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 firstname.lastname@example.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.
Posted in Bristol Bay, Chefs Collaborative, Events, fishing, salmon, Slow Food Seattle, Trout Unlimited
Tagged Alaska, Bristol Bay Salmon, Chinook Salmon, events, fishing, Januik Winery, Local 360, Novelty Hill Winery, Robin Leventhal, salmon, salmon-safe, Save Bristol Bay, Trout Unlimited, Why Wild