Events / Dinner

Salmon Seduction

Presented by Skuna Bay Vancouver Island Craft Raised Salmon

Thu, September 28, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy


Charleen Badman

FnB, Scottsdale, AZ

Ian Coogan

ABC Cocina and ABC Kitchen, NYC


Tim McKee

Market House Collaborative, Minneapolis (opening fall 2017)


Kwame Onwuachi

Kith/Kin at the InterContinental Washington D.C. - The Wharf, Washington, D.C.

Tyler Wiard

Elway’s Restaurant Group, Denver, and Vail, CO

Randy Eastman

Metropolitan Museum of Art, NYC

Our fifth annual Skuna Bay Salmon dinner at the Beard House will feature standout chefs from across the United States. This seafood-savvy lineup will prepare a sumptuous feast showcasing a wide variety of flavors and techniques that highlight salmon’s endless versatility.

Click here to see photos from this event.


Hors d’Oeuvre

Charred Colorado Goat Sopes with Grilled Palisade Peach Salsa, Local Goat Cheese Crema, and Crispy Onions 

Gooey Spicy Ham–Cheese Fritters 

Guinea Hen Bisteeya with Harissa, Black Garlic, and Sweet Potatoes 

Toasted Chickpea Purée with Berbere, Parsley Yogurt, and Injera 
Sturgeon Chicharrones with Salmon Brandade and Osetra Caviar 


Skuna Bay Salmon Crudo with Saffron-Pickled Skuna Bay Salmon Roe and Kohlrabi 

Mezcal-Cured Skuna Bay Salmon with Cucumber–Yogurt Relish and Golden Potato Flakes 

Pan-Seared Skuna Bay Salmon with Fall Eggplant, Tomatoes, Tepary Beans, Figs, and Meyer Lemon Chermoula 

Skuna Bay Salmon Escovitch with Crispy Salmon, Habenero–Ginger Jus, and Carrot Mille-Feuille  

Grilled Skuna Bay Salmon with Smoked Olathe Corn Flan, Garlic-Braised Quinoa Greens, and Huitlacoche Vinaigrette 

Gianduja Custard with Nasturtium Flowers, Sea Buckthorn Foam, Valrhona Caramelia, and Chocolate–Cocoa Nib Sauce 

A selection of fine wines will be served with this dinner.

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