A Seafood Market Basket Workshop

Attendees at the latest Wild Alaska Seafood Seminar—held at the Culinary Institute of America at Greystone in May 2007—had an opportunity to work with Alaska seafood to plan a Latin American, Asian or Mediterranean menu for their peers. The morning started with a trip to the St. Helena Farmers market to buy specialty ingredients, followed by three hours in the kitchen to prepare at least two different recipes developed by team members, using the extensive resources of the CIA's "dream kitchen."