Single Ingredient Dinner - Tinned Fish

Edible Magazine cordially invites you to enjoy our Single Ingredient Dinner Series - where one featured ingredient is expertly weaved into all of the meal's dishes. From star ingredients like carrots to garlic, the chef of the evening smartly incorporates the star ingredient into the food served.

Our next dinner features Tinned Fish, with a meal prepared by Chef Sara Hauman, perhaps best known to the general foodie audience through her superstar run on Bravo's Top Chef. After spending her childhood in Vista, CA, Chef Sara moved to the south of Spain where food became an obsession and ultimately fueled her decision to return to the U.S. to attend culinary school, and then took the chef-world by storm garnering many accolades and awards, including 3 stars from the San Francisco Chronicle, Eater Young Guns, Zagat 30 under 30 and James Beard semi-finalist Rising Star Chef in 2016 in her first position as head chef of Huxley. She was again nominated as a semi-finalist Rising Star Chef for the James Beard Foundation working at one-Michelin starred restaurant Mister Jiu’s. In 2017, Chef Sara was named Rising Star Chef for the San Francisco Chronicle while working as chef de cuisine under Melissa Perello at one-Michelin starred restaurant Octavia.

Sara will be joining us from Portland, OR where she owns and operates tinned seafood company Tiny Fish Co., specializing in sourcing and tinning sustainable species of fish and shellfish from the waters of the Pacific Northwest. Let's give her a warm California welcome. 

While Tinned Fish is currently having it's moment, it is has long been a common part of meals around the world, especially in Spain and Portugal. We will explore this old/new trend as we enjoy a delicious coursed meal featuring Chef Sara's Tiny Fish Co. tinned delicacies. The dinner will take place at the stunning Hacienda Robles Estate thanks to Atascadero residents Bob and Susan Mascall who are graciously opening their doors for this special occasion. Exact address will be provided to guests one week prior to the event.

MENU

first course chorizo mussels

spanish tortilla | chorizo spiced mussels | piparra peppers

second course tuna 

fried green tomato tonnato | pickled eggplant | canned tuna

third course sardines

pasta e ceci | sardine kefta | preserved lemon | fermented chilis

fourth course anchovy 

tahini ice cream | sesame & anchovy brittle | colatura caramel

The meal is thoughtfully paired with wines from L'Aventure's 127 acre estate in southwest Paso Robles. And all guests will kindly receive gifts courtesy of Brown Butter Cookie Company.

*Please note, this dinner party is primarily outdoors so please dress accordingly*

This dinner series would not be possible without support: event production by Amanda Holder Events, back of house kitchen advising and sous chef-ing by Pair With Chef Rachel, event service staffing by Criu Hospitality and lighting and sound by Medina Light Show Designs.