Passionfish featured in Edible San Diego Magazine

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Hello P’fish’ers:
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Co-founder Andrew Spurgin wrote a feature, “A Passion for Fish,” in the spring issue of Edible San Diego magazine. Check it out!

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Passionfish Co-Founder Presents Sustainable Seafood Event March 24 in San Diego

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Att’n P’fish’ers:
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Passionfish Co-Founder Andrew Spurgin will create a delicious lobster rouille and talk about sustainability at the March 24 “Cooks Confab” at the beautiful Hotel del Coronado. Please see details below and plan your trip now:
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On March 24, 1500 OCEAN at the Hotel del Coronado, Chef de Cuisine Brian Sinnott and the Cooks Confab are pleased to present a focus on sustainable seafood. Chef Sinnott will be joined by fellow “Cooks Confab” Chefs who will interact with guests and educate about sustainable food. The evening will include eight courses prepared by the Confab chefs. Courses such as a Tasting of “Crudo” and Citrus Trio by Chef Sinnott, Striped Sea Bass with Saffron Broth and Lobster Rouille by Andrew Spurgin of Waters Fine Catering, and a special dessert by Jack Fisher of Jack Fisher Confections are just a few of the delicious items being served. Cuisine will be paired with Cloudy Bay wines selected by ENO Wine Director and Sommelier Ted Glennon.
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The Cooks Confab is a consortium of San Diego’s premier chefs who believe in “farm and sea to table regional cuisine” and enjoy the camaraderie of cooking together for their dearest friends and clients. The Confab chefs participating in this event will be Executive Chef Christian Graves of Jsix at Hotel Solamar; Executive Chef Antonio Friscia of Stingaree; Executive Chef and Director Andrew Spurgin of Waters Fine Catering; Jack Fisher of Jack Fisher Confections; Chef de Cuisine Timothy Kolanko of A.R. Valentien at the Lodge at Torrey Pines; Executive Chef Jason Knibb of Nine Ten, Executive Chef Nathan Coulon of the Ivy Hotel, and Executive Chef Brian Malarkey of Oceanaire Seafood Room.
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“Having all this talent in the 1500 OCEAN kitchen will be amazing,” says Chef Sinnott. “The creative energy is contagious. This dinner is definitely not-to-be-missed.”
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The March 24 “Sustainable Seafood” reception and dinner begins at 6pm and costs $95 per person (includes wine pairings, tax and gratuity).
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Please call 619-522-8490 for reservations. Visit www.Dine1500OCEAN.com for more information about 1500 OCEAN.
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P’fish’ers: Here’s a follow-up blog feature from Alice Q. Foodie about the event.