Release Date: October 20,2016
Kanaloa Seafood Market & Kitchen, a Santa Barbara- and Oxnard-based company that focuses on sustainably sourced seafood, is celebrating one year of its retail market and restaurant on 715 Chapala St. in downtown Santa Barbara with live music, food and drinks on Saturday from 1 p.m. to 4 p.m.
The 33-year-old company was started by Randee and Don Disraeli, who moved their wholesale operations warehouse from Gutierrez Street to Oxnard, and opened the Chapala establishment in its place.
Chapala is the Disraelis’ first restaurant, with a second in the works in Oxnard.
“Since we were going to have a kitchen, we decided to open the restaurant to offer cooked options,” Randee Disraeli said in an email. “Many of our regular customers have always asked for this!”
Kanaloa delivers its seafood to restaurants, hospitality groups, retailers and home cooks.
“We support a regional-based philosophy, which means we work directly with our fishers, first receivers and farmers to reduce their impact in the areas in which they are based,” Disraeli said.
“Every aspect of our business is covered under our environmentally responsible approach, all the way down to the compostable plates and wares in our restaurant as well!”
The celebration will be highlighted by Kanaloa’s first-annual Peel & Eat Sustainable Shrimp Contest, which features wild white shrimp from Texas, a new product Kanaloa is introducing for its anniversary.
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