Producer Dinner: Sea Shanties and Sustainable Seafood with the Sea Forager - In Person
A seated multi-course dinner featuring locally caught seafood, plus a live musical performance from The Fishwives quartet. Guests welcome to BYOB wine and beer; we will also have bottles for sale.
Join us for a raucous dinner event featuring The Fishwives Sea Shanty Band, and a meal of local catch seafood prepared by 18 Reasons Chef Mike Weller. Band member, educator, fisherman, and “singing fishmonger” Kirk Lombard is the owner of Sea Forager, a Community-Supported Fishery (CSF) in San Francisco. Eat your way through fresh seasonal seafood and learn what makes it sustainable. Who caught your seafood, where, how, and why does it matter? We guarantee you'll be singing along to ‘irreverent songs of the sea’ with The Fishwives while celebrating our sustainable bounty in an insightful seafood supper.
MENU
Reclaimed Salmon Rillettes, Assorted Toasts, Pickles, and Chutneys
Early Corn, Clam, and Green Chili Chowder, Roasted Tomato and Chorizo Salad
Roasted California Halibut, Garlic Noodles, Charred Zucchini Miso Sauce
“Where’s the Rum Gone?” Nectarine Flambé on Dreamsicle Pound Cake, Macadamia Nut Praline, Bi-Rite Creamery's Vanilla Ice Cream
*Menu subject to change given the whims of Neptune and Sea Forager Seafood's high sustainability standards.
This menu contains the following common allergens: Eggs, Fish, Dairy, Shellfish, Soy, Tree Nuts, Wheat. If you have allergies or dietary restrictions that concern your ability participate, please e-mail info@18reasons.org before purchasing a ticket.
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in the suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife.
Kirk Lombard is an author, angler, sustainable fishmonger, educator and founder of Sea Forager, a community supported fishery (CSF) and coastal fishing and foraging tour business serving the San Francisco Bay Area. He partners with small-scale fishermen using responsible fishing practices to provide sustainable and delicious seafood to passionate home cooks. He also sings a skull-cracking baritone in The Fishwives sea shanty band with his wife and accordionist Camilla. Together they run the Sea Forager and raise their two kids on sea shanties and herring. Kirk’s book A Sea Forager’s Guide to the Northern California Coast was published by Heyday in 2016.
