Sea X Fare X Fire

This month we’ve highlighted four US-based seafood companies working to change the fishing industry for the better. These “fish-to-table” producers follow ethical fishing practices and supply communities with a sustainable, accessible alternative—all available to be delivered straight to your door.

This month we’ve highlighted four US-based seafood companies working to change the fishing industry for the better. These “fish-to-table” producers follow ethical fishing practices and supply communities with a sustainable, accessible alternative—all available to be delivered straight to your door.

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- SEA -

We’ve paired these four companies with our favorite outdoor cooking enthusiasts to bring you open-fire recipes just in time for summer. Between flavorful Northwest oysters and clams, famous Maine lobster, prized Alaskan salmon, and halibut from the coastal waters of California, there’s a plentitude of exciting new recipes for every sea-lover to master.

 

Join us in celebrating the rich life in the waters all around us and in helping to protect our oceans and freshwater resources for the future—from shore to shore.

We’ve paired these four companies with our favorite outdoor cooking enthusiasts to bring you open-fire recipes just in time for summer. Between flavorful Northwest oysters and clams, famous Maine lobster, prized Alaskan salmon, and halibut from the coastal waters of California, there’s a plentitude of exciting new recipes for every sea-lover to master.

 

Join us in celebrating the rich life in the waters all around us and in helping to protect our oceans and freshwater resources for the future—from shore to shore.

Luke's Lobsters

Luke’s Lobster is a family-owned, B Corp Certified, Maine seafood business, founded by third-generation lobsterman Luke Holden. Luke’s began as a tiny lobster roll shack in New York City in 2009. Today Luke’s has shack locations in ten US states, Japan, and Singapore. In 2013, they opened their own seafood purchasing and production business in Saco, Maine, making Luke’s truly vertically integrated.

In 2018, they expanded into grocery stores nationwide, offering flash-frozen lobster meat, tails, and seafood meals. And in 2020, Luke’s launched an online market, to bring seafood direct from Maine to doorsteps around the country. Luke’s knows their fishermen, they know where and how they fish, and they work together to protect our oceans for tomorrow.

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Hama Hama

Hama Hama is a fifth-generation family-run shellfish farm on Washington’s Olympic Peninsula. Their beds are located at the mouth of one of the shortest, coldest, and least developed rivers in Washington State, and that purity is reflected in the clean, crisp flavor of the oysters downstream. They sell oysters at their farm store and oyster saloon, at pop-ups throughout the Puget Sound and Portland regions, and direct to consumers and chefs across the nation.

Their mission is pretty simple: utilize low impact farming methods to grow world-class oysters, have fun, and leave something good for the next guy.

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Salmon & Sable

Salmon & Sable is a true "fishermen-direct" business run by Traveler Tarpening, his wife, Nicole, and their 8-year-old daughter, Cedar. Together, they catch, fillet, vacuum pack, freeze, and ship wild salmon and other fish directly to your door. The process is done slowly, meticulously, and entirely by hand in the rugged and remote Alaskan wilderness.

A commitment to this whole process combined with a dedication to environmental sustainability is what makes Salmon & Sable and its seafood so unique.

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Hog Island

Hog Island Oyster Co. has grown into one of the nation’s leading producers of sustainable shellfish and is a pioneer in bay-to-bar restaurants. Their passion is to farm, shuck, and serve an exceptional oyster experience – and have a lot of fun doing it.

Hog Island Oyster Co. currently leases one hundred and sixty acres in Tomales Bay, CA. They sell over 3 million oysters, manila clams, and mussels per year. In 2014, Hog Island Oyster Co. started up the first permitted Shellfish Hatchery and nursery in California in Humboldt Bay, CA. Their seafood is fresh, local, and available at a variety of locations along the California coast.

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- FARE -

Denis & Allie, Mr. Badger & Co.


Denis & Allie like to work as hard as they play. They are gritty, but sensitive and illusive, without being aloof. They like sleeping under the stars and sailing across oceans. They like outlaw bars, and the smell of diesel fuel. If they were a bag of chips, it would be salt and vinegar. And they cry at the end of Sleepless in Seattle. Denis & Allie are humans, and they love the ever-evolving story of the human spirit, bubbling up out of the bilge and into the universe.

Denis & Allie’s home and studio Mr. Badger, is a classic wooden boat built in 1957 at the famed Abeking & Rasmussen Yard in Germany. Her home port is in Dumplings Cove in Jamestown, RI, where after fifteen years of ocean sailing, they finally decided to drop an anchor.

Denis & Allie, Mr. Badger & Co.


Denis & Allie like to work as hard as they play. They are gritty, but sensitive and illusive, without being aloof. They like sleeping under the stars and sailing across oceans. They like outlaw bars, and the smell of diesel fuel. If they were a bag of chips, it would be salt and vinegar. And they cry at the end of Sleepless in Seattle. Denis & Allie are humans, and they love the ever-evolving story of the human spirit, bubbling up out of the bilge and into the universe.

Denis & Allie’s home and studio Mr. Badger, is a classic wooden boat built in 1957 at the famed Abeking & Rasmussen Yard in Germany. Her home port is in Dumplings Cove in Jamestown, RI, where after fifteen years of ocean sailing, they finally decided to drop an anchor.

Jare & Mona, Tournant


Tournant is an open fire cooking and events company based in the Pacific Northwest created by chefs Jaret Foster and Mona Johnson. Their approach to food reflects a sense of place and ceremony, drawing inspiration from the seasons and local bounty from the land and sea.

Through their immersive outdoor dining experiences and signature farm-to-fire cooking style, Jaret and Mona hope to inspire people to get outside, connect with nature and learn to care more deeply about the many hands who farm, fish, forage and craft their food.

Yeshua Goodman, Kiawe Outdoor


Yeshua is an Advanced Sommelier born on the Big Island and raised in Maui. As a local, he understands the importance of preserving the Hawaiian culture and telling the story of Aloha the best way he knows how: through his cooking.

Kiawe Outdoor was born from the desire to return to the rich tradition of real Hawaiian cooking. This has always been outdoor, with fire. Kiawe focuses on local food sources paired with incredible wines and craft beverages designed for each event. They source food locally, using invasive species such as Axis Deer cooked over wild Kiawe wood, leading to a unique experience every time.

Chef Kevin O'Connor


Raised in the Sierra Foothills, Kevin developed a love for gathering, hunting, foraging, and cooking at a young age. Starting in fine dining at the age of fourteen, the first twelve years of his career were spent in some of California’s best restaurants, while the past five years have been spent traveling the world with knives in tow.

No matter the venture, Kevin strives to find a true connection to the food he cooks and the places it comes from. An avid outdoorsman and adventurist, he prefers an open fire to a traditional kitchen, cooking from the heart with a deep respect for seasonal ingredients.

Denis & Allie, Mr. Badger & Co.


Denis & Allie like to work as hard as they play. They are gritty, but sensitive and illusive, without being aloof. They like sleeping under the stars and sailing across oceans. They like outlaw bars, and the smell of diesel fuel. If they were a bag of chips, it would be salt and vinegar. And they cry at the end of Sleepless in Seattle. Denis & Allie are humans, and they love the ever-evolving story of the human spirit, bubbling up out of the bilge and into the universe.

Denis & Allie’s home and studio Mr. Badger, is a classic wooden boat built in 1957 at the famed Abeking & Rasmussen Yard in Germany. Her home port is in Dumplings Cove in Jamestown, RI, where after fifteen years of ocean sailing, they finally decided to drop an anchor.

Jaret & Mona, Tournant


Tournant is an open fire cooking and events company based in the Pacific Northwest created by chefs Jaret Foster and Mona Johnson. Their approach to food reflects a sense of place and ceremony, drawing inspiration from the seasons and local bounty from the land and sea.

Through their immersive outdoor dining experiences and signature farm-to-fire cooking style, Jaret and Mona hope to inspire people to get outside, connect with nature and learn to care more deeply about the many hands who farm, fish, forage and craft their food.

Jare & Mona, Tournant


Tournant is an open fire cooking and events company based in the Pacific Northwest created by chefs Jaret Foster and Mona Johnson. Their approach to food reflects a sense of place and ceremony, drawing inspiration from the seasons and local bounty from the land and sea.

Through their immersive outdoor dining experiences and signature farm-to-fire cooking style, Jaret and Mona hope to inspire people to get outside, connect with nature and learn to care more deeply about the many hands who farm, fish, forage and craft their food.

Yeshua Goodman, Kiawe Outdoor


Yeshua is an Advanced Sommelier born on the Big Island and raised in Maui. As a local, he understands the importance of preserving the Hawaiian culture and telling the story of Aloha the best way he knows how: through his cooking.

Kiawe Outdoor was born from the desire to return to the rich tradition of real Hawaiian cooking. This has always been outdoor, with fire. Kiawe focuses on local food sources paired with incredible wines and craft beverages designed for each event. They source food locally, using invasive species such as Axis Deer cooked over wild Kiawe wood, leading to a unique experience every time.

Yeshua Goodman, Kiawe Outdoor


Yeshua is an Advanced Sommelier born on the Big Island and raised in Maui. As a local, he understands the importance of preserving the Hawaiian culture and telling the story of Aloha the best way he knows how: through his cooking.

Kiawe Outdoor was born from the desire to return to the rich tradition of real Hawaiian cooking. This has always been outdoor, with fire. Kiawe focuses on local food sources paired with incredible wines and craft beverages designed for each event. They source food locally, using invasive species such as Axis Deer cooked over wild Kiawe wood, leading to a unique experience every time.

Chef Kevin O'Connor


Raised in the Sierra Foothills, Kevin developed a love for gathering, hunting, foraging, and cooking at a young age. Starting in fine dining at the age of fourteen, the first twelve years of his career were spent in some of California’s best restaurants, while the past five years have been spent traveling the world with knives in tow.

No matter the venture, Kevin strives to find a true connection to the food he cooks and the places it comes from. An avid outdoorsman and adventurist, he prefers an open fire to a traditional kitchen, cooking from the heart with a deep respect for seasonal ingredients.

Chef Kevin O'Connor


Raised in the Sierra Foothills, Kevin developed a love for gathering, hunting, foraging, and cooking at a young age. Starting in fine dining at the age of fourteen, the first twelve years of his career were spent in some of California’s best restaurants, while the past five years have been spent traveling the world with knives in tow.

No matter the venture, Kevin strives to find a true connection to the food he cooks and the places it comes from. An avid outdoorsman and adventurist, he prefers an open fire to a traditional kitchen, cooking from the heart with a deep respect for seasonal ingredients.


- FIRE -

Discover the joy of slow-cooked seafood over a mesmerizing flame.
Use code SEAFAREFIRE for 20% OFF the collection.

Denis & Allie, Mr. Badger & Co.


Denis & Allie like to work as hard as they play. They are gritty, but sensitive and illusive, without being aloof. They like sleeping under the stars and sailing across oceans. They like outlaw bars, and the smell of diesel fuel. If they were a bag of chips, it would be salt and vinegar. And they cry at the end of Sleepless in Seattle. Denis & Allie are humans, and they love the ever-evolving story of the human spirit, bubbling up out of the bilge and into the universe.

Denis & Allie’s home and studio Mr. Badger, is a classic wooden boat built in 1957 at the famed Abeking & Rasmussen Yard in Germany. Her home port is in Dumplings Cove in Jamestown, RI, where after fifteen years of ocean sailing, they finally decided to drop an anchor.

Jaret & Mona, Tournant


Tournant is an open fire cooking and events company based in the Pacific Northwest created by chefs Jaret Foster and Mona Johnson. Their approach to food reflects a sense of place and ceremony, drawing inspiration from the seasons and local bounty from the land and sea.

Through their immersive outdoor dining experiences and signature farm-to-fire cooking style, Jaret and Mona hope to inspire people to get outside, connect with nature and learn to care more deeply about the many hands who farm, fish, forage and craft their food.

Yeshua Goodman, Kiawe Outdoor


Yeshua is an Advanced Sommelier born on the Big Island and raised in Maui. As a local, he understands the importance of preserving the Hawaiian culture and telling the story of Aloha the best way he knows how: through his cooking.

Kiawe Outdoor was born from the desire to return to the rich tradition of real Hawaiian cooking. This has always been outdoor, with fire. Kiawe focuses on local food sources paired with incredible wines and craft beverages designed for each event. They source food locally, using invasive species such as Axis Deer cooked over wild Kiawe wood, leading to a unique experience every time.

Chef Kevin O'Connor


Raised in the Sierra Foothills, Kevin developed a love for gathering, hunting, foraging, and cooking at a young age. Starting in fine dining at the age of fourteen, the first twelve years of his career were spent in some of California’s best restaurants, while the past five years have been spent traveling the world with knives in tow.

No matter the venture, Kevin strives to find a true connection to the food he cooks and the places it comes from. An avid outdoorsman and adventurist, he prefers an open fire to a traditional kitchen, cooking from the heart with a deep respect for seasonal ingredients.


Discover the joy of slow-cooked seafood
over a mesmerizing flame.

Use code SEAFAREFIRE for 20% OFF the collection.

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