San Francisco, California
London, United Kingdom
Chef Robert Fong of Bellingham, Washington, will prepare a parade of sustainable seafood from his home in the Pacific Northwest. The menu includes dishes prepared with Pacific Oysters, Dungeness Crab, Octopus, Lummi Island Reef Net Sockeye Salmon, and Vancouver and Alaskan Spot Prawns, done with care and flair!
Robert Fong former co-owner/chef of Bellingham's "Pacific Cafe" for 22 years, writes a food column on seasonal eating in the Whatcom Magazine, teaches cooking classes, does private dinners and is a restaurant consultant. He has practiced tai chi for more than 40 years, teaches in Washington State, and conducts workshops and retreats in Hawai`i, San Francisco, and in the Pacific Northwest.
If you are interested in this culinary event, register soon! The tickets for this very special event will go quickly! Please feel free to bring your favorite beverage to accompany the meal - BYOB.
We will contact you prior to the event with the location of the private home where the event will be held. If this event sells out and you purchase a ticket and are unable to attend, you will only receive a refund if you contact Slow Food by the RSVP deadline for the event, March 15, 2014. If you miss the deadline and Slow Food is able to sell your ticket, then you will be refunded.
When & Where
Slow Food O'ahu
Slow Food O'ahu is a chapter of Slow Food USA. We support national and international efforts on behalf of sustainable agriculture and rediscovery of the pleasures of the table. Simply stated, we support good, clean and fair food, and in Hawai'i, shorten it even more to our motto: "Ono and Pono" - delicious and just, fair. righteous.
For more information, visit our website http://slowfoodoahu.org/
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