G.U.L.F. Invites You to the Summer of Sustainability

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April 21, 2016
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From Audubon Nature Institute G.U.L.F.

Building on the great success of last year’s event, Great Chefs for G.U.L.F., Audubon Nature Institute’s sustainable seafood program Gulf United for Lasting Fisheries (G.U.L.F.) is celebrating the bounty of the Gulf of Mexico all summer.

The Summer of Sustainability is a dinner series hosted at three of Audubon’s attractions, featuring the chefs of the G.U.L.F. Chef Council and Restaurant Partnership Program.

G.U.L.F. would like to formally invite you to join us for dinner, and enjoy the culinary adventure that awaits you at Audubon Nature Institute.

Participating Chefs and Restaurants (subject to change):
Cory Bahr, Nonna and Cotton
Corbin Brand, Audubon Clubhouse Café
Alan Ehrich, Audubon Nature Institute
Bourbon House
Kristen Essig
Tenney Flynn, GW Fins
Alex Harrell, Angeline
Ryan Hughes, Purloo
Brian Landry, Borgne
Chris Lynch, Atchafalaya
Ryan Prewitt, Peche
Peter Sclafani, Ruffino’s
Susan Spicer, Bayona
Jeremy Wolgamott, High Hat Café

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