Supported by nutrition sponsor Alaska Gold Seafood
Keep It Simple Seafood cooking demos presented by BECU
Join us as we collaborate with fisherfolk to demonstrate how to prepare simple and delicious recipes the whole family will love that highlight our local ocean bounty. Learn a new technique, try a new species from our waters, and see how the people who harvest our local seafood are cooking up their fresh catches.
In collaboration with
Upcoming Live KISS Events
Join us on the 3rd Saturday of each month at 12pm during Bellingham Dockside Market at Fishermen's Pavilion in Squalicum Harbor, 2599 S. Harbor Loop Drive, Bellingham, WA
Watch Recipe Videos
Battered Sea Cucumber Tacos with Terry Phair of Lummi Seafood Market
Terry Phair of Lummi Seafood Market shows us how sea cucumbers are not as intimidating as they look. This weird slimy sci-fi-like creature actually has a white clam-like meat inside. When cooked properly, it tastes similar to calamari that you often see on a restaurant menu. See how Terry transforms his sea cucumbers into a delicious taco we think you'll love!
Ginger Scallion Crab with Ficus Chan of Crab Bellingham
Growing up in a Chinese family in Vancouver, Canada, one of Ficus Chan's favorite foods growing up was crab and the dish that is most ingrained in his memory is Ginger Scallion Crab. Join Ficus as he shows us how to construct this favorite dish for our KISS Cooking Demo presented by BECU.
Peruvian Halibut Ceviche with Chef Marcello Mazzoleni of Hotel Bellwether
With a strong Italian background, Marcello Mazzoleni started his culinary journey in California, and worked his way through a variety of culinary adventures before settling in Bellingham, Washington, where he now serves as the Executive Chef at Hotel Bellwether's Lighthouse Grill Restaurant. Marcello's cooking style combines classic techniques with a modern touch, focusing on fresh, locally sourced ingredients, particularly seafood from the Pacific Northwest, to create vibrant and delightful dishes.
For our July KISS Seafood in the City demo presented by BECU at Greenhouse, Marcello shows us how to put together a Peruvian-inspired fresh halibut ceviche. Find the full recipe video below.
The Butter of the Sea Crab Bowl with Terry Phair of Lummi Seafood Market
From an early age, Terry Phair, a Lummi Nation member, learned fishing and crabbing, and gained wisdom from the elders in his community. Now, as a commercial diver, he harvests seafood from the Pacific Northwest, while also owning the Lummi Seafood Market, where he brings Indigenous-caught products to the local community. His goal is to educate and sustainably enjoy local seafood, incorporating his traditions and passing them on to future generations.
For our June KISS Seafood in the City demo presented by BECU at Greenhouse, Terry shared with us how to construct The Butter of the Sea Crab Bowl featuring Dungeness crab butter and uni (sea urchin). Find the full recipe video below.
‘Just for the Halibut’ Bacon-Wrapped Sliders with Creamy Sriracha Garlic Dill Sauce
These Bacon-Wrapped Halibut Sliders are perfect for game day or any day your craving an easy and fun seafood bite. Halibut provided by Jean C Fisheries.
Salmon Tacos with Avocado Garlic Lime Creme Sauce
Watch as SeaFeast Program Director, Kevin, shows us how to cook easy salmon tacos with an avocado garlic lime creme sauce using Sea to Shore Seafood Co. salmon.
Curry Spiced Seafood Stew with Sarah Chan of Calypso Kitchen
Chef Sarah Chan of Calypso Kitchen and PNW Plateful shows us how to construct a delightful curry featuring prawns from Icy Fresh Seafood, Dungeness crab from Lummi Seafood Market, cod from Jean C Family Fisheries and halibut from Sea to Shore Seafood Co.
BECU Bouillabaisse with Samantha Ferraro of Little Ferraro Kitchen
KISS and BECU created a seafood bouillabaisse with Samantha Ferraro of Little Ferraro Kitchen. "I had the pleasure of spending time in the kitchen with chef Samantha Ferraro. I am not a cook by any stretch of the imagination and Samantha made me feel so comfortable assisting her in cooking such an amazing dish. After this experience, it has inspired me to get in the kitchen more and start cooking! Thank you for this opportunity." — Sarah Nuanes, BECU Branch Manager
Black Cod with Spring Asparagus Sauté with Tina Hoban of Wood Stone
Chef Tina Hoban of Wood Stone shows us how to pan sear black cod from Sea to Shore Seafood Co. and pair with a delightful spring asparagus sauté.
Pacific Northwest Gumbo with Matt Boudousquie of The Bistro at Shuksan
We explore Southern roots with Northwest flavor in this comfort food staple with Chef Matt Boudousquie of The Bistro at Shuksan. This Pacific Northwest Gumbo includes four species of seafood including smoked salmon from Sea to Shore Seafood Co., Dungeness crab from Lummi Seafood Market, shrimp from Icy Fresh Seafood, and King crab legs from Jean C Family Fisheries.
Brown Buttered Scallops Over Creamy Polenta from The Little Ferraro Kitchen
Sear up these delicious little bites of the sea with our SeaFeast Program Manager, Kevin, and Samantha Ferraro of The Little Ferraro Kitchen. Watch as Samantha pairs these wild scallops from Sea to Shore Seafood Co. with a creamy polenta and a dreamy drizzle sauce to really turn the flavor up.
Broiled Oysters with Parmesan & Lemon Zest from The Little Ferraro Kitchen
Compound butter, bacon and Parmesan poach the oysters right in the shell then are topped with parsley and zested lemon for a truly divine flavor combo. Oysters provided by Drayton Harbor Oyster. Recipe by The Little Ferraro Kitchen.
Find more recipes from our nutrition sponsor Alaska Gold Seafood
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