One of my all time favorite food and wine events is Cooking for Solutions at the Monterey Bay Aquarium in California. Chefs from all over the country serve up first class, sustainably sourced seafood and their cuisine, as well as their conservation, pair perfectly with the eco-minded wineries in attendance.
If you can take your eyes away from the food, being in the aquarium at night is truly treat. There is nothing like sipping a glass of Hahn SLH Estate Chardonnay paired with a tasty morsel from chef Brian and strolling through the dimly lit jellyfish experience. Or, trying a new release from Paraiso Vineyards while standing in the tidal wave (see left)! This year the SIP booth had an excellent location by what I believe was the trout display. We had such a great crowd with excellent questions on sustainability all night that I hardly had a chance to look at my fishy friends.
On Saturday SIP and Hahn Winery joined forces with a vineyard tour and cooking demo with Sean Baker of Berkeley’s Gather and a fabulous lunch compliments of Hahn’s own chef Brian Overhauser. With vineyard guru Andy Mitchell leading the way, the winery’s guests learned about how Hahn encourages native wildlife, conserves water, reduces energy use and cares for their employees with a vineyard stroll and a cool glass of wine. Needless to say, I look forward to next years event sure to be fill of fresh seafood and fabulous wine!