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From Sunset Magazine, http://www.sunset.com/travel/best-of-the-west-00418000082952/page35.html

Skuna Bay Salmon, on Vancouver Island, B.C., has finally cracked the code on the farmed-versus-wild dilemma. By blending the best of wild and farmed practices, this “craft raised” salmon—clean, buttery, and always firm—is being hailed as the future of commercial fishing, coveted by the best chefs in the West. Look for it on menus of top restaurants like Morimoto Napa, the Phoenician in Scottsdale, and chef Jennifer Jasinski’s Denver restaurants. They’re working on getting it into stores too, so check listings at skunasalmon.com.

How they do it:

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In a split decision, Carlo Lamagna from Perennial Virant narrowly beat Chef Andrew Sutton from Disneyland Anaheim's Napa Rose and Carthay Circle in the Skuna Bay Chef Challenge Final. The final competition, held May 1, 2013 at Sullivan University's National Center for Hospitality was judged by Chefs Anthony Llamas, Greg Taylor and Dale Talde. Both chefs brought their top dishes and outstanding execution under the pressure of more than 50 spectators and in the end, Chef Carlo's dish was the winner. Carlo will be recognized for his win in an upcoming spread in Saveur Magazine. See the action here:

http://www.flickr.com/photos/skunabay/sets/72157633436436544/

 

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(From http://www.herkentucky.com/2013/05/the-herkentucky-interview-with-taste-of_2.html)

When Skuna Bay Salmon contacted me about interviewing the chefs that will be representing them at Taste of Derby, I figured it would be a great opportunity to showcase a unique Derby Week event. I didn't realize it would be such a great lesson about realizing your dreams through hard work and dedication. It's been amazing to hear such accomplished chefs share both their passion for cooking and their advice for success. I so adore the message that today's chef has for professional women looking to break the glass ceiling: "It's not about your gender or race or anything like that...it is about your work ethic."

Yesterday, we talked with Denver-based chef Jennifer Jasinski. Today's interview is with Stephanie Izard, Executive Chef and co-owner of Chicago's Girl & The Goat and Little Goat restaurants. Stephanie, a Connecticut native, is a James Beard Award nominee, Food & Wine's "Top New Chef" and the winner of Season Four (and the first female winner!) of Bravo's Top Chef. Stephanie was kind enough to answer a few questions for us.

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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.

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Both Chefs, Finalists in this Year’s James Beard Awards, will cook Skuna Bay Salmon at Taste of Derby™, a Kentucky Derby® Culinary Experience in Louisville, KY

Gold River, B.C. (April 15, 2013) — Two of America’s top chefs have signed on to prepare and serve Skuna Bay Salmon at the Taste of Derby™, the Kentucky Derby® culinary experience in Louisville, KY on May 2, 2013. Chef Stephanie Izard, Executive Chef/Partner of Girl & the Goat and Little Goat in Chicago and Chef Jennifer Jasinski from Rioja, Euclid Hall and Bistro Vendôme in Denver will both proudly represent Skuna Bay Salmon at America’s Race, this year’s 139th Run for the Roses. In addition, both chefs will be paired with the two Skuna Bay Chef Challenge finalists who will be competing head to head on May 1, 2013 in Louisville, KY.

Chef Stephanie Izard from Chicago is a finalist for this year’s James Beard Best Chef Award in the Great Lakes region and is currently known as one of the top chefs in America. She has won numerous accolades including Food & Wine “Best New Chef” as well as past nominations for James Beard Awards. She is also known for winning Bravo’s “Top Chef Season 4”, the first female chef to accomplish this honor. Chef Stephanie personally visited the Nootka Sound region to inspect Skuna Bay’s sea farms in April, 2012.