Save Bristol Bay

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-Press Release

SAVE BRISTOL BAY WITH YOUR FORK AND PEN
JULY 26
Canoe Restaurant Hosts Sockeye Salmon Dinner to Raise Awareness of Alaska Strip Mining Concern
ATLANTA (June 13, 2012) -- Chef Carvel Grant Gould and Canoe Restaurant will host a four-course sockeye salmon dinner with wine pairings on Thursday, July 26, 2012 at 7 p.m. ($110.00 per person inclusive of wine pairing, tax and gratuity) in the restaurant as part of a greater awareness campaign to save Bristol Bay, the restaurant’s sockeye salmon source, from risk associated by strip mining. The campaign is led by Save Bristol Bay, Sea to Table, and Chefs Collaborative to preserve the nearly 40 million sockeye salmon and 14,000 fishing jobs in the area. All five species of Alaska salmon are native to the Bristol Bay area, which produces nearly half of the world's sockeye salmon. Reservations can be made by calling Special Events Manager Laurie Vance at 770-436-9292 or by email at laurie@canoeatl.com.
The Pebble Mine project is an open-pit mine with a potential estimated average annual value of $480 million. Two foreign mining corporations want to build the world's largest open pit mine right in the streams and rivers where millions of wild salmon return each year to spawn. This would have devastating impacts on the salmon run, a natural resource that thousands of Alaskan fishermen and natives depend on for their livelihood. The cost to the environment would be enormous: the world's largest earthen dam would have to be built on the site to hold back the millions of pounds of toxic waste rock generated from the mine, which would remain in Bristol Bay forever. The dam would be built on a seismically active zone, so the chances for a tragic accident would be great. www.savebristolbay.org
There is a lot at stake in the next two months. The United States Environmental Protection Agency (EPA) released a draft assessment of the Bristol Bay watershed on Friday, May 18, which opened up a 60-day public comment period - the only chance that the American public will have to weigh in on whether the EPA should use the Clean Water Act to prevent harmful mining activities in Bristol Bay. After this public comment period, if the EPA does not decide to use the Clean Water Act, the chances of stopping Pebble Mine go down drastically.
Save Bristol Bay joined forces with Sea to Table and Chefs Collaborative to enlist chefs around the country to help out with the awareness campaign. So far, chefs all over the country have responded positively, doing everything from signing the petition to making short video clips. World renowned chefs such as Mario Batali, Tom Colicchio, Rick Moonen and Alice Waters have attached their names to a letter being released to President Obama during the public comment period.
Signing the online petition is the simplest way to participate in the campaign; however, as an avid fisherman herself, chef Carvel Grant Gould has fished the country including the Bering Sea on the boats helmed by The Deadliest Catch crew in order to have a better appreciation for the seafood on her menu. When chef Gould found out about Pebble Mine, she set forth to secure a place on an Alaskan salmon boat and learn everything she could about the threats of strip mining to the delicate ecosystem of the area. As part of her campaign to protect and preserve our natural resources as well as support a great sustainable seafood awareness of her guests, chef Gould has planned a sockeye salmon dinner.
ABOUT SEA TO TABLE
Sea to Table works with docks throughout the world’s best-managed fisheries in Alaska, connects local fishermen around the Gulf Coast, in Florida, through the Carolinas to the Chesapeake, and with fisheries from Montauk, NY through the Gulf of Maine. Sea to Table exclusively ships from sustainably-managed and harvested wild fisheries. A transparent operating model of delivering directly from point of catch to point of consumption allows higher quality without higher price. By directly connecting fishermen to the market, Sea to Table not only creates value for the chef, but value to fishermen, fisheries, and fishing cultures. The Sea to Table mailing address is 33 Flatbush Ave, Brooklyn, NY 11217 Phone: 718.360.4930 Email: fish@sea2table.com www.sea2table.com
ABOUT CANOE RESTAURANT
Since opening in 1995, Canoe has established its reputation as Atlanta’s classic, quintessential fine dining restaurant set in a historic, relaxed location. Not only have locals recognized Canoe’s distinct charm and appeal, but the restaurant has been featured in notable publications such as Bon Appétit, Food and Wine, Gourmet, The Wine Spectator, and the New York Times. Nestled in the neighborhood between Vinings, Buckhead, and Smyrna, Canoe rests on the banks of the Chattahoochee River, offering guests a unique, comfortable atmosphere for those who enjoy upscale, innovative American cuisine. With a passionate staff, Canoe provides diners with exceptional service, a welcoming ambiance, and personal attention to every dish. Nationally-known and respected, Executive Chef Carvel Grant Gould delivers high-end seasonal cuisine prepared with the finest ingredients and innovative techniques. Wine Director, Mat Bradford, offers over 300 quality selections, 40 available by the glass. Canoe is the ideal intimate setting for celebrations, receptions, and private parties with manicured gardens and grand tents. Canoe Restaurant is located at 4199 Paces Ferry Road Northwest Atlanta, GA 30339 Phone: 770.432.2663 www.canoeatl.com