A Sustainable Kitchen brings people together to learn, share, innovate and discuss sustainable strategies for everyday life. Welcome to the table!

Thursday, January 24, 2013

What happens when 
A Sustainable Kitchen 
brings together Chef Ray Garcia of FIG Restaurant, Sea Food For The Future and Edible Westside?

It's California Spiny Lobster Time!

Chef Ray Garcia (photo by Rebecca Reams, thanks to Edible Westside)

On Saturday February 2, join us for a celebration of an under appreciated California native, local and sustainably caught Spiny Lobster. This delicious native does not have claws, but makes up for it in sweetness and texture.
Sea Food For The Future's Kim Thompson will be there to explain the importance of this California Native, to the environment, sustainability, the local economy and the fishermen who catch them. 
Watch and learn as Chef Ray Garcia demonstrates his recipe for Spiny Lobster that graces the cover of the current issue of Edible Westside.

When: Saturday, February 2, 2013, 11am-1pm

Where: The Test Kitchen, Surfas Restaurant Supply and      
            Gourmet Food
            8777 W. Washington Blvd.
            Culver City, CA

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