The World of Shrimp

The World of Shrimp


Friday, June 21, 6 pm: There’s good reason shrimp is the most popular crustacean in the United States: they’re delicious. Shrimp fishing across the world has received a lot of attention lately, and, in some corners of the world, the practice has had staggering environmental consequences. Sustainable Seafood PDX kicks off with a conversation with shrimp leaders effecting positive change across the industry, including Corey Peet from the James Beard Foundation’s Smart Catch program, Noemi Jenkins, Shrimp Category Manager for Pacific Seafood, and Brandon Hill, the Director of Supply Chain for Bamboo Sushi.

A walk-around tasting event celebrating sustainably-caught shrimp and its many glorious preparations will follow the conversation. Our friends from Bamboo Sushi join our own Executive Chef Michael Campbell from Headwaters, Chef Matthew Jarrell from Imperial, and Chef Kenny Giambalvo from Rosa Rosa for this shrimp extravaganza. A raw bar with a bounty of sustainable seafood from our partners Pacific Seafood will round out the evening’s offerings.

Ticket price includes the opening reception with champagne, a 45-minute seminar on the future of shrimp, and all food and drink at the walk-around tasting (please find the menu, right).

Many thanks to our partners Pacific Seafood, San Pellegrino and Acqua Panna, Southern Wine & Spirits, Chefs Warehouse, and Charlie’s Produce for their support of this event.

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