<b>CRABTASTIC:</b>  Feed your head, then your face at the Maritime Museum's tasting series, presented as part of Epicure.

Courtesy Photo

CRABTASTIC: Feed your head, then your face at the Maritime Museum's tasting series, presented as part of Epicure.

Going Deep with Maritime Tastings

Museum Geeks Out on Seafood During October’s Epicure Celebration

It’s not just our farms and vineyards that make Santa Barbara such a locavore’s paradise — it’s our rich waters, home to some of the world’s best seafood. And so, as part of the S.B. Conference & Visitors Bureau’s (SBCVB) monthlong Epicure promotion — presented in conjunction with the S.B. Maritime Museum (SBMM), the American Institute of Wine and Seafood (where does one sign up to join this institute, please?), and the Ty Warner Sea Center — these tasty critters of the sea will get their time in the spotlight, while area chefs, fishermen, and scientists will get … geeky.

Each installment of the three-part series will feature a different catch: Fisherman and seafood producers will speak about their harvest; scientists and experts will offer insight. Then, a local chef will throw down, demo-ing how to prepare it. Finally, guests — mouths undoubtedly watering — will taste it. (Before you ask: Yes, there will be wine.)

Behold, the deets:

October 2’s delight will be rock crab: Presenters will include local crabber Rick Gutierrez; author and historian Mick Kronman. Chef James Sly of Sly’s Restaurant in Carpinteria will demo how to prepare this succulent treat.

On October 16, uni will star: Uni diver Bill Hooten will speak, followed by UCSB Hofmann Lab marine biologist Dr. Pauline Yu. Then Chef Justin West of Julienne Restaurant will have his way with the gooey gonads. (Did you know that’s what you’re eating when you eat uni? You do now. … Um, sorry about that.)

October 23 will feature mussels: Bernard Friedman of S.B. Mariculture, Doug Bush of Cultured Abalone, and UCSB Hofmann Lab marine biologists Dr. Gretchen Hofmann and Dr. Morgan Kelly will speak about the mollusks, while Chef Michael Hutchings of Michael’s Catering will turn the little critters into dinner.


Events are held at the Santa Barbara Maritime Museum, 113 Harbor Way, at 7 p.m. Tickets to each presentation are $20 for SBMM and American Institute of Wine and Food members; $30 for nonmembers. The series of three can be purchased for $50 for members; $75 for nonmembers. For info, call 962-8404 x115 or visit

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