Chef Kathleen Sanderson will share her tips and tricks for a sustainable seafood fest, full of flavor yet gentle on the sea.

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Horseradish & Pumpernickel Crusted Salmon on a Cedar Plank
Panko Pan Fried Tilapia w/ Star Anise & Pickles Ginger Tartar Sauce over Napa Cabbage Slaw
Pan Seared Shrimp w/ Spinach, Lemon & Ginger Beurre Blanc over Rice
Lemon Pudding Cakes w/ Fresh Raspberries