New Orleans,
11
July
2017
|
12:11 AM
America/Chicago

Tickets are Going Fast to Dine with the Sharks this Thursday

Sustainable Seafood Dinner Series Presented by Audubon’s Gulf United for Lasting Fisheries (G.U.L.F.) Chef Council

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 in front of the Gulf of Mexico habitat at Audubon Aquarium of the Americas this Thursday, July 13 at 6:30 p.m. The final dinner of the series will be on August 10. Tickets are going fast! Click here to purchase tickets.

John Fallon, G.U.L.F.'s Assistant Director of Outreach & Engagement.
This second dinner is all about underutilized species. In America, we typically only consume four types of seafood: shrimp (92% of which is imported), tilapia (farmed), salmon, and tuna. This dinner is all about acknowledging the diversity and variety of seafood available to people that comes right out of the Gulf.
John Fallon, G.U.L.F.'s Assistant Director of Outreach & Engagement.

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 breathtaking Gulf of Mexico habitat at Audubon Aquarium of the Americas.

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.

Celebrating its 5th year, 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 Species Survival Center, Woldenberg Riverfront Park and Audubon Wilderness Park. Ron Forman is President and CEO of Audubon Nature Institute.

Media Contacts
photo:Katie Smith
Katie Smith
Senior Director of Public Relations and Social Media
Office: (504) 378-2693
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