Event

BIGA and Catalina Offshore Products present the SEA TO FIRE Seasonal Dinners

Come join us and Tommy Gomes from Catalina Offshore Products at BIGA for an unforgettable night, where we celebrate our amazingly dedicated local fishermen and their families with an exquisite four-course meal. BIGA's Chef de Cuisine, Chris Osborne, will choose the freshest catch of the season from Catalina Offshore's impressive catalog of sustainable seafood, caught right in our own waters, and will accompany each dish with carefully crafted organic fruits and vegetables from local farms.

Our signature preparation at BIGA includes our unique woodfired ovens, fueled by local, organic firewood, providing an extra layer of explosive flavor.

This new "Sea to Fire" dinner series happens seasonally and kicks off on Wednesday, April 25 at 6:30 PM. During this special first dinner, our guest fisherman will be Captain Scott Hawkins of F/V Jody H. Scott is a third-generation pole caught albacore fisherman, training his teenage boys to be the fourth-generation. Scott is also one of the original co-founders of American Tuna.

American Tuna is ranked as the Best Specialty Tuna by Bon Appétit and has been featured as Tuna you can Trust by Martha Stewart Living.

The menu for April 25 is as follows:

Amuse Bouche
Cured hiramasa, black sesame purée, ginger gelee, pickled serranos, cilantro

First Course
Local spot prawn, tajin, compressed melon, coriander, fingerlime

Second Course
Coal-roasted banana and cucumber broth with local Thai chilies, clams, poached celery, hoisin, Viet greens

Third Course
Opah belly smoked over aromatics, candied grapefruit, warm bloomsdale salad, pickled red onion, buttermilk green olive emulsion

Fourth Course
Warm local strawberries, effervescent cream, yuzu, candied potato

Tickets are $100 per person or $115 per person with wine pairing. Space is limited and we are expecting these tickets to sell out fast so grab yours today!