Bristol Bay: Featured Dinners – and Photos!

To all the chefs working hard across the country to showcase Bristol Bay sockeye salmon during the peak of salmon season: thank you! This is the second year we have teamed up with the Bristol Bay Regional Seafood Development Association to host Bristol Bay salmon dinners, and we are blown away by the interest and support shown by 70+ chefs and food professionals across the country! We hope your Bristol Bay Dinner events have been successful so far.

With the dinners wrapping up next month, we want to share highlights with with the world, and ask you to please email us your Bristol Bay dinner photos.

Roulade of Bristol Bay Salmon, morel mushrooms, sauce cardinal, summer truffles from Blueacre Seafood

Featured Chefs and Dinners: 

• Chef Kevin Davis of Seattle’s Blueacre Seafood hosted The Last Wild Salmon Dinner on July 3. Of the dinner, he says: “I am a huge fan of Bristol Bay sockeye. This is a beautiful fish, we love to serve it, and it is a crime against nature that anyone would consider building a copper mine where these fish reproduce year after year.”

• On July 7, JJ Gonson, Chef/Owner of Cuisine en Locale in Somerville, MA, and Josh Lewin, Executive Chef of Beacon Hill Bistro in Boston, MA, took the public on a taste tour through Bristol Bay. Attendees learned about the families who have been fishing Bristol Bay for generations, and the menu even featured ingredients like cranberries from the fishing town of Egegik.

• In Virginia, Hunter’s Head Tavern and Home Farm Store are running specials all month long! At Hunter’s Head Tavern, a Bristol Bay Salmon special is featured every night; at Home Farm Store, fresh salmon is offered when available. Their efforts are part of a larger Made in America & locally sourced products focus.

Photos

Here are a few of our favorite photos so far. Please email us your Bristol Bay dinner photos if you haven’t yet! Email: alisha@chefscollaborative.org.

Bristol Bay Salmon, brown butter pea puree, spring onion, hazlenut romesco sauce. Chef Rich Garcia, 606 Congress in Boston, MA	Roulade of Bristol Bay Salmon, morel mushrooms, sauce cardinal summer truffles. Chef Kevin Davis, Blueacre Seafood in Seattle, WA
The menu and Bristol Bay tablecards at Blueacre Seafood in Seattle, WA	Chef Mary Reilly’s Butter basted sockeye salmon with rye berries, cauliflower and romanesco, broccoli, sweet pea puree. Enzo Restaurant & Bar in Newburyport, MA
Smoked salmon rilettes toast with tomato-halaby emulsion, Chef Samuel Monsour, jm Curley in Boston, MA	Salmon tartare by K Restaurant in Orlando, FL