We could think of no better partner to introduce our cultivated salmon than award-winning chef and author, Gregory Gourdet. Weekly service began in late May at his James Beard award-winning Haitian restaurant, Kann in Portland, OR. Guests are now able to experience Wildtype salmon at Kann on Thursday nights in June, then every day starting in July. Sail on over to Kann’s reservations page now to snag a spot.

Why are we so excited about Chef Gourdet? Well, for starters, his food is reel-y delicious. He also shares our passion for providing sustainable seafood. In his words: “At Kann, we take pride in the ingredients we utilize. Introducing Wildtype's cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours.”

If you need another reason to visit Kann, our cultivated salmon is currently paired with pickled strawberry, spiced tomato, strawberry juice, and an epis rice cracker. Now, this is what summer should taste like!

Over the next four months, Wildtype’s cultivated salmon will be swimming into four additional restaurants. To be the first to find out where we’re headed next, join our First Mates here. Also, please drop us a line if you know a chef who might want to feature Wildtype salmon on their menu! Our waitlist for the next five restaurants to feature Wildtype is now open.

Finally, we’re proud to share that we completed a thorough pre-market safety consultation with FDA. Transparency is important to us at Wildtype; our submission and FDA’s conclusions are available here.