Skuna Bay has added four new chefs to its group of ambassadors.
Stephanie Izard of Girl & the Goat in Chicago, Lee Hillson of Royal Palms Resort & Spa in Phoenix, Tyler Wiard of Denver-based Elway’s and Troy Guard of Denver’s TAG|RAW BAR are the newest members of the Family of Chefs.
Chefs are asked to join the Family of Chefs after a visit to the farms in Nooktka Sound, where they see the natural waters where Skuna Bay’s salmon are raised.
In addition, Skuna Bay has added to the group of Skuna Bay Chef Friends that serve its craft-raised salmon on their menus. The chefs include: Jennifer Jasinski of Rioja Restaurant in Denver, Brian Redzikowski of Flavor Del Mar in San Diego, Giuseppe Scurato, Ceres’ Table in Chicago and Christopher Eddy of Campanile Restaurant in Los Angeles.
“After the trip up to Vancouver Island, I came back with a deeper understanding, knowledge and excitement for using this Skuna Bay salmon. All I can say is WOW! From the areas where the salmon are raised, to the farmers that handle the growth and production of getting that quality of salmon to our door, I am thoroughly impressed: Great team, great environment, great ethics, great tasting salmon!” said TAG|RAW BAR’s Guard.
Skuna Bay is the exclusive House Purveyor of fresh salmon at the James Beard Foundation and will be made available to all visiting chefs to use as a house ingredient in the meals prepared at the James Beard House in New York City. Many of the Skuna Bay ambassadors have had the honor of preparing meals at the James Beard House.
