Saturday, June 7

3 to 4 p.m.

$25 per person

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Just off the coast of Santa Barbara, 20 to 100 feet below the surface, Santa Barbara divers harvest some of the world’s best sea urchins. Learn more about diving for this Santa Barbara treasure from Stephanie Mutz, Santa Barbara’s only female urchin diver. After, Chris Turano, Chef of The Bistro at Bacara Resort & Spa, will present tips for cooking with sea urchin at home along with a demonstration and tasting.


About commercial diver and educator Stephanie Mutz

Stephanie has two fundamental commitments to the local marine resources: she is a commercial fisherman of seven years working out of Santa Barbara, and a biology adjunct professor at Ventura Community College. She operates her own boat, and fishes predominantly for urchins and snails. She strives to keep the seafood close to Santa Barbara by selling directly to the community. “My main goal is to link the relationship with the harvesters to the community with the food they eat.”

She also holds a number of positions on various advisory and executive boards:

  • Co-founder of Santa Barbara’s first and only Community Supported Fishery (CSF), Community Seafood. Details can be found here: (
  • President of the local fishermen’s association, Commercial Fishermen of Santa Barbara (CFSB –, which integrates regional efforts of fishing communities with the aim of improving the economic and biological sustainability of fisheries
  • Secretary of The Pacific Coast Federation of Fishermen’s Associations (PCFFA – a trade association of commercial fishermen on the west coast that have been leading the industry in assuring the rights of individual fishermen and fighting for the long-term survival of commercial fishing as a productive livelihood and way of life
  • Commercial fisherman advisor of Channel Islands National Marine Sanctuary Advisory Council ( which plays a vital role in the decisions affecting the Sanctuary, bringing valuable community advice and expertise to the task of assuring effective Sanctuary management
    Commercial fisherman advisor of the California Sustainable Seafood Initiative which requires the Ocean Protection Council to develop and implement a voluntary seafood promotion program for California fisheries


chefAbout Chef de Cuisine Chris Turano

Taking the helm of an Italian restaurant is a natural progression for Turano, who grew up cooking Italian cuisine with his Sicilian-born father. “My approach is to keep food simple and let the ingredients speak for themselves, especially when you have California’s bounty at your fingertips,” said Turano.

Chris Turano earned the prestigious title of Chef of The Bistro after competing on Food Network’s Chef Wanted with Anne Burrell. Under his direction, The Bistro blends flavors of Italy with the finest locally-sourced ingredients.

Prior to joining Bacara, Turano served as executive chef of Chicago Firehouse Restaurant and the Quadrangle Club at the University of Chicago. In addition to formal training at College of DuPage in Illinois, Turano’s impressive background includes a stint under famed Chef Ted Cizma, Food & Wine magazine’s Best New Chef of 2001.