New Orleans,
24
August
2016

Gulf United for Lasting Fisheries (G.U.L.F.) Hosts “Chomp in the Swamp” at Audubon Zoo

Presented by the Louisiana Seafood Promotion and Marketing Board

Summary

The final installment in the 2016 Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) “Summer of Sustainability” dinner series will be in Audubon Zoo's Cajun Ballroom in the award-winning Louisiana Swamp exhibit on Thursday, September 15 from 6:30 p.m. - 9:30 p.m. "Chomp in the Swamp” will feature an array of delicious offerings highlighting the bounty and diversity of Gulf seafood prepared by members of G.U.L.F.’s Chef Council and Restaurant Partnership Program.

G.U.L.F.+Logo

The final installment in the 2016 Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) “Summer of Sustainability” dinner series will be in Audubon Zoo's Cajun Ballroom in the award-winning Louisiana Swamp exhibit on Thursday, September 15 from 6:30 p.m. - 9:30 p.m. "Chomp in the Swamp” will feature an array of delicious offerings highlighting the bounty and diversity of Gulf seafood prepared by members of G.U.L.F.’s Chef Council and Restaurant Partnership Program.

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, five-course dinner with craft beer pairing by NOLA Brewing, will support G.U.L.F.'s work to ensure the sustainability of Gulf fisheries and seafood. Guests will ride to the dinner in style on the Swamp Train and oysters shucked by Curious Oyster Company will greet them upon arrival.

John Fallon, G.U.L.F.'s Assistant Director of Outreach & Engagement.
“The first two dinners in the series were a great success, with demand so high that we had to create waiting lists for both of them. The feedback from guests has been incredibly positive, both for the event itself and also for G.U.L.F.’s mission of supporting our local seafood industry. We are excited to finish the Summer of Sustainability strong at Audubon Zoo.”
John Fallon, G.U.L.F.'s Assistant Director of Outreach & Engagement.
Summer of Sustainability September Chefs/Restaurants:
  • Alan Ehrich, Audubon Nature Institute
  • Corbin Brand, Audubon Clubhouse Café
  • Jeremy Wolgamott, High Hat Café
  • Peter Sclafani, Ruffino’s
  • Curious Oyster Company

Early Bird tickets are $65. Tickets purchased after September 1, 2016 are $75. Couple bundles are available. Guest must be 21 to attend. Parking will be available at Audubon Zoo and guests will be transported to the Swamp Exhibit via the Swamp Train.

Click Here to Purchase Tickets

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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