iPhone snapshot MCB

It has not always been that way though. And no matter how much you know, you gotta admit, there is always something to learn. Especially from the Seafood Ambassador Chefs associated with the Monterey Bay Aquarium.

(l-r) Sean Knight, Jeff Rogers at Monterey Bay Aquarium

During the 2014 MBA Cooking for Solutions event, I attended its Seafood Salon to sea see exactly what I could learn from the pros.

On a beach ball blue-sky Saturday morning, I stood in a wrap-around-the-wall line on the second floor inside the MBA. Mobs of young kids laughed, oohed and ahhed at the exotic aquarium displays.

A host handed me the itinerary for this watch-and-taste only hour-long event (as opposed to the hands on biscuit-making event that I will cover in my next post). The recipes on the itinerary: Halibut Tostadas with Jicama Slaw, Cumin Scented Black Beans & Lime Crème Fraiche, Salt-Roasted Salmon Tostadas with Tomatillo Salsa and True Cod Soft Tacos.

True Cod Soft Tacos

Um, yes please.

Sounds fresh, light and easy-to-prepare, right? Especially intriguing, the Salt-Roasted Salmon. Well, maybe the Salt-Roasted Cod recipe not so easy.

Salt-Roasted Salmon

Enter Chef’s Jeff Rogers and Sean Knight from Cindy Pawlcyn’s restaurant at MBA, Cindy’s Waterfront. (Cindy was originally on the Seafood Salon schedule, but was out due to a car accident.)

Jeff and Sean had no problem stepping up to the plate.

These two were a riot! I loved that while one sautéed and plated, the other offered advice about what kind of pan to use (Teflon coated) as opposed to the awesome seasoned skillet he was using for the demo. Knowing as home cooks we don’t always own the kind of equipment they use as professional chefs.

The hour whizzed by. I could have sat there for half a day watching these two Chef ‘s. They acted and joked like brothers. If you have brothers or are a brother, you know what I mean.

After the event I went to snap a few photos of the food and the chefs. But neither Chef smiled for my iPhone snapshot, and the looks on their faces did not represent the last hour. So I said “Grab his butt,” or something along those lines to Chef Sean.

I got this shot.

While I can’t post the recipes here (copyright and all), I can share the photos of the dishes they created.

Halibut Tostadas with Jicama Slaw

The next time you’re at the market and can’t decide what to make for dinner, try one these awesome recipe ideas. Courtesy of Monterey Bay Aquarium.

Do you know MBA recently updated its Seafood Watch site? Check it out for seafood recommendations and more on sustainability.