The story of a rare and exotic food, the sea urchin, and how it’s harvested, how it’s eaten, and the role it plays in nature and the lives of those who bring it to the table. With commentary from some of the most influential and prolific voices in the culinary world, the film follows a group of s...

This commentary features cast member Stephanie Mutz and director Jason Wise.

A behind the scenes look at the recording of the original score for The Delicacy, composed by Trevor Morris.

Master Sommelier Yoon Ha describes the flavor profile of sea urchin as part of The Delicacy.

Master of Wine Vanessa Conlin talks about the best wine to pair with uni and abalone.

Sake expert Eduardo Dingler recommends sake and wine to pair with uni and abalone.

Director Jason Wise and cast member Stephanie Mutz discuss the strange and wonderful food, sea urchin, and The Delicacy film. Recorded in January 2020 before the Santa Barbara Film Festival.

Master Sommelier Sabato Sagaria interviews Jason Wise about The Delicacy, the lessons Jason learned along the way, and the scariest thing that happened during filming.

Very few people live to tell what it was like to come face to face with a great white shark, but that is exactly what Happened to Adam Coons. On a fateful morning, Adam went surfing off the channel islands where some of California's best waves can be found. The area is also a great white shark ...

Chef Nick Erven prepares a dish with sea urchin.

Chef Ria Barbosa prepares a dish with sea urchin.

Yoon Ha discusses sea urchin.

Chef Jeff Olsson prepares a dish with sea urchin.

Haiwen Lu of Uni Diaries prepares a dish with sea urchin.

Chef Spencer Bezaire prepares a dish with sea urchin.