701 Lighthouse Ave
Pacific Grove, CA 93950

FOR IMMEDIATE RELEASE
2/25/09
Passionfish Puts Its Best Face Forward on FACEBOOK

Passionfish restaurant in Pacific Grove is taking its message of good living and living good to the world wide web via a new medium: FACEBOOK. With just over two weeks under their belt, the restaurant boasts nearly 100 fans and even more are keeping their finger on the Passionfish pulse daily with instant Twitter messaging.

Passionfish proprietors and staff have had a terrific time sharing their ideas on food, wine, and sustainable oceans with users of this site. “I started using Facebook to keep in close contact to my loved ones in Iraq and Afganistan” explains, proprietor, Cindy Walter. “I put up my own page and realized this would be an excellent communication tool for our restaurant and its goal of sustainable oceans education. I was surprised and excited to see how many people, from all over the country, had fond memories of us. Now we can communicate with them.” Cindy Walter posts important news on the sustainable oceans movement. Jannae Lizza, Passionfish’s manager and official “Wine Muse,” posts her musing of the moment and encourages wine enthusiasts to compare notes. Chef Ted Walter plans to join in the fun sometime soon.

Visit Passionfish on FaceBook at http://www.facebook.com/pages/Pacific-Grove-CA/Passionfish/48474664439

2/6/09
Passionfish Makes Waves in March 2009
Passionfish spent a good deal of time with reporters and photographers during the first couple months of the year. Much of this work comes to fruition in the month of March, 2009. Sunset Magazine features Passionfish as the place to dine when on a “food-lovers’ holiday in Pacific Grove.”
VIA Magazine, the AAA Travel guide, also recommends Passionfish in its March/April Issue. Ted & Cindy Walter had a lot of fun shooting with LA Magazine photographer, Manuello Paganelli, when he buzzed through the area shooting for a road trip article the magazine was working on. The Walters were also thrilled to be included in the footage shot for a documentary about the Bluefin Tuna, scheduled to air on the History Channel this month. Keep your fingers crossed that the restaurant scenes make it to the final cut. With or without us, this should be an amazing film, featuring our friend, marine science professor, Barbara Block and her dedicated work with the Bluefin.

Feb. 1-3, 2009
News from the Seafood Summit—
Seafood Choices Alliance’s Seafood Summit 2009 “Sharing Responsibility for Real Change “ brought together 475 representatives from 32 countries for a three-day conference in San Diego, California. The annual Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking with the goal of making the seafood marketplace environmentally, socially and economically sustainable.
Cindy Walter passed on the Super Bowl to attend the conference and took notes for all those interested in what the experts at the conference had to say. For instance, Dr. Jeremy Jackson, from Scripps—the rockstar of ocean biology—had a lot to say about the state of our oceans. Cindy summarizes his presentation with these five not-so-fun facts:
• Nutrient pollution is the elephant in the room and the impacts of this pollution will be as
devastating to the human population as global warming.
• We are already seeing negative affects from the loss of predatory fish in the ocean. For example, with 89% of the 1986 hammerhead shark population count gone, you can now see swarms of their favorite food—cowhead rays—from space. Cowhead rays eat scallops. Scallops eats algae. You get the picture.
• There are now nearly 500 dead zones in the world’s waters, where the only thing that exists is
jellyfish and bacteria.
• The farming of fin fish is having devastating affects on our oceans.
• Dolphin safe tuna IS NOT Dolphin safe. Dolphins caught in purse seine nets stress and often stop reproducing or their calves die.

Yet, Cindy reminds us that all is not lost, “If we become pro-active citizens of the Planet Earth, and set real goals for a personal change toward global awareness, the rest of the world will follow.”
Start with these five first steps:
1. Refuse to use styrofoam.
2. When you buy in bulk you save money and packaging waste.
3. Use environmentally safe cleaning products. There are many new and effective products available.
4. Replace your plastic water bottle with a facet filter saves money, your health, and the landfills.
5. Eat sustainably. This means, whenever possible: ask where your food comes from and how it was produced, caught, and transported, and eat foods caught or produced as close to home as possible.

April 4, 2008
Chef Ted Walter, Owner of Passionfish Restaurant in Pacific Grove, CA
Will Participate In Fortune Magazine’s Brainstorm: Green Conference
To Be Held Monday & Tuesday, April 21 & 22, 2008 in Pasadena, California

Time, Inc. has invited Chef Ted Walter and his wifeof Passionfish Restaurant, in Pacific Grove, California, to
participate in Fortune Magazine’s first-ever Brainstorm: Green Conference, to be held Monday and Tuesday, April 21 & 22, 2008, at the Langham, Huntington Hotel & Spa, in Pasadena, California.

This invitation-only event is being billed as “an unprecedented gathering of business and environmental leaders, as executives, academics, politicians and NGOs join to discuss the impact of the green movement and explore the opportunities and challenges facing FORTUNE 500 companies, entrepreneurs, government, and the financial world.” Top environmentally-minded business leaders and the green movement’s brightest thinkers are expected to convene for a mix of plenary sessions, including on-stage interviews with FORTUNE editors, panel discussions and concurrent roundtable discussions. The two-day event features over 100 speakers, including: Dan Reicher, Director, Climate Change and Energy Initiatives for Google.org; James E. Rogers, Chairman, President, and CEO of Duke Energy Corporation; Sultan Ahmed Al Jaber, Chief Executive Officer of Abu Dhabi Future Energy Co.; John Bryson, Chairman, President, and CEO of Edison International; Fred Krupp; President of Environmental Defense; Mike S. Zafirovski, President and CEO of Nortel; and Todd Woody, Senior Editor of Fortune Magazine. Please visit: http://fortunebrainstormgreen.smugmug.com/gallery/4721966_b4NyF/1/287065388_Kvu2e#287063973_HrEU3 for photos from gthe event.

Chef Walter Among Sustainable Chefs Presenting Organic Cooking Demonstration & Dinner
After a full day of brainstorming guests will be able to explore the pleasures of eating “green” at the cocktail reception and dinner scheduled for Monday evening. Chef Walter has been selected, along with seven other chefs, to custom design a menu suitable for serving to CEOs, Sultans, and VPs. Guests will be able to watch each chef prepare their fare in an open kitchen. Other chefs in the kitchen will include: Traci Des Jardins, of Jardiniere, in San Francisco, CA; Susan Feniger and Mary Sue Milliken from Border Grill and Ciudad, in Los Angeles, CA; Jeremy Fox, from Ubuntu Restaurant, in Napa, CA; Greg Higgins, founder of Higgins Restaurant, in Portland, OR; Bruce Sherman, of North Pond Restaurant, in Chicago, IL; and Craig Strong, with The Dining Room, in Pasadena, CA. Chef Walter will prepare a dish he calls Lemongrass Shrimp using Santa Barbara Spot Prawns, hand harvested for his menu. “I am thrilled to be able to participate in an event of this magnitude, cooking along side such talent, for the ‘sustainable’ cause.” confirms the chef, “We were able to harvest our ingredients, such as the hand trapped, Santa Barbara Spot Prawns, close to the venue in an effort to keep the carbon footprint down.” Walter’s unique California Cuisine incorporates fresh, organic produce and sustainable seafood with the philosophy of serving food that is healthy for his guests
and the environment.

The Walters are very excited about their participation in the FORTUNE Brainstorm: Green Conference and have plans on attending a number of the workshops. “I have questions I longed to ask a couple of the CEOs that will be in attendance.” confirms Cindy, an active sustainable oceans advocate, “This will be an amazing opportunity.”

Cindy Walter dishes Ted's culinary creation at Fortune Magazines Green Conference
Photo rights MaryAnne Russell to purchase a copy follow this link http://fortunebrainstormgreen.smugmug.com/gallery/4721966_b4NyF/1/287065388_Kvu2e#287063973_HrEU3

But there's so much romance in spot prawns. I never know when they are coming in. Then I get a phone call from Larry and Joe, our suppliers, and they say "We went out!" Joe is in his 80s and has fished his whole life. They have an old boat from the '30s with a gorgeous mahogany deck, and Larry loves his boat. This is a hard job and those traps are heavy. They go out and haul these traps up just because they love those prawns. You can do so many different things with them, like sauté them with pasta and a spicy cilantro sauce, serve them raw over coconut rice with a spicy Vietnamese sauce, BBQ them over an open grill-the choices just go on and on.
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Sunday, February 24, 2008
Cindy Walter To Be Recognized as One of Ten Finalists for the Seafood Champions Award
at The Boston Seafood Show

The Seafood Choices Alliance, a non-profit international association for ocean-friendly seafood with more than 3,000 members from around the world, named Cindy Walter of Passionfish restaurant a 2008 Seafood Champion Award finalist. The Seafood Champion Awards annually recognize individuals and companies for outstanding leadership in promoting environmentally responsible seafood. Seafood Choices Alliance established the award to honor those in the seafood industry whose past and/or present contributions demonstrate a commitment to advancing the marketplace for ocean-friendly seafood.

2008 Seafood Champions to be announced at the Boston Seafood Show on Sunday, February 24, 2008. The International Boston Seafood Show is North America’s largest seafood exhibition, attracting close to 18,000 seafood buyers and sellers from across the globe. Cindy Walter will attend to meet and share resources with other advocates for sustainable seafood choices and look for new seafood sources. “I am excited about meeting people interested in the sustainable seafood movement and also look forward to talking with those who are not,” confirms Walter, “if we are to truly make an impact we must openly communicate with all who are willing. We often learn our goals are similar and we can learn a lot from each other.”

The nine other Seafood Champion Award finalists are:
Association du Grand Littoral Atlantique (AGLIA) Bay of Biscay, France -AGLIA has worked to promote selective devices and to organize large scale trials at sea. The project has successfully engaged all the fishermen from the Bay of Biscay nephrops’ fishery, about 250 trawlers, and reduced the catch of undersize nephrops and other marine life.

Australis Aquaculture U.S., Turners Falls, Massachusetts, USA -Australis U.S. raises barramundi in an indoor, fully contained operation, proving that sustainable aquaculture can be a commercially successful venture.

Bantry Bay Seafoods Ltd, Bantry, County Cork, Ireland - Bantry Bay Seafoods established its first Environmental Management System in 2006 at both its farm and factory facilities. The company has since become the first processor to achieve certification to this eco-standard, processing more than 4500 tonnes of mussels annually.

Mr. Mike Mitchell (Foodvest), United Kingdom -Mike Mitchell helped establish Young’s as the number one provider of MSC products to the UK’s retail sector. Additionally, he bridges the science and fishing sectors through his work with the European Seafood Processors Association (AIPCE).

The Plitt Company, Chicago, Illinois, USA - Plitt was the first seafood wholesaler in Chicago to achieve Marine Stewardship Council Chain of Custody certification and is committed to helping make MSC products more widely available.

Mr. Carl Salamone (Wegmans), USA -Wegmans has instituted first-of-its-kind health and environmental standards for two farmed seafood species (salmon and shrimp), both of which were developed in partnership with Environmental Defense. The standards are part of the retailer’s procurement policy.

Chef Barton Seaver and Hook Restaurant, Washington, D.C., USA -Executive chef Barton Seaver and his team at Hook Restaurant embody seafood sustainability for the restaurant industry.

Sunburst Trout Co, Canton, North Carolina, USA -Regionally and nationally, the company is a strong voice for promoting economic and sustainable growth in aquaculture.

Mr. Bart van Olphen (Fishes), The Netherlands - Fishes was the first continental European retail fish shop to obtain MSC Chain of Custody Certification.

Whether Walter takes home the Award or not, being recognized among these individuals and organizations is appreciated and will help give strength to her advocacy efforts in the future.

John and Speaker-elect Bass with Cindy Walter, 2008 Woman of the Year for the 27th Assembly District.
Photo courtesy of Assemblymember Laird's office, see link: http://democrats.assembly.ca.gov/members/a27/photo.htm

March 10, 2008
Assemblymember Laird Names “Green” Restaurateur Woman of the Year

SACRAMENTO – Assemblymember John Laird (D-Santa Cruz) today named “green” restaurateur Cindy Walter, of Pacific Grove, Woman of the Year for the 27th Assembly District. Walter and her husband own Passionfish restaurant, the first officially “green” restaurant in Monterey County.

“Cindy Walter is a key part of why the Monterey Bay area has developed a strong reputation for leadership on sustainability, especially with regard to seafood and sound fishing practices,” said Assemblymember Laird. “Cindy helped launch the sustainable seafood movement, co-owns the first ‘green’ restaurant in the area and has advocated for a ban on non-recyclable products.”

Assemblymember Laird recognized Ms. Walter on the floor of the Assembly in a ceremony today.

Additional background on Cindy Walter and Passionfish restaurant
Cindy Walter helped launch the sustainable seafood movement in Monterey County through legislative advocacy, public presentations and educational forums for culinary students, restaurateurs and chefs.
Through her efforts the City of Pacific Grove revised its grease trap ordinance and adopted a Sustainable Seafood Resolution.

As the first officially “green” restaurant in Monterey County, Passionfish sets an example with a strict policy of sustainable and environmentally friendly purchasing. The staff is knowledgeable about this issue and how it affects what the restaurant uses and serves. Bon Appetit Magazine recognized the Walters as ‘sustainable seafood experts,’ in the “Best of 2006” cover focus published in January of 2007.

Passionfish is of one of few Monterey County restaurants to hold a Zagat rating and has earned the Wine Spectator Award of Excellence each year since 1998. Last year, the Monterey Bay National Marine Sanctuary Advisory Council and the Association of Monterey Bay Area Governments presented Cindy Walter with the “Sanctuary Reflections” Award, for outstanding business practices. In January of 2008, The Seafood Choices Alliance named Cindy Walter one of 10 finalists for the Annual Seafood Champion Awards. The Walters have also been inducted into the California Restaurant Association “Hall of Fame,” in recognition of their work.

Background Woman of the Year Program
The Woman of the Year event was started in 1987 by Assemblywoman Bev Hansen (R) and Assemblywoman Sally Tanner (D), who noticed that the California Legislature had no events planned for the month of March, Women’s History Month. In celebration of the contributions to society made by remarkable women throughout California, Hansen and Tanner arranged to invite one woman from each Senate and Assembly district to come to the Capitol and be honored for their accomplishments. The women were to be recognized as Woman of the Year in a formal ceremony on the floors of the Senate and Assembly. This yearly event is sponsored and organized by the Women’s Caucus.

Bill Maxfield
Director of Communications
Assemblymember John Laird
831-596-0910 Mobile
831-425-1503 Santa Cruz
916-319-2027 Sacramento
www.assembly.ca.gov/laird

http://democrats.assembly.ca.gov/members/a27/press/20080310AD27PR01.htm

Tuesday, December 11, 2007
Monterey County Board of Supervisors Recognizes Passionfish Restaurant of Pacific Grove As A Certified Green Business

On Tuesday, December 11, 2007 the Monterey County Board of Supervisors will formally recognize Passionfish Restaurant in Pacific Grove for achieving Green Business certification in Monterey County. Passionfish owners, Ted and Cindy Walter will be presented with a certificate by the Board of Supervisors and be recognized for your efforts in pollution prevention and resource conservation. Passionfish is the first restaurant in Monterey County to strive for and achieve this certified status and is advocating for other Monterey County restaurants to join the program. “Its about both the environmental and economic bottom line. Cindy Walter states, confirming her commitment, “We must protect our resources if we are to expect them to be there in the future.”

The presentation will take place in the Board of Supervisors Chambers, located at 168 W. Alisal St., 1st Floor , in Salinas, California.

For further information contact Cindy Walter at 831-655-3311.

April 27, 2007
Passionfish Restaurant, Monterey County’s first “Green Restaurant,”
To Receive Proclaimation from the Mayor of Pacific Grove
Wednesday, May 3, 2007 at 6PM

Mayor Dan Cort of Pacific Grove will present Ted and Cindy Walter of Passionfish restaurant with a proclaimation recognizing their achievements in environmental stewardship. The presentation will be first on the Pacific Grove City Council’s agenda Wednesday, May 3, 2007, 6pm, at City Hall. Mayor Cort, who is a strong advocate for environmental stewardship, is pleased to offer this recognition to the Walters, “It gives me a great deal of pleasure to acknowledge locals ‘making good’ and I hope their example will encourage others to step up to the challenge.”Passionfish has recently been designated the first restaurant to become certified as a ‘Green Restaurant”

by the Monterey Bay Area Green Business Program. The Program is a multimedia (soil, water, and air) pollution prevention effort that creates a positive relationship between government, the public, and the business community. It is an incentives-based program designed to encourage businesses to meet or exceed environmental standards. Passionfish has exceeded many of the requirements of the program and will now be used as a model for other like businesses.

In March of the year, Passionfish was honored by the Association of Monterey Bay Area Governments and the Monterey Bay National Marine Sanctuary with the “Sanctuary Reflections Award” in the
“Business” Category. This annual award is given to scientists, local officials, educators, citizens, and conservation groups for their past efforts toward the designation of the Sanctuary and their continued involvement in the conservation and preservation of the Sanctuary.

Over the years, the Walter’s advocacy efforts have included public presentations and educational forums for culinary students, restaurateurs, and chefs, and legislative advocacy. It was through their efforts that the City of Pacific Grove became one of only two cities in the United States to adopt a Sustainable Seafood Resolution. Cindy Walter also worked with the City of Pacific Grove to a create new grease trap ordinance, to help reduce runoff into the Monterey Bay Marine Sanctuary.
Their restaurant, Passionfish, sets a “green” example with a strict policy of sustainable and environmentally friendly purchasing and their staff is quite knowledgeable about this issue and how it affects what the restaurant uses and serves. The menu reflects sustainable and organic ingredients.

Cindy Walter and Pacific Grove Mayor Dan Cort presenting proclamation, (Councilmember Lisa Bennett looks on)

January 2007
Passionfish Restaurant Featured in the
“Best Of” Issue of Bon Appetit Magazine

Bon Appetit Magazine has published an 8-page feature on Ted & Cindy Walter of Passionfish restaurant in Pacific Grove in the January 2007 issue. The Walter’s have long been sustainable seafood advocates and have just begun to be recognized for their work towards public awareness of the critical issue of ocean depletion.

The feature, in Bon Appetit’s Best of The Year Top Recipes, Tips, and Trends issue, showcases Chef Ted Walter’s sustainable seafood recipes and tips on how to buy and cook sustainably. The feature’s headline caption reads, “Feel Good Fish: Good news, great advice, and delicious recipes from two experts who know their fish. Cindy Walter tells us what to buy and why, and Ted Walter shares some of his best fish dishes.” The article recommends that readers make a New Year’s resolution to eat more fish. The publication’s editor spend months working with the Walters to select the best seafood for the feature and confirm the details of each selection’s role in the sustainable seafood movement. Confirming the results of their efforts, the editor writes with confidence, “Here to tell you what the right options are and why they’re good for everyone are two knowledgeable and passionate proponents of safe and sustainable fishing.” www.bonappetit.com
http://www.bonappetit.com/tipstools/podcasts/2008/04/fish_made_easy

Sunday, November 12, at 6pm, 2006
Passionfish Restaurant Owners, Ted and Cindy Walter to be Inducted into the California Restaurant Association Monterey County Chapter Hall of Fame

Pacific Grove, CA: Ted and Cindy Walter of Passionfish Restaurant was inducted into the California Restaurant Association Monterey County Chapter Hall of Fame on Sunday, November 12, 2006. In addition to the Hall of Fame presentation, Glen Hammer of Applied Graphics will also receive a special recognition for his service to the industry. Cindy Walter is pleased to have been selected for the honor, “We were excited to hear the news. Its really an honor to be recognized by your peers, and my peers are really terrific people.”

Passionfish Restaurant has built a reputation on serious food and wine served in a fun and casual atmosphere. Yet, there’s nothing casual about the way owners, Ted and Cindy Walter do business. Their philosophy is to serve meals that are healthy for their customers and the environment. As advocates for sustainable seafood education, the Walter’s efforts have included legislative advocacy, public presentations, and educational forums for culinary students, restaurateurs, and chefs. Through their efforts, the City of Pacific Grove is one of only two cities in the United States to adopt a Sustainable Seafood Resolution. Their restaurant sets an example with the strict policy of sustainable purchasing and their staff is quite knowledgeable about this issue and how it affects what the restaurant serves. The Walters have also earned local, regional, and national recognition for their environmentally friendly business practices and environmental advocacy.