Seafood Stories is a monthly dining event, based in San Francisco, which highlights seafood sustainability and provides opportunities for diners to engage in ocean advocacy through their seafood choices. Seafood Stories also gathers diners in Honolulu, Maui, and Seattle through pop-up events in these locations.
We believe that there is no better place to hear a story than around a dinner table with friends and family. Each multi-course dinner highlights the story of a specific fish species, fishermen, chef, or hot topic in ocean conservation. Each Seafood Stories dinner is prepared by top chefs who bring the stories of the evening to life through each course. By sharing stories of the how our seafood travels from boat to table we provide guests with an interactive dining experience that empowers them to make purchasing decisions that support healthy oceans. We hope that guests leave our dinners with a better understanding of how we as a culinary community can work for positive change that benefits people and the environment, while keeping delicious seafood on our dinner tables for generations to come.
All proceeds benefit Fish Revolution, a non-profit that educates consumers on sustainable seafood and assists chefs, restaurants, and seafood industry members with implementing sustainable seafood business policy.
OCTOBER 13, 2016
Chef Jason Ryczek
OCTOBER 13, 2016
Chef Jason Ryczek
Over 311 million tons of plastic pollution entered our oceans in 2014. In our 2016 finale of Seafood Stories we will explore solutions for preventing single use plastics from entering our oceans; and ultimately ending up back on our plates.
We welcome our friend Laura Howard, Co-founder and Executive Director of “The Lexicon of Sustainability”, to present their newly developed Activists Toolkit to reduce plastic pollution in our oceans. The toolkit presents ways we can mobilize to create a world in which everyone commits to stopping the proliferation of plastic pollution in our oceans.
Fish Revolution and Fine & Rare were proud to participate in the collaborative development of the toolkit alongside other leading experts and influencers in and around the industry including food companies, industrial designers, fishermen, surfers, entrepreneurs, retailers, city manager's, marine biologists, and oceanographers.
We will explore how these actions can help protect ocean life like those that call the Farallon Islands, our city's own Galapagos, home. From the Farallon's namesake restaurant, Chef Jason Ryczek will illustrate stories of hope through five courses of mouthwatering cuisine.
Laura produces films, and created the education program Project Localize. She is a social entrepreneur drawing a bridge between the ideology of hope and change deeply rooted in the environmental movement that protects and promotes fair food marketplaces and public waterways.
Laura founded Laloo's, the first goat's milk ice cream in the United States. She has been a featured entrepreneur and innovator in the food industry with an accomplished history centered on food science, animal welfare and the good food movement. She was named one of the top 10 tastemakers by Newsweek and an "Innovator" by the Food Network.
Having grown up in a little seaside town on the Central Coast of California, Jason is both familiar and fond of all the bounty that local seafood has to offer. As Executive chef, Jason oversees the development and execution of Farallon’s seasonally rotating menu.
Jason is a veteran to the hospitality and restaurant industries, having held various front and back-of-house positions since junior high. After years of watching the professionalism, humor, and humility of the chefs he worked for, Jason decided to devote his career to the kitchen. Food was the basis of a craft, understanding and interpreting it was the foundation of a restaurant’s menu, and service was the show.
His culinary training began in Southern California in Jason Marcus’ San Diego restaurant Red Pearl Kitchen, soon moving to Los Angeles to continue developing his skills at various brasseries and steakhouses, such as One Sunset, Boa Steakhouse, and Artisan House. After arriving in San Francisco in 2013, Jason spent three years in the kitchen of Farallon’s sister restaurant Waterbar, working with fresh, sustainable seafood and developing a culinary style emphasizing the simplicity of natural flavors with bold accents.
In January 2016, Jason became the executive chef of Farallon, working with chef and owner Mark Franz to balance the traditional cuisine that Farallon has emerged from, and the contemporary, ever-evolving innovations of the San Francisco food scene.
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