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| The Raw and The Cooked: Washington Seafood On the Ark of Taste |
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Sales have ended for this event. Tickets may still be available at the door.
Thank you for your interest in Slow Food Seattle. Please contact us if you would like to be placed on a waitlist for this event. |
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| Description |
Join Chef Taichi Kitamura at Kappo Chiso in Freemont on January 24th at 6:30pm for The Raw and The Cooked: Washington Seafood On the Ark of Taste.
We are lucky to have three seafood items from Washington that are on the Slow Food Ark of Taste. Olympia Oysters, Geoduck and Marbled Chinook salmon. The mission for the Ark of Taste is to preserve endangered tastes - and to celebrate them, by introducing them to the membership and then to the world, through media, public relations, and Slow Food events.
Dinner will be served in four courses, each paired with wine from the Lost River Winery, carefully chosen by Chef Kitamura. Platters of Olympia Oysters on the half shells with sashimi of Geoduck and Marbled Chinook salmon will feature in the Raw course. The Cooked courses will to allow us to taste how proper preparation and the chemistry of cooking can change the flavor profiles and textures of these local seafood items.
And dont think you will get away with out learning something! Oyster Bill Whitbeck will reveal the secret lives of Geoduck and tell us why we are so lucky to have Olympia Oysters, Fisherman Jeremy Brown will wax lyrical on the pursuit of troll caught salmon and Liam Doyle will help us through it all with the wine his family produces in Central Washington.NOTE: No one under 21 years old will be admitted.
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| Notes |
| Advance reservations only. This event is open to Slow Food members and their non-member guests. Space is limited to 23 seats. Kappo Chiso is located on the second floor above Chiso on Fremont Ave., entrance on 36th St. |
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