Seattle, WA (PRWEB) June 16, 2014
The Bristol Bay Regional Seafood Development Association (BBRSDA) and Chefs Collaborative are bringing Bristol Bay’s salmon and story to New York City for a rare Alaska salmon event. Guests will have a chance to enjoy multiple courses of fresh Bristol Bay sockeye salmon – flown in from the remote waters of Bristol Bay, Alaska - while New York Times bestselling author Paul Greenberg (Four Fish) discusses his newest book, “American Catch: The Fight for Our Local Seafood.”
In American Catch, Greenberg shows how we destroyed our food relationship with our oceans, and sets out to understand how that breach might be mended. To do so, he explores three quintessential American seafoods: the New York oyster, Gulf shrimp, and the Alaskan sockeye salmon.
Greenberg specifically highlights Bristol Bay, Alaska’s sockeye salmon fishery and investigates the proposed Pebble Mine project, which threatens the future health of Bristol Bay’s salmon. For the last ten years, commercial salmon fishermen, Alaska Native tribes, chefs, jewelers, and others have been fighting to save Bristol Bay’s salmon fishery from the Pebble Mine. In response to these requests, the Environmental Protection Agency is currently weighing protective measures under the Clean Water Act.
All guests will receive a copy of American Catch. There will be time for book signing following the dinner. Executive Chef James Kim will be serving fresh sockeye salmon from Bristol Bay, Alaska. Menu will include:
- Amuse Bouche: Chilled Cucumber and Melon Soup with Spice-Cured Sockeye Salmon and Olive Oil
- First Course: Sockeye Salmon Tartare with Ponzu, Flying Fish Roe and a Fried Quail Egg
- Entree: Seared Sockeye with Brown Butter Roasted Fingerlings, Asparagus, Capers and Crème Fraiche
Monday, June 30, 7:30 p.m.
Grand Banks, Pier 25, New York, NY 10013, (212) 960-3390, http://www.grandbanks.org
Limited seating available - cost is $100 per seat and can be purchased by visiting http://www.grandbanks.org/events/american-catch. Tickets include dinner and a copy of American Catch; beverages and gratuity not included.
Paul Greenberg is the author of the New York Times bestseller and James Beard Award-winning Four Fish: The Future of the Last Wild Food and a regular contributor to the New York Times. He has been featured on NPR’s Fresh Air and All Things Considered and has lectured for Google, Harvard, the U.S. Senate, and many other institutions. He is currently a fellow with The Safina Center and Pew Fellow in Marine Conservation. Find Paul on Twitter @4fishgreenberg and on the web at paulgreenberg.org.
Grand Banks is a seasonal oyster bar on deck of the historic F/V Sherman Zwicker, the last of a large fleet of schooners that fished the Grand Banks of the North Atlantic and traded goods in South America. Docked at Hudson River Park’s Pier 25 in Tribeca, the 142-foot sailboat is a museum-quality example of traditional boat building. It's also the largest wooden vessel in New York City. Operating in conjunction with the not-for-profit Maritime Foundation, Grand Banks presents on-board exhibitions about maritime history. Its curated lecture series features speakers on topics ranging from seafaring culture to aquatic sustainability.
Grand Banks was conceived and developed by Mark Firth, founder of Diner and Marlow & Sons, Miles and Alexander Pincus, founders of the Maritime Foundation, and Adrien Gallo. Grand Banks was designed in collaboration with Eric Cheong, head of design for Ace Hotels.
The Bristol Bay Regional Seafood Development Association (BBRSDA) represents Bristol Bay’s 1,850 commercial salmon driftnet fishermen. Visit http://www.bristolbaysockeye.org for more information, and follow Bristol Bay Sockeye @bbsockeye and on Facebook (http://www.facebook.com/bristolbaysockeye).
Chefs Collaborative works to fix our broken food system by engaging chefs in a network that inspires and educates them to change how they source, cook, and serve food. Visit http://www.chefscollaborative.org for more. You can also follow Chefs Collaborative on Twitter (@chefscollab) and Facebook (http://www.facebook.com/chefscollaborative).