Home

 

The pictures tell the story...

Invasive Species Cook-off 2014

'Eradication by Mastication'

A benefit for the Institute for Applied Ecology, 
held on Sun, Sept 28 at Zenith Vineyard (Salem, OR)

The vineyard and greeters await the arrival of guests

Fountain dancing  at Zenith Vineyard on glorious autumn day 

Fountain dancing  at Zenith Vineyard on glorious autumn day 

Greeters Stacy Moore, IAE Ecological Program Director, and Rebecca Currin, IAE Habitat Restoration Program Director, await the arrival of guests

Greeters Stacy Moore, IAE Ecological Program Director, and Rebecca Currin, IAE Habitat Restoration Program Director, await the arrival of guests

Chef Philippe Parola, Invasive Species Cooking Expert, reveals 'The Art of Cooking Asian Carp and Nutria' in a cooking demonstration that wowed guests of all ages!

Chef Philippe Parola and Chef Dave Bodi, Executive Chef, Willabys Catering, show off one of the most destructive invasive species in the United States - a 60 lb Asian carp which is small in comparison to a 100 lb adult carp. When asked how Chef Parole caught the invader, he remarked, "It jumped into my boat!"

Chef Philippe Parola and Chef Dave Bodi, Executive Chef, Willabys Catering, show off one of the most destructive invasive species in the United States - a 60 lb Asian carp which is small in comparison to a 100 lb adult carp. When asked how Chef Parole caught the invader, he remarked, "It jumped into my boat!"

A young guest is all smiles when Chef Ryan Morgan, Executive Chef of Theory at OMSI, holds up the Asian carp, which is almost as tall as her, with Chef Parola enjoying the moment.   

A young guest is all smiles when Chef Ryan Morgan, Executive Chef of Theory at OMSI, holds up the Asian carp, which is almost as tall as her, with Chef Parola enjoying the moment.   

Chef Philippe Parola takes a jab at the Asian carp.

Chef Philippe Parola takes a jab at the Asian carp.

A young guests takes a bite out Asian carp sampling, prepared by Chef Philippe Parola. 

A young guests takes a bite out Asian carp sampling, prepared by Chef Philippe Parola. 

The bite has been taken, and a future land steward may be in the making.

The bite has been taken, and a future land steward may be in the making.

A close up view - priceless.

A close up view - priceless.

Chef Philippe Parola carving up the Nutria

Chef Philippe Parola carving up the Nutria

Chef Parola shares nutria recipe using Lawry's seasoning, white wine, salad dressing and brown sugar. 

Chef Parola shares nutria recipe using Lawry's seasoning, white wine, salad dressing and brown sugar. 

The guests watch intently, shaded with lovely umbrellas courtesy of Zenith Vineyard.

The guests watch intently, shaded with lovely umbrellas courtesy of Zenith Vineyard.

Matt Bahm, IAE Conservation Research Program Director, serves adventurous guests a sampling of nutria, prepared by Chef Parola. 

Matt Bahm, IAE Conservation Research Program Director, serves adventurous guests a sampling of nutria, prepared by Chef Parola. 

The "Chopped" Cook-off Competition ensues, featuring top flight cutting edge chefs: Chef Dave Bodi, Executive Chef, Willabys Catering, Chef Ryan Morgan, Executive Chef, Theory at OMSI, Bon Appétit Management Company, Chef Hamid Serdani, Serdani Chef Services and Chef, Gathering Together Farm, and Chef Cody Utzman, former "Chopped" Champion and Executive Chef and Owner, Frankie's. And a culinary star studded line-up of judges: Chef Philippe Parola, Allison Jones, Portland Monthly and Matt Korfhage, Willamette Week.