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Restaurant mogul David Burke has teamed up with British Columbia’s Skuna Bay Salmon to help those affected by Hurricane Sandy. Skuna Salmon donated 1,000 pounds of its fresh fish to New Jersey charities already, and recently Burke, a New Jersey native, announced that a percentage of sales from his Silent Skuna Salmon dish (pan-roasted fish with bow-tie pasta, capers, olives, and tomato fondue),served at any four of his restaurants, will go to hurricane relief. Not only for a great cause, you’ll be eating healthy and getting those Omega3s after a week of too much turkey. The Silent Skuna Salmon dish is available at David Burke Kitchen, David Burke at Bloomingdale’s, David Burke Kitchen, and Fishtail.
Read more at http://gotham-magazine.com/channels/home-page/insights/dine-at-david-burke-for-sandy-relief#ps0bxZmJczpePX9O.99
This morning, to mark our 25th anniversary and this Friday's Silver Anniversary Gala, JBF president Susan Ungaro rang the opening bell at the New York Stock Exchange with chefs David Bouley and Emily Luchetti, the Four Season's Alex von Bidder, JBF trustees, and staff. Watch a video of the ringing ceremony below:
http://www.jamesbeard.org/blog/jbf-rings-new-york-stock-exchange-bell
Skuna Bay, Vancouver Island Craft Raised Salmon to donate fish to New Jersey communities
Gold River, B.C. (November 6, 2012) — Skuna Bay, Vancouver Island Craft Raised Salmon has partnered with Chef David Burke to prep and donate almost 1,000 pounds of their Craft Raised Salmon to New Jersey charities focused on hurricane relief efforts. In addition, beginning next Tuesday, November 13, Chef Burke will donate a percentage of the profits for all Skuna Bay salmon dishes sold at his four New York restaurants (David Burke Kitchen, David Burke at Bloomingdales, David Burke Kitchen, and Fishtail) to select charities.
“Along with millions of others I was caught up in the devastation of Sandy last week. We know there will be much help needed in the coming days and weeks and we are glad that we can play some small part in donating food for the needy. We are grateful for the generosity of David Burke and his team in preparing our fish and providing it to charities in New Jersey,” states Jonathan Larry, Skuna Bay Salmon. “We would also like to thank Gotham Seafood, one of our New York distributors, for their support under these challenging circumstances.”
Seafood Specialists Ports Seafood and Central Coast Seafood newest to join exclusive team of America’s top distributor partners as wholesalers of Skuna Bay, Vancouver Island Craft Raised Salmon
Gold River, B.C. (Oct. 19, 2012) — Beginning October 22, Skuna Bay, Vancouver Island Craft Raised Salmon will be available to all of California with its expansion north of Santa Barbara to the Bay area, Napa Valley and beyond. Skuna Bay Salmon is excited to welcome specialty seafood purveyors Ports Seafood and Central Coast Seafood to its team of distributor partners. Central Coast Seafood will serve top chefs of the Central Coast, while Ports Seafood will serve chefs in the San Francisco Bay area and beyond.
“California will always have a special place in our hearts as the region where Skuna Bay was first introduced. Chefs and food lovers in Southern California have really appreciated our fish and we realized it was time to let all Californians have access to our Craft Raised Salmon,” says Stewart Hawthorn, Head Farmer for Skuna Bay. “Since the chefs of Northern California are known for using only the very best ingredients, we think they will appreciate the attention to detail we put into getting them great 10 lb salmon year round.”
From Bon Appetit's "The Feed: Inside the Test Kitchen" Blog. Click here for the link: http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/09/skuna-bay-salmon-vancouver.html
Posted by Cameron Berkman, photos by Cameron Berkman
As we've mentioned before on the site, we--people, in general--are not very good at sustainable fishing. (Sorry about that, cod. Apologies, tuna.) But the kindly Canucks from Skuna Bay Salmon are an exception. They recently stopped by the BA Test Kitchen along with Top Chef alum Angelo Sosa to walk us through their model for farming and harvesting sustainable salmon--and to show us the goods.
Starting in the water (as most fish do) the salmon are raised in the clean, glacier-fed ocean off of Vancouver Island. Their feed contains less than 25% fish oil or fish meal (a hotly debated processed fish product) and the all-important fish-in-fish-out ratio is approaching 1:1, meaning every fish that they harvest has a buddy in the ocean. This is very good and very rare.