New Orleans,
30
June
2016

Gulf United for Lasting Fisheries' (G.U.L.F.) Chef Council Announces July Menu and Chef Line-Up

Presented by the Louisiana Seafood Promotion and Marketing Board

Summary

Spearheaded by Tenney Flynn, Executive Chef/Co-Owner of New Orleans restaurant GW Fins, the Chef Council partners with Audubon to spotlight the importance of promoting local, sustainable seafood on July 9, 2016 at 6:30 p.m.at the Audubon Clubhouse Cafe.

Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) “Summer of Sustainability” dinner series launches on July 9, 2016 at 6:30 p.m.at the Audubon Clubhouse Cafe, featuring an array of delicious offerings highlighting the bounty and diversity of Gulf seafood.

Spearheaded by Tenney Flynn, Executive Chef/Co-Owner of New Orleans restaurant GW Fins, the Chef Council partners with Audubon to spotlight the importance of promoting local, sustainable seafood. The all-inclusive six-course dinner with wine pairing set under the oaks at Audubon Clubhouse Cafe will benefit the ongoing work of G.U.L.F., Audubon’s sustainable seafood program.

Summer of Sustainability July Offerings:
  • First Course: Salt-roasted Louisiana shrimp with harissa & kaffir lime yogurt Cory Bahr, Restaurant Cotton
  • Second Course: Ricotta and blue crab stuffed squash blossoms, baby squash and arugula salad, roasted pecan vinaigrette Jana Billiot, Restaurant R’evolution
  • Third Course: Seared speckled trout with bourbon sweet corn puree, smoked creole tomato and heirloom summer squash ratatouille Devan Giddix, Bourbon House
  • Fourth Course: Chili and citrus crusted amberjack with southern tabolie salad and lima bean puree’ with chili oil and mint caviar Corbin Brand, Audubon Clubhouse Cafe
  • Fifth Course: Prosciutto wrapped Gulf wahoo, heart of palm, avocado-tomato salad and acqua pazza Chris Lynch, Atchafalaya
  • Sixth Course: Dessert Audubon Clubhouse Cafe

Established in 2012, G.U.L.F. is the sustainable seafood program under Audubon Nature Institute. G.U.L.F. works with the seafood supply chain, from harvesters to retailers, fishery management agencies, and consumers to ensure that fisheries in our region thrive for the benefit of future generations. Through education and outreach, restaurant engagement, fishery improvement projects, and third-party assessment and certification, G.U.L.F. pledges to promote sustainable practices, foster a community invested in Gulf fisheries, and create a more stable and confident fishing industry. Visit audubongulf.org for more information. 

Audubon Nature Institute

Audubon Nature Institute operates a family of museums, parks and research facilities dedicated to celebrating the wonders of nature. Through innovative live animal exhibits, education programs, and scientific discovery, Audubon makes a meaningful contribution to preserving wildlife for the future. Audubon Nature Institute flagships include Audubon Park, Audubon Zoo, Audubon Aquarium of the Americas, Entergy Giant Screen Theater, Audubon Butterfly Garden and Insectarium, Audubon Louisiana Nature Center, Freeport-McMoRan Audubon Special Survival Center, Woldenberg Riverfront Park and Audubon Wilderness Park. Ron Forman is President and CEO of Audubon Nature Institute.

Contact
photo:Katie Smith
Katie Smith
Director of Public Relations
Office: (504) 378-2693
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