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A seafood dinner benefit for Audubon G.U.L.F. 

Aquarium dinner focuses on sustainability

Chefs Cody and Samantha Carroll of Sac-A-Lait (1051 Annunciation St., 504-324-3658; www.sac-a-laitrestaurant.com) will join members of the Audubon Nature Institute to host a Sea to Table dinner at the Audubon Aquarium of the Americas Geaux Fish! exhibit March 9.

  The event is designed to raise awareness of sustainable fishing practices in the Gulf and will benefit the Audubon Nature Institute Gulf United for Lasting Fisheries (www.audubongulf.org) and Louisiana Sea Grant.

  Chef Alan Ehrich of the Audubon Tea Room and chef Thad Davis of the Audubon Clubhouse will join the Carrolls in preparing a multi-course seafood dinner featuring local, sustainably caught fish provided by Inland Seafood and Whole Foods Market.

  During the dinner, guests will learn about sustainability efforts and fishing practices in the Gulf of Mexico, and Whole Foods representatives will discuss the company's sustainability efforts and ratings system. Both Whole Foods and Inland Seafood are advocates for better sustainability practices in the fishing industry and both ensure traceability of their fish from the boat to the table.

  The dinner is 6:30 p.m. to 8:30 p.m. Tickets cost $40 and include wine pairings.

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