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2002 Alaska Seafood Seminar Series Thirteen well-known chefs and seafood experts gathered around the Culinary Institute of America's (CIA) Napa Valley kitchen to learn more about Alaska Seafood and to discuss today's flavor trends, including Asian cuisine - a flavor that has become a booming ethnic trend for foodservice operators and supermarket retailers. This year's Alaska Seafood Seminar was held at Greystone from April 30 - May 3, 2002 and was designed to further educate chefs about identifying and working with wild, all-natural Alaska Seafood species - Whitefish, Salmon and Shellfish. Interactive cooking demonstrations, including a Vietnamese and Thai demonstration from renowned chef Mai Pham, set the stage for a fun, educational three days. Chef Pham prepared three delectable dishes using Alaska Salmon, Halibut and Scallops. As you can imagine, attendees' palates were dazzled by the Alaska Seafood creations they tasted. (The three recipes are featured below.) Instruction was provided by CIA Chef Lars Kronmark and Alaska Seafood Marketing's Chef Wayne Ludvigsen. Alaska Seafood Marketing Institute executives also spoke, providing information and answers to questions about the various Alaska Seafood species, harvesting methods, safe-handling techniques and purchasing guidelines. For more information about this event, including highlights of the Asian tips and techniques outlined during the seminar, sign up for ASMI's monthly electronic newsletter at http://www.alaskaseafood.org/foodservice/signup.htm. Recipes: Vietnamese Dipping Sauce ~ nuoc cham Sizzling Saigon Crepes ~ banh xeo Ginger-Lime Dipping Sauce ~ nuoc mam gung Pan-Seared Salmon with Ginger-Lime Sauce ~ ca chien nuoc mam gung Cod with Lily Buds, Mushrooms and Cellophane Noodles ~ ca chung tuong
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