Volume 4


Events

Tide Dinner

The Tide Dinner was born from a desire to commune with nature.  What does a meal look like when you have to move with the tide? What does food taste like when you enjoy where it grew and lived. Can you have a dialogue with nature? Lissa James from Hama Hama oyster farm and the crew at Melusine wanted to find out.

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Travel

#OAXACATHISWAY

On invitation from Seattle hospitality legend Graham Graham (aka, "GG"), Sea Creatures' front of house managers journeyed to Oaxaca, Mexico.

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Recipe

Melon Gazpacho

Barnacle's melon gazpacho is as sure a sign as any that Summer has arrived!

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Past Issues



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Site Credits


Illustration: Jeffrey Mitchell

Design Shore

Development Transom

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2018 Recipients:


Jubilee Women’s Center

Lifelong

Villa Academy

Hugo House

Alice Gosti

Seattle Humane

Madrona Elementary PTSA

Planned Parenthood

Oceans Initiative

Salish Center for Sustainable Fishing Methods

Miracle Guild

Washington Wine

Earth Corps

Zero Food Print

RAICES, The Refugee and Immigrant Center for Education and Legal Services

Seattle Fishermens Memorial

St. Alphonsus Parish School

SMART (Start Making A Reader Today)

Boston University: Food and Wine

On The Boards

Seattle's Children’s Hospital

NW Immigration Rights

Friends of Ebey

PCC Landtrust

Green Plate Special

PAWS

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Newsletter


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