Food as Culture

Short Haul Shanty

When
Aug 13, 2013   6:30–9:30pm
Where
Mess Hall
Price
SOLD OUT!
Dinner $45 | $35 Members

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.