Some 400 guests at a Meet the Chefs Reception on May 15th at
the Monterey Bay Aquarium’s annual Cooking for Solutions event will be sampling
Bristol Bay sockeye salmon in appetizers prepared by Chef Jeff Rogers of the
aquarium’s culinary team. And on the following day, the San Francisco-based
sustainable sushi restaurant, Tataki, will offer over 2,800 guests at the
Cooking for Solutions Gala a special “Canapé for Bristol Bay.
The three-day long event brings together hundreds of chefs,
food producers, media and other food leaders from around the country to discuss
and celebrate the latest challenges and successes in the sustainable seafood
movement.
There will also be an online auction to benefit the
aquarium’s seafood watch program. Bids are being accepted through May 27.
Major gatherings will include a gourmet gala with dishes
prepared by celebrity chefs and 90 outstanding restaurants, organic and
sustainable wines from 60 West Cost wineries and craft beer from 11 breweries.
The world famous Bristol Bay sockeye salmon fishery supplies
nearly half of the world’s red salmon supply. This summer the Alaska Department
of Fish and Game is forecasting a run return of over 26 million reds.
Sue Aspelund, executive director of the Bristol Bay Regional
Seafood Development Association, which represents some 1,850 commercial salmon
driftnet fishermen, said the fishermen they represent are honored to be featured
at this year’s celebration of sustainable seafood.
“We take great pride in our sockeye salmon and look forward
to sharing both our product and our story at this year’s event,” Aspelund said.
More information about the BBRSDA is at http://www.bristolbaysockeye.org
Information and tickets for the events are at www.cookingforsolutions.org
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