Headlands Center for the Arts


Short Haul Shanty

Food as Culture
Tuesday, August 13, 2013

Hours

6:30PM

Price

SOLD OUT!
Dinner $45 | $35 Members

Location

Mess Hall

Locally Foraged Seafood & Sea Lore

The latest in a series of thematic dinners, Chef Damon Little teams up with ocean forager Kirk Lombard to prepare a site-specific, hyper-local seafood feast in Headlands’ Mess Hall. Likely offerings include a variety of fresh seafood, ranging from the familiar halibut to the not-so-common monkey faced eel, all caught by Lombard himself within 25 miles of the Golden Gate Bridge. Learn about sustainable seafood practice while tapping your foot to sea shanties and other oceanic ditties performed live by the fisherman himself and his wife.

Hyper-local fresh seafood prepared by Headlands Chef Damon Little and ocean forager Kirk Lombard

Headlands’ food program recently featured in Edible Marin, check it out here.