“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.

Hunt, Gather, Cook: Finding the Forgotten Feast with Hank Shaw on July 28

Hank Shaw

Hank Shaw, author of "Hunt, Gather, Cook: Finding the Forgotten Feast"

The Pacific Northwest has a rich bounty of flora and fauna to offer from land, sky, and sea. Foraging, gleaning, hunting, fishing, crabbing, clamming… not just for the hardcore outdoorsy-crowd anymore. Join us on Thursday, July 28th at 6pm, for an evening with Hank Shaw, author of Hunt, Gather, Cook: Finding the Forgotten Feast. Hank will share his adventures in the field and in the kitchen with a talk on wild foods and book signing. Special guest, Chef Robin Leventhal (formerly of Crave & Top Chef), will also be on hand, serving up some delicious appetizers inspired by Hunt, Gather, Cook. Kevin Cedergreen of Cedergreen Cellars, Cole Sisson of Hestia Cellars, Melissa Peterman of Elsom Cellars, and the fine folks from McCrea Cellars will be pouring some fantastic Washington wines.

RSVP on Facebook too!

When: Thursday, July 28th at 6pm

Where: Wine World, 400 NE 45th St. Seattle, 98105

Tickets: $15/person (includes wild foods talk by Hank Shaw, wine tasting, and appetizers).

Brown Paper Tickets

Readers to Eaters will have Hunt, Gather, Cook available for purchase and Hank will be signing copies at the event.

Co-sponsored by: Slow Food Seattle, Readers to Eaters, and Wine World.

For a review of Hunt, Gather, Cook by Seattle Weekly’s Voracious contributor, Sonja Groset, check here.

For Hank’s perspective on the book, check out this post.

About Hank Shaw:
Hank Shaw is a New Jersey native who worked as a political reporter for various newspapers for 18 years until becoming a full-time food writer, outdoorsman and cook in 2010. A forager and angler since he could walk, Hank began hunting in 2002 and has never looked back. He hunts or fishes for all the meat he eats at home, and foraged foods form a daily part of his diet. Hank runs the wild foods blog Hunter Angler Gardener Cook, which has twice been nominated for a James Beard Award. He won the International Association of Culinary Professionals award for Best Blog in 2010 and 2011, and his magazine writing has appeared in Food & Wine, Organic Gardening, Field & Stream, as well as many other publications.

Hunt Gather CookAbout Hunt, Gather, Cook: Finding the Forgotten Feast:
If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainably
raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking if you know how to get them.

In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America’s edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew, even pasta made with handmade acorn flour.

Thanks to our co-sponsors:

Wine World Warehouse      Readers to Eaters

Special thanks to our wine sponsors:

 Hestia CellarsCedergreen Cellars  Elsom Cellars        McCrea Cellars