Eat Salmon To Support Salmon Conservation At May Benefit

Photos by Golden Gate Salmon Association

 

The following press release is courtesy of the Golden Gate Salmon Association: 

 SAN FRANCISCO — The Golden Gate Salmon Association (GGSA), a coalition of salmon advocates working to protect and restore California’s largest salmon runs, today announced the fourth annual San Francisco for Salmon fundraising dinner, slated for May 17 at TwoXSea fish house on Pier 45, Fishermen’s Wharf, in San Francisco. This year’s dinner extravaganza will again feature an ensemble cast of world-famous chefs from San Francisco’s top seafood restaurants, all of which will contribute their special delicacies.

“We are very excited about this year’s fundraiser; it is going to be the culinary experience everyone will want to attend.” said dinner co-chair and The Alice Collective restaurateur, Ted Wilson, who is also a GGSA board member. “This spectacular venue is beachside for seafood in SF and these chefs are some of the city’s best. It’s not often that you can get all these chefs under one roof. This is not to be missed!”

Chefs participating in the event include:

  • Chef Parke Ulrich, executive chef and founder of Waterbar restaurant which is in the forefront of seafood transparency.
  • Chef Lance Velasquez, executive chef of The Alice Collective that focuses on education through culinary seafood experiences.
  • Chef Matthew Dolan of 25 Lusk Restaurant, who just released a highly acclaimed sustainable seafood cookbook.
  • Top chef Efren Sandoval from Scoma’s Restaurant, a top seafood purveyor in Northern California.
  • Chef Luke Johnson from Hook Fish Co., a great restaurant in the outer Sunset District bringing locally caught sustainable fish to the beach.
  • Chefs Jordan Grosser and Ted Fleury from Stag Dining, who always create unique and special dining experiences that focus on the highest level of locally sourced ingredients.
  • Chefs Austin Klein and Jessy Ryan of Fresh Catch, a fresh seafood delivery service delivering straight off the boat to your door within 48 hours.

Beverages are generously donated by Chamisal Winery and Lost Coast Brewing Company.

It will be a night celebrating delicious food, city views, open taps and an auction featuring fishing charters, custom artwork, coastal experiences, and more. The dinner will be hosted by Ted Wilson of The Alice Collective and GGSA board member and Yardzen.com co-founder Adam Messner.

All proceeds benefit GGSA’s work to restore Central Valley salmon, the Bay-Delta ecosystem, and communities that rely on salmon as a long-term, sustainable commercial, recreational and cultural resource. Salmon recovery is GGSA’s passion.

More information:


This will be the second fundraising dinner GGSA has ever held in a space normally used to land and process commercial seafood.  Diners will see the inside of SF’s top end, state of the art seafood processing center, modified for the night to accommodate a unique, warm and comfortable dining experience.

The night begins at 6pm with a cocktail hour followed by dinner, which is an exploration of each chef’s seafood offering.  Tickets are $150 or $1500 for a table of ten. For more information or to purchase tickets, please visit goldengatesalmon.org or call 855-251-4472.

The Golden Gate Salmon Association (www.goldengatesalmon.org) is a coalition of salmon advocates that includes commercial and recreational salmon fisherman, businesses, restaurants, a native tribe, environmentalists, elected officials, families and communities that rely on salmon. GGSA’s mission is to restore California salmon for their economic, recreational, commercial, environmental, cultural and health values.

Currently, California’s salmon industry is valued at $1.4 billion in economic activity annually and about half that much in economic activity and jobs again in Oregon in a normal season. The industry employs tens of thousands of people from Santa Barbara to northern Oregon. This is a huge economic bloc made up of commercial fishermen, recreational fishermen (fresh and salt water), fish processors, marinas, coastal communities, equipment manufacturers, the hotel and food industry, tribes, and the salmon fishing industry at large.

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