“Eat It to Save It!” Bristol Bay Salmon Dinner on July 24th

Chef Robin Leventhal. Photo: Seattle WeeklyJoin Slow Food Seattle in supporting the great advocacy work of Save Bristol Bay on Tuesday, July 24th at Local 360 with SFS board member and Top Chef alum, Chef Robin Leventhal to cook up awareness and support with their Eat It to Save It Bristol Bay Salmon Dinner. Joining the ranks of more than 50 restaurants nationwide, the event promises to shine a light on a proposed Pebble mine at Bristol Bay, Alaska that threatens to change the landscape of our ecosystem and the very survival of the northwest’s most beloved fish – the sockeye salmon.

The Eat It to Save It Bristol Bay Salmon Dinner will feature a 3-course menu for $35, with salmon-safe wine pairings for an additional $15, in the main dining room from 3pm to 10pm. There will also be a special opportunity to enjoy a 6-course menu prepared by Chef Leventhal in Local 360’s private dining room at 7pm. Offered at $85 per guest, this exquisite meal will feature wine pairings by Novelty Hill • Januik, a salmon-safe winery. A portion of all proceeds for the evening will go to Save Bristol Bay.

Reservations can be made at reservations@local360.org or by calling 206.441.9360 – don’t delay as this event will sell out.

Eat It To Save It

Chef Robin Leventhal’s Menu – 3 Courses for $35
Paired with Novelty Hill • Januik salmon-safe local wines for $15

  • 1st Course: Smoked Salmon Rillette, Crostini
  • 2nd Course: Salmon Tartar, Fennel, Capers, Creme Fraiche
  • 3rd Course: Seared Salmon, Paprika Polenta, Spicy Orange Molasses BBQ

Private Dining Room Menu – 6 Courses for $85
Paired with Novelty Hill • Januik salmon-safe local wines
Prepared by Crave Chef, Robin Leventhal

  • 1st Course: Beet cured Gravlax, Ozette Purple Potato Lattke, Pickled Shallot, Fennel Pollen, Crème Fraiche
  • 2nd Course: Chilled Cucumber Avocado Shooter, Smoked Salmon Roe, Preserved Lemon Gremolata
  • 3rd Course: Salmon Rillette, Pickled Egg Gribiche, Pumpernickel,
  • 4th Course: Seared Salmon Belly, Sea Beans, Miso Ginger Emulsion, Black Sesame oil
  • 5th Course: Coriander Seared Salmon Fillet, Roasted Corn Pudding, Poblano Verde
  • 6th Course: Mascarpone Panna Cotta, Cardamom Blueberry compote, Candied Salmon Skin Crackling

Click below for more participating restaurants in Seattle and across the US.

Eat Wild Salmon. Save Wild Places.

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