Buy a Sandwich, Be a Food Hero
Grand Central Bakery will donate $1 per Salmon Sandwich to Chefs Collaborative
Starting Friday, for a limited time, Grand Central Bakery will donate $1 for every Bristol Bay Salmon Sandwich purchased to the Chefs Collaborative, a national organization that inspires, educates and supports chefs and food professionals who are working to create a better food system.
“I like to think of it as a way to eat a delicious sandwich and help fix our food system at the same time,” says Piper Davis, Grand Central’s co-owner. The Bristol Bay Salmon Sandwich special starts Sept. 4 at all Grand Central bakery-cafes in Portland & Seattle.
The Bristol Bay Salmon Sandwich is a popular seasonal special, combining lightly smoked wild Alaskan sockeye with cream cheese, capers, onion, fresh local tomato and a squeeze of lemon on a Grand Central Bakery seeded demi-baguette. Sockeye salmon has the deepest color and highest omega-3 oil content of the five salmon species commonly fished.
Bristol Bay is home to one of the world’s largest wild salmon runs and provides 40 percent of America’s wild-caught seafood, supporting the livelihood of 7,000 Alaskan fishing families. Chefs Collaborative members have been actively raising awareness about Bristol Bay’s beautiful and pristine waters, its healthy, sustainable fishery and its exceptional wild salmon. By helping create a viable market for this fish, the Chefs Collaborative and their advocacy partners hope to protect Bristol Bay from the proposed Pebble Mine and preserve the resource for future generations.
Wild sockeye from Bristol Bay, Alaska, arrives at the bakery’s central kitchen in late August or early September from Iliamna Fish Co. Owners Reid and Eike Ten Kley live in Portland and return with their cousins to Bristol Bay summer, working the waters their family has fished for generations. They use small boats with three person crews and harvest the salmon over six weeks. “It’s always been our goal to be able to take the fish out of the water and put them into the hands of the people who are eating them,” says Reid Ten Kley. “Our relationship with Grand Central lets us see it start to finish.”
The wild salmon sandwich will be on the menu at all Grand Central Bakery locations in Portland and Seattle while supplies last.
See the Chefs Collaborative video featuring the fisherman of Bristol Bay. Watch how Iliamna Fish Co. brings in the sockeye every year. Read more about why Grand Central loves this special sandwich and its partnership with Iliamna Fish Co.
Grand Central Bakery operates six cafes in Portland and three in Seattle and has a thriving wholesale bread business in both cities. The family-owned bakery was founded in Seattle in 1989 by Gwenyth Bassetti. It expanded to Portland in 1993, opening on Hawthorne Boulevard. Its ownership group includes two of Bassetti’s children and several longtime employees and close friends. In 2012 Grand Central Bakery was named one of the top 20 artisan bakeries in America by Saveur, and its Como loaf was selected as one of the top artisan breads in the country. Learn more at www.grandcentralbakery.com, follow us on Twitter (@GrandCentralPDX @GrandCentralSea), Facebook, & Instagram, subscribe to Grand Central eNews.