At Widnor Farms in rural Washington, chefs gathered for 'Salt & Smoke' - a weekend of sustainable cooking that transformed farm-fresh ingredients paired with wild Copper River sockeye, into an extraordinary dining experience.

Luke Kolpin talks to us about working with local seafood suppliers and his journey north to our salmon fishery. 

Sara dishes on her decision for sourcing domestically harvested salmon..and more! 

Chef Andre Uribe making waves with his thoughtful cooking ideals. 

"I don’t know how I can go back to eating salmon at the store after eating Copper River salmon. Just seeing the process, how it’s all done, it's just amazing."

Learning about the culture of the Copper River, the people that wake up every morning to go fishing to feed their families, to feed the world, has made a big impact on my life and I can’t help but to look at things, especially wild salmon, in a new ...

One thing that really blows my mind is the dedication that I see in Cordova.  It’s like the whole community is centered around one single fish. It’s pretty spectacular. And I think as chefs we try to source the best possible quality items and this ...

Before coming here, I didn't truly know what Copper River salmon was. To see the science and sustainability connected to the fish; where you can fish, how many people can go out there and what times they can fish, all of that was already pretty mind blowing. But to ...

Chef Kevin Guard from the Guarden during his time in Cordova land learning about our small boat fishing community. 

Chef Dennis Deaver of Orca Adventure Lodge in Cordova presents his exquisite recipe for Szechuan Glazed Salmon. This dish showcases the finest qualities of Copper River Sockeye salmon, bringing culinary magic to your kitchen.