FOR IMMEDIATE RELEASE: April 20, 2018
Contact: Michael Coats (707) 935-6203 or firstname.lastname@example.org
Top SF Seafood Chefs Come Together to Help Save Salmon
Special fundraising dinner May 18 for the Golden Gate Salmon Association
Seafood Event of the Year
SAN FRANCISCO — The Golden Gate Salmon Association (GGSA), a coalition of salmon advocates working to protect and restore California’s largest salmon runs, today announced the third annual San Francisco for Salmon fundraising dinner, slated for May 18 at TwoXSea fish house on Pier 45, Fishermen’s Wharf, in San Francisco. This year’s dinner extravaganza will again feature an ensemble cast of world-famous chefs from San Francisco’s top seafood restaurants, all of which will contribute their special delicacies.
“We are very excited about this year’s fundraiser,” said dinner co-chair and Fine and Rare’s Ted Wilson, who is also a GGSA board member. “This spectacular venue is beachside for seafood in SF and these chefs are some of the city’s best. This is not to be missed!”
Chefs participating in the event include:
• Chef Parker Ulrich, executive chef and founder of Waterbar restaurant which is in the forefront of seafood transparency.
• Chef Christine Wells, executive chef of Fine & Rare Restaurant that focuses on education through culinary seafood experiences.
• Chef Matthew Dolan of 25 Lusk Restaurant, who just released a highly acclaimed sustainable seafood cookbook.
• Top chef Efren Sandoval from Scoma’s Restaurant, a top seafood purveyor in Northern California.
• Chef Luke Johnson from Hook Fish Co., a new restaurant in the Sunset District bringing locally caught sustainable fish to the beach.
• Chefs Jordan Grosser and Ted Fleury from Stag Dining, are always looking to create unique and special dining experiences that focus on the highest level of locally sourced ingredients.
• Chef Doug Bernstein, Fish Restaurant Sausalito, specializing in local and sustainably sourced seafood
• Loretta Murphy and Ginny Lunny Cummings of Drakes Bay Oyster Company
Beverages are generously donated by Seghesio Winery and Lost Coast Brewing Company.
It will be a night celebrating delicious food, city views, open taps and an auction featuring fishing charters, custom artwork, coastal experiences, and more. The dinner will be hosted by Ted Wilson of Fine and Rare and Adam Messner.
All proceeds benefit GGSA’s work to restore Central Valley salmon, the Bay-Delta ecosystem, and communities that rely on salmon as a long-term, sustainable commercial, recreational and cultural resource. Salmon recovery is GGSA’s passion.
This will be the first fundraising dinner GGSA has ever held in a space normally used to land and process commercial seafood. Diners will see the inside of SF’s top end, state of the art seafood processing center, modified for the night to accommodate a unique, warm and comfortable dining experience.
The night begins at 7:15 with a cocktail hour followed by dinner, an exploration of each chef’s seafood offering. Tickets are $150 or $1500 for a table of ten. For more information or to purchase tickets, please visit goldengatesalmon.org or call 855-251-4472.
The Golden Gate Salmon Association (www.goldengatesalmonassociation.org) is a coalition of salmon advocates that includes commercial and recreational salmon fisherman, businesses, restaurants, a native tribe, environmentalists, elected officials, families and communities that rely on salmon. GGSA’s mission is to protect and restore California’s largest salmon producing habitat comprised of the Central Valley river’s that feed the Bay-Delta ecosystem and the communities that rely on salmon as a long-term, sustainable, commercial, recreational and cultural resource.
Currently, California’s salmon industry is valued at $1.4 billion in economic activity annually and about half that much in economic activity and jobs again in Oregon in a normal season. The industry employs tens of thousands of people from Santa Barbara to northern Oregon. This is a huge economic bloc made up of commercial fishermen, recreational fishermen (fresh and salt water), fish processors, marinas, coastal communities, equipment manufacturers, the hotel and food industry, tribes, and the salmon fishing industry at large.
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