Seafood Stories is a monthly dining event highlighting seafood sustainability and providing opportunities for diners to engage in improvements to the seafood supply chain.

Each dinner will highlight the story of a specific fish species, fishermen, chef, or hot topic in ocean conservation. We will gather around the dinner table to learn about the issues that impact our oceans and 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. Seafood stories will feature guest chefs who will illustrate the stories of the evening through multi-course dinners.

The dinners will be co-hosted by Fish Revolution and Fine & Rare. All proceeds will 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.

Please join us for a special evening of dining, education, and community. There is no better place to hear a story than around a dinner table with friends and family, 

We hope to see you around our table and invite you to be a part of our seafood story.

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.

Interested in sponsoring? Drop us an message using the  Sponsorship Interest Form