9 April, 2018 - The Flying Winemaker; Trashfish.

Tonight we welcome Eddie McDougall, winemaker, educator and host of The Flying Winemaker, revolutionising the way Asian's embrace wine, and Ren Ostry, founder of Trashfish Box, bringing a regular sustainable supply of lesser known fish to southern Californian consumers.

Eddie McDougall

The Flying Winemaker

Eddie McDougall is the award-winning winemaker, chairman of the Asian Wine Review, wine critic, columnist and TV personality behind The Flying Winemaker, one of Asia-Pacific’s most dynamic wine brands.

Passionate about bringing good wine to the masses, Eddie strongly believes in the power of wine as the social glue.

With in-depth knowledge of cultural trends and linguistic abilities stemming from his cross-cultured upbringing in Hong Kong and Australia, Eddie is able to connect and empower wine drinkers from all walks of life.

Eddie holds a Bachelor of International Business from Griffith University, Australia and a Post Graduate Diploma of Wine Technology and Viticulture from the University of Melbourne. In 2013, Eddie was one of only 12 elite wine professionals selected for the Len Evans Tutorial, regarded as the world’s most esteemed wine judging program.

With over a decade of winemaking experience, Eddie has worked with some of the most influential wineries in the New and Old World including the likes of Vietti, Mas de Daumas Gassac, Giant Steps, Deep Woods Estate and Silver Heights. In 2010, the young winemaker took his first step as a young entrepreneur, creating his Australian wine brand, Eddie McDougall Wines. Eddie’s wine brand has been awarded a 4.5 star rating from James Halliday whilst his collection of wines continue to score 90+ points from international critics.

When not spending time hanging out with his lovely wife Freddie and sons Hugo and Benji, Eddie is madly obsessed with rugby union and spreading the gospel of Rosé Revolution.

About the Flying Winemaker

The Flying Winemaker is an international wine and travel show that premiered in September 2014 on TLC Asia. The program is hosted by Australian winemaker Eddie McDougall. The show focuses on the way food and wine is consumed and enjoyed across Asia. Eddie sheds the light on unorthodox and unique methods for growing quality grapes in new environments and teach local communities the secrets to pairing wines with local dishes. From markets and food stalls to restaurants and even in people’s homes, Eddie reveals combinations that can be replicated in kitchens around the globe.

The show takes place in China, India, Thailand, Japan, Taiwan, Vietnam, Bali and Australia in search of unique wine production and top-class varieties that the world has yet to discover.

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Ren Ostry

Director

Trashfish

Ren Ostry is the director and owner of Trashfish. Ostry brings to Trashfish a prominent industry following thanks to years of experience in sustainable food practices and seafood distribution across the US. She's been featured in L.A. Weekly, Vice, and was recently nominated for 2018 Forbes 30 Under 30 in Food & Wine. Ostry is committed to a triple bottom line approach in sustainability, making sure people and the environment are never left out of the economic equation. Her favorite seafood dish is whole fried rockfish with lots of market fresh veggies.

About Trashfish

Trashfish is a sustainable seafood meal kit with the mission of expanding peoples' seafood palates.

Almost 80% of the seafood americans eat is made up of just three types of fish! So we work with California fishermen to make a better market for their underloved seafood.

Every week, members receive their share of underloved seafood paired with a local pantry item and recipe.

Trashfish deconstructs the global industrial food system by offering 100% traceable, sustainable, and affordable seafood. Our mission is to provide seafood that you can trust–from your personal fishmonger! ​ Accountability can only come from traceability, and we are committed to ensuring that the fisheries we source from are sustainable. ​ Our definition of “sustainable” uses the triple bottom line approach, one that considers economic, social, and financial impacts. This means that the fishery population must be healthy, that the catch method must cause minimal harm to the ecosystem, and that the fishermen must be paid a fair wage.

April 2, 2018 - SEA CHANGE - CONVERSATIONS ON SUSTAINABILITY IN SEAFOOD

CONVERSATIONS AT COPIA Each month, The CIA at COPIA host weekend-long Conversations that explore important topics impacting our everyday lives. Through panels, film, art, and more, guests learn about our food system, how we can get involved, and how these discoveries affect us. Thomas Bensel Managing Director, California Campus

SEA CHANGE:  Sustainable Seafood & Bay Area Watersheds How do our seafood choices influence ocean sustainability? In the latest installment of Conversations at Copia, April 7–8, speakers explore how we can responsibly help our wild ocean and Bay Area watersheds thrive.  During the featured event—A Sea Change Panel Discussion and Reception—attendees will learn about sustainability and what chefs, fishmongers, and winemakers are doing to protect our rivers and oceans. Then, in the Hestan Kitchen there will be a walk-around reception featuring Napa Green Certified wines and sustainable seafood.

Moderator:
Matthew Dolan, Executive Chef, 25 Lusk

Presenters:
Terry Sawyer, Founding Partner, Vice President, Project Development and Chief Technical Officer, Hog Island
Sarah Mesnick, Ph.D., Ecologist, NOAA Fisheries and Scripps Institution of Oceanography
Kenny Belov, Owner, TwoXSea
Bruce Cakebread, President & COO, Cakebread Cellars

Matthew Dolan

Executive Chef, 25 Lusk

Author, Simply Fish

Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old.  He received his formal training at the Culinary Institute of America in Hyde Park, New York and credits his work alongside professionals who honored the craft – including many “salty old European chefs” that ran well-organized and disciplined kitchens – as providing him with the fundamentals he needed to excel. 

From New Orleans, New York City, Nantucket Island, and Helsinki, Finland, he has strived to improve his technique while being exposed to a variety of restaurant environments.  Dolan became part of the San Francisco dining scene with a successful run as executive chef at Garibaldi’s on Presidio.  At Twenty Five Lusk, Dolan realized his dream of building his own kitchen, where he continues to deliver inspired cuisine that demonstrates his passion and commitment to excellence.  He is a member of the United States State Department Chef Corps, has been featured at the prestigious James Beard House on two occasions, earned a coveted Michelin Star, and continues to make numerous television and radio appearances here in the San Francisco Bay Area.  In November of 2014, Dolan opened his second restaurant, Tap [415] in San Francisco’s Westfield Centre.

Currently, Dolan also consults on a new restaurant in Sonoma wine country, is building another restaurant in San Francisco, and teaches a quarterly workshop at The San Francisco Cooking School where he also sits on their Board of Advisors.  Realizing his responsibility to the community, Dolan also supports Project Open Hand, the No Kid Hungry campaign, Make-a-Wish Foundation, Kristi Yamaguchi’s Always Dream Foundation, The American Heart Association, The American Cancer Society amongst many other local charities.

Simply Fish by Matthew Dolan

The frequency of eating fish and seafood has grown worldwide due to the rising interest in healthy living and the desire to add more variety to our diets. Simply Fish explores a wide range of recipes, techniques, and secrets to delivering a restaurant-quality experience in your own home, simply through cooking fish!

Chef Matthew Dolan offers his own collection of stories and delicious fish and seafood recipes for a great variety of appetizers, main courses, sauces, side dishes, and desserts—even adding a scattering of wine pairing suggestions along the way. In Simply Fish, you will learn how to cook healthy and delicious fish for every season, from casual and quick get-togethers to the adventurous larger gatherings.

Kenny Belov — 

Owner – Two X Sea

Innokenty Belov was born in Moscow, Russia in 1976. His family moved to the United States when he was five years old, and at 17 he was introduced to the world of ocean fishing in Florida. After moving to San Francisco in 1996, he left a career in professional photography to develop a new concept in environmentalism—a socially responsible restaurant with a soul focus on sustainability.

Sustainability Criteria

Sustainable is a word that, as of late, has been misused to suit the needs of some just trying to increase profits. TwoXSea was founded on honesty, transparency, and the following six sustainability criteria:

1.    The harvesting of all fish they sell has left more than enough fish for future generations, and caused no habitat destruction.

2.    There is no loss of marine life through incidental catch, “Bycatch”, in the harvesting process.

3.    Farming products they sell did not involve: use of chemicals or medicines, adverse use of feed from wild sources, introduction of non-native species into local fisheries, or inflict economic adversity on families and communities.

4.    The person who caught the fish was paid fairly for the work they did to bring it to you.

5.    The fish can be traced back to the vessel that caught the fish, and proper guarantees are in place regarding the honest origin of the fish.

6.    The fish comes from as local an area as possible, thus reducing carbon emissions and restoring regional cuisine.

TwoXSea is working towards a better, renewable future that ensures seafood for generations to come. We welcome your questions, insights and opinions – we can’t do this alone!