SBMM ANNOUNCES SUSTAINABLE SEAFOOD RECIPE CONTEST: LET’S GET COOKING!

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Event Date: 
Tuesday, September 15, 2020 - 00:15 to Saturday, October 17, 2020 - 23:30

WHO: Open to families, couples, and individuals 14 years or older; limit 2 entries per household

WHAT: Sustainable Seafood Recipe Contest entries must include original recipes using sustainable seafood that can be prepared in 60 minutes or less. Prizes of $200 gift certificates to the market of the winners’ choice will be awarded for the top five recipes.

TITLE SPONSOR: Pacific Premier Bank

WHEN: September 15-October 17, 2020. Results to be announced November 1, 2020

WHERE: Santa Barbara Maritime Museum (SBMM), online at www.sbmm.org

WHY: To support our neighbors in the Harbor and international efforts to promote responsible fishing, SBMM is holding a Sustainable Seafood Recipe Contest. The Santa Barbara Channel supports a small-scale owner-operated fishing fleet that responds to the seasonal availability of seafood. Supporting local fishermen instead of industrial fishing boats from somewhere else supports less waste and more accountability of sustainable fishing practices.

HOW: Submit recipes online at https://sbmm.org/sbmm-sustainable-seafood-contest/
Each entry must include an original recipe, the name of the recipe, the submitter(s) name(s), phone number, and email address as well as a JPG photograph (less than 5MB) of the finished dish and/or of you preparing it. Each recipe must also include a list of ingredients in order of their use and complete directions for cooking. In addition, each recipe must include an explanation for how the particular seafood was selected, where it was purchased, how it was raised or caught, and what makes it sustainable.

Scoring will be done by a panel of judges and according to the following schedule:

25% for creativity and originality of the recipe
25% perceived taste
25% sustainable sourcing choice and description
25% presentation and appeal

Event Category: 
FOOD
Events Documents: 
AttachmentSize
PDF icon sbmm_sustainableseafoodprfinal.pdf347.04 KB