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Time to Tin a Tuna
Gourmondo Catering Company
Seattle, WA
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Thanks for your interest in the Slow Food Seattle tuna canning workshop. We're now at capacity and are no longer able to accommodate additional participants. If you'd like to be added to our waitlist for any cancellations, please send an email to info@slowfoodseattle.org with the subject of "wait list" in the title along with the number in your party and if you'd like to also order tuna, 1 or 2 flats. We'll be in touch if anything should change with others cancelling or additional fish available. More info will be updated on our website if we can add more people to the workshop - www.slowfoodseattle.org.


Event

Time to Tin a Tuna
Come to "Time to Tin a Tuna" on Sunday, January 8th from 9am to 5pm to learn how to can your own fish with Jeremy Brown, fisherman and fish canner extraordinaire.

Jeremy will be coming down from Bellingham with everything we need to preserve our own delicious and nutritious, locally caught albacore tuna in canning jars to see us through until the 2012 albacore fishing season.

Workshop cost is $10/pp and tuna is $62/flat (12 jars/flat), choose either:
- Class + one flat of canned tuna ($72)
- Class + two flats of canned tuna ($134)
- Class only ($10)
- Kids 12 & under free

If you're a couple for instance, and would like to both attend and bring home one flat of tuna - purchase (1) class-only ticket AND (1) class + one flat of tuna ticket. If you have kids under 12, be sure to get them the free tickets so we know how many to expect. See email info below if you have any questions.

The tuna canning will be an ongoing process throughout the day. You need only commit as little as an hour or as much as the whole day to be in on buying the finished cans of albacore tuna. We have space for ~40 people over the course of the day to share the labor. Any remaining flats will be available on a first come first serve basis to the folks who attend the canning event.

What will Jeremy bring?
- 1000 pounds of Albacore tuna that was caught of the Washington coast this fall
- A pallet of half pint canning jars
- Olive oil & sea salt
- A secret yet everyday ingredient that makes this the best tuna ever - you'll have to come to find out what it is! Rest assured, we don't know anyone who is allergic to the secret item
- Pressure canners
- Propane cookers to heat the pressure cookers
- The know-how to pull this all off!

What do you need to bring?
- Yourself
- An apron if you wear one
- Sharp knife
- Plastic cutting board (a wood board might come away tuna scented!)
- Whatever you need to stay hydrated...maybe a snack if you'll be hungry

What should I expect?
To make it easy, Jeremy will pre-cut the albacore in to steaks. What we will do is:
- Rinse the tuna steaks
- Trim skin & cut the tuna into jars size pieces
- Stuff tuna into the half pint jars
- Add oil and a pinch of salt
- Wipe the jar rims and top with lids
- Pressurize the finished jars under Jeremy's expert and safe supervision
- Take home jars and eat tuna with the pride of knowing you supported a local fisherman

It is your choice to attend in the morning or afternoon but allow yourself at least an hour or two to share in the work of canning the tuna. Or stay all day!

Parking is free and plentiful.

Location

Gourmondo Catering Company (View)
309 South Cloverdale Street, Suite B-24
Seattle, WA 98108
United States


Categories

Education > Classes
Education > Workshops
Food > Other

Kid Friendly: Yes!
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

Contact

Attendees

Name Withheld
Seattle, WA United States
Jan 01, 2012 7:22 PM
Name Withheld
Seattle, WA United States
Jan 01, 2012 10:48 AM
Name Withheld
Bothell, WA United States
Jan 01, 2012 9:02 AM
Name Withheld
Bothell, WA United States
Jan 01, 2012 9:02 AM
Name Withheld
Seattle, WA United States
Jan 01, 2012 7:52 AM
Name Withheld
Seattle, WA United States
Jan 01, 2012 7:52 AM

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