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All About Fish with Paul Johnson and Tom Worthington of Monterey Fish MarketSeptember 28 - October 3, 2008About the ProgramIn this 5-day epicurean adventure, Monterey Fish's founders Paul Johnson and Tom Worthington show you first-hand how to select and prepare seasonal, sustainable fish and shellfish. Cavallo Point's Cooking School Director, Kelsie Kerr, demonstrates hands-on how to poach, bake, sauté and grill the day's catch. We travel to San Francisco where Paul and Tom take us on an insider's tour of Monterey Fish's wharf. Another day we visit the Hog Island Oyster Farm on Tomales Bay, shucking oysters straight from the bay. A special evening of wine pairing changes the way you think about wine and fish. At-a-Glance
HighlightsSunday, September 28Check in to Cavallo Point at your leisure after 3 pm * Welcome reception and dinner in the Cooking School Monday, September 29Each morning starts with a breakfast buffet * Gather for a fish filleting demonstration by Paul Johnson, fishmonger and founder of Monterey Fish Market * Get the scoop on Paul's new book on sustainable fisheries * Cook and eat a lunch prepared by the group of fresh fish * Enjoy a free afternoon to schedule a massage at the Healing Arts Center & Spa * Join a hands-on cooking class and wine-pairing demonstration Tuesday, September 30Enjoy an excursion to San Francisco's Pier 33 to visit behind-the-scenes at the Monterey Fish Market headquarters * Tour the San Francisco Ferry Building Marketplace; lunch at a local vendor * Ferry across the Bay to Sausalito * Enjoy a free afternoon to shop in Sausalito or relax at Cavallo Point * Learn hands-on about cooking with shellfish with Tom Worthington from Monterey Fish Market * Dine on a shellfish extravaganza Wednesday, October 1Venture north to Hog Island Oyster Farm, where you'll shuck your own oysters * Feast on a barbecue oyster picnic lunch * Stop at Heath Ceramics for a tour and opportunity to pick up hand-crafted dinner ware and tile * Enjoy an evening free to explore San Francisco or relax at Cavallo Point Thursday, October 2Take a behind-the-scenes tour of the San Rafael Farmer's Market; meet local farmers from Northern California * Roll up your sleeves at Cavallo Point's cooking school for a final cooking lesson * Enjoy a free afternoon to take any number of Cavallo Point activities, or relax in the Healing Arts Center & Spa * Meet in the elegant Bacchus Room for a final gala dinner BioKelsie Kerr is a passionate chef and teacher. Over the past 20 years she has contributed to the success of many well-known restaurants in the Bay Area, most recently as the chef of Chez Panisse Restaurant. She collaborated with Alice Waters on her latest book, The Art of Simple Food. Kelsie operated an intimate cooking school in her home, which received rave reviews from students and media alike. Paul Johnson is the founder and president of the Monterey Fish Market. Paul promotes sustainable seafood and ocean conservation by working with environmental and fishery groups to influence public policy. A former chef he is the author of Fish Forever (Wiley 2007) and the coauthor of The California Seafood Cookbook, he currently serves on the advisory board of the Monterey Bay Aquarium's Seafood Watch Program. www.montereyfish.com Tom Worthington is a partner with Monterey Fish Market, as well as a consulting chef for the Center for Culinary Development, where he specializes in Mexican cuisine. He's done research and development for major food corporations for years, and taught at several cooking schools, including the Culinary Institute of America and the California Culinary Academy. He won a NOAA Environmental Hero award in 2002. www.montereyfish.com
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