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Whether you have a special occasion to celebrate, or you just don't feel like going to the grocery store to then cook dinner, indulge in this SeaBear Dinner for Two! A full course meal couldn't be easier for a date night in. For the main course, dig into two Wild sockeye Salmon dinner fillets and enjoy restaurant quality seafood at home! A side of Alehouse Clam Chowder & Artisan Bread compliment the salmon perfectly, and don't forget to save room for the cheesecake dessert!

This is an irresistible full dinner and dessert, perfect for date night in your own home, or send to a loved one who will appreciate the sweet and savory treat!

Dinner for Two Includes

  • 2 Salmon Dinner Fillets
  • 1 Artisan Bread Loaf
  • 12 oz Clam Chowder
  • 1 Mini Chocolate Cheesecake
  • 1 Mini Very Berry Cheesecake
  • View Key Points here.

Details

  • Serving Size:
  • 2 Salmon Dinner Fillet: 3 oz (2 total)
  • 1 Artisan Bread Loaf: 1-3/4 oz (9 total)
  • 12 oz Clam Chowder: 1 cup (1.5 total)
  • 1 Mini Chocolate Cheesecake: 1 cheesecake (1 total)
  • 1 Mini Very Berry Cheesecake: 1 cheesecake (1 total)
  • Shelf Life:
  • 2 Salmon Dinner Fillet: 2-3 months
  • 1 Artisan Bread Loaf: 6 months
  • 12 oz Clam Chowder: 2-3 months
  • 1 Mini Chocolate Cheesecake: 1 year frozen or 7 days refrigerated
  • 1 Mini Very Berry Cheesecake: 1 year frozen or 7 days refrigerated
  • Country of Origin: United States

Preparation Instructions

  • 2 Salmon Dinner Fillet
  • The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator. Keep frozen until used, thaw under refrigeration at 38F or below
  • 1 Artisan Bread Loaf
  • Preheat your oven to 425F. Remove bread from package and place directly on center oven rack. Bake for 12-15 minutes. Remove from the oven and serve warm
  • 12 oz Clam Chowder
  • Empty the pouch into a saucepan. Stir in 1½ cups of milk or half & half (you can also use low-fat milk). Gently heat over medium heat, stirring often (simmer longer for thicker texture). Let stand for 3 minutes before serving. With milk added, chowder serves 2 - 12 oz bowl or 4 - 6 oz cups.
  • 1 Mini Chocolate Cheesecake
  • Thaw and Enjoy
  • 1 Mini Very Berry Cheesecake
  • Thaw and Enjoy

View nutritional facts here.

Please see the Ingredients tab for ingredient information.

Food Allergens

  • Salmon (Salmon Fillet)
  • Wheat, Soybeans, Milk (Clam Chowder)
  • Wheat. Made in a bakery that uses wheat, eggs, dairy, soy & tree nuts. (Artisan Bread)
  • Eggs, Milk, Soy, Wheat. May contain Peanuts & Tree Nuts (Chocolate Cheesecake)
  • Eggs, Milk, Wheat. May contain Peanuts & Tree Nuts (Very Berry Cheesecake)

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Desserts    

Designer Chocolate:
Known as the food of the gods, nearly two-thirds of women eat chocolate candy or desserts weekly. Chocolate surely is a trend that has taken hold and has the masses clamoring for more; and the latest trend is not just any old chocolate... it's designer chocolate.

Scrumptious, smooth, creamy, rich, delectable and indulgent are just some of the adjectives often used to describe chocolate, the delightful substance of which the average American consumes 10 pounds each year. A cultural pastime and a sweet-tooth favorite, chocolate's taste and texture incite passion unlike any other confection. From hot chocolate to truffles to cookies to cakes, chocolate is well established as a substance Americans love to love. It makes some of the best gifts for just about any occasion.

Making Designer Chocolate:
Especially passionate for chocolate are chocolatiers, those who create fine chocolate with masterpiece-like artistry. Here's how they do it:

Chocolate's pleasure comes from the painstaking process that yields the finest varieties. Chocolate begins with the seeds from inside the fruit of the cacao tree, native to regions that include South America, Africa and Indonesia. These seeds are known as cocoa beans.

The beans are fermented and dried in the sun before they are ready to go to the chocolate maker. The chocolate maker roasts the beans, sorting and blending beans from different locales to create their own distinct flavors. Next, the beans are winnowed, a process that removes the meat, also known as the nib, of the cocoa bean from the shell. The meat or nib is then ground into a substance called chocolate liquor, which is pure, unsweetened chocolate.

Much talent is required to turn this chocolate liquor into fanciful and delectable treats. The chocolate maker adds sugar, flavoring (such as vanilla) and milk (found in milk chocolate) according to his or her own special recipe. Then conching occurs; this is done with a special machine that blends ingredients. The process can take from two to six days. Next, chocolate is tempered. This involves slowly heating the chocolate then slowly cooling the chocolate in order to let the cocoa butter solidify without separating from the rest of the ingredients. The exact processes and ingredients used by each chocolate maker determine the texture, quality and taste of the final product.

About the President & CEO
Since 1996, Mike Mondello has been President & CEO of SeaBear in Anacortes, Washington. SeaBear markets premier specialty consumer brands including SeaBear and Gerard & Dominique smoked salmon. The company also operates the Made In Washington chain of specialty retail stores.

Mike Mondello Before joining SeaBear, Mr. Mondello had extensive experience managing and building leading specialty consumer brands at Procter & Gamble, including Celestial Seasonings, and Earth’s Best. He holds a graduate degree in Marketing and Finance from the Kellogg School at Northwestern University in Chicago, and an undergraduate degree in business from Boston College.

Mr. Mondello serves on the board at O’Dea High School, and as a mentor in the University of Washington Foster Business School MBA Mentor Program. He lives in Seattle with his wife and has three sons. He enjoys distance running, cooking, and guitar.








2 Salmon Dinner Fillet

  • Wild Sockeye Salmon

1 Artisan Bread Loaf

  • Organic Unbleached Wheat Flour, Water, Sea Salt, Organic Barley Malt

12 oz Clam Chowder

  •  Potatoes, clams, Beer (5.7% AVB), flour (Bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), onion, clam juice, canola oil, corn, carrots, celery, bacon (cured with water, salt, sodium phosphate, sodium erythorbate, sodium nitrate, natural wood smoke), seasoning salt (salt, sugar, spices [including paprika & turmeric] onion, cornstarch, garlic, tricalcium phosphate, natural flavor, soy lecithin, extractives of paprika), parsley, clam base (cooked clams with clam juice and clam extract, salt, butter oil, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, sugar, onion powder, dehydrated potato flakes, natural flavor [torula yeast gum arabic, citric acid]), sea salt, paprika, dill, granulated garlic.

1 Mini Chocolate Cheesecake

  • Cream cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan, and/or carob bean, and/or guar gums), cane sugar,eggs, pasteurized cultured milk and cream, flour (unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sour cream (grade a cultured cream), cocoa, butter (cream, salt), palm fruit oil, honey, water, salt, baking soda, soy lecithin, guar gum, carob bean gum.

1 Mini Very Berry Cheesecake

  • Cream cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan, and/or carob bean, and/or guar gums), cane sugar, pasteurized cultured milk and cream, flour (unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), eggs, sour cream (grade a cultured cream), butter (cream, salt) graham flour, palm fruit oil, blueberries, brown sugar, honey, strawberries, blackberries, water, salt, tapioca flour, baking soda, natural flavor, guar gum, carob bean gum, crystallized lemon (citric acid, lemon oil, lemon juice), Vanilla Extract.