Seafood, Science & Celebrity Returns, Adds Inaugural Sunday Supper Gulf Coast

Gulf Seafood is a big deal here in Alabama. And on Dauphin Island, they love to celebrate our bountiful harvests in grand fashion.

The fourth annual Seafood, Science & Celebrity goes down October 31 – November 2, featuring tons of fresh Gulf seafood cooked up by noteworthy chefs—and this year, they’re doing things a little differently.

November 2 will feature the inaugural Sunday Supper Gulf Coast inside Historic Fort Gaines’ open-air kitchen, a fundraiser to support the James Beard Foundation’s culinary scholarship program.

Naturally, an event like this to help out the James Beard Foundation will feature a celebrity crew of James Beard winners and nominees. Chef Chris Hastings of Hot and Hot Fish Club, Chef Rob McDaniel of SpringHouse, and other prominent chefs from throughout the South will join forces to cook up a lovely sea-to-fork, family-style dinner, and fresh Gulf seafood will be the star of the show.

Other chefs bringing their culinary expertise to the Sunday Supper include Chef Ryan Prewitt of Pêche Seafood Grill, Chef Lisa Donovan of Husk Restaurant, Chef Adam Evans of The Optimist, Chef Bryan Caswell of Reef, Chef Alon Shaya of Domenica Restaurant, Chef Ryan Smith of Staplehouse, Chef Derek Emerson of Walker’s Drive-In, and David Carrier of The Cloister & Beach Club.

The Sunday Supper Gulf Coast fits squarely into this year’s theme of “Sustaining Heritage,” which has been a big focus throughout the Gulf seafood community as of late.

That’s why Seafood, Science & Celebrity is also hosting the Sustaining Heritage Gala November 1 at the Dauphin Island Sea Lab’s Estuarium.

Throughout the evening, guests will enjoy live music on the deck before embarking on an exploration through the Estuarium to sample a variety of Gulf seafood dishes and specialty drinks from guest chefs and local vendors.

Some of the featured guests and vendors at the Gala include Chef Alec Naman of Naman’s Catering, Chef Chris Sherrill of the Flora Bama Yacht Club, Chef Brody Olive of The Beach Club, Johnny Fisher of Fisher’s at Orange Beach Marina, Back Forty Beer Company, Bayou Rum, Lighthouse Café, OK Bicycle Shop, and Wintzell’s Oyster House.

Noted speakers at the Gala include Dr. Bill Walton, Assistant Professor at Auburn University; Chris Blankenship, director of the Alabama Marine Resources Division and program administrator for the Alabama Seafood Marketing Commission; and Kris Moon, senior director of the James Beard Foundation.

There’ll be even more educational offerings at the opening night event October 31, Solving for Sustainable Seafood = People + Planet + Profit (also known as S3P3), at the Shelby Center in the Dauphin Island Sea Lab.

Throughout the afternoon and evening, this symposium will challenge the common definition of “sustainability” through a series of engaging sessions from leading minds in the field. Each session will last one hour including short presentations and dialogue with the audience.

The full slate of events is guaranteed to satisfy your taste buds, but the mission of sustaining heritage is a cause worthy of its own weekend event.

Throughout the weekend, patrons will discover new ways to enjoy the Gulf Coast’s heritage and help unearth forgotten traditions, all while finding innovative new ways to incorporate sustainability into their everyday lives.

The Sunday Supper Gulf Coast starts at $150 per person and the Sustaining Heritage Gala starts at $75 per person. Tickets are now on sale, so act fast to join us on Dauphin Island next month for this can’t-miss seafood event.