Slow Food Seattle is thrilled to partner with Nelly and Michael Hand of Drifters Fish and Seattle Cucina for another exceptional culinary experience. Join us for this unique, hands-on workshop to learn about two salmon preservation techniques: gravlax and pickled salmon.
About the Workshop
Nelly 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.”
Drifters Fish 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
Seattle Cucina co-founders Erica Weisman and Alice Carli 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.
DETAILS
Sunday, March 15, 2020
12:00pm - 3:00pm
Seattle Cucina Learning Kitchen (North Queen Anne at the Fishermans Terminal)
3822 18th Ave W., Seattle, WA 98119
TICKETS
Attendees will receive an 8-ounce tray of gravlax and about 8 ounces of pickled salmon to take home and enjoy.
Slow Food Members -- $70
Non-Members -- $85
Gift a ticket to a FareStart Student — $70 Please consider purchasing a ticket to allow a FareStart Student to enjoy this educational culinary opportunity. For over 27 years, FareStart has been helping adults and youth transform their lives and overcome barriers by teaching them necessary skills to succeed in the foodservice industry and in life.
