Seafood Stories Hawai'i

Maui

Monday, February 22, 2026 - The Plantation House

Honolulu 

Wednesday, February 24th, 2016 - The Nook 
Thursday, February 25th, 2016 - The Nook
Friday, February 26th, 2016 - Kaimuki Superette 

Sex in the Sea

Forget the Kama Sutra and the street festivals of San Francisco. When it comes to inventive sex acts, just look to the sea. There we find the elaborate mating rituals, lively threesomes, full moon sex parties, and daily mating blitzes. Deep-sea squid perform inverted 69s, while hermaphrodite sea slugs link up in giant sex loops. From doubly endowed sharks to the maze-like vaginas of some whales, Sex in the Sea author Marah Hardt will take us on a journey unlike any other to explore the staggering ways life begets life beneath the waves while Chef Scott Peterson serves up some of the most deliciously sexy sea creatures.

Marah Hardt

Marah is Research Co-Director for Future of Fish & Flip Labs. A scientist and storyteller, Marah works at the crossroads of research and creative communication. In other words, she hopes that things exit her head sounding more interesting than when they entered.

Linkedin

Scott Peterson

Scott Peterson has always loved to cook but it was Portland, Oregon’s abundance of fresh seafood, quality produce, and great restaurants that inspired his journey in the kitchen and led him to this point in his career.

Scott attended the New England Culinary Institute in Vermont before moving to San Francisco to train under renowned chef Loretta Keller (Coco 500, Seaglass) at Bizou. He expanded his skillset as the morning baker at Petite Auberge before moving on to work with Laurence Jossel (NOPA, Nopalito) at local favorite, Chow. Rising through the ranks at Chow, Scott was constantly challenged to come up with inventive, seasonal menu ideas and recipes. During a European culinary sabbatical, the simple, rustic, cuisine of France, Italy, and Spain made a lasting impression on his culinary philosophy. Upon returning to San Francisco, Scott joined Bocadillos as the Chef de Cuisine. He has developed a tremendous appreciation for regional cuisines, local foods, and the slow food movement. He is excited to bring his passion and knowledge of food to 555 Golden Gate.

Sustainable Seafood

For our second Seafood Stories we will focus on helping you buy sustainable seafood in restaurants and at the market. Fish Revolution will host the discussion and share how they assist restaurants in sourcing sustainable seafood and how you can support chefs in their efforts to do right by the oceans. 

Chef Matthew Dolan - 25 Lusk

Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old. He received his formal training at the Culinary Institute of America in Hyde Park, New York following his passion from Café des Artistes in Manhattan to Emeril’s Restaurant in New Orleans, through Europe and then to San Francisco.  “I am a cook.  The focus is creating the best possible guest experience through our teamwork, determination, and excitement for what we are cooking and serving.”

Meet the Captain

In our third edition of Seafood Stories, we will dive into tales of the sea with our guest Captain Adam Sewall of Sunrise Fish Company sharing his love of the ocean and what it's like on a day in the life of a small boat commercial fishermen. Adam comes from a long line of shipbuilders and fishermen. He fishes in San Francisco Bay and along the Marin coast from a 25 foot open boat using rod and reels catching fish one at a time, and releasing any fish that are too small or the wrong species unharmed. 

Chef Michael Mauschbaugh

Chef Michael Mauschbaugh first launched Sous Beurre Kitchen (SBK) in a nearby bare-bones coffee shop kitchen in 2011. The restaurant named for the French translation of "under butter", outgrew its setting in just 18 months, and the new brick and mortar restaurant is Mauschbaugh's dream realized. SBK's mission is to share great food with our community members while celebrating local producers who grow quality ingredients. We buy our produce at farmers’ markets and partner with regional purveyors who supply the seasonal, sustainably raised ingredients for SBK’s approachable cuisine.

Watch Chef Mauschbaugh's video bio

Little Fish

Explore the lesser known species in this month's Seafood Stories. We will journey through delicious courses of some unlikely suspects that we should be eating more of. We will look at how we can move away from the usual four species we tend to gravitate towards to some underutilized alternatives.

Chef Doug Bernstein

Doug is executive chef of FISH in Sausalito. Before joining FISH, he was opening executive chef at Disco Volante in Oakland and worked at Eccolo, Farallon, Acquerello, and Bacar. When he’s not cooking, he likes to build things and also take things apart.