This October, the Bristol Bay Regional Seafood Development Association (BBRSDA) and Chefs Collaborative teamed up with chefs Kyle Mendenhall (The Kitchen Denver, CO), William Dissen (The Market Place, NC), and Johnny Anderes (The Kitchen Chicago, IL) to offer two educational hands-on Story of Sockeye salmon workshops and tasting events for chefs and food professionals in Denver and Chicago.
During the three-hour workshops we covered where, how, and why to source and cook with wild, sustainable sockeye salmon. Participants met with fishermen from Bristol Bay, and had the chance to work closely with leading chefs from Denver and Chicago as they tasted the various ways the chefs serve sockeye each week.
Check out our Facebook page for stories from the event!
Please join with restaurants and businesses across the country and feature wild, sustainable sockeye salmon from Bristol Bay, Alaska on your menu during the week of November 9th, 2015.
Contact Alisha Fowler, Programs Director: email@example.com