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Gulf Seafood to be Featured at Annual Monterey Bay Cooking for Solutions

The Gulf Seafood Marketing Coalition (Coalition) will be spicing up the Monterey Bay Cooking for Solutions event this year by donating some of its wild and most delicious Gulf seafood products. Celebrity chefs Lorena Garcia, Nathan Lyon and Art Smith will be creating delicious recipes using wild-caught sustainable shrimp from Mississippi, Louisiana and Alabama. In addition, attendees will enjoy wild shrimp and oysters fresh from the Gulf before the event.

The three-day Monterey Bay Cooking for Solutions is an annual event featuring renowned chefs from around the Americas highlighting fine food and wine, while discovering ways preserve the oceans.

“The celebrity chefs will truly enjoy working with Gulf shrimp due to its superior flavorful profile as a result of the nutrient-rich environment in which it is born,” said Joanne McNeely, marketing coordinator for the Gulf Seafood Marketing Coalition. “Also, they will feel good knowing that Gulf seafood products are managed and sustainable. Gulf seafood fisheries practice environmentally-friendly fishing and harvesting methods resulting in recognition as leaders in sustainable practices.”

Events featuring Gulf Seafood include:

  • The Sustainable Foods Celebration at the Monterey Bay Aquarium on Saturday, May 18, from 10 a.m. to 6 p.m.

    • Grilled Ancho Gulf Shrimp, Green Papaya Salad with Lime, Fresno Peppers, Cilantro and Carrot prepared by Chef Art Smith of Table Fifty-Two, Chicago, Illinois. Gulf shrimp donated by  Gulf Seafood Trace, Wood’s Fisheries and Gulf Seafood Marketing Coalition
    • Jalapeño Gulf Shrimp Tacos with Papaya Mango Slaw prepared by Chef Lorena Garcia of Lorena Garcia Cocina, Miami, Florida. Gulf shrimp donated by Gulf Seafood Trace,  Wood’s Fisheries and Gulf Seafood Marketing Coalition
    • Sautéed Cumin Gulf Shrimp with Orzo and Feta Salad prepared by Chef Nathan Lyon of PBS, Los Angeles, California. Gulf shrimp donated by Gulf Seafood Trace, Wood’s Fisheries and Gulf Seafood Marketing
  • A Street Food Extravaganza hosted by Carla Hall on Saturday, May 18, from 5 p.m. to 7 p.m.

    • Gulf Shrimp and Grits prepared by Chef Art Smith of Table Fifty-Two, Chicago, Illinois. Gulf shrimp donated by Louisiana Seafood and Gulf Seafood Marketing Coalition

Gulf fisheries and organizations are constantly researching and monitoring seafood stocks to remain a leader in sustainability practices. Many of the Gulf States have received exemplary scores and designation for their enforcement groups. Most notably, Louisiana blue crab fishery just became Marine Stewardship Council (MSC) certified-sustainable in 2012. The Louisiana blue crab is the first blue crab fishery in the world to have that title. Gulf Coast seafood has been an integral part of our cultural for decades, and the seafood community is dedicated to responsible fishing for future generations.

For more information about the Gulf Seafood Marketing Coalition and its sustainable practices, please contact Joanne McNeely at mcneely.joanne@gmail.com , 850-224-1129 or 813-286-8390 or visit www.eatgulfseafood.com and follow the Coalition on Facebook at Gulf Coast Seafood and Twitter at @eatgulfseafood.

About Gulf Seafood Marketing Coalition

The Coalition provides a framework for the seafood community to coordinate marketing efforts among the Gulf States with emphasis on working with tourism boards, restaurants, retailers and chefs.  The Gulf & South Atlantic Fisheries Foundation, Inc. is coordinating the Gulf Seafood Marketing Coalition through funding provided by the Gulf States Marine Fisheries Commission’s (NOAA Award #NA10NMF4770481).  For more information, please visit www.eatgulfseafood.com and follow the Coalition on Facebook at Gulf Coast Seafood and Twitter at @eatgulfseafood.

About Gulf & South Atlantic Fisheries Foundation, Inc.
The Foundation is a private, regional nonprofit research organization with a general membership and Board of Trustees representing a wide spectrum of the commercial fishing industry throughout the southeast U.S.   Through the Foundation, the commercial seafood and fishing industry can collectively identify industry needs, and address those needs through appropriate research and other activities.  Representing the nine-state region from Virginia to Texas, the Foundation has sponsored more than 600 fisheries related research projects.

For more information, please visit www.gulfsouthfoundation.org