A group of chefs from California, Oregon and Kodiak, Alaska, recently immersed themselves in the heart of Bristol Bay, observing, harvesting and preparing freshly caught wild sockeye salmon from these pristine Alaska waters.
Chefs Helene Kennan of Bon Appetit Management Co., Quentin Topping of Google, Lisa Schroeder of Mother’s Bistro and Mama Mia Trattoria in Portland and Joel Chenet of Mill Bay Coffee in Kodiak gathered in the Alaska community of King Salmon in late June. They took part in an “all things salmon” culinary adventure sponsored by Trout Unlimited Alaska. Trout Unlimited is the nation’s oldest and largest fisheries conservation group dedicated to conserving, protecting and restoring coldwater fisheries and their habitats.