This coming Monday, the Bristol Bay Regional Seafood Development Association (BBRSDA) and Chefs Collaborative are teaming up with chef Kyle Mendenhall of The Kitchen Denver to offer an educational hands-on Story of Sockeye salmon workshops and tasting events for chefs and food professionals at Metro State University. This is the first of two workshops that will be hosted this fall; the second to follow in Chicago, IL.
During the three-hour workshops they will cover where, how, and why to source and cook with wild, sustainable sockeye salmon. You’ll get to meet with fishermen from Bristol Bay, and have the chance to work closely with leading chefs from Denver as you taste the various ways the chefs serve sockeye each week. Of course, your friends of Seattle Fish Co. will be in attendance.
Reserve your spot today: Space is limited to 20 chefs and food professionals
October 12th – Story of Sockeye Denver
When: Monday, October 12th at 10:00am MT
Where: Metro State University, Denver, CO