The oceans have changed more in the last 30 years than in all of human history. Throughout the world, decades of intense fishing have diminished species high on the food chain (shark, swordfish, tuna and cod), opening up a new world of underused, underappreciated and surprisingly tasty fish. Don’t think of it as trash fish—it’s the best seafood you’ve never tried.
SUNDAY AFTERNOON “TRASH FISH” SUPPER
Benefiting Chefs Collaborative sustainable seafood initiatives. Four courses in the early afternoon, including wine and lively conversation with sustainable seafood experts. Featuring:
PJ YANG | Bamboo Sushi
KELLY MYERS | XICO
KEVIN GIBSON | Evoe
SUNDAY, NOVEMBER 10, 2013
12:30 IN THE AFTERNOON
1401 SE Morrison St.
SPECIAL THANKS TO:
FLYING FISH COMPANY
PORT ORFORD SUSTAINABLE SEAFOOD
OREGON TRAWL COMMISSION
MONTEREY BAY AQUARIUM
PEW CHARITABLE TRUSTS
ENVIRONMENTAL DEFENSE FUND
ECOTRUST, BOB SMITH DESIGN, WATERSHED MEDIA, SPELLA COFFEE, CASA BRUNO WINES, CAMERON WINERY, GRAND CENTRAL BAKING, PACIFIC PIE COMPANY, NOSTRANA, XICO, FOODPRINTSTYLE
Get a fantastic overview of seafood issues in this video from
Port Orford Ocean Resource Team.