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

Join 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.

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.

Summer picnic at Golden Gardens Park – join us on June 30th!

Join us for the first of our seasonal potlucks on Saturday, June 30th!

We plan to hold potlucks for each of the coming seasons and this one marks the beginning of summer with all of it’s bountiful ingredients. Share your favorite BBQ/picnic dish with fellow Slow Food members and supporters in the beautiful Golden Gardens park, with a view of the Olympic Mountains.

Bring a dish and bring the family!

We’ll provide some refreshments, briquettes for the BBQ and condiments. Please bring your own plates, napkins, eating utensils and cups. Also additional beverages are welcomed. This is an alcohol-free picnic site and we leave the rest to your discretion. Families, kids, all welcome. Dogs are required to be on leash. We have the site from 3-10pm and will start clean up at 9pm as the sun sets.

$5/person (kids free) suggested donation to help offset event costs. We also have a pay what you can option, where you can pay less or if you’d like to or add in an extra donation too. RSVP by Friday, June 29th via Brown Paper Tickets.

Questions?
Contact info@slowfoodseattle.org

The Details:

Summer Potluck at Golden Gardens
DATE: Saturday, June 30, 2012
TIME: 3:00 – 9:00 PM
LOCATION: Golden Gardens Park – 8498 Seaview Pl. NW, Seattle, WA – directions here

SFS Books: May 10th – Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat

 

 Our May book club selection is Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat by Jeff Benedict

This will be an active, open conversation and all are welcome – please come even if you haven’t had a chance to finish the book! We’ll be meeting from 6-7:30 p.m. on Thursday, May 10th. Roy Street Coffee and Tea is located at 700 Broadway East. Limited free parking is available in the lot below.

Interested in food safety? Curious about how the common, yet sometimes deadly E. coli bacteria shows up not only in ground meat, but also strawberries, spinach and sprouts?

Join the Slow Food Seattle Book Club for a discussion of Jeff Benedict’s Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat. Benedict tells the story of the 1993 E. coli break-out in Jack in the Box hamburger meat through main characters nine-year old Brianne, who came close to dying and still lives with the impact of the episode, and Bainbridge Island-based lawyer, Bill Marler, who took on her case as a young lawyer.

“Over a period of a few weeks, more than 700 cases scattered across four Western states; four children died gruesomely, with bleeding intestines and kidney failure. But Mr. Benedict, a lawyer turned journalist, pays relatively little attention to the story’s medical complexities; his focus is the gruesome and complicated legal tangle that ensued. Nowadays we are all too familiar with the practices of giant processing plants, but back in those innocent times it was all new and appalling — the poorly regulated slaughterhouses, the batching of meat for grinding, the wide distribution of product, which maximized the spread of any contaminant.” — Abigail Zuger, M.D., New York Times, June 27, 2011

Author, Jeff Benedict (left) and attorney, Bill Marler (right). Photo: WSU Photo Services

Poisoned is as relevant today as it is to the 1993 story it tells. Just months after the book’s 2011 publication, another E. coli outbreak, this time in Germany, was traced back to salad vegetables.

“Although much more is known about food safety now than in 1993, the book speaks to our times. Earlier this month, the U.S. Department of Agriculture announced that six more strains of E. coli will be banned from ground beef. That move follows pressure from Marler and represents a step forward in the fight for safe food, which is what “Poisoned” is all about.” — Lynne Terry, The Oregonian, September 24, 2011

Please join us! If you haven’t had a chance to read the book, find an excerpt here: http://www.nytimes.com/2011/06/28/health/28excerpt.html?_r=1&ref=views#

RSVP to books@slowfoodseattle.org and/or on the Facebook event page

About Jeff Benedict
Jeff Benedict is a contributor for Sports Illustrated and a writer for SI.com.  In 2011 he launched Inspire Books, his own book publishing imprint.  He published Poisoned: The True Story of the Deadly E. coli Outbreak that Changed the way Americans Eat under the new imprint.  Poisoned is Benedict’s tenth book and critics consider it his best.  The New York Times called it “the full literary experience of a medico-legal thriller in a work of nonfiction.”

Benedict was born in 1966 in New London, Connecticut. He has a Bachelor’s in History from Eastern Connecticut State University, a Master’s in Political Science from Northeastern University, and a J.D. from the New England School of Law. He previously practiced law in Connecticut, where he has spent most of his life. Today he lives in Virginia where he teaches Writing and Mass Media at Southern Virginia University and lives on a Civil War-era farm with his wife and best friend Lydia Benedict and their four children. http://www.jeffbenedict.com