2023 Mendocino Coast Purple Urchin Festival
Join us June 16th to June 18th, 2023 as we celebrate these delicious, invasive, spiky creatures.
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Join us June 16th to June 18th, 2023 as we celebrate these delicious, invasive, spiky creatures.
Friday, June 16, 7 pm- Campfire at Van Damme State Beach
Join us around the fire for a talk led by Kevin Smith PhD from Catch n’ Cook CA. Kevin will tell us how indigenous people populated California by following the kelp trail along the Pacific Rim.
Saturday, June 17, 1 pm- Urchin talk and demo at Van Damme State Beach
Learn what’s happening under the waves, how the purple urchin came to dominate the ocean floor, and how to open these spiny creatures. And then do your part by eating them. Ranger program presented by Esme Placencia; science speak and demo presented by Tristin McHugh of the Nature Conservancy.
Saturday, June 17, 6 pm – Little River Inn Restaurant
You never know what professional diver Greg Fonts will bring up from the ocean depths. Learn how to prepare his catch along with all the goodies you collect that morning. Nibble on the fruits of your labor while sipping sake with Kerry Tamura of World Sake. Sit down with your new urchin hunter friends to a 5-course, uni-centric meal prepared by Executive Chef Marc Dym and Sushi Chef Frank Takao. Each dish is artfully paired with sake chosen by Kerry Tamura.
Friday, June 16, 7 pm: Campfire at Van Damme State Beach
Enjoy special treats with Kevin Smith PhD, learn a little about the importance of kelp, and prep for your adventure on Saturday morning.
Saturday, June 17, morning low tide at Van Damme State Beach
Follow Kevin Smith PhD, onto the rocks and into the shallows searching for urchin, turban snails and other tide pool treats. Keep your catch or learn how to prepare it at the evening meal.
Saturday, June 17, 1 pm- Urchin talk and demo at Van Damme State Beach
Learn what’s happening under the waves, how the purple urchin came to dominate the ocean floor, and how to open these spiny creatures. Get front row seats and first dibs on cracking open urchin. Ranger program presented by Esme Placencia; science speak and demo presented by Tristin McHugh of the Nature Conservancy.
Saturday, June 17, 6 pm- Cooking demo and dinner at Little River Inn
You never know what professional diver Greg Fonts will bring up from the ocean depths. Learn how to prepare his catch along with all the goodies you collect that morning. Nibble on the fruits of your labor while sipping sake with Kerry Tamura of World Sake.
Sit down with your new urchin hunter friends to a 5-course, uni-centric meal prepared by Executive Chef Marc Dym and Sushi Chef Frank Takao. Each dish is artfully paired with sake chosen by Kerry Tamura.
Package includes 2 nights lodging and 2 breakfasts- $2,500 for two people – Only 7 Packages Available in Total
Friday, June 16, 7 pm – Campfire at Van Damme State Beach
Enjoy special treats with Kevin Smith, learn a little about the importance of kelp, and prep for your adventure on Saturday morning.
Saturday, June 17, morning at Van Damme State Beach (time assigned after booking)
Greg Fonts, professional free dive competitor and owner of the Freedive Shop, will introduce you to the underwater wonders of the Mendocino Coast. You will collect your limit of urchin (and maybe some other surprises) in the protected waters of Van Damme Cove. All equipment provided.
Saturday, June 17, 1 pm- Urchin talk and demo at Van Damme State Beach
Learn what’s happening under the waves, how the purple urchin came to dominate the ocean floor, and how to open these spiny creatures. Get front row seats and first dibs on cracking open urchin. Ranger program presented by Esme Placencia; science speak and demo presented by Tristin McHugh of the Nature Conservancy.
Saturday, June 17, 6 pm- Cooking demo and dinner at Little River Inn
You never know what professional diver Greg Fonts will bring up from the ocean depths. Learn how to prepare his catch along with all the goodies you collect that morning. Nibble on the fruits of your labor while sipping sake with Kerry Tamura of World Sake.
Sit down with your new urchin hunter friends to a 5-course, uni-centric meal prepared by Executive Chef Marc Dym and Sushi Chef Frank Takao. Each dish is artfully paired with sake chosen by Kerry Tamura.
Package includes 2 nights lodging and 2 breakfasts – $3,200 for two people – Only 2 Packages Available in Total
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