2012 Bristol Bay sockeye salmon events

This summer, Chefs Collaborative is teaming up with Trout Unlimited and the Bristol Bay Regional Seafood Development Association on a dinner series to help protect Bristol Bay’s wild sockeye salmon. Over 50 restaurants around the country have signed up to host events highlighting this fish and fishery.

Bristol Bay, Alaska, home to our nation’s most valuable wild salmon fishery, boasts on average 40 million adult salmon, the vast majority of which are sockeye salmon, which return over the course of just a few weeks from the end of June through mid July. But this exceptional wild-caught fish is at risk from the proposed Pebble Mine, which foreign companies want to develop in Bristol Bay’s most productive salmon habitat.

Photo courtesy of Ben Knight

Host a Bristol Bay Salmon Dinner at your restaurant anytime from late June to late July (give or take, depending on when the salmon return!).

We’ve posted this toolkit to give you more in-depth information about how you can get involved. The Bristol Bay Salmon Dinner can be any format that works for your restaurant, including:

• Featured dish on your menu
• Special menu running for a certain period of time
• Special dinner with a speaker (or not)
• Dinner & Movie event, featuring the award-winning Bristol Bay documentary, Red Gold, accompanied by a family-style salmon dinner.

By sharing Bristol Bay salmon with your guests, you can spread the word and help us save Bristol Bay. If interested in hosting a Bristol Bay Salmon Dinner, get in touch with leigh@chefscollaborative.org and edubovsky@tu.org to sign up.

If you haven’t already RSVP’d, let us know the week of June 18 to be included in our media efforts and receive outreach materials for your staff, customers, and others. We can also provide you with some suggested Bristol Bay salmon suppliers, including Sea To Table, that are committed to getting you the highest quality Bristol Bay salmon possible.

Wondering what else you can do?

Sign onto the national chef letter to President Obama – click here. Last year over 200 chefs from around the country sent a letter to the Environmental Protection Agency encouraging them to get involved. Now we are asking President Obama to do the same. Please sign on by June 15th to be included in media and outreach opportunities.

Check out the Bristol Bay Chef Toolkit for more information and ideas for hosting a Bristol Bay Salmon Dinner, Bristol Bay/Pebble Mine facts, talking points and other resources to help you get involved and educate others.

However you decide to get involved, we thank you for supporting the national effort to save one of our nation’s greatest wild food sources.