October 15, 2018

Audubon Summer of Sustainability lures in supporters to the Aquarium of the Americas

A six-course meal made by chefs from Angeline, Bayona, Caribbean Room, Coquette, GW Fins and PĂȘche was definitely an enticement of the Audubon Summer of Sustainability dinner at the Aquarium of the Americas.

Presented by the Louisiana Seafood Promotion and Marketing Board and hosted by the Audubon Institute’s Gulf United for Lasting Fisheries (GULF) Chef Council, spearheaded by Chef Tenney Flynn of GW Fins, the Aug. 4 dinner was the second in 2016 of a series at institute properties to raise funds for GULF’s sustainable seafood program.

The first dinner was in 2015, and “By expanding the dinner into a series, it

Source: http://www.nola.com/society/index.ssf/2016/08/audubon_summer_of_sustainabili.html