Mendocino Coast Purple Sea Urchin Festival, Pizza Workshop and More



The first-ever Mendocino Coast Purple Sea Urchin Festival will be celebrated June 17-19 at various locations along the Mendocino Coast, including Fort Bragg, one of the largest urchin producers in the state.

During the three-day festival, educational events will be held in conjunction with the Mendocino Area Parks Association, Watermen’s Alliance, Noyo Science Center and Freedive Shop, featuring educational demonstrations and hands-on experiences.

Urchinomics, a seafood catering company, will supply partner restaurants with purple (“uni”) sea urchin. Urchinomics aims to restore kelp forests by removing overgrazed sea urchins, feeding them on land, and selling them to distributors and restaurants.

The festival kicks off at noon on June 17 with an outdoor demonstration and five-course purple sea urchin tasting menu at the Harbor House Inn presented by Urchinomics and chef Matthew Kammerer. Cost is $150, plus $90 for optional wine pairing. To book, go to

On June 18, there will be a demo and talk at 10:30 a.m. at Van Damme State Beach. Josh Russo from Waterman’s Alliance and Greg Fonts from Freedive Shop will demonstrate how to open and clean the sea urchin. Participants will learn how to harvest sea urchin and the impact of purple sea urchin on other fisheries.

At 3 p.m. on June 18, sake expert Kerry Tamura of World Sake Imports will give a sake seminar at the Little River Inn, served with uni snacks. The cost is $80. To book, go to

Natasha Benjamin and Ana Blanco, producers of the upcoming documentary “Sequoias of the Sea,” and Sheila Semans, executive director of the Noyo Center for Marine Science, will talk about sea creatures off the California coast at 10 a.m. June 19 in the Abalone. Room at Little River Inn.

The weekend ends at 7:30 p.m. on June 19 with a live performance by folk singer Cheryl Wheeler and Kenny White at Abalone Hall at the Little River Inn. Tickets are available at

Throughout the weekend, sea urchin-focused packages and fresh-from-the-sea menus will be served at Little River Inn, Noyo Harbor Inn, Elk Cove Inn, Glendeven Inn & Lodge, Inn at the Cobbler’s Walk , the Izakaya Gama and the Harbor House Inn.

For more information, visit


Tickets on sale for the Farm to Pantry Summer Dinner

Farm to Pantry, a nonprofit that collects food that would otherwise be wasted and donates it to those in need, sells tickets to its annual summer dinner.

The benefit dinner, hosted by Sen. Mike McGuire, D-Healdsburg, will be held at 5:30 p.m. July 29 at the Kendall-Jackson Wine Estate and Gardens.

Last year’s event sold out and seating will be limited this year. The cost is $250, including dinner and the auction.

To book, go to Kendall-Jackson is located at 5007 Fulton Road.


Peter Reinhart will lead the “Pizza Quest” workshop

Baking instructor and cookbook author Peter Reinhart will return to the Artisan Baking Center from 10 a.m. to 3 p.m. on June 4 for a hands-on pizza-making class based on his latest book, “Pizza Quest: My Never -Ending Search for the Perfect Pizza”. .”

In this five-hour workshop, students will learn how to make three take-home pizza doughs: High Moisture Pizza Dough, Naturally Rising Sourdough, and Classic White Dough.

Reinhart will also show how to make his all-purpose pizza sauce, “Secret Sauce” chili mash, and a variety of “tribute pizzas” from all of the categories covered in the new cookbook, including Detroit-style, New York-style , leaven. focaccia and Sicilian, as well as oven-baked Neapolitan pizzas. The class ends with a pizza lunch.

Reinhart, a baking professor at Johnson & Wales University, was the co-founder of the legendary Brother Juniper Bakery in Santa Rosa and is the author of 12 books on baking bread.

The cost is $220. To book, go to and click on Baking Center. 1120 Holm Road.

Participants will receive current COVID-19 protocols per Sonoma County health orders and guidance in a pre-course email 48 hours prior to class date.


Virtual cooking classes provided by “An Italian Dish”

Santa Rosa’s Ellen Shick, who writes the An Italian Dish blog, will be offering two virtual Zoom cooking classes this summer.

Shick will provide a list of ingredients and equipment for hands-on classes, allowing students to gather everything in advance. In keeping with Italian tradition, courses will incorporate fresh local ingredients wherever possible.

A class on Piadine Romagna (Italian flatbread filled with seasonal vegetables and pesto) will be held from 12:30 p.m. to 2:30 p.m. on June 12. The cost is $35.

A class on Italian cookies, including Pistachio Biscotti and Viennese-Spritz, will be held from 12:30 p.m. to 2:30 p.m. on July 10. The cost is $40.

To book, go to

Managing editor Diane Peterson can be reached at 707-521-5287 or [email protected] On Twitter @dianepete56


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