As chefs, we know you appreciate why wild salmon is a unique and irreplaceable food, a seasonal gift that we anticipate in the kitchen year after year. That's why we're writing today. This summer, Chefs Collaborative is teaming up with Trout Unlimited and the Bristol Bay Regional Seafood Development Association on a dinner series to help protect Bristol Bay's wild sockeye salmon.

Participate in our Bristol Bay Salmon Dinner Series anytime from late June to late July, and help us ensure that Bristol Bay sockeye salmon remains a menu option into the future.

Bristol Bay, Alaska, home to our nation's most valuable wild salmon fishery, boasts on average 40 million adult salmon, the vast majority of which are sockeye salmon, which return over the course of just a few weeks from the end of June through mid July. But this exceptional wild-caught fish is at risk from the proposed Pebble Mine, which foreign companies want to develop in Bristol Bay's most productive salmon habitat.

By sharing Bristol Bay salmon with your guests, you can spread the word and help us save Bristol Bay. If you're interested in participating in the dinner series, just hit "reply" to this email and tell us you're in.

Host a Bristol Bay Salmon Dinner at your restaurant anytime from late June to late July (give or take, depending on when the salmon return!). The Bristol Bay Salmon Dinner can be any format that works for your restaurant, including:

• Featured dish on your menu
• Special menu running for a certain period of time
• Special dinner with a speaker (or not)
• Dinner & Movie event, featuring the award-winning Bristol Bay documentary,  Red Gold, accompanied by a family-style salmon dinner

If interested in hosting a Bristol Bay Salmon Dinner, then hit reply to this email or get in touch with jen@chefscollaborative.org and edubovsky@tu.org to sign up.

Please RSVP by June 11th to be included in our media efforts and receive outreach materials for your staff, customers, and others. We can also provide you with some suggested Bristol Bay salmon suppliers, including Sea To Table, that are committed to getting you the highest quality Bristol Bay salmon possible.

Sign onto the national chef letter to President Obama by clicking here. Last year over 200 chefs from around the country sent a letter to the Environmental Protection Agency encouraging them to get involved. Now we are asking President Obama to do the same. Please sign on by June 15th to be included in media and outreach opportunities.

Check out the Bristol Bay Chef Toolkit  for more information and ideas for hosting a Bristol Bay Salmon Dinner, Bristol Bay/Pebble Mine facts, talking points and other resources to help you get involved and educate others.

However you decide to get involved, we thank you for supporting the national effort to save one of our nation's greatest wild food sources.

Chefs Collaborative, Trout Unlimited, & Bristol Bay's Regional Seafood Development Association

Contact:

Jen Ede - jen@chefscollaborative.org 

Elizabeth Dubovsky - edubovsky@tu.org