San Diego Magazine‘s Taste of the Port event was celebrated on the Bay on September 22. Guests experienced tastings from top waterfront restaurants, while watching three of San Diego’s best chefs square off in a live Top Green Chef competition. The event highlighted sustainable cooking including locally sourced ingredients and fresh fish. Takeaki Tadokoro from Sushi Tadokoro was onsite to prepare sushi using regionally sourced products from sustainable marine farms and commercial fisheries.
PARTNER CONTENT
Event Photos: Taste of the Port
