Join Scoma’s Culinary Director Chef Gordon Drysdale, Fish Revolution and Fine &
Rare on Thursday, August 11 for a five-course dining experience and evening of conversation. The August edition of Seafood Stories, a monthly pop-up dinner series, will celebrate San Francisco icon Scoma’s two-year anniversary of serving 100% sustainable seafood. Tickets are still available for the 6pm and 8:30pm seating.
Purchase yours at http://www.seaworthyfish.com/tickets.
Prior to the August 11 dinner, we had a few questions for Chef Drysdale.
What inspired Scoma’s menu revolution?
Chef Drysdale: There was a desire on Scoma’s owner and management to bring seafood sustainability to the restaurant, which is located in one of the most tourist-visited areas of San Francisco. I personally am interested in wellness and believe you are what you eat. If you’re filling your body with pollutants, you won’t operate properly. I am proud to extend that seafood sustainability wellness to Scoma’s.
What’s your favorite fish to catch?
Chef Drysdale: Ocean fishing makes me seasick, but I’m a fly fisherman at heart. On backpacking adventures in Yellowstone National Park and others areas, I would catch Golden trout, brook and rainbow trout, and so on.
What “unsung hero” fish should people be eating more of?
Chef Drysdale: Albacore tuna - amazing, either raw or cooked; it requires focus, as it’s a lean fish that can easily become overcooked but when served medium, it is glorious. It’s also an affordable fish.
What’s your favorite ocean-themed song?
Chef Drysdale: “Baby Beluga” by Raffi
What is your aquatic spirit animal?
Chef Drysdale: Hammerhead shark -- one of creation’s most successful experiments. I can’t believe that anyone would fin a shark.
What’s the maker of your current fish fillet knife?
Chef Drysdale: Ashi Hamono
As a chef, how has serving only sustainable seafood changed your career?
Chef Drysdale: It increased in me an already present interest to do everything I could to hand down to my kids a world that’s at least as good as what I was given. At Scoma’s, I’m able to reach a lot of people to share information on what fish to buy and which to avoid, and why we avoid serving certain fish -- 1300 guests per day during the summer and 900 during the non-summer seasons.