Salmon Preservation Workshop

Slow Food Seattle promotes good, clean and fair food for all. We are a volunteer-led, member-driven nonprofit organization that links the pleasure of food with a commitment to the community and the environment.

Slow Food Seattle

Join us for a unique, hands-on workshop with Drifters Fish to learn about two salmon preservation techniques: gravlax and pickled salmon.

Seattle Cucina Cooking School

<a href="http://www.slowfoodseattle.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Slow Food Seattle</a> is thrilled to partner with <a href="https://driftersfish.com/pages/about-us" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Nelly and Michael Hand</a> of <a href="https://driftersfish.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Drifters Fish</a> and <a href="https://www.seattlecucina.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Seattle Cucina</a> for another exceptional culinary experience. Join us for this unique, hands-on workshop to learn about two salmon preservation techniques: gravlax and pickled salmon.

THE WORKSHOPNelly will guide us through preparation techniques, like skinning and pin boning, and impart helpful tips for working with frozen salmon. She will share her family’s gravlax recipe, a Scandinavian-style lox made with a sugar/salt blend. Salmon for the class will be Copper River coho from Nelly and Michael’s last run in Alaska on board their 31-foot gillnetter boat, the “Pelican.” <a href="https://driftersfish.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Drifters Fish</a> is a community supported Fishery (CSF) and the Hands proudly work in Alaska’s responsible fisheries program where sustainability is key in protecting the health of the wild, surrounding ecosystem.

LOCATION: SEATTLE CUCINA<a href="https://www.seattlecucina.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Seattle Cucina</a> co-founders <a href="https://www.seattlecucina.com/who-we-are" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Erica Weisman and Alice Carli</a> lead creative, hands-on classes that give people skills and confidence to cook healthy, delicious food. The learning kitchen offers adult classes, family-friendly workshops, kids cooking camps and an after-school enrichment program. Their curriculum empowers all to nourish themselves and their communities through mindful cooking, healthy eating habits and an appreciation for food.

Space is limited on this event — only 18 tickets available — so reserve your spot now. If your preferred ticket type is unavailable, please email us at info@slowfoodseattle.org.

<h3>DETAILS</h3><ul><li>Sunday, March 15, 2020</li><li>12:00pm - 3:00pm</li><li><a href="https://www.seattlecucina.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Seattle Cucina Learning Kitchen</a> (North Queen Anne at the Fishermans Terminal)</li><li>3822 18th Ave W., Seattle, WA 98119</li></ul>

<h3>TICKETS</h3>Attendees will receive an 8-ounce tray of gravlax and about 8 ounces of pickled salmon to take home and enjoy.<ul><li>Slow Food Members -- $70</li><li>Non-Members -- $85</li></ul>

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Salmon Preservation Workshop

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Salmon Preservation Workshop

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