Serving Sustainable Seafood

We’re teaming up with the Bristol Bay Regional Seafood Development Association (BBRSDA) to provide chefs and culinary professionals with timely educational opportunities around sourcing, cooking, and serving sustainable sockeye – as well as other seafood.

On June 2, we held a Members-only Chef Power Hour with chefs and experts to hear an update on efforts to protect Pebble Mine. You can access a recording of this call here. On November 19, we’ll dive into sourcing, cooking, and serving sockeye year-round. Fill out the form below to RSVP for this Members-only Chef Power Hour!