CSUMB's Otter Bay Restaurant and campus catering were featured at the International Flavors of Marina Food, Wine and Beer Festival held July 22 at The Dunes shopping center

Over 20 Marina food and beverage establishments and Monterey County wineries participated in the third annual event.

OBR and catering manager Michelle Baylacq, hosted the restaurant's tasting booth with food created by Chef Bruce Brown and student Sous Chef Andrea Gilliland.

The menu included prosciutto melon cups, smoked salmon with a gluten-free cracker on apple jicama slaw, jalapeno citrus prawns also served with a gluten-free cracker, and artichoke crab crostini. The offerings were designed to showcase the restaurant's focus on serving local and sustainable food.

The festival featured a green living sustainability center. Passion Purveyors, a distributor of "green" products, provided bamboo utensils. Composting and recycling bins were set up by the Monterey Regional Waste Management District.

The restaurant and catering service are run by Sodexo, the campus food service provider.

Student Sous Chef Andrea Gilliland serves a vegetarian option to Professor Daniel Fernandez, chair of the Division of Science and Environmental Policy