Local group hopes to generate more awareness about eating sustainably

For Immediate Release:    June 16, 2008

Contact: Local: Rolla Cleaver 867-4872 or rcleaver@cablespeed.com
Staff: Tresa Horney, 503, 421-9710

Newport: The Lincoln County Chapter of the Oregon League of Conservation Voters (OLCV) announced ticket sales for the Sustainable Seafood Bake.  This year marks OLCV’s six year hosting the popular fundraiser, which features a gourmet meal of local sustainable seafood including your choice of oysters or ling cod, a silent auction and live entertainment. The event takes place in Newport, Sunday evening, June 29. Doors open at 3 PM.

Have Your Fish and Eat It Too -

Many local residents are familiar with the tough times facing the local fishing industry, with the future of fishing uncertain and many changes to local fishing practices expected. As a result and in order to generate more awareness around the need for sustainable fishing and to help more people understand it's easy and fun to eat sustainably; the Lincoln County Chapter of OLCV decided to rename their event the Sustainable Seafood Bake and Silent Auction. It was previously known as the Salmon and Tuna Bake and Silent Auction.

“Unfortunately, the times of eating whatever we want, whenever we want are over. But that doesn’t mean we can’t still eat great food,” says Jay Fineman, a local resident aof Newport. “Many families, including my own, have felt the negative effects of unsustainable fishing practices. My son is a fisherman and struggles to make a living. We hope this event draws more attention to the continued need for sustainable fishing practices and to show consumers it’s much easier than they think to make responsible choices when they’re deciding what to eat for dinner.” Tickets are $30. The ticket covers a delicious sustainable seafood dinner: a choice of ling cod or oysters, a side salad, side dish, non-alcoholic drink and and dessert prepared by Chef Laurie Card at Cafe Mundo (includes gratuity) and entry to our silent auction. The silent auction will feature a variety of original artwork and goods and services donated by local artists and merchants.  Joe Jordon will provide wonderful live music throughout the afternoon.

Tickets are available online at www.olcv.org/lincoln. There will be a limited number of tickets available at the door the day of the event.

WHEN: Sunday, June 29, Doors open at 3 pm.
WHERE: Cafe Mundo, 711 NW 2nd Ct, Newport

To purchase tickets in advance, donate an auction item or find out more information please visit www.olcv.org/lincoln or call Rolla Cleaver 541-867-4872.

The Oregon League of Conservation Voters is a non-partisan organization whose goal is to educate the public about how legislators vote on issues that impact the natural environment, and hold legislators accountable for their decisions. Visit www.olcv.org to learn more.

Here are some great recipes for our featured sustainable seafood. (Recipes from cooks.com) 

LING COD

1 1/2 to 2 lb. cod
3 tbsp. sesame oil
2 tbsp. soy sauce
1 c. white wine
1 bunch cilantro or 1 handful parsley
2 scallions, chopped
3 garlic, minced
1 tsp. ginger

Preheat oven to 375 degrees. Wash fish and brush roaster or rack pan with oil and soy sauce. Place fish in roaster, add wine and remaining ingredients. Bake until fish flakes, about 40-45 minutes.

BAKED OYSTERS IN THE SHELL

24 oysters (in shells)
1 cup butter
2 cups fresh spinach, cooked, drained
6 tablespoons Worcestershire
1 cup Gruyere cheese, grated

Shuck the oysters and scrub the shells. Brush the inside of each shell generously with melted butter and spread with a layer of spinach.

Dip oysters into Worcestershire sauce and place 2 on each shell.

Sprinkle with butter and Gruyere cheese.

Place oysters on a cookie sheet or shallow pan and broil quickly (450-500°F) only until the edges of the oyster curl.

Serve.

6 oysters for one average serving.