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Cooking for Solutions World Oceans Day

June 6–7 (Sat.–Sun.)

Discover delicious ways to live an ocean-friendly lifestyle at our first Cooking for Solutions Celebration Weekend honoring World Oceans Day!

Saturday Events

Food & Wine Adventures

Sat., June 6 (9:30 a.m.–3:30 p.m., times vary)

Ages 21 and up
$235 general public/$185 Aquarium members
(Tax deductible: $125 general public/$75 Aquarium members)

Explore, savor and learn at one of six small-group events, each led by a celebrity chef or culinary professional. Every adventure takes you on a different exploration of sustainable foods: on the ranch, in the vineyard or in the kitchen.
John Ash

SOLD OUT

Tour 1: Taste of the Season at Esalen Institute

Sat., June 6 (9:30 a.m.–3:30 p.m.)
Sponsored by Esalen Institute
Event begins and ends at the Aquarium. Transportation will be provided.

Chef John Ash is known as the "Father of Wine Country Cuisine," and has been dedicated to sustainable, local and agriculture cuisine for more than 35 years. Spend the day with John at the world-renowned Esalen Institute in Big Sur, exploring the Institute's grounds, kitchen and bountiful organic gardens. John and Esalen Executive Chef Phillip Burrus will treat your group to a cooking demonstration using seasonal produce harvested straight from the garden, and share their tips for making the most out of abundant veggies. Then, you'll gather at a spectacular ocean-view location to enjoy a gourmet picnic lunch prepared by the Esalen kitchen, paired with premium wines by Scheid Vineyards.
Jenn Louis

SOLD OUT

Tour 2: Pasta by Hand with Jenn Louis

Sat., June 6 (10:30 a.m.–2:30 p.m.)
Sponsored by De Tierra Vineyards
Event begins and ends at the Aquarium. Transportation will be provided.

Join Chef Jenn Louis, one of Food & Wine magazine's "Best New Chefs of 2012," for an afternoon celebrating the art of crafting regional Italian dumplings and pasta by hand. At her Portland restaurants, Lincoln and Sunshine Tavern, Jenn balances modern with classic and rustic with refined to create sophisticated and honest fare that has twice earned her nominations for the James Beard Foundation's "Best Chef: Northwest." You'll spend the afternoon with Jenn and Chef Estevan Jimenez of AQUA TERRA Culinary at spectacular De Tierra Vineyards—a landscape described by author John Steinbeck as the "pastures of heaven"—for a day that celebrates the beauty of the handmade. Watch Jenn demonstrate how to make beautiful Italian dumplings from her new book, Pasta by Hand. Meet De Tierra winemaker, Zack Lawrence, and the rest of the De Tierra team for a tour of the private vineyard property and learn how De Tierra grows grapes, as well as olives for its award-winning oil, without any chemical pesticides. Finally, sit down for a rustically elegant lunch inspired by Jenn's dynamic menus paired with De Tierra wines.
Sam Choy

SOLD OUT

Tour 3: Hawaiian Highlands Barbecue with Sam Choy

Sat., June 6 (10:30 a.m.–2:30 p.m.)
Sponsored by Monterey Plaza Hotel & Spa
Event begins and ends at the Aquarium. Transportation will be provided.

Get a taste of the Aloha spirit without leaving the mainland during this exclusive afternoon with Sam Choy, Hawaii's celebrated culinary master and a longtime Cooking for Solutions supporter. Journey through rolling hills and canyons to a private Carmel Highlands home where you'll join Sam and James Waller, executive chef at the Monterey Plaza Hotel & Spa, for a Hawaiian-style whole pig barbecue and poke party on the property's terrace. Build your own sustainable poke—a dish of fresh, seasoned raw fish that Sam calls "Hawaii's soul food"—with the chef's helpful guidance. While the whole Niman Ranch pig roasts, you'll learn about the art of whole-pig barbecue, and the chefs' methods for saving and using every part of the animal. Then sit down to an island-inspired lunch, paired with wines by Riverbench, while taking in spectacular views of the ocean and canyons.

Chad Minton

SOLD OUT

Tour 4: Flavors of Spain with Chad Minton and Alvaro Dalmau

Sat., June 6 (10:30 a.m.–2:30 p.m.)
Sponsored by Hyatt Carmel Highlands
Event begins and ends at the Aquarium. Transportation will be provided.

From savory jamón to bright pan con tomate to briny boquerones, the regional dishes of Spain are crafted to highlight the best of the land and sea. Explore the vibrant flavors of Spain and take in views of the spectacular Big Sur coastline in this afternoon of culinary discovery. You'll join Chad Minton, executive chef at Hyatt Carmel Highlands, and Alvaro Dalmau, executive sous chef, for a grazing reception of regional Spanish fare created with sustainable California ingredients. Alvaro, who grew up in Argentina, learned dishes of his Catalan heritage from his father. He then moved into professional kitchens in Argentina and New York, before refining his skills at the famed El Bulli in Spain. Alvaro and Chad will demonstrate cooking techniques from the Spanish kitchen and discuss ways to use these methods with locally-sourced California ingredients. You'll also meet Carissa Chappellet, author, vintner and wine expert, and sample exquisite wines from her family's eponymous vineyard on Napa's Pritchard Hill, as you enjoy breathtaking views of the Pacific at this fun, communal gathering.
Javier Plascencia

SOLD OUT

Tour 5: Baja Mediterranean with Javier Plascencia

Sat., June 6 (11 a.m.–2:30 p.m.)
Sponsored by Pebble Beach Resorts
Event at Casa Palmero at Pebble Beach Resorts. Transportation not provided.

Chef Javier Plascencia is an energetic promoter of Baja Mediterranean cuisine, food that celebrates the bountiful ingredients that flourish in Baja's Mediterranean climate. Javier is the owner of several successful restaurants in Baja and southern California, including Tijuana's Misión 19, and has gained accolades for his signature use of local ingredients and traditional Mexican culinary techniques. Join Javier and Benjamin Brown, executive chef at Pebble Beach Resorts, at the luxurious Casa Palmero for an elegant Baja-style surf and turf lunch featuring sustainable seafood and Niman Ranch beef paired with wines by La Lomita, one of the first wineries working with organic practices in Valle de Guadalupe, Mexico. Learn about Baja's dynamic food scene as Javier demonstrates some of his favorite cooking techniques, and discover the flavors that make dining at his restaurants a transformative experience for foodies on both sides of the border.
Rodney Smith

SOLD OUT

Tour 6: Gourmet Picnic at Carmel Valley Ranch with Rodney Worth

Sat., June 6 (11 a.m.–2 p.m.)
Sponsored by Carmel Valley Ranch
Event at Carmel Valley Ranch. Transportation not provided.

Bring your friends and devote an afternoon to relaxation and camaraderie at a gourmet picnic with Chef Rodney Worth of the The Pear Southern Bistro, and Tim Wood, executive chef at Carmel Valley Ranch. Rodney first gained acclaim for his over-the-top sandwiches at The Peasant & The Pear in San Ramon, California, and has since won Diablo magazine's "Best Chef" award five times, has appeared on the Food Network's "Chef Wanted," and now owns and operates six successful restaurants in the East Bay suburbs of San Francisco and one in Napa. Join Rodney and Tim for a decadent afternoon picnic, created with sustainable ingredients and produce from the Ranch's sunny, organic gardens. You'll explore the garden with Tim, then sit down with the chefs for an outdoor picnic lunch with plenty of cold Sierra Nevada beer, as you enjoy views of the Ranch's rolling, oak-studded hills.

Talk & Taste Series

Sat., June 6 (10 a.m.–4 p.m., times vary)

Ages 6 and up
$50 general public (per presentation)/$25 Aquarium members (per presentation)
Includes Aquarium admission
Talk & Taste Series One-Day Pass for all five presentations $110, Aquarium members only
Bing Boardroom at the Aquarium

Join us for one, or more, of these intimate culinary experiences with chefs and artisans who will offer delicious insights into some of your favorite foods. Whether you want to explore wild edibles, add new recipes to your repertoire or journey through the aromatic world of spices, the pros will share their tips, tricks and lively commentary in each hour-long, interactive program.

Berry Bounty: Shrubs, Preserves and Syrups with Happy Girl Kitchen

Sat., June 6 (10–11 a.m.)
Sponsored by Driscoll's

Berries are the bounty of summertime, and when they're in season it's best to take full advantage of this divine harvest. Jordan Champagne of Happy Girl Kitchen in Pacific Grove, an expert in urban homesteading and farm-to-table cooking and preserving, will share her favorite ways to use berries in low-sugar preserves, fruit syrups and shrubs—fruit-based "drinking vinegars" that can be enjoyed on their own, or in cocktails. Using organic berries from Watsonville's Driscoll's farm, Jordan will demonstrate techniques for preparing, preserving and savoring berries, and share her personal philosophy about cooking and conserving at home.

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Todd Fisher

Whole Hog with Todd Fisher

Sat., June 6 (11:15 a.m.–12:15 p.m.)
Nose-to-tail eating—using every part of the animal instead of favoring just the choicest cuts—is gaining popularity on restaurant menus across the U.S., and a revival of this type of cooking is occurring in home kitchens, too. Join chef and television personality, Todd Fisher, host of "The United States of Bacon" on the Destination America Network to learn about cooking with the whole hog, both to minimize waste and maximize flavor. Todd will discuss how he selects the best products, which don't have to be expensive to be high-quality and delicious, and introduce you to new cooking techniques so you can make the most of less popular cuts of meat.

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Wild Edible with William Dissen, Nico Romo and Scott Nichols

Sat., June 6 (12:30–1:30 p.m.)
Sponsored by Verlasso

Explore the idea of "eating wild," merging our primal instincts with a passion for seeking and eating good food, with chefs William Dissen (The Market Place, Asheville) and Nico Romo (Fish, Charleston). The chefs, joined by Verlasso sustainability expert Scott Nichols, will discuss the spectrum of edibles—from foraging for wild food to seeking out high-quality local ingredients, and sourcing sustainably raised proteins. You'll taste William's Za'atar Spiced Salmon, made with spices and herbs foraged near his restaurant, and develop a deeper understanding of how the elements of our wild and cultivated planet mesh together to nourish and sustain our bodies and souls. With a stronger connection to the wild world and global demands on food resources, you'll leave inspired to explore your own definition of eating wild in your community. At the end of the program, you'll receive a copy of Verlasso's Sea Change cookbook by Jennifer Bushman and Chef John Ash.

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Douglas Katz

Fire & Spice with Douglas Katz

Sat., June 6 (1:45–2:45 p.m.)
Spices have been used in cooking since ancient times and are the flavorful foundation for cuisines across the globe. But, many home cooks in the United States keep just a few spices in their regular culinary repertoire. Chef Douglas Katz of Cleveland's fire food & drink, who is launching the fire spice company this year, has spent his adult life in front of the tandoor oven fire developing a deep love for Indian cuisine and the flavor of spices. Join him for an aromatic journey of key spices in Indian cuisine, and learn how to get the best flavor out of these culinary powerhouses. Douglas will show you how to make a spice blend to use in a variety of recipes, and highlight some of his favorite fast and easy Indian dishes.

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Estevan EJ Jimenez

The Mysterious Abalone with Estevan Jimenez and Trevor Fay

Sat., June 6 (3–4 p.m.)
Abalone are considered a culinary delicacy, but few home cooks know how to prepare them. Once a popular treat in California, overfishing forced the commercial fishery to close and abalone became a scarce commodity. Now abalone cultivated in land- or sea-based enclosures are a sustainable seafood choice, and available to consumers. Estevan Jimenez of AQUA TERRA Culinary and Trevor Fay of Monterey Abalone Company will join you to uncover the mysteries of the abalone. You'll learn from Trevor how he cultivates sustainable abalone under Monterey's commercial wharf, and Estevan will demonstrate simple preparation techniques and recipes that will bring this seafood indulgence home.

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Talk & Taste Series One-Day Pass

$110 Aquarium members only
Enjoy all five Talk & Taste Series programs on either Saturday or Sunday. Whether you want to explore wild edibles, journey through the aromatic world of spices, or learn to pickle and preserve at home, the pros will share their tips, tricks and lively commentary in these hour-long, interactive programs.

Buy member tickets


Matt Bolton

Bubbles and Bites on the Bay: An Evening of All Things Sustainable

Sat., June 6 (4:30–7 p.m.)

Ages 21 and up
$115 general public/$95 Aquarium members
Event at InterContinental The Clement Monterey

Get ready to feast your way through delicious ocean-friendly culinary bites and Domaine Carneros bubbles during this leisurely evening exploring all things sustainable. Enjoy a cooking demo by Chef Matt Bolton, meet local farmers at the Everyone's Harvest farm stand, listen to live music and learn about the craft of making bubbly from a Domaine Carneros sparkling wine expert. You'll enjoy a variety of delectable farm-to-table bites prepared by Matt, plus fresh oysters from Morro Bay Oysters and local artisan cheese by Schoch Family Farmstead. As the evening light begins to fade, savor more bubbles, conversation and morsels on the outdoor patio overlooking beautiful Monterey Bay.

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Nathan Lyon and Aarti Sequeira

SOLD OUT

The Prelude with Nathan Lyon and Aarti Sequeira

Includes admission to The Party with Carla Hall

Sat., June 6 (7:30–9 p.m.)

Ages 21 and up
$125 general public/$100 Aquarium members
Bing Boardroom at the Aquarium

Real-life friends, dynamic chefs and on-screen personalities Nathan Lyon ("Growing A Greener World" and "Good Food America with Nathan Lyon") and Aarti Sequeira (Aarti Paarti) like nothing more than cooking and talking about food. Sip wine from The Hess Collection and spend an engaging hour with Nathan and Aarti as they prepare fun, ocean-friendly party food and share their favorite cooking tips in an intimate setting. They'll talk about what motivates them in the kitchen, answer questions from the audience and stick around to sign books at the end of the program. You'll also get priority access to The Party at the conclusion of this casual culinary get-together.


The Party with Carla Hall

Sat., June 6 (9 p.m.–midnight)

Ages 21 and up
Featuring The Hess Collection Wine Lounge
$90 general public/$75 Aquarium members
Aquarium galleries

The Aquarium transforms into a one-of-a-kind underwater nightclub and lounge filled with dancing, drinks and ocean-friendly bites. Meet special guest host Carla Hall, and tear up the dance floor with San Francisco DJ Magic Matt's (Club X, Star 101.3) eclectic mix of electro, house and dance hits. You'll enjoy sweet and savory tastes ranging from homemade s'mores and hot chocolate to sustainable tuna tacos, mini Bánh mì and more, created by celebrity chefs.

Sustainable Foods Celebration

Sustainable Foods Celebration

Sat., June 6 (10 a.m.–6 p.m.)

All ages
Featuring Whole Foods Marketplace & Kids Zone
Included with Aquarium admission
Aquarium galleries and Great Tide Pool deck

Explore how your everyday food choices can help the health of the ocean at our first Cooking for Solutions Celebration Weekend honoring World Oceans Day. You'll discover sustainable seafood choices that are right for you and your family, and pick up easy recipes to cook at home. Learn about the land-sea connection, and how Earth-friendly agriculture can make a difference not just for the soil, but for ocean wildlife. Visit the Whole Foods Marketplace & Kids Zone, where you'll graze with local growers and food artisans, and see cooking demonstrations by celebrity chefs William Dissen and Nathan Lyon on our ocean-view deck. You'll also have the chance to learn about the Aquarium's conservation programs—from saving sea otters, to helping consumers make smart choices at the supermarket with Seafood Watch, to exploring and protecting the ocean's deep with Monterey Bay Aquarium Research Institute scientists. With celebrity chefs, demonstrations and activities throughout the Aquarium and crafts for kids in a spectacular waterfront setting, it's an engaging way for all ages to learn more about the food we eat and how to protect our planet's ocean.

Sunday Events

Carla Hall

SOLD OUT

Feeding Frenzy Tour with Carla Hall

Sun., June 7 (8–11 a.m.)

Ages 8 and up
$200 general public/$175 Aquarium members
Includes Aquarium admission
Aquarium galleries and behind the scenes

This intimate, 14-person tour is a delicious mash-up of Cooking for Solutions and one of the Aquarium's most popular behind-the-scenes tours, Feeding Frenzy. Ever wonder how we feed all our animals at the Aquarium? You'll join Carla Hall, co-host of ABC's "The Chew," for a private viewing of the sea otter feeding and training session. Then you'll explore behind the scenes to see where food is prepared for our animals—our kitchen rivals any restaurant. You'll roll up your sleeves and serve breakfast to many of our favorite aquatic friends before heading to the Aquarium's cafe to dig into your own breakfast while enjoying views of Monterey Bay.

Talk & Taste Series

Sun., June 7 (10 a.m.–4 p.m., times vary)

Ages 6 and up
$50 general public (per presentation)/$25 Aquarium members (per presentation)
Includes Aquarium admission
Talk & Taste Series One-Day Pass for all five presentations $110, Aquarium members only
Bing Boardroom at the Aquarium

Join us for one, or more, of these intimate culinary experiences with chefs and artisans who will offer delicious insights into some of your favorite foods. Whether you want to explore vegan cooking, learn to pickle and preserve at home or practice pairing food and wine, the pros will share their tips, tricks and lively commentary in each hour-long, interactive program.
Jenn Louis

Gnocchi 101 with Jenn Louis

Sun., June 7 (10–11 a.m.)
Join Chef Jenn Louis, author of the new book, Pasta by Hand, for a lesson on how to make gnocchi—delicate Italian dumplings that are the ultimate comfort food—with your own two hands. She'll share her techniques for making and shaping perfect gnocchi—a deceptively simple dish that can result in dumplings that are as light as a cloud or depressingly leaden, depending on the cook's mastery of the method. Jenn will show you how to keep your gnocchi light, discuss the different regional versions of gnocchi, and offer delicious ideas for quick and satisfying sauces to dress up this family-friendly food.

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Ned Bell

Land & Sea with Ned Bell

Sun., June 7 (11:15 a.m.–12:15 p.m.)
As founder of Chefs for Oceans, and executive chef at the Four Seasons in Vancouver, Ned Bell creates globally inspired dishes crafted with local ingredients with an emphasis on sustainable seafood. He's guided the Four Seasons kitchens and YEW seafood + bar to use only sustainable seafood, and emphasizes nutrient-dense, plant-based dishes on all of his menus. Learn how Ned crafts dishes that highlight the complex flavors and textures of vegetables, nuts and grains, either as a complement to protein or for a satisfying meat-free meal. He'll introduce you to surprising new ingredients, like green chickpeas, and show you how to make sophisticated, soulful menus that embrace in-season produce.

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Chris Hastings

Pickles and Preserves with Happy Girl Kitchen

Sun., June 7 (12:30–1:30 p.m.)
As summer approaches, the bounty of produce in the garden and at the farmers market virtually explodes. If you've ever been seduced by the shy blush of a peach and come home with multiple flats of fruit, or discovered an embarrassment of tomatoes on your backyard vines, this program is for you. Join Jordan Champagne of Happy Girl Kitchen to learn to make pickles and preserves that extend what the harvest season has to offer throughout the year. Even the most timid home cooks will be inspired to roll up their sleeves and "put something up" for the future.

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William Dissen and Nico Romo

Eating Out of Hand: A Sustainable Kitchen Primer with William Dissen, Nico Romo and Scott Nichols

Sun., June 7 (1:45–2:45 p.m.)
Sponsored by Verlasso

Join chefs William Dissen (The Market Place, Asheville) and Nico Romo (Fish, Charleston) and Verlasso sustainability expert, Scott Nichols, for ideas to help you source, cook and eat more sustainably at home. As a consumer it can be overwhelming to try and understand emerging sustainability issues and the complex demands our food system makes on the environment. What impacts do our choices really make? The culinary professionals will share their tips on how to shop and eat in a way that feeds the body and soul, while keeping health and the environment in mind. William and Nico will discuss their personal motivations for focusing on sustainability in their own kitchens, demonstrate easy recipes featuring Verlasso salmon, and share tips and tricks for efficiently using all elements of the ingredients you buy. At the end of the program, you'll receive a copy of Verlasso's Sea Change cookbook by Jennifer Bushman and Chef John Ash.

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Chad Hendrickson

Wine: A Sensory Experience with Chad Hendrickson

Sun., June 7 (3–4 p.m.)
Wine tastes available to ages 21 and up (photo ID required)

Join Chad Hendrickson, executive chef at The Hess Collection, a premium sustainable vineyard and winery in Napa Valley, for a sensory journey through the elements of pairing food with wine. You'll learn the fundamentals of tasting wine, such as recognizing aromas, body, acidity and style, as you sample a spectrum of wines by The Hess Collection. Chad will then guide you through the basics of pairing, by offering tastes, smells and textural experiences that will help you gain the confidence to explore new wine pairings at home.

Buy member tickets Buy general public tickets

Talk & Taste Series One-Day Pass

$110 Aquarium members only
Enjoy all five Talk & Taste Series programs on either Saturday or Sunday. Whether you want to explore wild edibles, journey through the aromatic world of spices, or learn to pickle and preserve at home, the pros will share their tips, tricks and lively commentary in these hour-long, interactive programs.

Buy member tickets


Sustainable Foods Celebration

Sustainable Foods Celebration

Sun., June 7 (10 a.m.–6 p.m.)

All ages
Featuring Whole Foods Marketplace & Kids Zone
Included with Aquarium admission
Aquarium galleries and Great Tide Pool deck

Explore how your everyday food choices can help the health of the ocean at our first Cooking for Solutions Celebration Weekend honoring World Oceans Day. You'll discover sustainable seafood choices that are right for you and your family, and pick up easy recipes to cook at home. Learn about the land-sea connection, and how Earth-friendly agriculture can make a difference not just for the soil, but for ocean wildlife. Visit the Whole Foods Marketplace & Kids Zone, where you'll graze with local growers and food artisans, and see cooking demonstrations by celebrity chefs Sam Choy, Javier Plascencia and Aarti Sequeira on our ocean-view deck. You'll also have the chance to learn about the Aquarium's conservation programs—from saving sea otters, to helping consumers make smart choices at the supermarket with Seafood Watch, to exploring and protecting the ocean's deep with Monterey Bay Aquarium Research Institute scientists. With celebrity chefs, demonstrations and activities throughout the Aquarium, crafts for kids and a spectacular waterfront setting, it's an engaging way for all ages to learn more about the food we eat.

The Party with Carla Hall

Carla HallThe Party with Carla Hall chefs

The Party with Carla Hall

Sat., June 6 (9 p.m.–midnight)

Ages 21 and up
Featuring The Hess Collection Wine Lounge
$90 general public/$75 Aquarium members
Aquarium galleries

The Aquarium transforms into a one-of-a-kind underwater nightclub and lounge filled with dancing, drinks and ocean-friendly bites. Meet special guest host Carla Hall, and tear up the dance floor with San Francisco DJ Magic Matt's (Club X, Star 101.3) eclectic mix of electro, house and dance hits. You'll enjoy sweet and savory tastes ranging from homemade s'mores and hot chocolate to sustainable tuna tacos, mini Bánh mì and more, created by chefs Ned Bell (Chefs for Oceans), Sam Choy (Sam Choy's Kai Lanai), Johnny De Vivo (Porters in the Forest), Carla Hall (Carla Hall's Southern Kitchen), Chad Hendrickson (The Hess Collection), Estevan Jimenez (AQUA TERRA Culinary), Steve Johnson (Hyatt Regency Monterey Hotel and Spa), Douglas Katz (fire food & drink), Nathan Lyon ("Growing a Greener World"), Aarti Sequeira (Aarti Paarti), Mo Tabib (The Fish Hopper), James Waller (Monterey Plaza Hotel & Spa), and more than 30 featured restaurants, wineries and microbreweries. Taste wines and sustainable beverages, or relax in The Hess Collection Wine Lounge where you'll sample a variety of their Earth-friendly wines. With a night that combines the Aquarium's amazing exhibits, dancing and sustainable food and drinks, it's easy to see how an ocean-friendly lifestyle can be as much fun as it is good for the planet. Club attire encouraged, but not required.

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Nathan Lyon and Aarti Sequeira

SOLD OUT

The Prelude with Nathan Lyon and Aarti Sequeira

Includes admission to The Party with Carla Hall

Sat., June 6 (7:30–9 p.m.)

Ages 21 and up
$125 general public/$100 Aquarium members
Bing Boardroom at the Aquarium

Real-life friends, dynamic chefs and on-screen personalities Nathan Lyon ("Growing A Greener World" and "Good Food America with Nathan Lyon") and Aarti Sequeira (Aarti Paarti) like nothing more than cooking and talking about food. Sip wine from The Hess Collection and spend an engaging hour with Nathan and Aarti as they prepare fun, ocean-friendly party food and share their favorite cooking tips in an intimate setting. They'll talk about what motivates them in the kitchen, answer questions from the audience and stick around to sign books at the end of the program. You'll also get priority access to The Party at the conclusion of this casual culinary get-together.

Also Featuring


Guests & Chefs

Featured Guests

John Ash

John Ash

Culinary Educator and Author
Santa Rosa, CA

Isabelle Aelvoet

Ned Bell

Chefs for Oceans
Vancouver, BC

Matt Bolton

Matt Bolton

InterContinental The Clement Monterey
Monterey, CA

Ben Brown

Ben Brown

The Lodge at Pebble Beach
Pebble Beach, CA

Sam Choy

Sam Choy

Sam Choy's Kai Lanai
Kailua-Kona, HI

Alvaro Dalmau

Alvaro Dalmau

Hyatt Carmel Highlands
Carmel, CA

Johnny De Vivo

Johnny De Vivo

Porters in the Forest at Poppy Hills Golf Course
Pebble Beach, CA

William Dissen

William Dissen

The Market Place
Asheville, NC

Todd Fisher

Todd Fisher

Tarpy's Roadhouse
Monterey, CA

Carla Hall

Carla Hall

Television Host, Author and Carla Hall's Southern Kitchen Owner/Chef
Washington, DC and New York, NY

Chad Hendrickson

Chad Hendrickson

The Hess Collection
Napa Valley, CA

Estevan EJ Jimenez

Estevan "EJ" Jimenez

AQUA TERRA Culinary
Pacific Grove, CA

Steve Johnson

Steve Johnson

Hyatt Regency Monterey Hotel and Spa
Monterey, CA

Douglas Katz

Douglas Katz

fire food & drink
Cleveland, OH

Jenn Louis

Jenn Louis

Lincoln, Sunshine Tavern and Culinary Artistry
Portland, OR

Nathan Lyon

Nathan Lyon

Chef, Author and Television Personality
Los Angeles, CA

Chad Minton

Chad Minton

Hyatt Carmel Highlands
Carmel, CA

Javier Plascencia

Javier Plascencia

Misión 19
Tijuana, Mexico

Nico Romo

Nico Romo

Fish Restaurant
Charleston, SC

Aarti Sequeira

Aarti Sequeira

Aarti Paarti Host and Author
Los Angeles, CA

Mo Tabib

Mo Tabib

The Fish Hopper
Monterey, CA

James Waller

James Waller

Monterey Plaza Hotel & Spa
Monterey, CA

Tim Wood

Tim Wood

Carmel Valley Ranch
Carmel Valley, CA

Rodney Worth

Rodney Worth

The Pear Southern Bistro
Napa, CA

Sponsors

Platinum Plus

Service Systems Associates

Platinum

The Hess Collection
Niman Ranch
Verlasso
Whole Foods Market

Gold

Clover Stornetta Farms
Driscoll's
G and B Organics
Peet's Coffee & Tea
Union Bank

Silver

American Tuna
Ocean's Halo
Sierra Nevada

Official Wine Sponsor

The Hess Collection

Contributing

Carmel Valley Ranch
CCM and E
De Tierra Vineyards
Esalen
Hyatt Carmel Highlands Inn
InterContinental
Monterey Plaza Hotel & Spa
Pebble Beach Company
Pucci Foods
Royal Hawaiian Seafood

Media

star 101.3
KWAV
Monterey County Herald
Monterey Herald

Seafood Watch

About Seafood Watch

Seafood Watch is recognized as the leader in creating science-based recommendations that help consumers, chefs and businesses choose seafood that's caught or farmed in ways that don't harm the environment. Cooking for Solutions supports the Monterey Bay Aquarium's Seafood Watch program.

The Most Important Thing You Can Do for the Ocean

Whether at a restaurant or in your grocery store, ask the question: "Do you sell sustainable seafood?" Businesses take requests from their customers seriously, so each time you ask, your voice helps shape the practices of the entire seafood industry.

Seafood Watch

Other Ways to Make a Difference

Together we can save the ocean—one meal at a time.

Learn more about Seafood Watch