Event to benefit community partners Audubon Nature Institute Gulf United for Lasting Fisheries and Louisiana Sea Grant
Whole Foods Market and Audubon Nature Institute Gulf United for Lasting Fisheries (G.U.L.F.) and Louisiana Sea Grant will host a Sea to Table dinner at Audubon Aquarium on Thursday, March 9, featuring sustainable seafood cooking demos by local chefs:
- Cody and Samantha Carroll, chefs and owners, Sac-A-Lait
- Alan Ehrich, executive chef, Audubon Tea Room
- Thad Davis, executive chef, Audubon Clubhouse
Gulf seafood will be donated by Whole Foods Market local purveyor Inland Seafood, and the chefs’ dishes will be paired with wine for attendees to enjoy.
WHEN: Thursday, Mar. 9, 6:30 to 8:30 p.m.
WHERE: Geaux Fish! exhibit, Audubon Aquarium of the Americas, 1 Canal Street
HOW: Tickets are available at: http://seatotable.eventbrite.com. Cost is $40 per person with, all ticket sales benefiting Audubon G.U.L.F. and Louisiana Sea Grant.
WHY: During the dinner, Audubon G.U.L.F. and Louisiana Sea Grant representatives will share information on Gulf of Mexico seafood and sustainable fishing practices, while Whole Foods Market team members will discuss the company’s sustainability efforts and ratings system.