JULY 29 - AUGUST 4, 2019

Get psyched for

Get-Hooked-Logo-lineup-sq-w-tag.png
 
MontereyFishing-12.jpg
 

Santa Cruz Restaurant Week

JULY 29 - AUGUST 4, 2019

Local food is all the rage, but terrestrial food is so 2018. 2019 is all about what’s being caught by our local fishing boats: fresh, seasonally relevant, sustainably caught seafood. During Get Hooked restaurant week, top chefs will masterfully transform local, seasonally available, and sustainably caught seafood into tantalizing dishes that will be featured at participating restaurants. You’ll become acquainted with the sea-farers that make your meal possible because restaurants will post the names, vessels, and stories of the fishermen who reeled in the fish.

Now’s your chance to head to your fav spot or venture out and try one that’s been on your must-eat list - or both! C’mon and take the plunge - with your fork!

This is merroir at its finest; a genuine taste of Monterey Bay.

 

Diego Felix, founder of Colectivo Felix.

Diego Felix, founder of Colectivo Felix.

FINale Dinner!

Before the curtains are drawn on this seven day celebration of seriously sustainable seafood, we've planned one last hurrah!

Join us for a an unconventional and unrepeatable seafood experience brought to you by Colectivo Felix. Your tastebuds will be astounded by Latin American inspired preparations of seafood pulled straight out of the waters in and around Monterey Bay. Relish in the fact that, with every bite, you'll be contributing to the vitality of Monterey's resident commercial fishing fleet!

When: Sunday, August 4th, 2019 | 6 - 9pm

4 Course Meal

Price: $50 (wine and beer sold separately)

Location: Food Lounge 1001 Center St., Santa Cruz, CA 95060


Navigation

PARTICIPATING RESTAURANTS

Coming soon…

THE CHEFS

Coming soon…

THE FISHERMEN

Coming soon…

THE FISH

Coming soon…

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SOCIAL SPHERE

We’ve got a lot to celebrate in the new year! Many of our Monterey Bay groundfish species, once decimated, have made a healthy recovery and are now being rediscovered by local chefs and consumers.

It’s time to reward the hard work and sacrifice by local fishermen, who have changed their practices to support a sustainable groundfish harvest. We invite diners to share in this conservation success story by expanding their palates and enjoying a taste of Monterey Bay’s best fish.
— Barbara Meister | Director of Public Affairs, Monterey bay aquarium
MontereyFishing-19_colorcorrect.jpg