Slow Food U
Sustainable Salmon: From Sea to Table
Oct. 29 @ 3 - 4:30 p.m.
Free if you pre-order salmon
Join us as chef and commercial fisherman, Christopher Wang, takes us on a journey to Bristol Bay, Alaska, home to the largest wild sockeye salmon run in the world.
During this class we'll explore the idea of sustainability and how it pertains to salmon - one of the last great wild food resources in the world.
Christopher will also be doing a demonstration where he prepares salmon in three different delicious ways using salmon from his company, The Gypsy Fish Company.
While normally, only available around the Bay Area, Christopher will be making his salmon available for purchase and pick up at this event. Please order ahead as supply is limited and indicate that you'll be picking up at the Slow Food U Hub. This event is free if you pre-order salmon. Order here.