SUPPORT
Copper River Nouveau
Our Annual Benefit Gala
Copper River Nouveau is the Science Center's premier fundraiser of the year. It’s a celebration of regional resilience, science, education, community, and wild salmon. Although we are unable to host our in-person event this June, you can still join in the fun!
This year's event will be hosted virtually July 12–18. Everyone is invited to participate.
April Powers from Magic 98.9 in Anchorage will be our virtual emcee and auctioneer!
While we cannot dine together on a gourmet dinner we hope that you will join us online, along with elected leaders, scientists, educators, fishermen, and others dedicated to maintaining socioeconomic resilience among healthy ecosystems.
Corporate and individual sponsors, a silent and live auction, and a paddle pledge help raise funds for our research and education.
Stay tuned for details on how to register and participate!
12:00 p.m. Copper River Nouveau launches. Online "silent" auction begins
- Hear from our staff, board, constituents, and supporters.
- Place final bids on your online "silent" auction items before they close.
- Bid on live auction items in real-time.
- Make a paddle pledge online.
- Join in the conversation.
Our 2020 Sponsors
COPPER RIVER KING—$10,000
COPPER RIVER SOCKEYE—$5000
PACIFIC HERRING—$1000
Katrina Hoffman & Mike Webber
The Telesz Family
Jean and Howard Baumann
Nancy and Jack Grieco
WESTERN SANDPIPER—$500+
NEOCALANUS—$250
FRIEND OF THE PWSSC—$100+
In-Kind Donors
Past Menus
2018
Chef Lionel Uddipa, SALT
Scallop & Halibut Ceviche with lemongrass and ginger relish, coconut, calamansi citrus, Thai chilies, and cilantro
Salmon Croquettes with dill and spruce tip soubise and Italian sofrito
Domaine Serene ‘R’ Rosé, Oregon
Roasted Summer Squash Soup with Bristol Bay king crab and Alaskan fireweed
Local Butter Leaf Salad with citrus, radishes, Cotija cheese, pickled onions, and green goddess dressing
Lange Estate Chardonnay, Dundee Hills, Oregon
Mediterranean Rubbed Sockeye Salmon with preserved lemon and English pea risotto, mascarpone cheese, buttered fiddle heads, and pickled onions
Domaine Serene Yamhill Cuvée Pinot Noir, Willamette Valley, Oregon
Mixed Berry Champagne Cake with caramel whipped cream, black balsamic glaze, and lemon balm
Justin Obtuse, Paso Robles, California
2017
Chefs Van Hale and Jack Amon, Marx Bros Cafe
Sake kasu cured scallops with ocean salad and ponzu
Smoked salmon bruschetta with lemon dill cream cheese
Melitzano Salata—Marx Bros roasted eggplant pate with pita triangles
La Marca Prosecco
Simpson Bay oysters poached in saffron cream with salmon caviar
Segura Viudas Hereadad Reserve, Spain
Thai Hot and Sour Soup with coconut milk, galangal, straw mushroom, and Alaska spot shrimp
Emmolo Sauvignon Blanc, Napa Valley, California
Crispy Duroc pork belly with tomatillo puree, red chili sauce, and corn foam
La Crema Pinot Rose, Monterey, California
Copper River Sockeye Salmon with sorrel sauce, mashed purple potatoes
Willakenzei “Gisele” Pinot Noir, Willamette Valley, Oregon
Dual Panna Cotta raspberry and mango panna cotta
Nine Hats Riesling, Washington
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