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  • Ian Cole

11/7 Pescetarian PopUp Recap


This past Saturday we had our 6th Pescetarian PopUp down at the Food Lounge. Charlie and I were out fishing all Thursday and Friday and were lucky enough to catch just enough fish to get us to 8pm when we sold out. Things were a little crazy and at times the line was out the door, we were back on the line cooking Lingcod and Seabass as fast as possible.

The menu included fresh veggies from Crescent Farm which is run by our friend Jared Marchese. It's located up in Scotts Valley on a couple acres which hold some ancient pear trees. We compost all of our fish waste up at Crescent farm. The compost is used to fertilize and rejuvinate the field. Another hightlight was the Fish Dumplings from Mortal Dumpling. Noah Kopito is a friend and owner of Mortal Dumpling which has PopUps every Monday evening starting at 5:30 at the Food Lounge. Our favorites on their menu include the Boa (Steamed Buns) and their Red Oil Dumplings. Below is our menu from Saturday night's dinner.

At the center of the menu was the White Seabass Buerre Blanc. The Seabass was caught just a couple miles north or Steamer Lane in 130ft of water. The White Seabass bite has been pretty slow the last couple months so we were especially stoked to be able to feature it for this PopUp. We served it with Fishwife quinoa and a local raw beet salad marinated in a lemon vinaigrette, a specialty of Charlie's.

Our goal with these PopUps is to bring the community together around small, local ecologically minded businesses. Many thanks to everyone who came out to support us in this goal. We hope you had a great time!

#fishing #sustainable #lingcod #whiteseabass #PopUp #ocean2table #Dinner #Farming #Lingcod #SantaCruz

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