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Welcome to Eradication by Mastication (E by M)

IAE's Invasive Species Outreach Project, featuring Cook-off 2014

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Invasive Species Cook-off 2014
Sunday, September 28
Arrive at 2 pm. Evening ends at 7 pm.  

With a giant fish in hand and a giant rodent on the cutting board, internationally celebrated Chef Philippe Parola holds true to one motto: "Can't Beat 'Em, Eat 'Em!"

Chef Parola and his Asian Carp Dish with Tour Eiffel 

Chef Parola and his Asian Carp Dish with Tour Eiffel 

Nutria, a giant rodent, erodes waterways, weakening roadbeds, stream banks, dams and dikes, which can lead to collapse under heavy rains. They wreak havoc with vegetable, grain and fruit crops; and girdle fruit, nut, and coniferous forest trees. 100 pound Asian carps are invading fresh waterways, threatening native fish species and the entire ecosystem by devouring plankton – the primary food source of natives. 

When it comes to invaders like these, internationally celebrated Chef Philippe Parola has one motto: "Can't Beat 'Em, Eat 'Em!" Noted for his unusual and exotic cuisine, Chef Parola is not only making nutria less invasive and more desirable as an edible, but he is also on a campaign to transport Asian carp to dinner tables around the world.

One such destination for his cause - the Pacific Northwest, where Chef Parola will reveal the art of cooking nutria and Asian carp at the Invasive Species Cook-off 2014 Annual Fundraiser, Eradication by Mastication, on September 28 at Zenith Vineyard. 

Invasive species cost the US over $120 billion annually, and more than $1.4 trillion worldwide. They are among the top threats to habitats. The fundraiser, now in its second year, was created in response to a national movement of chefs experimenting with invasive species dishes to create not only nouveau cuisine, but also to find new ways to raise awareness and support to combat the invasive plants and animals that cause havoc in our natural world and economy.

BREAKING NEWS:

Eradication by Mastication Made It to the Bucket!

Outside Magazine's 2014 Trips to Check off your Adventure Bucket List

Click here to read all about it...

Special Offer: The Grand Hotel in Salem for Cook-off Guests

If you would like to spend Saturday, or even Sunday evening in an elegant charming hotel in the heart of Salem, with just a 15 minute drive to the Invasive Species Cook-off 2014 at Zenith Vineyard, The Grand Hotel in Salem is your destination. The Institute for Applied Ecology has set aside ten luxurious rooms for guests who would prefer to enjoy the relaxation and comfort of staying in town!

Here's what to do:

  1. Call The Grand Hotel in Salem at 503 540-7800 or 877 540-7800
  2. Let the hotel know you are with the Invasive Species Cook-off group.
  3. The hotel will need your name, dates of stay, contact information and credit card 

Rooms rates start at $139 for the Deluxe King. You can see the rooms here. All rooms feature coffee makers, refrigerators, parking, WiFi, business center, indoor pool & fitness center, and hot breakfast buffet. 

Crayfish Stuffed Piquillo Peppers by Chef Bennett

Crayfish Stuffed Piquillo Peppers by Chef Bennett

Zenith Vineyard Grand Hall (image by Holland Studios)

Zenith Vineyard Grand Hall (image by Holland Studios)

Sorrel Smoked Salmon Puffs by Chef Bennett

Sorrel Smoked Salmon Puffs by Chef Bennett

The Celtic, Acoustic and Folkadelic Nettles!

The Celtic, Acoustic and Folkadelic Nettles!

Get your tickets here

Invasive Species Cook-off 2014

Eradication by Mastication

With Michael Winder, Master of Ceremonies

A benefit for the Institute for Applied Ecology
Sunday, September 28, 2014. 
Arrive at 2 pm. Evening ends at 7 pm
Zenith Vineyard (Salem, OR)

Let the adventure begin!

Wild Boar Delicacy by Chef Serdani

Wild Boar Delicacy by Chef Serdani