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!