Jacques Pipin, Alice Waters, Other Chefs To Star At Cooking For Solutions 2004

Some of Americas greatest chefs will share their passion for fine dining and environmentally sustainable living as part of the Monterey Bay Aquariums "Cooking for Solutions 2004".

During the two-day event May 21-22, 2004, celebrity chefs from around the nation will create gourmet dishes, lead tours of sustainable farms and vineyards, and present cooking demonstrations that feature sustainable seafood.

Jacques Pipin, one of Americas best-known chefs and an outspoken advocate of sustainable cuisine, will be the honored chef at the 3rd annual "Cooking for Solutions" celebration. Alice Waters of Chez Panisse, the honored chef at the first "Cooking for Solutions", returns as a special guest.

"Cooking for Solutions 2004" will bring together 15 noted chefs from every region of the United States as ambassadors for sustainable dining. The roster of culinary greats includes:

7 Allen Susser of Chef Allens in Miami
7 Rick Tramonto of Tru in Chicago
7 Hiro Sone and Lissa Doumani of Terra in St. Helena
7 Jim Dodge of The Getty Center in Los Angeles
7 John Ash of Fetzer Vineyards in Hopland, California
7 Ann Cooper of The Ross School, East Hampton, N.Y.
7 Tom Douglas of Palace Kitchen/Dahlia Lounge/Ettas, Seattle
7 Clark Frasier and Mark Gaier of Arrows Restaurant, Ogunquit, Maine
7 Gordon Hamersley of Hamersley Bistro, Boston
7 Alessandro Stratta of Renoir at The Mirage, Las Vegas, Nev.; and
7 Roy Yamaguchi of Roys Restaurant, Hawaii.

Public events will include a festive Friday night gala on May 21 that features sustainable seafood and other gourmet dishes prepared with organic ingredients  all prepared by the celebrity chefs, celebrated local host chefs and other exceptional restaurants from the Monterey Bay region.

In addition, attendees will sample organic and sustainable wines from 30 wineries in California and the western United States.

The gala will be preceded by a VIP wine and hors doeuvres reception for Jacques Pipin, with special introductions by Alice Waters and Jim Dodge.

On Saturday, May 22, celebrity chefs will lead five field tours of organic farms and vineyards in the Monterey Bay region. All tours include a gourmet lunch with the chefs.

Three other celebrity chefs will present morning cooking demonstrations at the aquarium that day, featuring sustainable seafood and organic ingredients.

Once again, the focus of "Cooking for Solutions" is to help people connect their individual buying decisions to the health of the oceans and the soil.

The events support the aquariums "Seafood Watch" program, which helps consumers make seafood choices that will assure a future with abundant ocean wildlife.

"Seafood Watch" creates and distributes regional pocket guides to sustainable seafood that consumers can use to guide their seafood buying decisions at the restaurant or market. The aquarium currently distributes a West Coast regional card, as well as a National card that features the seafood items found most commonly in all regions of the United States.

Other regional cards will be released in 2004. All will be available online at the aquarium's web site, and through partner organizations nationwide.

Details and registration for "Cooking for Solutions 2004" is available online under Whats New at www.montereybayaquarium.org; or by calling (831) 644-7561.

The mission of the Monterey Bay Aquarium is to inspire conservation of the oceans.