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Bristol Bay is home to the greatest wild sockeye salmon run on earth, and Bristol Bay Sockeye Salmon is a delicious, high-quality food that chefs can feel great about cooking with. Join chef Kelly Whitaker, owner of Basta and Chefs Collaborative Boulder/Denver Local Leader, at the Food Lab in Boulder on Monday, September 19th for a hands-on Bristol Bay Sockeye Salmon Workshop!

During the three-hour workshop, chef Kelly and seafood experts will cover where, how, and why to source and cook with wild, sustainable Bristol Bay Sockeye Salmon. You’ll learn techniques for sourcing, cooking, and serving wild sockeye year-round and get to meet with fishermen from Bristol Bay. Participants will walk away from the workshop having experienced the unique taste of Bristol Bay Sockeye salmon, and prepared to speak to the incredible story of this pristine resource.

Space is limited and the workshop is FREE for chefs and food professionals. 

RSVP Today

Event Details

  • When: Monday, September 19th, 2016 from 11:30am-2:30pm
  • Where: Food Lab, 1825 Pearl St, Boulder, CO 80302
  • RSVP: This workshop is FREE for chefs and food professionals. RSVP above by Aug. 31st to save your seat!

Thank You Partners

Chefs Collaborative is a national 501(c)(3) nonprofit network that relies on Member, Partner, and Individual support to advance its mission to inspire, educate, and celebrate chefs and food professionals building a better food system.







Please contact Alisha Fowler, Programs Director: alisha@chefscollaborative.org