In October 2014, Audubon Nature Institute's Gulf United for Lasting Fisheries (G.U.L.F.) launched its restaurant partnership program by forming a Chef Council. This summer, we have expanded the program, adding 11 new restaurants.
Dickie Brennan, owner and managing partner of Dickie Brennan and Co said, "I'm a proud New Orleanian and growing up in the family I did, a main point of pride is our city's food. Our cuisine wouldn't be the same without our delicious local seafood. Out of our waters come some of the best tasting shrimp, oysters, crab and fish. It's important to us to support the local men and women who use sustainable fishing practices. They're helping to ensure that we have some of the world's best seafood for generations to come!"
Tenney Flynn, Chair of the G.U.L.F. Chef Council and co-owner of GW Fins said, "When we launched the G.U.L.F. Chef's Council a year ago, our hope was to continually expand our restaurant membership, adding many of the finer restaurants in New Orleans. We are excited to see that so many restaurants are such big supporters of responsibly using local seafood and welcome all of these new restaurants to the program."
To read the rest of the story, please go to: Gulf United for Lasting Fisheries (G.U.L.F.)
