Do you approach the seafood counter, fumble through your wallet or bag looking for that pesky wallet card, give up and take home sausages or tofu dogs instead fish? Wouldn't it be great to have someone help you figure out which seafood is sustainable so you can confidently say to your fishmonger, I'll take two pounds of tuna; the albacore, please, not the Bluefin.
Please join Slow Food Seattle on October 17, 2011 from 6:30pm to 8pm at the Broadway Performance Hall (on the campus of Seattle Central Community College) as we welcome chefs and sustainable seafood cookbook authors Barton Seaver and Becky Selengut for My fish has issues; it's complicated: Sustainable Seafood in a Multimedia World.
With the help of these two chefs and Jill Lightner from edibleSEATTLE, we'll peek between the pages of Barton and Becky's sustainable seafood cookbooks, scroll through their blogs, posts, tweets and watch their videos for tips on choosing, cooking and eating seafood without worry. You will have the great satisfaction of knowing that your seafood is both delicious and sustainable. Have a question? Bring it along as this is the night to get it answered.
Tickets are only $12 if purchased in advance; if space remains on the day of the event, tickets will be $15 at the door. Includes reception to follow in the BPH lobby featuring Snoqualmie Vineyards organic wines and Pike Brewing Company beer.