Quick & Easy Lobster Salad You Can’t Mess Up By Megan Waldrep Ingredients Steamed lobster tails Romaine lettuce Mayo Worcestershire sauce Lemon Purple onion Salt Pepper Chives, finely chopped for garnish Instructions Steam lobster tails… Read More

Explore and Discover our Rich Maritime Heritage at SBMM
Quick & Easy Lobster Salad You Can’t Mess Up By Megan Waldrep Ingredients Steamed lobster tails Romaine lettuce Mayo Worcestershire sauce Lemon Purple onion Salt Pepper Chives, finely chopped for garnish Instructions Steam lobster tails… Read More
Rockfish “Poisson Cru” By Juliette Verstaen Ingredients ¾ cup of fresh lime juice (approx. 12 limes) 6 tbsp canned coconut milk ½ tsp microplaned (or grated) fresh ginger 2 cups diced ½ inch rockfish (approx… Read More
Autumn Harvest Spiced Salmon By Sarah Meuser Makes 2 servings Ingredients for Apple Cider-Infused Roasted Grape and Parsnip Puree 2 cups red seedless grapes 2 cups peeled and sliced parsnips, each sliced 1/4-inch thick (about… Read More
Swordfish and Cherry Tomato Pasta By Giorgia Troiani & Angelo Lucia Makes 2 servings Ingredients 1 tablespoons of pine nuts 7 oz / 200 gr of cherry tomatoes 1 garlic clove 1 ½ tablespoons of… Read More
“Might be the Best Dinner I’ve Ever Made” Ginger, Garlic, Agave & Lime Black Cod with Black Beans & Brown Rice with Ginger Jalapeño Salsa By Lauren Amundson Winnewisser Makes 4 servings Ingredients for Ginger,… Read More
Ginger-Apple Halibut with Chili & Guava By Ethan Clark Ingredients 2 lbs. fresh wild-caught, local California Halibut 1/2 cup organic avocado oil 3 medium sized chili peppers 2 small guavas 1 large Granny Smith apple… Read More
Cioppino By Linda Tappeiner Ingredients for Cioppino 3 tablespoons olive oil 3 cloves minced garlic ½ to ¾ cup minced Italian parsley ½ bell pepper-minced 2 stalks celery-minced 1 can tomato sauce (8-ounce size) 1… Read More
Red, Yellow & Orange Tomato, Shrimp & Avocado Gazpacho for SBMM’s Sustainable Seafood Recipe Contest “I buy my seafood from Get Hooked, Santa Barbara’s own Community Supported Fishery, and Santa Barbara Fish Market. These vendors exclusively… Read More
After some baking and lots of deliberation, we are delighted to announce our 20th Birthday Cake Contest Winners. The following four stood out for their taste, presentation, and maritime link: First Prize: High Seas Lemon… Read More
Our Curator, Emily Falke, created this cocktail recipe for our Surf the Big Wave fundraiser using Real McCoy Rum. Toast to our 20th Anniversary! Hang Loose Real McCoy Rum Cocktail Makes 1 cocktailIngredients: 3 ounces… Read More
It’s almost Mother’s Day. When Emily Falke, our Deputy Director & Curator, isn’t designing, installing, and hanging our captivating exhibits, she’s writing cookbooks and winning competitions (like the 2019 Strawberry Festival Recipe Contest). A mother and grandmother… Read More