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This is our most popular event of the year. To ensure a spot, sign up right away, as it always sells out!
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**THIS IS A SLOW FOOD SEATTLE MEMBERS-ONLY EVENT.**
Current membership list will be checked on site and unfortunately, we will not be able to admit anyone who is not a current member or guest of current and attending member.
If you would like to check your membership status, please contact membership@slowfoodseattle.org.
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SCHEDULING INFORMATION
- First shift: 9am-12pm for the canning portion, flat pick-up from 12-3pm
- Second shift: 12-3pm for the canning portion, flat pick-up from 3-5pm.
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SPECIAL TICKETING INFO!
Please read carefully; we had to set up a special tiered pricing here on Brown Paper Tickets (BPT).
A flat is 12 half-pint jars of tuna.
Pricing is as follows:
- $90 for member + 1 flat
- $165 for member + 2 flats
- $110 for member + 1 guest + 1 flat
- $185 for member + 1 guest + 2 flats
PLEASE NOTE! The sign up procedure below is a little complicated. To allow you to register and buy two flats, with or without a guest you will register for 2 units ( this is done automatically in the process). This will keep our flat count in control.
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EVENT DETAILS
Come and participate in the processes involved in canning the most delicious wild Pacific Albacore tuna you have ever had the good fortune to eat.
Jeremy Brown will again direct members in the carving, packing and preparation techniques needed to provide you with a product that is incomparable to any such commercial product.
What will Jeremy bring?
- Albacore tuna that was caught off the Washington coast this fall
- Half pint canning jars
- Olive oil & sea salt
- A secret yet everyday ingredient that makes this the best tuna ever - you'll have to come to find out what it is! Rest assured, we don't know anyone who is allergic to the secret item
- Pressure canners
- Propane cookers to heat the pressure cookers
- The know-how to pull this all off!
What should I expect?
To make it easy, Jeremy will pre-cut the albacore in to steaks. What we will do is:
- Rinse the tuna steaks
- Trim skin & cut the tuna into jars size pieces
- Stuff tuna into the half pint jars
- Add oil and a pinch of salt
- Wipe the jar rims and top with lids
- Pressurize the finished jars under Jeremy's expert and safe supervision
- Take home jars and eat tuna with the pride of knowing you supported a local fisherman
- See more in the considerations below!
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SPECIAL CONSIDERATIONS FOR THE DAY
This is a fun, busy, exciting event, and we've learned from past events some strategies to ensure the highest quality of product for attendees while allowing for a smooth day. There are some considerations about this unique event. Please read through below before signing up to be sure this will work for you!
- Please plan to bring a plastic cutting board and knife and wear clothes you can get dirty: raw tuna can scent and stain. If you do not have a plastic cutting board and knife, please email us at info@slowfoodseattle.org.
- This is a community cooking event with the goal of producing enough processed tuna for all attendees. Please keep in mind everyone will be pitching in with a variety of tasks. You might not have the opportunity to complete each step in the process, but we want you to learn, so if you have questions, or want a rotation on another station, please let us know!
- Due to safety issues and consistency, customization of the tuna canning process isn't possible. We'll all be using the same recipe, and working together to produce for the entire group.
- While you'll definitely receive the flats you ordered, it's likely the actual pieces of fish and/or jars you personally work with won't be the particular ones you go home with due to the timing of the processing, etc. So we'll all work together to ensure the overall quality is the same for each jar, so all can be assured of a delicious, well-made flat of tuna to take home.
- The fish will be cold, and this is a covered but outdoor processing area, so dress accordingly for the conditions.
- Finished flats will be distributed when prepared and in numbered order based on arrival throughout the day and pick-up window. If you are not present when your number is ready during your pick-up window, your place in the pick-up will be forfeited. (You will still definitely get your fish if you eventually return to pick-up, just that we'll move to next numbers in the pick-up window in the interim.)
- If you cannot return that day during your pick-up window, we will be scheduling one alternate pick-up day for all remaining flats at the April Slow Food Seattle Board Meeting or May Slow Food Seattle Book Club (location/date TBD). Flats not retrieved by May Book Club will be donated to Slow Food Seattle and local food banks. (You may send someone in your place to pick-up your flat. Flats will not be delivered.)
- We'll have hot beverages and some light refreshments. First shifters, please note you'll probably have time to grab lunch before your pick-up window. Second shifters, you will probably want to eat brunch prior to arriving, and, if needed, grab a snack or light late lunch after your processing and before your pick-up window. We'll have some maps onsite of places nearby, or feel free to bring a lunch.
PLEASE SEE SPECIAL PRICING SECTION ABOVE FOR CLARIFICATION OF REGISTRATION OPTIONS BELOW AND PLEASE CONTACT SLOW FOOD SEATTLE AT INFO@SLOWFOODSEATTLE.COM IF YOU HAVE QUESTIONS.
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LocationGourmondo Catering Company Seattle, WA (View)
Gourmondo Catering Company Seattle, WA
Seattle, WA 98108
United States
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