Seattle 2018 Agenda

OCT. 10, 2018

Stage One


10AM-10:15am | Kick-off Event Presentation

Host: Paul Barron, Editor-in Chief & Executive Producer at Foodable Network


10:15am-11am | Under-Utilized Species

The consumer is looking to explore new types of seafood and this is translating to menus as one of the industry top trends and demands by consumers that are seeking new flavors and types of seafood. Enter the under-utilized species that are revealing a whole new culinary experience.

Host: Daniela Klimsova, Seafood Marketing and New Venture Development

Guests:

  • Warner Lew, Owner of Deckhand Seafoods

  • Taho Kakutani, Fish Monger at Pike Place Fish Co.

  • Taichi Kitamura, Executive Chef and Co-owner of Sushi Kappo Tamura


11AM-12pm | Seafood Sustainability

Seafood consumption has nearly doubled worldwide in the last decade [According to The Food and Agriculture Organization of the United Nations (FAO) report as of 2018] but fish stocks have not kept pace. To ensure the vitality of our fish supply—and our continued benefit from them- We need to evolve our relationship with the ocean’s resources. Our behavior as consumers has to change to ensure the vitality of our oceans and the long-term availability of fish in our diets. Therefore, the way in which we source our fish and seafood must evolve as well as the way in which we educate our customers and partners. Seafood sustainability has been a buzzword for over 10 years but do consumers and professionals know what seafood sustainability really means? Today, we speak with a filmmaker, a sustainability director, and executive chef to understand what resonates in the marketplace in an effort to ensure that we can supply fish not only for dinner tonight but for generations to come.

Host: Susan Marks, Sustainability and Certification Advisor for the Alaska Seafood Marketing Institute

Guests:

  • Jennifer Bushman Dir of Sustainability, Pacific Catch

  • Kami Couch, Filmmaker

  • David Nichols, Executive Chef at Rider


1pm-2pm | Next Gen Nutrition

Nutrition has taken an all-new approach to how it's being implemented from the medical community all the way to self-nutrition, making its way into menus in the massive better-for-you movement.

Host: Lilani Estacio, Head of Marketing & Communications at Orca Bay Foods

Guests:

  • Linda Cornish, President, Seafood Nutrition Partnership

  • Angela Ortez-Davis, Chef at Brimmer & Heeltap

  • Matt Heres, Partner at Revelry Group


2pm-3pm | Global Trend Influences in the U.S.

Global consumer trends are moving quickly to alternative proteins and plant-based menus along with seafood as the leading pure protein. This magic partnership of flavors and nutrition are the makings of an all new diet that is spreading across the U.S. and will have long-lasting effect on global food for the future.

Host: Paul Barron, Editor-inChief & Executive Producer at Foodable Network

Guests:

  • Derek Simcik, Scout and The Nest Thompson Seattle

  • Keith Brunell, Corporate Chef Nordstrom

  • Lionel Udippa, Chef De Cuisine at Salt


3pm-3:45pm | The Real Cost of Protein

Proteins are at the forefront of the news today with a variety of claims and ideas that consider the cost of protein production and its long-term impact on our planet. Wild caught seafood is considered to be one of the bastions of growth that we should be fostering and protecting to ensure future food sources.

Host: Yareli Quintana, Editorial Correspondent, Foodable Network

Guest: Dr. Ray Hilborn, Professor of Fishery Sciences, University of Washington

 

Stage Two


10:15AM-11AM | Sustainability & The Impact on the Industry

Building across the entire spectrum of sustainability is key today. Businesses that connect with seafood are seeking new ways to feature sustainability as a a full 360 approach to impacting the entire restaurant guest experience.

We discover how these companies are adding to the Seafood Sustainability mission and closing the loop on consumers demands around full sustainability and responsibility from all sides.

Host: Yareli Quintana, Editorial Correspondent, Foodable Network

Guests:

  • Jessica Myer, Environmental Specialist for Ste Michelle Wine Estates

  • Julia Person, Corporate Sustainability Manager with Kona Brewing Company

  • Nelly Hand, Founder & Fisherman at Drifters Fish


11AM-12PM | Food Innovation

Innovation is the lifeblood of brands and chefs alike, it is the differentiation that makes each operation unique. In this session, we will explore trends, tactics, and results of what is driving some of the biggest moves in seafood marketing and consumption.

Host: Lilani Estacio, Head of Marketing & Communications at Orca Bay Foods

Guests:

  • Brian Clevenger, Owner & Chef, General Harvest Restaurants

  • Jesse Souza, Executive Chef at The Edgewater Hotel, Six Seven Restaurant

  • Rob Bigelow, Sr. Director of Wine Education and On Premise Development at Ste Michelle Wine Estates


1PM-2PM | Women in Food & Beverage

There is a tide that is coming, it is the equalization in food as it pertains to women leaders, brand innovators, and culinary experts that have begun to strike a new trail for the future of how women in foodservice will contribute to the evolution of our industry.

Host: Yareli Quintana, Editorial Correspondent, Foodable Network

Guests:

  • Roz Edison, Co-Founder, Marination Ma Kai

  • Zoi Antonitsas, Executive Chef & Owner of Little Fish

  • Brenda Lobbato, Northwest Region Vice President at Ste Michelle Wine Estates


2pm-3pm | Psychographics of the Seafood Eater

The hearts and minds have been the driving force of consumers with the social media obsession that has exposed, an entirely new way of engaging and interacting with food. This massive shift that began in 2009 has set the stage for psychographic studies that could guide us in the future of what consumers will be eating.

Host: Victoria Parr, Domestic Mktg. Director, Alaska Seafood Marketing Institute

Guests:

  • Carolynn Spence, Executive Chef at Shaker and Spear

  • Heidi Gengler, Senior Vice President of Food and Nutrition at Edelman


3pm-3:45pm | Seafood and Mental Wellness

The human brain reacts to nutrition and the need for a diet rich in omega-3s to meet the body's daily needs. Studies show that seafood is the driving source that is key to mental wellness. Seafood has been shown to reduce symptoms of schizophrenia, depression, attention deficit hyperactivity disorder, and other mental disorders.

Host: Victoria Parr, Domestic Mktg. Director, Alaska Seafood Marketing Institute

Guests:

  • Linda Cornish, President, Seafood Nutrition Partnership

  • Lionel Udippa, Chef De Cuisine at Salt

  • Dr. Tom Brenna, Board Director at Seafood Nutrition Partnership

 

Stage Three


10:15AM-11AM | Chef Demo #1

Featured Chef: Chef David Glass, Chef at Staple and Fancy


11AM-12PM | Chef Demo #2

Featured Chef: Chef John Sundstrom of Lark Restaurant


1PM-2PM | Chef Demo #3

Featured Chef: Chef Chris Schwarz, Corporate Executive Chef at Tom Douglas Restaurants


2PM-3PM | Chef Demo #4

Featured Chef: Chef Will Gordon, Executive Chef at Westward

 

Networking


12pm-1pm | Lunch Break | Served by Alaska Seafood


4PM-5pm | Cocktail Hour