SUPPORT
Copper River Nouveau
Our Annual Benefit Gala
Hosted in June each year, Copper River Nouveau is our region’s premier dining experience and fundraiser. It’s a celebration of regional resilience, science, education, community and wild salmon. It combines gourmet food with opportunities to meet important federal and regional elected leaders, scientists, educators, fishermen and others dedicated to maintaining renewable natural systems through science and education. Corporate and individual sponsorships, a silent and live auction, and dinner ticket sales help raise funds for our research and education.
This year's guest chef is Lionel Uddipa of Juneau's SALT. Chef Lionel was crowned King of American Seafood at the 2017 Great American Seafood Cook-Off! We are thrilled that he will join us in Cordova!
4 p.m. Fisheries Achievement Award reception at the Prince William Sound Science Center. Open to everyone.
Friday, June 8, 2018
7:30 p.m. at the Reluctant Fisherman Inn
Meet our staff and board of directors. Learn about our research and education programs. Preview a selection of auction items and enjoy a spread of light desserts.
Our 2018 Sponsors
COPPER RIVER KING—$10,000
COPPER RIVER SOCKEYE—$5000
Fairweather/Edison Chouest Offshore
SEA OTTER—$2500+
Meera Kohler
PACIFIC HERRING—$1000
Alaska USA Federal Credit Union
Cascadia Cross-Border Law Group
Educational Legacy Fund
Katrina Hoffman & Mike Webber
Barclay and RJ Kopchak
The Meacham Family
Laura and Mike Meadors
Andrew Smallwood
WESTERN SANDPIPER—$500+
Craig Tillery & Phyllis Johnson
NEOCALANUS—$250
In-Kind Donors
Past Menus
2016
Chef Shana Whitlock, Torchon Bistro
Copper River King Salmon Sashimi Napoleon, Avocado, Wonton,
Spicy Radish Micro Sprouts, Ginger Mignonette
Elouan Rosé, Oregon
Pan-Seared Alaskan Scallops with Kohlrabi and Asparagus Hash,
Warmed Grapefruit Pan Sauce
3 Horse Ranch Vineyards Vivacious, Snake River Valley, Idaho
Organic Spring Greens with Roquefort,
House-Bacon Lardons, Pomegranate Vinaigrette
J Vineyards Pinot Gris, California
Prosciutto Wrapped Copper River Red Salmon with Lemon Confit,
House-Bacon and Manchego ‘Grits’, Haricot Verte,
Finished with Smoked Tomato Beurre Blanc
Kenwood Pinot Noir, Russian River, California
Torchons’ Alaskan Sea Salt Fudge Brownie,
With Vanilla Ice Cream and Tart Raspberry Gastrique
Maschio Prosecco, Italy
2015
Chefs Kirsten and Mandy Dixon, Within the Wild Alaskan Adventure Lodges
Alaska spot prawn toast with rhubarb chutney and mint
Pickled Copper River salmon belly on smoked salmon rice cake with sesame
Alaska spot prawn flat breads with grilled lemon
King crab beignets with a garlic sea pickle aioli
Campo Viejo Brut Rose, Rioja, Spain
Hot-smoked Copper River king salmon melt with Manchego cheese on sourdough lavish served with a wild herb salad, sweet pea purée, rose petals, fireweed, carrot vinaigrette, pickled baby vegetables on sesame mushroom earth
L’Ecole Semillon, Walla Walla, Washington
Curried Alaska cauliflower soup with caramelized shallots, dry hopped Copper River red salmon, hazelnuts and micro herbs
Mer Soleil Silver Unoaked Chardonnay, Santa Lucia Highlands, California
Copper River red salmon, toasted barley risotto baby Brussels sprouts, wild mushroom and thyme confit
Rodney Strong, Russian River, California
Rhubarb cheesecake panna cotta with graham streusel, lemon macaroon, and thick sea salt caramel
Stellina di Notte Prosecco, Italy
2014
Chef Shane Moore, Spenard Roadhouse
Alaska scallops crudo with fresh citrus and chilies
Seared Alaska scallops with sofrito, mizuno, and crisp prosciutto
Bacon confit with caramel sea salt and apple marmalade
King crab amuse with artichoke, lemon caviar, and infused butter
Frei Brothers Reserve Russian River Valley Sauvignon Blanc, California
Fire roasted tomato soup with kale and spot prawns
Chloe Pinot Grigio, Valdadige D.O.C., Italy
Cured beet salad with chèvre crème fraîche, arugula sprouts, and pecan tuile
Van Duzer Estate Pinot Noir, Willamette Valley, Oregon
Sous-vide salmon with roasted vegetables and braised lentils
Belle Glos Meiomi Pinot Noir, California
Dark chocolate tart with red wine and wild berries
Pendulum Red, Columbia Valley, Washington
2013
Chef Laura Cole, 229 Parks
Lemon quinoa salad on endive leaves
King crab cake with basil aioli on endive leaves
Spot prawns, chickpeas, feta, cucumbers, dill, and yogurt on pita crisps
Gloria Ferrer Sonoma Brut, California
Seared Copper River king salmon on a crisp snap pea salad,
Meyer lemon oil, carrot burre monte, and bruschetta
Banfi San Angelo Pinot Grigio, Italy
Seared Alaskan scallop, spring dill soup, and crisped prosciutto
Brancott Sauvignon Blanc, New Zealand
Sweet mustard glazed Copper River red salmon, Alaskan slaw with parsley dressing, and
cornbread drizzled with Alaskan lavender honey
Firesteed Willamette Valley Pinot Noir, Oregon
Devil’s food cake, Key lime curd, raspberry sauce, crème anglaise, shaved white chocolate
Banfi Rosa Regale Brachetto d’ Acqui, Italy
2012
Chef Guy Conley, Ginger
Smoked salmon mousse over crostini and a lemon dill crème fraîche
Alaskan oyster shooter with a spicy tomato water and lime garnish
Fresh Alaskan halibut ceviche with mango salsa over fried wonton crisp
Hanna Sauvignon Blanc
Coriander crusted and seared Copper River king salmon over tossed arugula,
pine nuts, and fresh cilantro with a jalapeno citrus vinaigrette
Layer Cake virgin Chardonnay
Heirloom tomato and English cucumber gazpacho with poached spot shrimp
Segura Virdas Brut
Grilled Copper River red salmon over horseradish potato puree
with wilted greens and a bacon vinaigrette with fried shallots garnish
Rodney Strong Pinot Noir
Caramelized apples, pears, and ginger over caramel cinnamon ice cream
Caymus Conundrum
2011
Chefs Van Hale and Jack Amon, Marx Bros Café
Melitzano Salata – Marx Bros roasted eggplant pate with pita triangles
Gravlax with honey Dijon sauce
Oysters on the half shell with lemon and cocktail sauce
Kunde Sauvignon Blanc 2008
Sesame crusted Copper River king salmon with miso vinaigrette and Napa cabbage slaw
Seaglass Riesling 2009
Alaska spot shrimp with creamy grits and bacon
KJ Avant Chardonnay 2009
Copper River sockeye salmon with saffron sauce and shaved fennel salad
Domaine Serene Yamhill Pinot Noir 2008
Triple chocolate cake with raspberry coulis
Jordon Cabernet Sauvignon 2008
Auction Items
Stay tuned for updates!