Gather for Salmon Supper Club, a series of dinners throughout the month of March, celebrating wild salmon and good company.
On March 8th, the meal will feature delicious food prepared by Neil Duncanson. Neil is a Vashon Island-based chef, who has worked at many fine kitchens across the Pacific Northwest, including both of the restaurants Delancey and Homer. He's recently joined the team at The Pantry in Seattle, teaching cooking classes that bring people together around the table.
For this Salmon Supper Club, Neil will be cooking a feast featuring locally grown produce and a unique combination of flavors. Come gather around the table, enjoy our wild salmon harvest in good company, and hear more about how you can join our Community Supported Fishery this upcoming salmon season.
March 8th, 2019
Seattle, Washington
6 - 9 pm
Location address to be emailed after ticket purchase.
Menu
Seared salmon toast
whipped garlic, charred cabbage, and fine herbs
Roasted beets
caramelized leeks, slightly smoked salmon sauce, puffed black rice
Slow roasted salmon collars
Espelette glaze, shaved turnips
Za'atar spiced fillets
chickpeas, braised kale, preserved lemon tahini dressing
Citrus Olive Oil Cake
includes wine
Please include any dietary restrictions in the comments section upon checking out. While the menu is fixed, we will try our best to accommodate.