RSS
Home
Wonderful Washington Wild Salmon Dinner
Print
Email
RSS
Subscribe
.jpg)
Nothing epitomizes the Pacific Northwest more than salmon...and the Chinook season is underway. Celebrating the harvest, Ray's Boathouse and Seattle Slow Food have teamed up for a night to remember.
Wednesday May 13th , join Chef Peter Birk for a dinner of Washington troll caught Chinook and conversation with fishermen from the Makah Tribe and Washington Trollers Association.
A drool-worthy menu awaits you:
Wednesday May 13th , join Chef Peter Birk for a dinner of Washington troll caught Chinook and conversation with fishermen from the Makah Tribe and Washington Trollers Association.
A drool-worthy menu awaits you:
Reception
Cold Smoked Chinook Salmon with orange crème fraiche and radish sprouts
Pickled Ginger Meringues
Chinook Yakima Valley Semillon 2007
First Course
Washington Chinook Gravad Lox
anselmo farm arugula and Skagit River ranch chicken egg
Chinook Yakima Valley Sauvignon Blanc 2007
Second Course
Roasted Washington Chinook
spot prawn risotto and granny smith apple beurre blanc
Chinook Yakima Valley Chardonnay 2007
Third Course
Grilled Washington Chinook
oxbow farm pea tendrils and roasted green garlic sauce
Chinook Yakima Valley Cabernet Franc 2007
Dessert
Hazelnut-Orange Shortbread
strawberry salad and mascarpone-black pepper creme
and
Golden Glen Creamery Sharp Cheddar
Chinook Yakima Valley Merlot 2005
Where: Ray’s Boathouse, 6049 Seaview Avenue NW, Seattle, WA 98107
When: Wednesday evening May 13, 2009 - Reception at 6:30pm, Dinner at 7pm
Cost: $80 per person for Slow Food members, $90 per person for non-members
Reservations: Please contact Lori Magaro at 206-789-4130 ext. 220 to make your dinner reservation.
Cost: $80 per person for Slow Food members, $90 per person for non-members
Reservations: Please contact Lori Magaro at 206-789-4130 ext. 220 to make your dinner reservation.
Related Articles:
Add a Comment
The highlight for any chef or serious food lover....is a dining experience at the James Beard house. Highly coveted tickets, not only are they …
When it comes to thinking about your food and raising the collective consciousness, Nina Planck is a true dynamo. Her book "Real Food: What to …
- Sauteed Mushrooms with Egg, Truffles & Parmigiano
- Pan-Seared Oysters with Grapefruit Sabayon
- Smoked Salmon Pinwheels (Gluten-free)
- Savory Parmesan Cookies
- Savory Winter Vegetable Gratin
- Corn & Cheese Pudding
- Roast Beet and Pomegranate Soup with Spiced Apple-Mint Crema
- Washington Pear & Sparkling Wine Soup Shots
- Succulent Brined Turkey
- Saigon Cinnamon-spiced Plum & Blueberry Compote
- Peppermint Bark Shortbread Cookies
- Apple Bread Pudding
- Luscious Cranberry Tart with Polenta Crust
- Pumpkin Custard with Rum-Raisin Compote
- Creamy Pumpkin Ice Cream
- Chocolat Chaud (French Hot Chocolate)
- Cranberry Gin & Tonic
- Accidental Headonist
- All You Can Eat with Nancy Lesson (Seattle Times)
- Cakespy
- Chef Reinvented
- Cook & Eat
- Cooking from A-Z
- Culinary Concoctions by Peabody
- Devouring sEATtle with Rebekah Denn (Seattle PI)
- Fat of the Land
- Gastrolust
- Gluten-Free Girl
- Hogwash
- Jason Truesdale - Pursuing My Passions
- Live to Eat
- Mango Power Girl
- Madeline
- MSG 150: Blogging Seattle ID Lunch Food
- Northwest Noshings
- Orangette
- Pacific Northwest Cheese Project
- Pie-Hole
- Roots & Grubs
- Seattle Bon Vivant
- Seattle Tall Poppy
- Tasting Menu
- Voracious (Seattle Weekly)
