Chefs to Showcase Copper River Regional Seafood During Visit to Cordova
July 20, 2010
Cordova will serve as home base as a group of chefs from the nationally acclaimed Oceanaire Seafood Room tour the region, visit with fishermen processors and managers, and learn about salmon and other seafood harvested from the Copper River and Prince William Sound region.
The group arrives on Wednesday, July 21st for a four-day crash course in everything Copper River. Their knowledge and skills will be put to the test on Saturday, July 24th when they are tasked with creating a five-course regionally inspired culinary feast at the Copper River Highliner Dinner, held at the Reluctant Fisherman Inn.
Oceanaire’s Houston executive chef, Trevor White, is up to the challenge, pulling in locally harvested Copper River king and sockeye salmon, Windy Bay Oysters, halibut, black cod and wild Alaska prawns and king crab to showcase the full variety of Wild Alaska seafood offerings. White is working with Matt Mine and Sean Langalis, executive chefs from Oceanaire Denver and San Diego, respectively, to concept, plan and execute the meal, which will be served to over one hundred Cordovans and visitors.
The timing of the trip coincides with the final weeks of the Copper River sockeye run, a full two and a half months after the mid-May season opening. “Many people still think that the Copper River season is just a few short weeks, and we want to bring attention to the full season availability of king, sockeye and then coho salmon right through the end of September,” said Copper River/Prince William Sound Marketing Association director, Beth Poole, who is coordinating the trip. “There’s a lot of positive movement toward wild and sustainable seafood right now, bringing chefs here to meet fishermen, processors and managers allows them to have a first-hand experience that they can bring back to their restaurants and incorporate into their menus.”