The Audubon Nature Institute's Gulf United for Lasting Fisheries (G.U.L.F.) announced its second annual Summer of Sustainability dinner series, which begins June 1 with a dinner highlighting oysters at the Aquarium of the Americas (1 Canal St.).
G.U.L.F. advocates the use of seafood from the Gulf of Mexico and sustainable practices by fishermen, purveyors and restaurants.
G.U.L.F.'s Chefs Council and Restaurant Participation Program is led by Tenney Flynn of GW Fins. For the dinner series, he is joined by chefs including Susan Spicer of Bayona, Ryan Prewitt of Peche, Brian Landry of Borgne, Chris Lynch of Commander's Palace, Alex Harrell of Angeline, Jason Goodenough of Carrollton Market and others.
Multi-course dinners also are scheduled for July 13 and Aug. 10. The June 1 dinner costs $175. Visit www.audubongulf.org for information and tickets.