After a last minute trip north to Cordova, JP Taylor reflects on how experiencing the Copper River fishery firsthand deepened his connection to sourcing, story, and the role it plays on his restaurant.  

A James Beard nod, the start of our season, and one incredible salmon. Join us behind the scenes of a special collaboration with Chef Paul Reilly of Denver's Coperta, where our Copper River King met cannellini bean spuma and green tomato puttanesca.