|Tuesday Apr 02, 2013 3:00 PM - Tuesday Apr 02, 2013 8:00 PM | $35.00 - $55.00
Seattle Chefs Collaborative Insider Series: Changing Tides
Join Seattle Chefs Collaborative and Ocean Conservancy in historic Pike Place Market for this educational forum designed for culinary professionals, students and food producers. Changing Tides addresses two issues about which all who love to eat seafood should know be aware: Ocean Acidification and Underappreciated Native Seafood.
Underutilized Northwest Seafood, the first presentation, will consider what local Pacific Northwest gems we are overlooking when making seafood purchases. Wonderful seafood, from pink salmon to smelt to native clams, is high in nutrition and flavor and available for a fraction of the cost, if you know what to ask for and where to source it. Adding Underappreciated Native Seafood to your cooking repertoire will add depth to your menu and reduce pressure on popular seafood staples, thus helping to make our marine foodweb more resilient. Panelists include Chef John Sunstrom, Lark; Maria Finn, author & fisher; and Amy Grondin, event coordinator & fisher.
A few years ago, Ocean Acidification was an unfamiliar term to most people living in the Seattle area. Unless you were an Ocean Chemist or operated a shellfish hatchery, you probably weren't concerned about the pH level of the seawater from which our seafood comes. Today, Ocean Acidification has joined the ranks of environmental issues that concern and confuse our northwest citizens. What is it? What can be done? What can I do? A vital first step is to understand the cause of ocean acidification: increasing CO2 emissions being absorbed by our oceans. But equally important is understanding how ocean acidification affects the iconic seafoods oysters, shrimp, mussels, clams, salmon & crab around which much of our Northwest culture revolves. This portion of Changing Tides will provide you with a basic understanding of Ocean Acidification, and what it means to the food service industry, so you can join the conversation, and make a positive impact. Panelists include Chef Daisley Gordon, Marché & Café Campagne; Bill Dewey, Taylor Shellfish Farms; and Meg Chadsey, Ocean Acidification Specialist, Washington Sea Grant.
Following these presentations, we break into smaller groups, roll up our sleeves, and discuss solutions in which we might all partake, after which we will head across the street to TASTE for some deliciousness networking.
Reception at TASTE Restaurant. The reception is the Meet & Greet portion of the event, and it will allow us to continue our conversations over networking and nosh. The menu with feature oyster raw bars and small bites that feature many of the species discussed at Pike Place Market. Menu produced by Chef Craig Hetherington, TASTE Restaurant; Chef Kevin Davis, Steelhead Diner & Blueacre Seafood; Chef Taichi Kitamura, Sushi Kappo Tamura; Hama Hama Oyster Company and Taylor Shellfish Farms.
About the Insider Series. A hybrid of Seattle Chefs Collaborative's popular Farmer-Fisher-Chef Connections and Meet & Greets, the Insider Series is designed to help Seattle chefs, food industry professionals and food producers consider, in depth, the issues at the heart of making a strong, vibrant and healthy local food system. The series will focus on specific food and beverage-related topics with respect to sustainability, the environment, production, sourcing, preparation and messaging.
Pike Place Market Atrium Meeting Rooms
98 Pike Street
Seattle, WA 98101
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|