Sustainable Seafood Week Gala at the Seattle Aquarium Recap


Photo Credit: Charles Koh

Fellow Seattleites experienced an evening of fresh, sustainable seafood prepared by top Seattle chefs at the Seattle Aquarium. The line-up included chef’s like: Jason Wilson of Crush and Miller’s Guild, Roy Breiman of Cedarbrook Lodge, Seth Caswell from the Dunbar Room and Hotel Sorrento, and Betsy Davidson of the Seattle Aquarium. 
Attendees had the opportunity to taste sockeye, coho and king salmon prepared by Cape Cleare Fishery and savor oysters on the half shall from taylor Shellfish Farms. The featured cocktail for the evening was a blackberry mojito as well as Ray’s Boathouse signature Ray’s Chardonnay produced by L’Ecole No 41 in Walla Walla.












Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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