Wednesday, May 25 , 2016, 10:12 pm | Fair 63º

Posted on 04.14.2014 3:43 p.m.

Wine Cask, UCSB Partner for Dinner and Lecture on Sustainable Seafood

Source: Jennifer Zacharias for Wine Cask

This spring, UCSB’s Culture & Nature Series continues at the Wine Cask this Thursday, April 17, with a dinner and lecture exploring sustainable seafood in Santa Barbara.

nature dinner
Wine Cask offers a bounty of locally sourced seafood on its menu year-round, like this crispy skin-on salmon with smoky lentils and asparagus. (Wine Cask photo)

The event will coincide with Earth Day. With a bounty of local seafood available in the Santa Barbara region, how can we take advantage of the many offerings while ensuring we make sustainable choices? UCSB professor Peter Alagona will shed light on the sustainability of seafood while guests embark on a one-of-a-kind, five-course seafood dinner, almost completely from local, renewable sources.

The five-course menu is a feast of seafood, carefully crafted by Chef Brandon Hughes with sustainability in mind. The first course is a seafood trio of Channel Islands Sea Urchin with soba noodles and citrus salad, smoked Hope Ranch black mussels with baby broccoli, crispy shallots, cheddar fondue, and house-cured British Columbia farm-raised salmon gravlax with herb-crusted bagel, cream cheese, pickled onion and watercress. For the second course, guests will dine on California spiny lobster bisque with herb crème fraîche.

The feast will continue with the third course, a Santa Barbara spot prawn salad with mint and cherry tomato quinoa, butter lettuce, fresh herbs and Meyer lemon vinaigrette. For the fourth course, chef is presenting a local halibut "en croute" with wild mushrooms, fava beans and ramp hash. The night will end on a sweet note with dessert prepared by Wine Cask Pastry Chef Rosie Moot, who will whip up a lemon sorbet with shortbread cookie.

To top off the indulgent culinary experience, dinner will be perfectly paired with award-winning selections of wine, courtesy of Margerum Wine Co. Wine pairings will include the Riviera Rosé, Klickitat Pinot Gris, Margerum D Sauvignon Blanc, Alamo Creek Vineyard Grenache and the Late Harvest Sauvignon Blanc.

In addition to the phenomenal dinner, guests will learn about sustainable seafood in Santa Barbara from Alagona, from the departments of History and Environmental Studies at UC Santa Barbara. He is the author of After the Grizzly: Endangered Species and the Politics of Place in California and an expert on land use, natural resource management and environmental politics in California and the North American West.

Alagona’s lecture, “Go Fish: The Sustainability Edition,” will explore the relationship between our local seafood and the history of the world’s oceans by telling three fascinating stories of human relations with marine creatures, all of which will be on the menu for this wonderful meal. Guests also can look forward to an original surprise performance! As previous dinner series guests can attest to, these pop-up performances have given the UCSB Culture & Nature Series a well-deserved reputation for being entertaining as well as informative and enlightening. This sustainable seafood dinner event on Thursday is the final event of the series this year.

Dinner begins at 6 p.m. Tickets are $95 per person, all-inclusive. For reservations, please call Wine Cask at 805.966.9463 or email [email protected].

UCSB’s Culture & Nature features events designed to highlight the interrelation between nature and the environment and religion, art, literature and other fields within the humanities and arts.

— Jennifer Zacharias is a publicist representing Wine Cask.

Reader Comments

Noozhawk's intent is not to limit the discussion of our stories but to elevate it. Comments should be relevant and must be free of profanity and abusive language and attacks.

By posting on Noozhawk, you:

» Agree to be respectful. Noozhawk encourages intelligent and impassioned discussion and debate, but now has a zero-tolerance policy for those who cannot express their opinions in a civil manner.

» Agree not to use Noozhawk’s forums for personal attacks. This includes any sort of personal attack — including, but not limited to, the people in our stories, the journalists who create these stories, fellow readers who comment on our stories, or anyone else in our community.

» Agree not to post on Noozhawk any comments that can be construed as libelous, defamatory, obscene, profane, vulgar, harmful, threatening, tortious, harassing, abusive, hateful, sexist, racially or ethnically objectionable, or that are invasive of another’s privacy.

» Agree not to post in a manner than emulates, purports or pretends to be someone else. Under no circumstances are readers posting to Noozhawk to knowingly use the name or identity of another person, whether that is another reader on this site, a public figure, celebrity, elected official or fictitious character. This also means readers will not knowingly give out any personal information of other members of these forums.

» Agree not to solicit others. You agree you will not use Noozhawk’s forums to solicit and/or advertise for personal blogs and websites, without Noozhawk’s express written approval.

Noozhawk’s management and editors, in our sole discretion, retain the right to remove individual posts or to revoke the access privileges of anyone who we believe has violated any of these terms or any other term of this agreement; however, we are under no obligation to do so.

Support Noozhawk Today

You are an important ally in our mission to deliver clear, objective, high-quality professional news reporting for Santa Barbara, Goleta and the rest of Santa Barbara County. Join the Hawks Club today to help keep Noozhawk soaring.

We offer four membership levels: $5 a month, $10 a month, $25 a month or $1 a week. Payments can be made through PayPal below, or click here for information on recurring credit-card payments.

Thank you for your vital support.


Daily Noozhawk

Subscribe to Noozhawk's A.M. Report, our free e-Bulletin sent out every day at 4:15 a.m. with Noozhawk's top stories, hand-picked by the editors.