At Wild Fish in Pacific Grove there’s never any question about where your seafood comes from: the name of the boat and, often, the name of the captain are included in a fish’s description on the menu.
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Chef
For chef Pamela Burns at The Wild Plum in Monterey “fish of the day” means just that: fresh, local fish recently brought to the dock by someone who lives along the same shore as she. It’s not a placeholder for fish long forgotten in the freezer with a source obscured by time and middlemen.
Executive Chef
David opened Geisha Japanese Restaurant and Tea House in Capitola in 2011 – it was the first sustainable sushi restaurant in the county, and is still one of the few in the nation. He partnered with the non-profit FishWise which helped him craft a statement about sustainable seafood for his restaurant. The restaurant in and of itself is a manifestation of his passion for Japanese folk medicine, culture, and cuisine.
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Restaurant Owner, Chef
Cindy and Ted Walter are co-owners of Passionfish Restaurant in Pacific Grove...They are spokespeople and educators when it comes to sourcing food responsibly- particularly when it comes to seafood and the ocean.
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