Join us for our July KISS Cooking Demo presented by BECU at Gate 5 on Saturday, July 20 at 12pm. Terry Phair of Lummi Seafood Market will be showing us how he prepares a ceviche featuring the geoduck he harvests locally from our waters. Please note this event has the potential to change due to the uncertainty of crabbing season. Check back for updates.

Learn how to prepare simple seafood meals on the 3rd Saturday of each month with BECU presents KISS Seafood Cooking Demos at Bellingham Dockside Market.

Learn how to prepare simple seafood meals on the 3rd Saturday of each month with BECU presents KISS Seafood Cooking Demos at Bellingham Dockside Market.

Learn how to prepare simple seafood meals on the 3rd Saturday of each month with BECU presents KISS Seafood Cooking Demos at Bellingham Dockside Market.

Learn how to prepare simple seafood meals on the 3rd Saturday of each month with BECU presents KISS Seafood Cooking Demos at Bellingham Dockside Market. Heather of Icy Fresh Seafood will be demoing how to make a delicious Prawn Ceviche this month.

Learn how to prepare simple seafood meals once a month with BECU presents KISS Seafood Cooking Demos with Bellingham SeaFeast and Bellingham Dockside Market.

Our February demo will be in collaboration with Terry Phair of Lummi Seafood Market. Learn how to make battered sea cucumber tacos with sea urchin salsa and guacamole.

Owner Tam Nguyen of Elizabeth Station creates a delectable salmon pizza with us.

Experience the freshest catch as KISS's Seafood in the City presented by BECU takes you on a culinary voyage, bringing the bounties of the sea from the docks to the heart of downtown Bellingham. Join us at Greenhouse (1235 Cornwall Ave) the first Friday of each month this summer as our local chefs demonstrate how to create easy seafood meals. Space is limited, registration required. Registration open soon.

Chef Marcello Mazzoleni of Hotel Bellwether shows us how to create a fresh halibut ceviche along with tips and tricks for filleting a whole halibut.

Experience the freshest catch as KISS's Seafood in the City presented by BECU takes you on a culinary voyage, bringing the bounties of the sea from the docks to the heart of downtown Bellingham. Join us at Greenhouse (1235 Cornwall Ave) the first Friday of each month this summer as our local chefs demonstrate how to create easy seafood meals. Space is limited.

Friday, June 2 at 6pm: The Butter of the Sea Crab Bowl with Terry Phair of Lummi Seafood Market
Terry demonstrates how to prepare sea urchin (uni) with Dungeness crab butter and egg over a rice bowl

Experience the freshest catch as KISS's Seafood in the City presented by BECU takes you on a culinary voyage, bringing the bounties of the sea from the docks to the heart of downtown Bellingham. Join us at Greenhouse (1235 Cornwall Ave) the first Friday of each month this summer as our local chefs demonstrate how to create easy seafood meals. Space is limited.

Learn how to prepare simple seafood meals once a month with during KISS cooking demos.

Learn how to prepare simple seafood meals once a month with BECU presents KISS Seafood Cooking Demos with Bellingham SeaFeast and Bellingham Dockside Market.

Our May workshop will be in collaboration with Chef Sarah Chan, Calypso Kitchen and the Bellingham Farmers Market. Learn how to make a curry spiced seafood stew! More details to come!

Learn how to prepare simple seafood meals once a month with during KISS Seafood Workshops with Bellingham SeaFeast and Bellingham Dockside Market.

Join us in April as Chef Tina shows us how to pan sear black cod from Sea to Shore Seafood Co. and pair with a delightful spring asparagus saute. 

After graduating from culinary school over 20 years ago, Tina Hoban began her career as a pastry chef at several notable restaurants in both Seattle and Minneapolis.  Eventually, she settled on a farm in Whatcom County, where her days were spent canning, fermenting, milking goats, and raising her daughters. She is currently the Executive Chef at Wood Stone Corporation in Bellingham.

Learn how to prepare simple seafood meals once a month with during KISS Seafood Workshops with Bellingham SeaFeast and Bellingham Dockside Market.

Chef Matthew Boudousquie was born and raised in Louisiana.  His grandmother is his cooking inspiration and he is very excited to teach everyone how he cooks seafood gumbo.  His father moved to Bellingham when he was 9 years old and he has fallen in love with the abundance of fresh seafood and beautiful vegetables grown in the PNW.  He is the Executive Chef at The Bistro at Shuksan located inside Shuksan Golf Club. The Bistro is a Southern-inspired farm to table concept focused on sustainable ingredients. His favorite color is turquoise.

Photo credit: Ben Bender

Learn how to prepare simple seafood meals once a month with during KISS Seafood Workshops with Bellingham SeaFeast and Bellingham Dockside Market.

Watch Chef Samantha of Little Ferraro Kitchen in action during our KISS Workshop on Saturday, February 18, 12pm during Bellingham Dockside Market. Pick up seafood from our local fishing families and learn how easily you can prepare Chef Samantha's Brown Butter Scallops Over Creamy Polenta. Full video and recipes will be in our February newsletter.