Food and Drink, Fundraisers and Galas

Summer of Sustainability

When: Thu., July 13, 6:30 p.m. 2017

The Audubon Nature Institute's Gulf United for Lasting Fisheries (GULF) program holds it's second of three summer dinners, titled "Celebrating Underutilized Species." A multi-course meal is prepared by Susan Spicer (Bayona, Mondo), Ryan Prewitt (Peche), Jana Billiot (Restaurant R'evolution), Alan Ehrich (Audubon Tea Room), James Kubie and Kristen Essig (Coquette), and Coru Bahr (Heritage Catering).

Price: $175

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