Slow Food Speakeasy Cocktail Contest: Win a Trip to Turin Italy for Terra Madre and Salone del Gusto

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Local bartenders and mixologists (professional AND amateur)! Here’s a chance to show your regional pride and cocktail skill, AND potentially win a trip to Turin, Italy for Slow Food’s October Terra Madre and Salone del Gusto.

ImageSlow Food USA is running a cocktail contest, open for entries until April 30. The full rules can be found at this link, but the gist: make a cocktail that stars a Pacific Northwest region’s Ark of Taste ingredient, embodies our local flavor, is delicious, can be made “party ready.” and is good, clean, and fair for all.

Twelve finalists will be selected, and from there, online voting will choose the four winners, who will win the trips to Turin for the October 23-27 Terra Madre and Salone del Gusto.

cherryClick here to see our local Pacific Northwest ingredients. Maybe something sweetened with Alaskan Birch Syrup? A cordial made from Black Republican Cherry? An oyster shooter with our own Olympia Native Oyster? (Also note American Rye Whiskey is on the “Nationwide” list so it might be up for grabs (if you have questions about the rules and acceptable ingredients, please email speakeasy@slowfoodusa.org).

 

Vote with your Fork! Dine out for Bristol Bay September 5-9

Slow Food Seattle, Trout Unlimited together again in a command performance!

By Amy Grondin

September 2011 will mark the 4th year that Slow Food Seattle and Trout Unlimited will partner to raise awareness of Bristol Bay, Alaska, its pristine environment, hardworking people and wild salmon. In celebration of Bristol Bay’s salmon fisheries, 17 Seattle-area restaurants will proudly serve wild Bristol Bay salmon from September 5th – 9th. Dining out at one of the supporting restaurants is a delicious and easy way to say the future of Bristol Bay matters. Directly invest your food dollars in Bristol Bay’s sustainable salmon fishery by ordering a meal featuring wild salmon and show that it’s a wild food source that you value. Join us in the fight to save our nation’s last great salmon fishery. See below for the list of restaurants.

Were you a Slow Food Seattle member four years ago when we first decided to partner with Trout Unlimited in their Savor Bristol Bay campaign? Then you are familiar with the background details of the Pebble Mine issue and we thank you for being a part of the on going efforts to protect Bristol Bay.

If you are a new Slow Food Seattle member you may be asking, “Why do we need to save Bristol Bay and from what?” A quick primer on the issues follows but this link will satisfy those of you who want more: www.savebristolbay.org/about-the-bay/about-pebble-mine.

Dine Out for Bristol BayMultinational foreign mining companies are proposing one of the world’s largest gold and copper mines (known as the “Pebble Mine”) in the headwaters of Bristol Bay’s salmon-producing watershed. This is a wilderness gem that that contains some of the most productive wild salmon rivers left in the world. Thankfully the mine permitting process is years long and it has allowed for time for Trout Unlimited to inform the public on the issues.

If the Pebble Mine were to be permitted and allowed to open, the Bristol Bay watershed would be exposed to the persistent chemicals used to extract gold and copper from the mine site. These chemicals once used would be left behind as toxic liquid waste after the mine’s productive days are over, roughly in 50 years. Ten square miles of liquid waste in the resulting containment pond would be separated from Bristol Bay’s interconnected freshwater systems by earthen dams. A spill of the toxic waste or seepage from the containment ponds would irreparably harm the freshwater food web. Since everything returns to the ocean, the marine food web of Bristol Bay would suffer the same fate. Wild salmon play a central role as a keystone species that ties these two food webs together. There isn’t another fish to play this role if salmon don’t survive the good intentions of the Pebble Partnership.

Based on what we’re learned with recent environmental disasters, accidents are often not a matter of if, but instead when. Pick your disaster –a flood, maybe an earthquake? Both are a possibility in Alaska. Our best attempts to engineer our way around Mother Nature’s forces have not proven to be as successful as we had hoped in other parts of our nation. By the way, formal surveys show that 80% of the local population of Bristol Bay does NOT want the Pebble Mine for reasons such as these.

The loss of Bristol Bay’s sockeye would be truly disastrous for the dozens of Alaska Native communities that have caught wild salmon as part of a subsistence lifestyle in Bristol Bay for thousands of years. Bristol Bay Sockeye disappearing would also leave over 12,000 commercial fishermen and processors without work. The loss of Bristol Bay’s salmon fishery would also create ripples in the seafood marketplace as it is the world’s largest sockeye salmon fishery, contributing 40% of the world’s sockeye salmon supply. But there is still time to protect Bristol Bay before mining permits are issued.

This is where Slow Food Seattle members can help! It may seem insignificant to simply make a menu choice to battle a multinational corporation but trust me. It works. In the late 80’s tuna became “Dolphin Safe” because we didn’t eat tuna from un-dolphin friendly companies. Remember the Give Swordfish a Break campaign from the 90’s in which consumers successfully told the market place to change the way they sourced these mighty yet vulnerable fish? With your help in this new decade Trout Unlimited can do the same for the wild salmon of Bristol Bay.

So get out there next week and Vote with your Fork for Bristol Bay – smile and raise your glass to the table next to you that is eating wild salmon, too!

Seattle-Area Restaurants: September 5-9

Trout Unlimited Savor Bristol Bay

Eat Wild Salmon and Savor Bristol Bay

Seattle Restaurants and Markets Help Trout Unlimited Alaska to Protect Bristol Bay Salmon from Mine Threat

Save Bristol Bay, Salmon Factory of the World

Freshly caught wild salmon, direct from the pristine waters of Bristol Bay, Alaska, will arrive in restaurants and seafood cases in Portland and Seattle early next month as part of Trout Unlimited Alaska’s Savor Bristol Bay campaign.

By participating in Savor Bristol Bay week, businesses and consumers are supporting Trout Unlimited Alaska’s grassroots Save Bristol Bay campaign.

Savor Bristol Bay

Bristol Bay is not only rich with wild salmon, but it’s also where developers want to build a massive, open-pit copper and gold mine called Pebble in the headwaters of some of the most productive fish habitat left on the planet. The proposed mine threatens to pollute the waters of Bristol Bay and harm

what is the world’s largest sockeye salmon run. Trout Unlimited Alaska is working with a diverse coalition of food community members, Alaska Native leaders, commercial and sport fishermen and many others to gain permanent protection for Bristol Bay.

During the week of July 4 to 10, Slow Food Seattle supporters are encouraged to support Bristol Bay salmon by Voting with Their Forks at participating businesses. They can also purchase salmon from Seattle’s PCC Natural Markets and Seattle Fish Company.

Seattle’s Restaurants and Markets supporting Savor Bristol Bay week:

Chef Becky  Selengut (photo: Valentina Vitols)

Chef Becky Selengut (photo: Valentina Vitols)

If you are looking for a hands on approach to satisfying your seafood cravings, join Chef Becky Selengut at the Edmonds PCC on Wednesday, July 7th for her Bristol Bay Salmon Cooking class. Class menu includes: Quinoa cakes with wok-smoked king salmon and herbs; Bristol Bay salmon with watercress soup, chile oil and croutons; Slow cooked sockeye salmon with Columbia Valley red wine sauce and braised fennel. For details and to sign up for the class visit: www.brownpapertickets.com/event/112619

Red GoldWant to see the beauty of Bristol Bay for yourself but don’t have a float plane? Free screenings of the award-winning Bristol Bay documentary, Red Gold, will be held throughout the week. In Seattle, Roy Street Coffee & Tea will screen Red Gold at 7:30 p.m. on Tuesday, July 6 and at 7:30 p.m. on Thursday, July 8. Watch the film while nibbling on salmon snacks prepared by Seattle Chefs!

“We’re pleased to be a part of Savor Bristol Bay week. With West Coast wild salmon fisheries struggling the last few years, we want to do what we can to keep Bristol Bay sockeye plentiful and healthy so that we can keep offering sustainable wild salmon to our guests,” said Chef Kevin Davis, owner of Seattle-based Steelhead Diner and Blueacre Seafood.

Learn more about Savor Bristol Bay week and what you can do to get involved at www.savebristolbay.org

Trout UnlimitedFor more information contact:
Amy Grondin
ajgrondin@gmail.com
206.295.4931

Savor Bristol Bay Week in Seattle: July 4-10

Bristol Bay fishing boat

Photo: Nick Hall

It’s almost summer time and with summer comes fresh wild salmon to restaurants, seafood markets and backyard BBQ’s! In the Pacific Northwest we are savvy to the fact that not all salmon taste the same. Depending on their species, what the fish were feeding on and the river run that the salmon are a part of each fish will vary slightly and have its own unique taste profile. This gives many reasons to serve a variety of sustainably caught wild salmon from the waters of Washington, Oregon and Alaska.

Slow Food Seattle is partnering with Trout Unlimited to celebrate our nation’s largest wild salmon fishery during Savor Bristol Bay Week: July 4-10.

Bristol Bay Salmon

Photo: Nick Hall

Bristol Bay’s salmon and story are coming back to the Northwest during the peak of the fishing season. Each day more chefs from our Slow Food Seattle Restaurants are saying “Yes” to featuring Bristol Bay salmon on their menus during Savor Bristol Bay Week. In the July Slow Food newsletter we’ll provide a list of places you can go to Vote with Your Fork” for Bristol Bay.

We are planning a number of events in the Seattle area so you can be a part of the celebration. Four events are planned for the Savor Bristol Bay week:

  • Tuesday, July 6 & Thursday, July 8 – Two free screenings of the award winning documentary RED GOLD at Roy Street Coffee, both showings will be at 7:30pm.
  • Wednesday, July 7 – Wild Salmon cooking class and dinner with Chef Becky Selengut at Edmonds PCC, 6:30pm to 9pm. Come Savor Bristol Bay and learn new ways to prepare Bristol Bay salmon at home as well as information about Bristol Bay’s salmon fishery and the things that make it so unique. (Tickets here; RSVP details on Facebook). On the menu: Quinoa cakes with wok-smoked king salmon and herbs; Bristol Bay salmon with watercress soup, chile oil and croutons; Slow cooked sockeye salmon with Columbia Valley red wine sauce and braised fennel.

Until July brings us the opening of Bristol Bay salmon season, you can learn more about this amazing place and wild salmon fishery from Trout Unlimited’s online sources:

  • WhyWild is part of Trout Unlimited’s Pacific Salmon Program with the purpose to educate and engage the salmon marketplace in Trout Unlimited’s wild salmon and steelhead conservation efforts from California through Alaska. From fish facts to what wine to serve when you “eat it to save it” you can find it all things wild salmon on this website!
  • Save Bristol Bay – This Trout Unlimited website will give you an overview of Bristol Bay – the place, the people, the environment and the issues – all presented with beautiful images that inspire and move you to learn more about the incredible Bristol Bay watershed and how to preserve it for future generation of both people and animals.

    Savor Bristol Bay
    BB Regional Seafood Development Association

    Trout Unlimited