Steve Phillips Keynotes Nation’s Capitol ‘World Ocean Day’ Sustainability Dinner

(Press Release) Baltimore MD, June 18, 2012Phillips Foods is proud to share Steve Phillips, President and CEO, was selected as keynote speaker for an extraordinary evening held recently at the Smithsonian in Washington, DC on the eve of World Ocean Day.  The event theme was “Sustainable Seafood:  Ensuring A Healthy Supply” featured leading chefs from Washington, DC and took place on Thursday evening, June 7, 2012.

The annual event was part of the Smithsonian’s commitment to investigating sustainable seafood by addressing common misperceptions and challenges about the safety of eating seafood .  World Ocean Day was the kick-off to World Ocean Week that celebrated the planet’s largest celebration of the oceans.  A multitude of ocean-oriented educational fun took place in Washington DC and worldwide included from experts from the industry, scientists and the conservation community dedicated to the protection the seafood supply and the health of seafood consumed.

Steve Phillips, President and CEO of Phillips Foods said “what a terrific experience to celebrate the protection of our Oceans in an amazing setting.  I am so pleased our relentless dedication to seafood sustainability and growing awareness to all is taking hold across our nation.  The passion and dedication of all made this an event I will always cherish.”

The celebration was organized by Coastal America (a federal-private partnership to preserve and restore ocean resources- www.coastalamerica.gov) collaborated with a number of organizations including the National Geographic Society and Smithsonian’s National Museum of Natural History.

Area celebrity chefs showcasing seafood at unique food stations included Victor Albisu, Mike Isabella of Graffiato and Bandolero, Jeff and Barbara Black of Black Restaurant Group, Ris Lacoste of RIS, Jamie Leeds and Nicolas Flores of Hank’s Oyster Bar, Shannon Overmiller of The Majestic and Susan Soorenko of Moorenko’s Ice Cream Café.  The dinner menu featured Jacob Williamson, chef at the Source; Richard Hetzler, chef of the Smithsonian’s Mitsitam Cafe; and Duane Copeland, pastry chef at the Source.

For more information, please contact either Coastal America’s outreach coordinator, Ellen Gordon at ellen.gordon@dm.usda.gov  (202-401-9928) or Gary Namm at the above contact information.