Event Spotlight: Slow Food Boston's smoke, brine, fish, meat

July 8, 9:39 AMBoston Food Mom ExaminerLeah Klein

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Eat your seafood "Slow"ly, locally and as sustainably as you can understand.

Continuing on the seafood theme.  Slow Food Boston is holding a Smoke, Brine, Fish, Meat event this Sunday. 

Preserving the Harvest - Part #2 at the Haley House Café on Sunday, July 19th at 3:00 pm.  

Here are some of the details from Slow Food Boston: Harvest in New England includes not just the plant kingdom, but the animal as well. The proliferation of small-scale farms breeding amazing varieties of beef, pork, lamb and poultry as well as our access to local folks fishing sustainably off our coasts is amazing.

There are not only meat CSA's like Stillmans and Chestnut Farms, but the first CSF (Community Supported Fishery) of its kind has been created right here, in Gloucester!

The opportunities for those of us that want our food to be local and the path that it travels to our table to be transparent has never been better. But the same conundrum that faces us with overabundance of tomatoes in August can strike here. [We hope considering the presence of late blight early this year.]

When you receive a shipment of beef, or find a great deal on fresh bluefish and can't quite eat it all on the spot, what do you DO with it? Well, we'd like to help you with some options.

Join us for another Sunday afternoon Food Preservation class, this time focusing on Smoking and Curing Seafood and Meats. We'll be joined by Peter O'Donovan of Nantucket Wild and chef Anne Obelnicki, who will share their thoughts on the history and process of smoking & curing, as well as share hints, tips and recipes for how to do things on your own at home.

This class, unlike our others, will not be hands-on, but rather consist of lecture & demo, as well as lots of time for question and answer. And if you're looking for another option for your meats & seafood, feel free to ask Anne about the Sausage Making Class that she'll be offering in collaboration with us this fall! Class cost is $15, payable in advance either via Paypal or check. Reserve your spot today - they're sure to go fast!