New Orleans,
15:51 PM

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


Building on the great success of last year’s event, Great Chefs for G.U.L.F., Audubon Nature Institute’s sustainable seafood program Gulf United for Lasting Fisheries (G.U.L.F.) is celebrating the bounty of the Gulf of Mexico all summer long. The Summer of Sustainability is a dinner series hosted at three of Audubon’s facilities, featuring the chefs of the G.U.L.F. Chef Council and Restaurant Partnership Program. 

The launch of Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.) “Summer of Sustainability” dinner series has been rescheduled to July 9, 2016 at 6:30 the Audubon Clubhouse Cafe. Tickets purchased for June 2 event at the Louisiana Swamp exhibit will be refunded. The Chef Council and G.U.L.F.'s Restaurant Partners, comprised of some of New Orleans’ best chefs, will present an all-inclusive, multi-course dinner at various Audubon attractions including under the oaks at Audubon Clubhouse Cafe and in the front of the breathtaking Gulf of Mexico habitat at Audubon Aquarium of the Americas. Proceeds from this event will benefit the ongoing work of G.U.L.F., Audubon’s sustainable seafood 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. 

Tenney Flynn, Executive Chef/Co-Owner of New Orleans restaurant GW Fins,
"Last year, the G.U.L.F. dinner at the Aquarium was truly one of the culinary highlights of the year in New Orleans, for both the participating chefs as well as the guests who attended. The great community of chefs participating in this upcoming dinner, as well as G.U.L.F.’s newly expanded dinner series, is a wonderful showcase for the important educational work the organization is doing to promote the enjoyment of the bounty of Gulf seafood.

Tenney Flynn, Executive Chef/Co-Owner of New Orleans restaurant GW Fins,

Participating Chefs and Restaurants include:

  • Alex Harrell, Angeline
  • Chris Lynch, Atchafalaya
  • Corbin Brand, Audubon Clubhouse Café
  • Alan Ehrich, Audubon Nature Institute
  • Susan Spicer, Bayona
  • Brian Landry, Borgne
  • Bourbon House
  • Tenney Flynn, GW Fins
  • Jeremy Wolgamott, High Hat Café
  • Ryan Prewitt, PecheRyan Hughes, Purloo
  • Cory Bahr, Restaurant Cotton
  • Jana Billiot, Restaurant R’evolution 
  • Peter Sclafani, Ruffino’s
  • Kristen Essig

“By expanding the dinner into a series, it allows us to reach more guests with our message of seafood sustainability, and also gives us a chance to highlight the growing roster of amazing chefs who work with us to support Gulf of Mexico fisheries," said John Fallon, G.U.L.F.'s Assistant Director of Outreach & Engagement. "One in every 70 jobs are related to seafood in Louisiana, so making sure we have healthy fish populations and a well-supported fishing industry are vital to our state’s economy and culture.”

The dinner series will be on the following dates, at the listed locations:

Saturday, July 9, 2016, 6:30 p.m. - 9:30 p.m.

Six-course dinner with wine pairing set under the oaks at

Audubon Clubhouse Cafe.

6500 Magazine Street, New Orleans, LA 70118

Tickets are $100 per person and include a five-course dinner, wine, tax and gratuity. Space is limited.

Thursday, August 4, 2016 - 6:30 p.m. - 9:30 p.m.

Six-course dinner with wine pairing set in front of

Audubon Aquarium of the Americas’ breathtaking Gulf of Mexico exhibit.

1 Canal Street, New Orleans, LA 70130

Tickets are $150 per person and include a six-course dinner, wine, tax and gratuity. Space is limited.

September - Date to be determined

Multi-course dinner with beer pairing, provided by NOLA Brewing, set inside

Audubon Zoo’s award winning Louisiana Swamp exhibit.


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 for more information.