Green Presentation
October 6, 2009

Cindy Walter of Passionfish Restaurant in Pacific Grove was a featured Speaker at a “Green Business” Presentation hosted by Sustainable Pacific Grove on Tuesday, Oct 6, 2009 from 7pm to 8:30pm at the Pacific Grove Museum of Natural History. Attendees will hear from four fully Certified Green Pacific Grove Businesses and two more businesses that are in the process of achieving this enviable status. The sponsors of this event hope to encourage other businesses to join the program.

As the owner of Monterey County’s first “Certified Green Restaurant,” Cindy will discuss the meaning of Green Business certification, and the process leading to certification. She will also discuss the associated costs as well as the benefits of the program relative to their business, the community, and the environment.

Other speakers included: Luke Shenefeld, owner of Dress for Change boutique; Bob Constant, owner of Forest Hill Auto Care; Ed Schaupp, Director of Facilities, Asilomar Conference Center ; Jin Jung, owner of Cypress Cleaners; Lori McCallum, and owner of the SUDZ Laundromat.

---

Chef Ted Walter of Passionfish Restaurant
Donates His Services to the Carmel Valley Rotary’s fundraiser,
“Casablanca Carmel Valley” —A Casino Night to Remember
to be held on Saturday, October 3, 2009
at Chateau Julien Winery in Carmel Valley, CA

Chef Ted Walter of Passionfish restaurant in Pacific Grove has donated his cooking talents to the Carmel Valley Rotary’s live auction. The auction is part of the Rotary’s “Casablanca Carmel Valley “ ~A Casino Night to Remember fund raiser,which was held on Saturday, October 3, from 6pm to 10pm, 2009 at Chateau Julien Winery, 8940 Carmel Valley Road, in Carmel Valley. Tickets are $125 per person and proceeds from this event will benefit the programs and projects of the Rotary Club of Carmel Valley and Easter Seals Central California.

Chef Walter is part of a deluxe auction item package in which he will prepare a meal for 10 people at a private Carmel Highlands home overlooking the Pacific Ocean. This is becoming an annual tradition for the chef and the generous hosts of the estate. Elaborate dinners with flowing wine and exciting conversation is

Chateau Julien Winery was transformed into a casino with Texas Hold ‘Em, Blackjack, Roulette, and Craps tables. Guests will also enjoy dancing, to the Dennis Murphy Band, Chateau Julien wines and delicious hors d’oeuvres.

---

Cindy Walter of Passionfish Restaurant
Takes Her “Sustainable” Message On The Road

Cindy Walter of Passionfish restaurant continues to advocate for sustainable oceans with a busy speaking schedule in 2009. In response to these speaking engagement requests, Walter has designed a power point presentation that gives the audience an overview of what it was like growing up in the Monterey Bay area as the daughter of a fisherman and the ecological changes she has observed over the years. Walter’s presentation mixes personal stories with hard-core facts about the current condition of our oceans. In conclusion, she send the audience away with tips on how each of them can help to change the state of our oceans through advocacy. Walter shows a fresh sense of excitement for each presentation. “I am always pleased to share my experiences and ideas about protecting our oceans.” states Walter, “These audiences hold the keys to greater advocacy for the cause.”

Walter had an opportunity to test market her presentation a few months ago with the docents for Ano Nuevo State Park, near Moss Landing, California. The annual training program is presented by the Monterey Bay National Marine Sanctuary Council of which Walter is a member. Walter’s presentation was met with overwhelming enthusiasm.

---

Cindy Walter Participates in Point Lobos State Reserve Docent Training Session
Carmel Valley, California
September 5, 2009 9am-Noon

Walter will take her new presentation to Point Lobos State Reserve’s docent training and enrichment session on Saturday, September 5, 2009. The Point Lobos State Reserve and Association provides monthly training sessions for approximately 90 docents and interpretive staff in Carmel Valley, California.

The docents are trained to answer visitors’ questions, lead nature walks, and help to bring alive the history of the area. If you are interested in becoming a docent and have a passion for Point Lobos, please contact Matt Buonaguidi, Docent Program Coordinator at (831) 624-4909 or email Matt at pointlobos@parks.ca.gov

Walter Participates in National Marine Sanctuaries’ Annual Leadership Conference Panel Discussion
Presented by the National Oceanic and Atmospheric Administration’s Office of National Marine Sanctuaries Portland, Oregon on Thursday, September 17, 2009

Cindy Walter will participate in a five-member panel discussion on the strategies of marketing sustainability to the public. She will share her experiences and ideas with approximately 60 leaders from NOAA’s Office of National Marine Sanctuaries and the State of Oregon in fields of ocean management and sustainability. Walter also looks forward to learning more about the issue from the others on the panel and in the audience. “These speaking engagements give me an opportunity to meet so many terrific people,” confirms Walter, “I think I get much more than I give when I’m out on the road doing these presentations.”

The purpose of the panel discussion is to capitalize on Oregon’s status as a global leader in sustainability and an innovative thinker in ocean management. Each panelist will speak to ways the principles of sustainability can be made important to the public.

---

Cindy Walter A Keynote Speaker
at the 2nd Food Safety Conference for Monterey County Environmental Health
September 29th from 9:00am to 3:00pm
Sherwood Complex, Salinas

Cindy Walter of Passionfish Restaurant in Pacific Grove will be a keynote speaker at the 2nd Annual Food Safety Confernece sponsored by the Monterey County Health Department, on Tuesday, September 29,
from 9am to 3pm.

Walter will take part in the green business educational track titled, “Working Together for Food Safety,.” This event will be attended by those in the restaurant and food service industry interested in green business practices. Walter will speak to the changes made at her restaurant, Passionfish, in order to become Monterey County’s 1st Green Restaurant and how this move has improved food safety. “I believe the move to “green as been beneficial for us in many ways,” confirms Walter, “I look forward to sharing our formula for success with others.” Walter will also discuss her restaurant’s move to a strictly sustainable menu and how this is being implemented.
Monterey County Health Department, Division of Environmental Health presents these annual events in an
effort to provide timely and relevant information to the food industry.

Walter looks forward to making many more presentations with the goal of spreading her message of “sustainable living.” If you would like Cindy to make a presentation to your group you may contact her at 831-655-3311.

The Walters thought it was time to bring the restaurant into the interactive world. “I downloaded a friends and fans page on Facebook a couple months ago and was thrilled to see we have over 100 fans in just over 60 days,” boasts Cindy Walter. The page features news of the latest, greatest wines being poured with blog entries written by Passionfish manager and wine muse, Jannae Lizza. Cindy updates loyal fans on the everyday happenings in her eco-sensitive restaurant while Ted tweets his thoughts on the ingredients for a perfect spring lunch. Passionfish’s ever-changing Facebook fans log on to chat about their dining experience, throw support to the restaurant’s goal of a sustainable future, or simply send best wishes to the Walter family and staff (especially with the Walter’s first granddaughter on the way).

Rates High to Highest with YELP reviewers
Passionfish pays attention to web reviews and has worked to earn high ratings on the popular website, YELP. The restaurant fluxuates between a 4-1/2 and 5-Star rating with the sites loyal fans. This is a tenuous position, as the ratings can change within hours. YELPers are known for their definitive and often theatrical descriptions of their dining experiences and Passionfish takes their words to heart. If someone from Illinois writes about a salad with too much dressing eaten when they were at a restaurant in California last Saturday night, most chefs would blow it off. Not Chef Walter, who not only takes note but action. “The world wide web provides me with another opportunity to perfect my cuisine,” explains Walter, “ Its a little scary having critics writing in from all over the world but, at the same time, I think I’m a better chef for it.”

---