Bellingham SeaFeast’s dockside program, which takes place on the first and third Saturdays of the month, plans to feature Louisiana-born chef Matthew Boudousquie at Fishermen’s Pavilion during its Dockside Market event on March 18.
Boudousquie, who’s scheduled to offer a lesson in cooing seafood gumbo, is the executive chef at The Bistro at Skuksan, located inside the Shuksan Golf Club. The Bistro is a Southern-inspired farm to table concept focused on sustainable ingredients.
The dockside seafood market is featuring cooking demonstrations every third Saturday of the month through May. Other upcoming events can be found by checking https://bellinghamseafeast.org/events.
Also starting on the first Friday of the month from June through August, Bellingham SeaFeast Dockside Market organizers are planning a SeaFeast KISS Summer Series, with details expected to be announced soon.
The featured KISS recipe for the dockside market in February was brown buttered scallops with creamy polenta, offered by Samantha Ferraro of The Little Ferraro Kitchen, who presented a cooking demonstration at the Squalicum Harbor’s Fisherman’s Pavilion. Ferraro also offered a romantic dinner recipe of broiled oysters with parmesan and lemon zest.
Program organizers said they are also planning special events for October Seafood Mont on Oct. 14-15.
Other seafood related events include the Port of Bellingham 2023 Marine Trade Industry Job Fair/Try a Trade Day at the Bellingham Fisherman’s Pavilion on May 4.
Applications are open now for limited vendor spaces for Bellingham SeaFeast Oct. 14-15. Those interested are advised to reserve their space by filling out applications online at https://form.jotform.com/230441452287049
Questions related to this event can be sent to admin@billinghamsefeast.com.