G.U.L.F. Summer of Sustainability Dinner


July 13, 2017
Person slicing into a seafood dish at a restaurant

G.U.L.F. Summer of Sustainability Dinner

06:30 pm - 09:30 pm @

July 13 is the next opportunity to dine with the sharks at Audubon Aquarium of the Americas. The second event in the Summer of Sustainability Dinner Series will focus on some of the lesser known seafood that comes from the Gulf. Five of New Orleans’ top chefs will amaze you with some underappreciated fish, or what we like to call the “Best of the Rest.” So grab your tickets for an unforgettable evening with Audubon G.U.L.F.

Participating Chefs
Susan Spicer – Bayona
Ryan Prewitt – Peche
Alan Ehrich – Audubon Tea Room
Cory Bahr – Heritage Catering
Jana Billiot – Restaurant R’evolution


Hosted by Audubon’s sustainable seafood program, Gulf United for Lasting Fisheries (G.U.L.F.), the dinner series raises awareness about seafood sustainability and highlights local chefs working to support Gulf of Mexico fisheries.

“These dinners are a fun, easy, and delicious way for the public to learn about and support sustainable seafood,” continued Fallon. “The amount of culinary talent we have behind this is just astounding, and a testament to how important the issue of seafood sustainability is for us here on the Gulf Coast.”

G.U.L.F.’s Chef Council and Restaurant Partners, comprised of some of New Orleans’ best chefs, will present all-inclusive, multi-course dinners in front of the breathtaking Gulf of Mexico habitat at Audubon Aquarium of the Americas.