John Ash and John Finger - The Hog Island Book of Fish & Seafood (Ferry Building Store)

author photo author photo

John Ash and John Finger

The Hog Island Book of Fish & Seafood
Culinary Treasures from Our Waters

An In-Person Meet & Greet Book Signing • Book Passage (SF Ferry Building)

Sat., June 3, 2023 • 1:00pm PT

This event will be hosted live at Book Passage's San Francisco Store. Please contact webmaster@bookpassage.com with questions regarding live events.
 

Join us for a special meet and greet signing with chef John Ash (chef and author) and John Finger (founding partner, CEO at Hog Island Oyster Company) for cookbook, The Hog Island Book of Fish and Seafood.

This signing follows a cooking demo hosted by Foodwise featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Foodwise demo: 11:30 AM - 12:15 PM at the Foodwise Classroom tent in front of the Ferry Building.

Book Signing: 1pm at Book Passage

From James Beard Award–winning chef and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.
 
The Hog Island Book of Fish & Seafood is a master class on thoughtful sourcing, preparation, and execution of a variety of seafood from award-winning chef, author, and long-time Hog Island Oyster Co. supporter, John Ash. From finned fish to tinned fish to shellfish and more, the book continually reminds readers of the importance of supporting small-scale, community-based fisheries.  
 
Founded in 1983 by three marine biologists, Hog island Oyster Co., whose flagship location is in Marshall, California, about 50 miles north of San Francisco, raises nearly 3 million oysters and manila clams per year on 160 intertidal acres, operates a shellfish hatchery, runs a catering division, a saltworks operation, as well as five beloved restaurants throughout Northern California.  While the foundation of the company is the oyster and its cultivation as part of sustainable aquaculture, Hog Island Oyster Co. is deeply rooted in a broader vision of food and hospitality, and this book is at the junction of a discussion of sustainable seafood and the conviviality of the meal.  
 
Featuring favorites from the kitchens of Hog Island Oyster Co. restaurants as well as notable chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 recipes from cuisines around the world, and also zooms in on regional favorites like San Francisco Cioppino, Crab Louis Salad, and Hangtown Fry. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, curing—along with illustrated techniques like shucking oysters, opening clams, and fileting fish, this cookbook comprehensively guides readers through the basics of seafood preparation. What’s more, the extensive list of sauces—including a section dedicated just to mignonettes that features Hog Island’s signature “Hogwash,” as well as marinades, butters (including Hog Island’s customer favorite Chipotle Bourbon Butter), and seasonings gives home cooks those tools that turn a choice of seafood into a stellar dish.
 
 
 
About Hog Island Oyster Co.
Hog Island Oyster Co. is one of the nation’s leading producers of sustainable shellfish and is a pioneer in bay-to-bar restaurants. With a passion for serving an exceptional oyster experience, Hog Island owns and operates seafood-centric oyster bars and restaurants and has been shucking at events across the Bay Area since the company was founded in 1983. Hog Island’s family of restaurants and food services includes: Hog Island Traveling Oyster Bars, Hog Island Oyster Co. San Francisco Ferry Building, Hog Island Oyster Co. Oxbow Public Market, Napa, Hog Island Larkspur in the Marin Country Mart, and their flagship Farm in Marshall, California on Tomales Bay (to-go oysters, and The Boat Oyster Bar), Tony’s Seafood in Marshall, CA, and the newest addition to the family: the Humboldt Bay oyster farm (slated for 2023). 
 
 
John Ash is a restaurateur, cookbook author, and two-time James Beard Award winner. He co-hosted the Good Food Hour radio show on KSRO for 35 years, and he has hosted two shows on the Food Network. Ash regularly contributes to the Santa Rosa Press Democrat and has written for magazines such as Fine Cooking and Eating Well. In 2014, Ash was honored by the Monterey Bay Aquarium as the Sustainable Seafood Educator of the Year. He lives in Santa Rosa, California. Ashley Lima is an art director and photographer based in the San Francisco Bay Area. Laurie Mahan Sawyer is a Marin County-based illustrator who dedicates her art to exploring the wonders of the natural world. 
 
John Finger is the Founding Partner, CEO of Hog Island Oyster Company. John Finger was born and raised on the eastern end of Long Island, New York, an area steeped in seafood and shellfish tradition. An avid fisherman and surfer, John has always maintained a deep love and respect for the ocean. John believes the soul of Hog Island lies in sustainable farming and responsible stewardship of the sea.

 

John Ash photo credit - Ashley Lima. John Finger photo courtesy of Tessa Schrupp.

 

Location: 

Book Passage Ferry Building
1 Ferry Building
San Francisco, CA 94111
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters By John Ash, Stuart Brioza (Foreword by), Ashley Lima (By (photographer)) Cover Image
By John Ash, Stuart Brioza (Foreword by), Ashley Lima (By (photographer))
$40.00
ISBN: 9781951836870
Availability: On Our Shelves Now
Published: Cameron Books - May 23rd, 2023