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.
- 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:
Speakers, L to R: Chef Kyle Mendenhall,The Kitchen; Michael Dimin, Founding Director of Sea to Table; Elizabeth Herendeen, Marketing Director at BBRSDA.
We hope you’ll join us next Wednesday, November 19th!