Sustainable Culinary Showcase

Sustainable Culinary Showcase

 


 

Monterey Bay Aquarium

Fresh, Local and Sustainable

WHAT: An evening networking event featuring local and sustainable culinary experiences.

WHEN: Tuesday, September 18th, 19:30 - 22:30

WHERE: Monterey Bay Aquarium (886 Cannery Row Monterey, CA 93940)

 

Monterey Bay Aquarium  Seafood Watch Program

 

Creative minds from around the world + world-class sustainable local flavors = An evening to remember!

 

The ESTC signature evening networking event, Sustainable Culinary Showcase features the best of local sustainable culinary experiences, with local music and drinks. It's a great way to unwind, network, mingle with local community members, and enjoy each other's company.

 

Enjoy Monterey County wines, sustainable seafood, local and organic produce all prepared by the Monterey Bay Aquarium and restaurant and hotel partners. You'll get a taste of Monterey's local and sustainable cuisine, while viewing the sea otters, octopus, sharks and the three story Kelp Forest exhibit.

 

The Monterey Bay Aquarium, acclaimed as one of the world's finest, has attracted more than 47 million visitors and has won national awards for its exhibits, its architecture, and its cultural, educational and economic impact.

 

 

Participating Restaurants and Dine-Around Partners

Asilomar Conference Grounds - Crocker Dining Hall

Carmel Valley Ranch - The Lodge Restaurant

Casa Munras Hotel & Spa – Esteban

Fish Hopper

Michael's Catering / Wild Thyme Deli & Café

Monterey Plaza Hotel & Spa - Schooners Coastal Kitchen & Bar

Montrio Bistro

Portola Hotel & Spa - Jack's Restaurant / Peter B's Brewpub

The Lodge at Pebble Beach - Stillwater Bar & Grill

Wild Plum Café, Bistro & Bakery

Monterey Bay Aquarium - The Restaurant (No Dine-Around)

 

 

Zero-Waste Culinary Showcase

The Monterey Bay Aquarium supports the ESTC's goals of Greening the Conference by sourcing and serving local, organic, and sustainable food. The Sustainable Culinary Showcase on Tuesday, September 18th will be a "Zero Waste Event" that uses only recyclable and compostable materials, and ensures those materials are disposed of properly. Guests can place used items in the trash containers provided and the contents will be composted. Participating restaurants and wineries will recycle all glass, aluminum and plastic (including "stretchy" plastic wrap) and reuse or recycle cardboard boxes. In addition, on September 18th, the Aquarium Culinary Department will be extending Zero Waste practices to all of the Aquarium's daytime operations.