JUNEAU, AK (June 4, 2005) - Chef Jack Amon of Anchorage, Alaska, is the first Alaska chef invited to showcase his talents at the country’s premiere sustainable seafood event series, Monterey Bay Aquarium Seafood Watch Program’s “Cooking for Solutions,” held recently in Monterey, California.

Amon prepared Alaska Halibut for a gala event attracting 1500 people, and conducted a cooking demonstration for select audiences the following day. The Alaska Seafood Marketing Institute (ASMI) recommended that Amon be invited to join the roster of celebrity chefs. “So many of the sustainable seafood selections recommended by the Seafood Watch program are Alaska species,” points out ASMI Executive Director Ray Riutta, “and we are delighted that an Alaska chef was invited this year. Chef Jack Amon made an outstanding impression at the events this year. People really responded well to having an Alaskan preparing Alaska Seafood.”

Chef Jack Amon, who co-owns The Marx Bros. Café in Anchorage and is the establishment’s Executive Chef, enjoyed the opportunity to carry the banner for Alaska Seafood. “It was without a doubt the finest event I’ve ever participated in,” enthused Amon.

Amon prepared 600 portions of Herb Crusted Alaska Halibut with Tomato Vinaigrette and Shaved Fennel Salad, and served it personally at the sustainable seafood extravaganza. Amon’s creation was well-received by a crowd passionate about sustainable seafood, and many people returned for seconds. “Martin Yan liked my dish, too,” quipped Amon, referring to Chef Martin Yan, known to many from his TV program “Yan Can Cook.”Amon was at his ease among the celebrity chefs gathered for the event, and enjoyed meeting them, working with them, and sharing his wealth of knowledge about sustainable Alaska Seafood. “An estimated 70% of seafood is purchased by chefs, so to reach the public with messages about sustainable seafood educating chefs is an important step---chefs are the gatekeepers.”

ASMI has participated in Cooking for Solutions since its inception four years ago, and sponsors the event to support educating the media, public, and chefs about sustainable Alaska seafood species. This is the first year ASMI has sponsored an Alaska chef to attend the series. The series of events features celebrity chefs preparing sustainable seafood in demonstrations for the press and the public, panel discussions, a gala event with sustainable seafood stations, and an information fair for the public visiting the aquarium on Saturday (about 6000 people). The showcased species always include several from Alaska: salmon, crab and whitefish varieties including black cod and halibut.

As part of the event series, Chef Martin Yan, known to many from his TV program “Yan Can Cook,” demonstrated preparation of Alaska Black Cod for appreciative audiences. Chef Rick Brown grilled Alaska Salmon for sampling by more than 1,000 members of the public; Brown is slated to come to Alaska this week to shoot an episode of his televised cooking program.

Chef Jack Amon recalls that a member of the audience attending his cooking demonstration questioned Alaska’s commitment to sustainability in light of the state’s reputation for aggressive resource development. “I explained to the audience that we care deeply about sustainability: not just as it applies to seafood resources, but with respect to all of Alaska’s resources.” Amon was presented by the Monterey Bay Aquarium Seafood Watch program with an award honoring him as an ambassador of sustainable seafood.

Contact:
For more information please contact Laura Fleming, (907) 723-7340 or 1-800-478-2903, lfleming@alaskaseafood.org

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