Kvarøy Arctic hosting private dinner for aquaculture thought leaders during SXSW Online

SXSW Online, a digital version of the popular Austin, Texas, U.S.A.-based gathering, will include a private virtual aquaculture dinner on 18 March hosted by Kvarøy Arctic, with chef Andrew Zimmern and 30 thought leaders in the space in attendance.

The dinner will follow a public panel, “Aquaculture, Food Systems and Climate Change,” on 16 March, and will offer “a taste of Kvarøy Arctic salmon and Riverence trout,” Kvarøy Arctic said in a press release. Dinner guests will have the opportunity to discuss aquaculture’s role in combating climate change, the company said.

The panel session, which is a part of the “Climate and Social Action” schedule, is open to SXSW passholders who reserve a spot, and will include a Q&A opportunity. The panel speakers include Food Works CEO Zimmern; Riverence Founder David E. Kelley, who is also a TV writer and producer; Oceans 2050 President and Co-Founder Alexandra Cousteau; and Springtide Seaweed Organic Seaweed Farmer Sarah Redmond.

“Speakers will discuss aquaculture as a powerful force for ecological and social good as the world’s fastest growing food production system. Topics explored will also center on aquaculture’s ability to combat the global climate crisis, the global health crisis, and the challenges humanity faces as the global food system is transformed,” according to Kvarøy Arctic.

Thirty thought leaders were invited by Kvarøy Arctic to participate in the private 18 March dinner, which will be catered by Bravo: Top Chef “Fan Favorite” chef and restaurateur Fabio Viviani. Among the guest list are industry professionals, journalists, ocean activists, restaurateurs, and entrepreneurs from businesses and organizations such as Aquabyte, Aspen Institute, Bloomin’ Brands, CBS News, Compass Group, The Conservation Fund Freshwater Institute, Corbion, Eater.com, Euclid Fish, Global Aquaculture Alliance, The Hollywood Reporter, KeHe, Los Angeles Times, SeafoodSource, Seattle Fish, San Francisco Chronicle, Santa Monica Seafood, and Stavis Seafoods, among others. 

All dinner attendees will “receive a meal kit and recipe cards prior to the event featuring sustainably-raised fish paired with Cobb wines, which they can prepare to enjoy during the conversation,” Kvarøy Arctic said.

Featured recipes include:

  • Lightly Roasted Riverence Trout with rosemary and olive oil focaccia bread and dill tzatziki. Paired with 2018 H. Klopp Chardonnay, Sonoma Coast
  • Kvarøy Arctic Salmon Poké with chilies, soy glaze, green onions, and whipped cauliflower purée. Paired with 2016 Coastlands, Old Firs Block Pinot Noir, Sonoma Coast
  • Espresso and Caramel Tiramisu, White Chocolate Crunch

“SXSW has immense potential as a platform to educate and inform the opinions of the thought leaders, policymakers, and writers who wield the power to reshape public opinion on aquaculture and move the industry forward,” Kvarøy Arctic Strategic Development Officer Jennifer Bushman said. “This year, fish and seafood will be brought center stage with a featured panel of experts and dinner with the best minds in the industry, all focused on the future of aquaculture and the strength we have to make a positive impact on economies, the environment, and our global food system. We are grateful to have the support of all those participating in these events, and to Seapact for their support in getting this conversation to this important stage.”

Photo courtesy of SXSW Online


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