Phillips Foods President/CEO Steve Phillips was the keynote speaker at an evening event held June 7 at the Smithsonian in Washington, DC, on the eve of World Ocean Day. The event theme was “Sustainable Seafood: Ensuring A Healthy Supply” and it featured leading chefs from the area.
The annual event was part of the Smithsonian’s commitment to investigating sustainable seafood by addressing common misperceptions and challenges about the safety of eating seafood. World Ocean Day is the kick-off to World Ocean Week, which celebrates the planet’s oceans with a multitude of ocean-oriented activities both in Washington and worldwide. It also includes experts from the industry, scientists and the conservation community dedicated to the protection the seafood supply and the health of seafood consumed.
"What a terrific experience to celebrate the protection of our oceans in an amazing setting," Phillips said. "I am so pleased our relentless dedication to seafood sustainability and growing awareness to all is taking hold across our nation. The passion and dedication of all made this an event I will always cherish.”
The celebration was organized by Coastal America, a public/private partnership to preserve and restore ocean resources- www.coastalamerica.gov), which collaborated with organizations such as the National Geographic Society and Smithsonian’s National Museum of Natural History.
Area celebrity chefs showcasing seafood at the kickoff event included Victor Albisu, Mike Isabella of Graffiato and Bandolero, Jeff and Barbara Black of Black Restaurant Group, Ris Lacoste of RIS, Jamie Leeds and Nicolas Flores of Hank’s Oyster Bar, Shannon Overmiller of The Majestic and Susan Soorenko of Moorenko’s Ice Cream Café. The dinner menu featured Jacob Williamson, chef at the Source; Richard Hetzler, chef of the Smithsonian’s Mitsitam Cafe; and Duane Copeland, pastry chef at the Source.