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GOLD RIVER, BC (April 27, 2013)— Skuna Bay Salmon has been selected as the “Salmon of Choice” of the historic Kentucky Derby and Churchill Downs Racetrack and will be served by the Churchill Downs chefs at venues throughout the race track. This year’s race is the 139th annual “Run for the Roses,” occurring next Saturday, May 4, 2013.

“We at Skuna Bay are incredibly proud to have been selected as the ‘Salmon of Choice’ for the world’s most well-known, and historic, horse race and venue. The Kentucky Derby is iconic in sports and culture. It is amazing that the 139th running of America’s Race will include some of the best chefs in North America, serving Craft Raised Salmon from British Columbia,” said Dave Mergle, Director of Skuna Bay Salmon.

The Skuna Bay partnership with the Kentucky Derby began in late 2012 after the culinary team at Churchill Downs, including chefs from Levy Restaurants, the service provider, had a chance to sample the salmon. They determined that the quality of the salmon met the Kentucky Derby’s high standards of excellence. Skuna Bay was then invited to become a preferred partner and have its Craft Raised Salmon served at the Kentucky Derby and year-round at Churchill Downs.

“To create the exceptional dining experience that our guests deserve and expect, we choose the freshest and finest ingredients and there is nothing better than Skuna Bay Craft Raised Salmon,” says Executive Chef Jo-Jo Doyle. “Skuna Bay Salmon is tender, buttery and just perfect for our menu.”

Skuna Bay Salmon will play a prominent role at the Kentucky Derby Culinary experience – the Taste of Derby™. Held the Thursday before the Kentucky Derby, this year’s event will be at the Kentucky Exposition Center and will feature two of America’s top chefs cooking and serving Skuna Bay Salmon. Stephanie Izard from Chicago, first female winner of Top Chef (season 4) and a finalist for this year’s James Beard Best Chef Great Lakes Award, will appear along with Jennifer Jasinski. Jennifer is a contestant in this year’s Top Chef Masters and is also a finalist in her region for the James Beard Best Chef Award.

Also at Taste of Derby representing Skuna Bay will be the two finalists from the Skuna Bay Chef Challenge, a competition where great chefs from around North America competed to cook at Taste of Derby. Ultimately, Andrew Sutton from Disneyland’s Napa Rose and Carthy Circle and Carlo Lamagna from Chicago’s Perennial Virant advanced to the Finals in Louisville from an original field of 30 chefs to face-off for the title of National Skuna Bay Craftsman Chef. The final battle will occur on Wednesday, May 1 at the Sullivan Culinary Institute where one will emerge as the Skuna Bay Craftsman Chef and be celebrated in a full page ad in Saveur Magazine.