Audubon’s Sustainable Seafood Dinner Series To Support Gulf Of Mexico Fisheries
NEW ORLEANS – Renowned chefs from the Gulf region will share their passion for local, sustainable seafood at Audubon Nature Institute’s second annual Summer of Sustainability dinner series launching on Thursday, June 1, at 6:30 p.m.
Hosted by Audubon’s sustainable seafood program, Gulf United for Lasting Fisheries (G.U.L.F.), the dinner series raises awareness about seafood sustainability and highlights local chefs working to support Gulf of Mexico fisheries.
G.U.L.F.’s Chef Council and Restaurant Partners, comprised of some of New Orleans’ best chefs, will present all-inclusive, multi-course dinners in front of the Gulf of Mexico habitat at Audubon Aquarium of the Americas on June 1, July 13, and Aug. 10.
Spearheaded by Tenney Flynn, chef/co-owner of New Orleans restaurant GW Fins, the Chef Council partners with Audubon to spotlight the importance of promoting local, sustainable seafood.
“Seeing the expanded number of talented chefs participating in this dinner series is exciting because it provides a much wider reach to educate consumers about the bounty of seafood available in our backyard, furthering the mission of the Audubon GULF program," said Flynn.
Participating chefs and restaurants include:
Tenney Flynn – GW Fins
Susan Spicer – Bayona
Ryan Prewitt – Peche
Brian Landry – Borgne
Alan Ehrich – Audubon Tea Room
Cory Bahr – Restaurant Cotton
Alex Harrell – Angeline
Jason Goodenough – Carrollton Market
Dana Honn – Carmo
Allison Richard – High Hat Café
Alfred Singleton – Café Sbisa
Austin Kirzner – Red Fish Grill
Acme Oyster House
Ruby Bloch – Cavan
Chris Lynch – Commander's Palace
“The first dinner on June 1 is all about oysters, working as both the kickoff to the Summer of Sustainability and the New Orleans Oyster Festival, taking place June 3-4 in Woldenberg Riverfront Park,” said John Fallon, G.U.L.F.’s assistant director. “Audubon and Oyster Fest are working closely this year to highlight the importance of having a healthy, sustainable Louisiana oyster industry. These dinners are a fun, easy, and delicious way for the public to learn about and support sustainable seafood. The amount of culinary talent we have behind this is just astounding, and a testament to how important the issue of seafood sustainability is for us here on the Gulf Coast.”