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At Skuna Bay, we know that the salmon harvested from our cold, glacier-fed waters off the coast of Vancouver Island doesn’t just magically appear on your table. The plated dish is the result of years of eating, studying food, and creating recipes and continuing to test them. It’s the result of an understanding of quality ingredients and an appreciation for cuisine that is as sustainable as it is delicious. It’s the result of passion.

Our Craftsman Farmers want to see you in the kitchen, working with the Skuna Bay Salmon that they have spent years caring for. Snap a photo and share it for the chance to join us at this year’s James Beard Awards at the Lyric Opera of Chicago on Monday, May 1, 2017. 

This competition is open to professionally trained chefs. For purposes of this competition, a professionally trained chef refers to a person with formal culinary training from a culinary teaching institution, or who is or has been employed as a chef for three or more years and is proficient in all aspects of food preparation.



Step 1: Follow @SkunaBay on Twitter, Instagram and/or Facebook. 

Step 2: Upload a photo of you in the kitchen with your Skuna Bay Salmon or your Skuna Bay Salmon dish

Step 3: Tag @SkunaBay and hashtag #SkunaBaytoJBA



There is no limit on number of entries per person. Competition submissions will be accepted starting Saturday, April 1, 2017 at 12:00 AM Pacific Standard Time and end Sunday April 23, 2017. The final winner will be announced on April 25, 2017.