Source, cook, and serve wild sockeye year-round

The seasons are changing and so is our access to fresh, wild seafood. The good news? Frozen seafood allows us to enjoy our favorite sustainable seafood species year-round. The even better news? Frozen seafood can be fresher than fresh.

Join us on Wednesday, November 19 at 1:00 PM EST as we dive into sourcing sustainable sockeye salmon year-round, specifically Bristol Bay salmon. We’re hosting a Members-only Chef Power Hour with sockeye experts chef Kyle Mendenhall of The Kitchen, Michael Dimin of Sea to Table, and Elizabeth Herendeen of BBRSDA.

Kyle, Michael, and Elizabeth will cover:
  • Bristol Bay sockeye
  • Sourcing frozen seafood
  • Cooking and working with frozen seafood
  • Questions: time for you to ask the experts!

WHEN: November 19, 2014 at 1:00 PM EST / 10:00 AM PST

ABOUT THE SPEAKERS:

Screen Shot 2014-11-11 at 10.26.27 AM

Speakers, L to R: Chef Kyle Mendenhall,The Kitchen; Michael Dimin, Founding Director of Sea to Table; Elizabeth Herendeen, Marketing Director at BBRSDA.

By participating in this call, you’ll learn more about sourcing, cooking, and serving frozen sockeye. What you learn about sourcing frozen seafood can be applied to other species as well.

We hope you’ll join us next Wednesday, November 19th!

2014-11-11T11:26:58+00:00 November 11th, 2014|Blog, Bristol Bay, Chefs + Cooking|0 Comments

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