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.
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Watch Recipe Videos
Smoked Salmon Pastries with Jennifer Worthley of It’s The Sweet Things
Jennifer Worthley, owner of It's The Sweet Things, a bakery which is a premier bakery, cafe and dessert spot in Bellingham, Washington, shows how to prepare her smoked salmon pastries that are available at Bellingham Dockside Market and Bellingham SeaFeast using local smoked King salmon from Lummi Seafood Market.
Cooking Oysters with Steve Seymour of Drayton Harbor Oysters
Steve Seymour of Drayton Harbor Oysters talks all about oysters in Drayton Harbor in Blaine, Washington. Kevin shucks his first oyster and Steve shows us what makes an oyster great and how to cook these delicious bivalves.
Geoduck Ceviche with Terry Phair of Lummi Seafood Market
Terry Phair of Lummi Seafood Market shows us how to make a delicious, citrusy ceviche featuring local geoduck that Terry drove for himself. We love learning how to enjoy some of the lesser-known sea delicacies from our area.
KISS with Kevin & Kaden Salmon Sandwich
Watch Kevin and Kaden build a delicious salmon sandwich with Sea to Shore Seafood Co salmon on a fluffy pretzel bun baked by Our Kitchen at the Container Village in Bellingham, Washington. Our Kitchen partners with of D.I.S.H. Foundation whose mission is to employ people with intellectual and developmental disabilities (IDD).
Rockfish and Shallot Banga Càuda Pizza with Tam Nguyen of Tam Tam Pizza
Tam shows us how to cook up a delicious pizza featuring Pacific Rockfish and roasted shallots, topped with Banga Càuda (a warm anchovy garlic sauce), salsa verde and citrus. This recipe is part of Bellingham SeaFeast's KISS (Keep It Simple Seafood) program presented by BECU and our nutrition sponsor Alaska Gold Seafood.
KISS with Kevin Shrimp & Rice Cucumber Boats with Yum Yum Sauce
Bellingham SeaFeast Executive Director, Kevin Coleman, shows us how to prepare these simple and healthy cucumber boats topped with rice, carrots, pan-fried friend and a creamy dressing.
Side Stripe Shrimp Ceviche with Heather Kaminsky of Icy Fresh Seafood
Side Stripe Shrimp are sweet in flavor, and delicate in texture. They are vegetarian in their diet, so there is no need to devein them as they are eating kelp, and other sea vegetation. Heather catches these delicious morsels in the cold waters of Wrangell, Alaska during the coldest months of the year, December through February. Watch how she makes a delicious ceviche featuring the shrimp she catches.
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
Interested in being a part of KISS?
We’d love to hear from you to see how we can collaborate.