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This entry was posted on May 28, 2012, in About The Taste, Restaurants.

(Tommy Fraioli is the son of kythera-family.net administrator Vikki Fraioli.)

Known for their constantly changing menu and incredible alcohol pairings, Sea Rocket Bistro sure has managed to burst their way onto the scene since opening just four short years ago. They continually manage to bring incredibly fresh seafood off the boat and onto our plates in ways your taste buds never knew possible. With newly appointed Executive Chef Tommy Fraioli at the helm, the food can’t possibly get any better… or can it?

The name Sea Rocket was inspired by the wild rocket plant that inhabits San Diego’s local beaches and dunes, and relies on its ecosystem for survival. Sticking true to their namesake, the restaurant only sources locally caught fish by both Catalina Offshore and Carlsbad Aqua Farms, as well as locally grown produce from Suzie’s. They order just enough to get them through the day, never more, and when they run out, that’s it. Everything that is served to the public is as fresh as possible and bursting with flavor. Working with a local fish monger while at Sea Rocket has taught Tommy a great deal about the importance of having high standards when it comes to quality, so high that ordering non sustainable seafood is simply not allowed.

Tommy grew up in a family that was always cooking, so it was no wonder how he fell in love with it. He was always there to lend a helping hand when something needed to be peeled or chopped, as there was never a shortage of things to do in the kitchen. It made perfect sense that he would continue cooking after being around so much food growing up.

He has whole heartedly embraced the farm fresh dining experience Sea Rocket is known for and can’t wait to bring the restaurant to the next level. Right now it’s all about Halibut, but who knows what next season will bring. Their wildly popular “Market Fish” is know to change daily, so you’ll just have to pop in and see for yourself what exciting things he has whipped up. We couldn’t be more thrilled that they are participating in this year’s Taste of Summer. Make sure to grab tickets before it’s too late!

One big way he thinks you can go green - buy fresh with a local fish monger at Catalina Offshore located in Point Loma. He personally recommends Tommy Gomes, a man that he has worked with for years and can teach you a great deal about all types of fish.

Special thanks to Jamie at the Balanced Palate for helping us get a behind the scenes look at how this amazing restaurant operates!


A Taste of Summer

The Event

A Taste of Summer is San Diego’s (California, USA) premier food event, celebrating the launch of the San Diego chapter of The Positive Plate. On Friday, June 22nd hundreds of locals will enjoy unique small plates created by the county’s top chefs. With sustainability as the evening’s theme, all dishes will be made using local, organic, and seasonal ingredients, while highlighting the creativity of each participating restaurant.

In addition to the delicious food served throughout the evening, attendees will enjoy local wine, craft beer, and signature organic cocktails, while listening to live music, viewing local art, and learning about a variety of organizations and businesses passionate about sustainability.

Click to purchase your tickets today!

A Taste of Summer will be held at Liberty Station in Point Loma from 7-11pm. Parking is free! Click here for directions to the venue

Net proceeds from the event will benefit Olivewood Gardens & Learning Center, the San Diego Hunger Coalition, and Ecofficiency.Org – all local organizations that promote health, nutrition, and sustainability in San Diego and abroad.

About The Positive Plate

The Positive Plate is a Southern California based sustainability program that works with restaurants, food trucks, and caterers to implement individualized and comprehensive sustainability plans. Developed by Ecofficiency.Org, a 501(c)(3) non-profit organization, the mission of the program is to inspire a widespread and verifiable movement towards sustainable food production, service, and consumption from within local dining cultures.

Source: About The Taste, Restaurants

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