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Five-Course ‘Wine & Wild Salmon Dinner' to be Held at Albertina's Restaurant June 29

Salmon Tasting Menu to be Prepared by Chefs Brian Landry of Bamboo Sushi & Bryan Szeliga of Albertina’s; Proceeds Support Albertina Kerr

Thursday, June 23, 2011 (Portland, OR) – A Wine & Wild Salmon Dinner will be held at Albertina’s Restaurant (424 NE 22nd Ave., Portland) on Wednesday, June 29 at 7 p.m. to raise awareness about the preservation of wild Pacific salmon and Bristol Bay, Alaska while raising funds for Albertina Kerr. Guest chefs Bryan Szeliga of Albertina’s Restaurant and Brian Landry, Executive Chef at Bamboo Sushi, will prepare a five-course menu featuring sustainable wild Pacific salmon and the use of salmon-safe certified wine and eggs. Diners will enjoy smoked salmon salad, salmon Carpaccio, salmon consommé and more. All proceeds will be donated to the Albertina Kerr Foundation.

“Eating salmon is a privilege,” said Chef Bryan Szeliga of Albertina’s. “On June 29th, we have a chance to celebrate this amazing species that has more than 10 million years of ancestral roots in our region.”


What: Wild Salmon tasting menu prepared by chefs Brian Landry of Bamboo Sushi and Bryan Szeliga of Albertina’s
Where: The Patio at Albertina’s Restaurant, 424 NE 22nd Ave., Portland
(outdoors, weather permitting)
When: Wednesday, June 29 at 7 p.m.
Who: Chefs Bryan Szeliga of Albertina’s and Brian Landry of Bamboo Sushi
Cost: $50 for 5 courses (per person), wine available by the glass
RSVP: Reservations only, limited seating. For reservations, please visit For more information, please call 503-231-0216.

Diners will also receive Monterey Bay Aquarium Seafood Watch sustainable seafood pocket guides and information, Army of Angel “wings” for their support of Albertina Kerr and the latest issue of Bear Deluxe Magazine (food edition).

* Due to weather and seasonal variations, menu items are subject to change based on product availability.

Albertina’s Restaurant serves delicious Northwest-inspired lunches weekdays and Saturday brunch in a garden café setting and outdoor patio. Albertina’s is open Monday through Friday from 11:30 a.m. to 1:30 p.m. and on Saturday for brunch from 10 a.m. to 2 p.m. Albertina’s hosts special events throughout the year including holiday tea and has a private dining space available for groups. As part of volunteer-run Albertina's Restaurant & Shops, profits and tips from the restaurant benefit Albertina Kerr’s work with families and the community to support children and adults with developmental disabilities and mental health challenges. For more information, visit or


Bryan Szeliga
Chef Szeliga is currently a guest chef at volunteer-run Albertina's Restaurant where he has successfully assisted in the transition to a café style lunch service featuring new American cuisine. Prior to his stint at Albertina's Restaurant, Bryan served as the Chef de Cuisine at Lucy's Table in Northwest Portland. Bryan has also worked under Portland's top chefs at Paley's Place and Little Bird. Bryan is a graduate of the Western Culinary Institute in Portland, Oregon.

Brian Landry
Currently the Executive Chef at Bamboo Sushi, Chef Landry was previously the Executive Sous Chef at The Original Dinerant and the Chef de Partie at San Francisco’s Aqua, a recipient of two Michelin stars. Before that, he honed his techniques at Farallon and Americano restaurants, also in San Francisco. Brian is a graduate of the California Culinary Academy.

Preservation is vital to the future of wild salmon from Bristol Bay and the Pacific Rim. Nearly 400 species of Pacific salmon (28%) are already extinct. Bristol Bay is the last truly wild large scale salmon fishery left in North America. To put Bristol Bay into perspective: before Lewis and Clark’s expedition, the Columbia River supported 16 million wild salmon. Currently the Columbia River supports around 300,000 returning salmon, of which 80 percent are created by hatcheries via the Mitchell Act. The Frasier River in British Columbia once supported 100 million sockeye salmon but in 2009 only one million returned. Bristol Bay Alaska faithfully hosts 30 to 60 million wild salmon (without hatchery assistance like most of southeast Alaska fisheries) on an annual basis. The world’s largest copper mine (Pebble Mine) is proposed at the head waters of Bristol Bay. This event and others like it are one way to help spread awareness. Bristol Bay is our last big chance to preserve the future of an indigenous species (salmon) that defines this region, from an anthropological and economic perspective.

* Sources include: Mitchell Act Hatchery Economic Study, The Columbia River Inter-Tribal Fish Commission, Oregon & Alaska Department of Fish and Wildlife, and Conservation Biology (Extinct Salmon Populations ).

Amy Miner
Albertina Kerr
Marketing & Communications Manager
Phone: 503-408-4721
Fax: 503-239-8106