This a multi-course Opah dinner showcasing the fishing, science, and culinary industries and how they are working together to promote sustainable practices. The evening will start with a reception with Karen Barnett of Small Bar, preparing Opah appeztiers. Then Tommy Gomes from Catalina Offshore Products will be putting on a demonstration where he will speak about the fishing industry while he breaks down an entire Opah fish. As Tommy is working, Chef Anthony Pascale from Saiko Sushi, will be preparing sashimi from the cuts that Tommy gives him. We will then move into our dining room for a presentation from Sarah Mesnick, NOAA scientist. She will be discussing Opah and their fisheries and the science of sustainability. We will then dine on different cuts of the Opah fish prepared by chefs from the Faculty Club, William Eich and Logan Kendall. Karen Barnett, Small Bar - Seared Opah Top Loin with Spanish Chorizo, Romesco Sauce with Hazelnut and Fennel Anthony Pascale, Saiko Sushi - Sashimi Juan Ferrer, UCSD Faculty Club - Opah Top Loin with sweet, smoky Japanese Tagarashi Peppers with Napa Cabbage Lettuce, Rainbow Carrots, Cilantro, Snap Peas, Cucumber Fan and Ponzu Sweet Chili Vinaigrette William Eick, Mission Ave Bar & Grill - Opah Belly Al Pastor with Pineapple and Bean Puree Logan Kendall, Two Seven Eight - Smoked Opah Abductor , Blackberry Cider, Smoked Soy and Chicharron Flourless Chocolate Cake with Dark Chocolate Mousse (Gluten Free) All courses will be paired with wines from 8 Bells Winery. This is an event that is not to be missed. $60 for Faculty Club Members, $75 for Non-Members