Wild Alaska Pollock x Ray’s Join Forces To Support ROAR

Genuine Alaska Pollock Producers logo

Wild Alaska Pollock, a delicious whitefish caught exclusively in Alaska, has teamed up with famed New York venue Ray’s to showcase this exceedingly sustainable species on October 3, 2020. Chef Dan Churchill will be demonstrating Wild Alaska Pollock’s versatility by preparing one of his original dishes for all guests to experience. Trident Seafoods, proud members of the Genuine Alaska Pollock Producers (GAPP), will be generously supplying Dan with all the seafood needed for his innovative take on classic recipes. New York City’s top minds throughout the food, hospitality, health & wellness, and lifestyle fields will be in attendance; unified by a shared sentiment for the importance of sustainable food sources.

The value of a sustainable species is being appreciated now more than ever, in the face of extreme circumstances resulting from COVID-19; making this the most important time for consumers to educate themselves. Among many industries affected by the pandemic, one that is suffering substantially is hospitality. Wild Alaska Pollock and Ray’s felt it was crucial to allow this collaboration to provide some relief and give back to those in need. This is why all proceeds will be donated to Relief Opportunities for All Restaurants (ROAR), Robin Hood partner, who will be present at the event. Robin Hood, New York City’s largest and most effective poverty-fighting organization will hold all donations and distribute them through the National Restaurant Association Educational Foundation –– to aid individual restaurant workers in New York City who need relief, resulting from unemployment because of the COVID-19 disruption. It is with great pride that Wild Alaska Pollock works to simultaneously promote sustainability and the restoration of the restaurant community. Restaurants are one of the most valued channels for building awareness around this remarkable species, they are critical to the success of this product, and particularly important for distinguishing how this fish can be easily integrated into the common seafood repertoire.

This event is made possible with the expertise of Chef Dan Churchill along with the wonderful sous chef volunteers from the Institute of Culinary Education (ICE). ICE is a private, for-profit culinary school in NYC accredited by the Accrediting Commission of Career Schools and Colleges, and offers career training diploma programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. Their support in this activation has been critical to optimally prepare and showcase Wild Alaska Pollock to event guests.