Join the premier chowder festival in Southern California on March 12, where the best chefs, local restaurants, seafood companies and sustainable organizations from the Southland dive deep into uncharted culinary waters to redefine seafood chowder, So-Cal style.
About
The first annual Best of the West Chowderfest is a celebration of sustainable seafood chowder and the most adventurous cooking challenge the West Coast has ever seen. This culinary showdown comes to the Aquarium of the Pacific on Saturday, March 12, 2011 to celebrate the 7th Annual Sustainable Seafood Day. The chowderfest will run from 9:00 AM to 5:00 PM. Chowder will served from 11:00 AM to 4:00 PM.
Bask in the epicurean delight of daring chowder from the deep with California halibut, Pacific cod, Dungeness crab, Carlsbad mussels, oysters, barramundi, Arctic char, trout, scallops and more. Savor the new wave of seafood chowder carefully prepared with fennel, lemongrass, ginger, roasted tomatoes, carrot, citrus, double smoked bacon as well as other appetizing ingredients.
Chow down on Alaskan Salmon and Roasted Pepper Chowder, Dungeness Crab and Corn Chowder, Smokey California Halibut and Tomato Chowder and Barramundi Chowder with a Ginger-Lemongrass Broth.
Sample one-of-a-kind seafood chowders presented by award-winning local chefs and restaurants such as Chef Michael Poompan from Sip Lounge/Renaissance Long Beach, Chef Paul Buchanan from Primal Alchemy, Chef Jeff Thurston from Parker’s Lighthouse, Chef Paul Upton from Savor…Long Beach, Chef Matt Stein from King’s Fish House, Chef Peter Lehmar from Gladstone’s Restaurant, Long Beach and many more.
Feed your mind as you nurture your appetite. Watch and learn at how-to cooking demonstrations throughout the day in the Honda Theater, grab take-home recipes of all the chowders and gain valuable insights and information about sustainable seafood from FishWatch, Carlsbad Aquafarm, Alaskan Seafood Marketing Institute as well as other experts.
Experience the diversity of the Pacific Ocean and the majesty of the sea as you roam throughout the Aquarium’s 50 exhibits with over 11,000 animals.
Cast your ballet for the best chowder of the day. Awards will be given for the Best in Show, Most Creative and People’s Choice. Vote and become eligible for a variety of hourly prizes throughout the event, including free tickets ($100 value each) to Sea Fare 2011, the Aquarium’s annual marquee event; a limited number of annual memberships to the Aquarium, tickets for free daily admission to the Aquarium and gift certificates to participating restaurants.
The Chefs
Chef Michael Poompan, Renaissance Long Beach
www.siplongbeach.com
Chef Michael is made up of one part culinary maven, one part culinary activist, and one part educator. His involvement in issues ranging from Chefs Move to Schools, an initiative of the U.S. Department of Agriculture that partners chefs with schools, and more locally his involvement with local growing gardening and growing projects, makes his food taste that much better. Not one to brag, Michael is confident that his use of Carlsbad mussels at the Chowderfest is going to redefine the west coast chowder as pure,simple, and smack-dab in the heart of flavor country.
Renaissance Long Beach/Sip Lounge is Long Beach’s newest hotspot. Imbibe the local flavor with modern cocktails, great craft beers, fine wines by the glass, and perfectly paired food items. The vibe is urban, upscale, and upbeat. It’s the perfect place to elevate your spirits and indulge your senses.
Chowder: Carlsbad Mussel Chowder
Chef Paul Buchanan, Primal Alchemy
www.primalalchemy.com
Chef Paul is a culinary hit man – targeting local ingredients and turning them into gold. His food is renowned for being bold, primal, delicious and unforgettable. A true urban farmer, Chef Paul splits his time between the kitchen (at his new location in Belmont Shores), the classroom, farmer’s markets, events or underwater diving for something new to eat. Knowing Paul’s creativity we can only expect that his California Halibut chowder will be served with a side of Pirate and Presentation.
Primal Alchemy is a premiere caterer in the Los Angeles, Long Beach and Orange County areas. Primal Alchemy promotes using fresh food, in season, grown locally, whenever possible. In many cases the best foods we can eat are extremely fresh, simply seasoned, and prepared in the most straightforward manner as possible.
Chowder: California Halibut with Dungeness Crab
Chef Natalie Gutenkauf, The Factory
website
Chef Natalie is the genius behind The Factory. Dedicated to serving local food, amazing beer, and memorable service, Natalie has created a menu that marries fine dining with comfortable classics in a neighborhood that intersects all that is unique about long beach.
The Factory is more than just yummy food! We are about doing the right thing. We care about where we get our food! From happy cows to community gardens, The Factory is proud to serve you the very best in ‘local’ dining.
Chowder: Spanish Cod and Chorizo Chowder
Chef Matt Stein, King’s Seafood
www.kingsseafood.com
Chef Matt is King’s Seafood Officer, whose job it is to navigate King’s Seafood Company’s training, sourcing, purchasing, preparation methods and practices. Matt is also a chef graduate of the famed Culinary Institute of America and arguably one of the most knowledgeable seafood experts in California. Matt is an expert in the world of sourcing amazing seafood and is at the forefront of introducing to diners some of the most inherently sustainable farmed seafood on the market. His farmed Bainbridge Island Salmon Chowder will be a delicious representation of a well-managed species: Farmed Atlantic Salmon.
King’s Seafood Company continues to establish seafood-inspired restaurants that are committed to providing guests with products of superior quality and freshness. King’s Fish House is a unique Southern California find as the quintessential American fish house, it is quickly becoming a Southland fixture, with locations from Calabasas to Orange County.
Chowder: King’s Farmed Bainbridge Island Salmon Chowder
Chef Peter Lehmar, Gladstone’s Long Beach
www.gladstoneslongbeach.com
Chef Peter lives within a world of seafood at Gladstone’s Long Beach, preparing a menu of fresh seafood on a daily basis that spans dozens of species, dishes and cooking genres. When offered the opportunity to be a part of the chowderfest, Chef Pete immediately decided he wanted to double-down and make two chowders. After cloning himself and tapping into his culinary bank of knowledge, he is attacking the event with chowder-like boldness, as well as a boat load of salmon gravlox, oysters and hatch chilis. Be sure to bring an extra bib to the Gladstone’s station.
Gladstone’s Long Beach seats 425 guests in its 9,000 square feet of diningspace. The restaurant is divided into several intimate areas and offers an expansive bar and outside patio. Its large menu offers the kind of food that has made Gladstone’s the number one restaurant in Southern California, featuring large portions of fresh seafood, grilled steaks and chops, healthy salads, and eye-opening desserts.
Chowders: Shetland’s Best Salmon Gravlox & Dill Chowder with Grilled Asparagus AND Fresh
Pacific Oyster Chowder with Hatch Chilies
Chef David Keller, Kavika’s
www.kavikas.com
Proprietor and Executive Chef of Kavika’s, David Keller has always been a huge supporter of Seafood for the Future. Just a stone’s throw away from the aquarium, Chef David’s menu is imbued with personality and flavors from various sustainable seafood sources. Given the timing of Chowderfest and it’s proximity to Mardi Gras, chef David will be dishing up some cajun flavors from the deep. We can only hope he will be adorned with a chef coat full of beads as well for our hungry guests
KAVIKAS Grill & Bar offers a casual setting that excites the senses. The menu features American Cuisine with global influences designed to provide our guests with selections that tantalize the palate.
Chowder: Cajun Chowder Featuring Wild Pacific Albacore Tuna
Chef Debbi Dubbs, Deb’s Kitchen
www.debskitchen.com
Trained in classic French technique, Chef Debbi learned the nuts and bolts of cooking in some of the best restaurant kitchens with versatile & eclectic chefs. Running her own catering company, “All Thyme Catering”, she developed her own style of cooking with fresh, seasonal ingredients to bring out the best flavors in food. Author of the Book, “Whats in Your Pantry?”, Chef Debbi will be hosting a cooking seminar in the aquarium’s Honda Theater showing guests how easy it is to cook seafood in your own kitchen. She will also be selling signed copies of her book in the Aquarium Gift Shop throughout the day.
Cooking Demo: Seafood Cioppino
Chef Jeff Thurston, Parker’s Lighthouse
www.parkerslighthouse.com
Chef Jeff is the newest addition to the Parker’s Lighthouse/Queensview Steakhouse Enterprise. He is known as being one of San Diego’s top chefs, so we are excited to have him showcase his talents here in Long Beach at our first ever chowderfest. His talents and vision come through clearly in his deconstructed chowder and we can anticipate that guests are certainly going to be double dipping at his station.
Parker’s Lighthouse and Queensview Steakhouse – Located on The Point at Shoreline Village, Long Beach’s premiere waterfront entertainment, shopping and dining destination, Parkers’ Lighthouse offers the most compelling selection of globally inspired cuisine prepared with the freshest ingredients derived from local sources.
Chowder: Deconstructed chowder of British Columbia smoked salmon, potato-roasted garlic foam, sugar cured bacon gastrique
Chef Larry Barnares, Chelsea Chowder House
website
A familiar face for television viewers, Chef Larry has appeared nationally on VH1′s® “The Fabulous Life”, Food Network’s® “Roker on the Road,” and “Barbecue America” for PBS. He appears regularly on San Diego television including ABC’s KGTV Channel 10 and also hosts and produces “The County Cooks with Chef Larry” and “Chef Larry’s Cuisine” on cable television. We can only expect his California Seafood Chowder will make a few spoons spin.
Chelsea Chowder House – This Long Beach seafood restaurant serves only sustainable seafood from around the world such as soft shelled crab and Hawaiian Ahi poke. With tables covered in brown butcher block paper and tin ceiling Chelsea Chowder House & Bar evokes a classic New England chowder house atmosphere.
Chowder: California Seafood Chowder, using a variety of local sustainable seafood with Southern California flavor influence
Chef Rosie Romo, Savor…
www.smgcatering.com
Cafe Scuba, located within the Aquarium of the Pacific, will be featuring their classic clam chowder for sale throughout the entire chowderfest. Made with large pieces of whole boiled red potatoes, fresh clams and the perfect amount of white wine fused cream sauce, Cafe Scuba’s clam chowder offers guests a culmination for their tasting venture overlooking some of the aquarium’s greatest attractions.
Chowder: Classic Clam Chowder
The following groups are committed to providing well-managed seafood to chefs and consumers across the southland. The chowders presented at Chowderfest will feature one of our partner’s top of the line products.
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Long Beach Gazette...Mar102011
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Spoon Up Without GuiltMar102011
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Best of the West...Mar042011
Spoon Up Without Guilt
The Aquarium of the Pacific’s Seafood for the Future presents our first-ever Best of the West Chowderfest (in conjunction with our 7th Annual Sustainable Seafood Day) in order to make our message regarding healthy fish taste a touch more seasoned. Everyone knows that choosing seafood can be a daunting task. Sifting through the trough of messages can at times make seafood seem less attractive. But properly chosen and prepared, seafood is healthy, incredibly versatile, and at times addictive. SFF and our participating chefs want make it easy for you to eat more seafood: All of our chowder will be sustainable so spoon up without the guilt.
Support Local Fisherman
One goal of this festival is to highlight the great work that US fisherman and NOAA are doing domestically to manage hundreds of local fisheries. Seafood for the Future and the Aquarium of the Pacific has partnered with NOAA’s FishWatch in order to further this message to “Buy US Managed Seafood.”
If you buy fish managed under a U.S. fishery management plan, you can be assured it meets 10 national standards that ensure fish stocks are maintained, overfishing is eliminated, and the long-term socioeconomic benefits to the nation are achieved. In short, according to the US government, any fish caught in US waters must be well-managed and sustainable.
note: FishWatch is NOAA’s consumer education program developed to help the public make informed decisions about their seafood choices.
Chowderfest 2011 celebrates US fisheries by featuring the following:
Wild Pacific Albacore
Alaskan Cod
California Halibut
California Dungeness Crab
California Squid
Aquaculture
In addition to celebrating local and domestic wild seafood, Chowderfest will also celebrate sustainability within aquaculture or fish farming. Given that over half of the seafood consumed in 2009 was farmed, it is important that consumers recognize the benefits of sustainable aquaculture in order to reduce fishing pressure off wild fish stocks as well as make healthy delicious seafood affordable for a growing population.
Some of the farmed seafood featured at Chowderfest:
BC Farmed Atlantic Salmon
Farmed Oysters
US Farmed Atlantic Salmon
Shetland’s Best Farmed Salmon
Farmed Clams
Farmed Mussels Carlsbad Aquafarm
To learn more about each of these species, come prepared to engage with our chefs and ask as many questions as you can in order to leave with a full stomach and your own personal seafood purchasing policy.
Best of the West Featured in OC Weekly’s “Stick a Fork in it.”
“It’s a good thing we’re on the West Coast, or else we might have to tell you about the Beast of the East Chowderfeast. But instead, Long Beach’s Aquarium of the Pacific hosts this chowder competition at its seventh-annual Sustainable Seafood Day. Besides, as Californians, we’re freed of New England-chowder-vs.-Manhattan-chowder expectations you might find on the other coast.”
Full story here:
http://blogs.ocweekly.com/stickaforkinit/2011/02/best_of_the_west_chowderfest.php
Aquarium Tickets
Entrance to Chowderfest is free with each aquarium ticket purchased.
$24.95 adult (12+), $21.95 senior (62+), $12.95 child (3-11), & free for children under 3.
Admission is free to Aquarium members. Admission to the Aquarium is included.
GET YOUR TICKETS TODAY:
AQUARIUM OF THE PACIFIC
100 AQUARIUM WAY, LONG BEACH, CA
(562) 590 – 3100
- 100 Aquarium Way, Long Beach, CA 90802
- (562) 590-3100
- agruel@lbaop.org
