Explore Wilmington’s seafood story from farm to market to table in this immersive two-session experience. Exact meeting locations and logistics will be provided to participants before the program.
At the first session, visit the UNCW Aquaculture Facility, where research specialist and facility supervisor Patrick Carroll offers a behind-the-scenes look at sustainable aquaculture. Learn how species like black sea bass are raised and how these systems support healthy oceans and local foodways.
Session two begins at Zora’s Fish Market and Kitchen, where chef, butcher, and fishmonger Ryan Jankowski shares how to select fresh, seasonal seafood and explains the journey from dock to counter. The experience concludes at Seabird with Chef Dean Neff, a 2024 James Beard Award finalist, for a guided oyster tasting exploring oyster farming, “merroir,” and the coastal connections that bring the story full circle.
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