The water provides

Our September gathering of the Wild Fish and Wild Game Club of Costa Mesa featured dishes prepared by our members and harvested from the water! 

A record-setting salmon run from Bristol Bay, AK made its way to our plates this Quail Club thanks to Cole King of Bristol Crown Fisheries! Bristol Bay has had 130+ years of sustainability and hand harvested by generations of fishing families. Bristol Bay prohibits harmful fish farming so you know all your fish is always wild. We were treated to Salmon 4 ways, smoked, spicy, lemon, and garlic!

We had some Calico and Tuna that we're either thrown in some fresh flat breads or served over fried sushi rice! (@mikeborchard)

Singulaw is a filipino ceviche dish that combines both tuna and pork. I had never tried it before and was more than pleasantly surprised as I went back for seconds and thirds! Thanks @matthew_rose_

And in memoriam to one of the greatest of all time culinary creations, Chef Jesse paid his respects with an Oyster Gordita Crunch. 🙏🏻 ⚰️ RIP Cheesy Gordita Crunch. 

 Continue to take ownership of how you eat and share with your community! 

Until next time

Onward Upward, Windward Westward