FOR IMMEDIATE RELEASE    
Contact:  Claudia Hogue
1-800-806-2497

Alaska Seafood Marketing Institute Partners with Chefs Collaborative

First Initiative Includes the Introduction of a New Mexican Recipe Booklet

JUNEAU, AK (September 26, 2001) - The Alaska Seafood Marketing Institute (ASMI) and the Chefs Collaborative have joined together in a dual effort to educate chefs, restaurateurs and culinary educators about Alaska Seafood, as well as seafood sustainability.

"The partnership helps us to continue educating the industry about how Alaska's fisheries are strictly regulated and managed. In addition, it gives us another opportunity to suggest to foodservice operators ways to creatively menu Alaska Seafood and use the various Alaska Seafood species in ethnic-inspired dishes," said Claudia Hogue, Foodservice Marketing Director for ASMI.

ASMI and the Chefs Collaborative will develop a number of marketing initiatives targeting the foodservice industry. These efforts include educational seminars as well as the development of a Mexican recipe booklet with noted Chef Rick Bayless.

Renown for his style, authentic Mexican dishes and public television series Mexico One Plate at a Time, Rick Bayless is also an advocate of environmentally sound agricultural practices, which is one of the reasons he chose to develop a recipe booklet that features authentic Mexican cuisine using various Alaska Seafood species.

The Mexican booklet includes 14 recipes suited to family and casual/theme restaurants as well as chains. It also features Bayless's five, mouth-watering salsas, which are available today at his famous Frontera Grill restaurant as well as the retail market. The book will be available to foodservice operators next month by calling ASMI's toll-free phone number (800) 806-2497.

The Alaska Seafood Marketing Institute is the State of Alaska's official seafood marketing arm. It is a public corporation of the State of Alaska, funded by the Alaska seafood industry and federal grants. ASMI promotes Alaska Seafood throughout the U.S. and in 17 other countries. ASMI also provides education and training to the seafood industry in food safety and quality assurance practices.

Founded in 1993, the Chefs Collaborative is a national network of over 1000 members who celebrate the joys of local, seasonal, and sustainable cuisine. Collaborative members understand that the highest quality ingredients originate in a pristine environment. The Collaborative commends ASMI's dedication to responsible fisheries management and sustainable seafood production.

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