Check out the goods 👇
My lola's tinolang tahong with a few wild flavors from the Bay: toasted fennel seed, fennel fronds, and a kombu broth. The Filipino mussel soup I cooked live on stage at Filipino Island Fest in Alameda.
A raw tartare of yellowtail and salmon with salmon roe, wrapped in toasted nori. No cooking, about twenty minutes, and the three questions I ask before I eat any fish raw.
Six stops, one trip, and a regenerative abalone farm in Goleta that ended up being the best bite of the whole visit. Here's exactly where to go and what to order.
I cracked open a purple sea urchin in a Mendocino kelp barren and found almost nothing inside. Here's how a starving urchin that helped wreck the forest becomes some of the sweetest uni on the coast, and three ways to try it yourself.
Every Thursday from April through October, Hog Island Oyster Farm opens The Boat for walk-ins on Tomales Bay. Here's what an afternoon of shucking, tasting, and learning the farm's five oyster varieties actually looks like, and why it's worth the drive.
