As our environment changes so does our culture. I wanted to highlight the often overlooked protein from the sea by creating two late summer dishes featuring squid. Like kelp, it is proliferating in our warming oceans. Offering kelp noodle salad or marinated runner bean salad, both featured local produce and citrus-spiced flavors topped with local squid, and made for beautiful and satisfying plates. Paired with Hamma Hamma oysters, baguettes, wines from Eleven Winery, and Pegasus’ great community atmosphere, we had an evening not soon forgotten.