 Lusk Executive Chef, Matthew Dolan, as he presents on the intriguing topic of sustainable seafood. During the event, he’ll demonstrate a dish from his new (and first!) cookbook, Simply Fish: 75 Modern and Delicious Recipes for Sustainable Seafood, as he talks about the need for more sustainable measures in the food system, especially as it relates to the ocean.

Following in the event, Chef Dolan will sign copies of his book, which will be available for purchase.

Learn more, register now >

What’s Pho Dinner? With Ted Wilson of Fine & Rare

2–3 p.m.

Join Ted Wilson of San Francisco’s Fine & Rare and learn all you need to know about preparing Dungeness Crab! During his demonstration, Ted will show you how to cook and clean the crab, but what do you do with the leftover shells? Waste not, want not! Ted will also make a delicious Pho broth with the crab shells demonstrating how to season and cook the broth to perfection.

Learn more, register now >

A Sea Change Panel Discussion and Reception

5–8 p.m.

Join us for this important conversation to learn more about sustainability and what chefs, fishmongers, and winemakers are doing to protect our rivers and oceans for the future. Then, head up to our Hestan Kitchen for a walk-around reception featuring Napa Green Certified Wineries and samples of dishes made with sustainable seafood.

Learn more, register now >

Sunday, April 8

Family Funday Special Edition Cakes & Cupcakes—Under the Sea

1:30–2:30 p.m.

Make it a sweet Sunday at the CIA as we explore two of our favorite desserts: cakes and cupcakes! Learn how to make beautiful, multi-leveled cakes with perfectly smooth buttercream, delicious fluffy cupcakes, and even homemade sprinkles. We’ll share all things decorating (special “Under the Sea” theme!) and then give you time to go and create your own cupcake masterpiece in class.

Learn more, register now >

OF THE SEA Film Screening

3–4:30 p.m.

Fishermen are the stewards of the last wild food on our planet. What can we learn from them about the ocean and our relationship to it? OF THE SEA tells the story of five California fishermen, and shows how our seafood choices can influence ocean sustainability.

Learn more, register now >