Salmon Homecoming Dinner
Salmon Homecoming Dinner
- date: November 4, 2017
- time: 6:00 pm - 8:00 pm
Join 21 Acres’ Chef, Asako Sullivan, to celebrate fall and our beloved northwest salmon with an amazing Salmon Homecoming Dinner. Enjoy a locally sourced meal paired with salmon-safe wine, Native American music, and education at this intimate evening celebration of our returning native species.
We’ll begin the evening with a cocktail hour featuring salmon-safe wine while you enjoy the enchanting music of local Native American storyteller and flutist, Paul Cheoketen Wagner, and chat with our partners, Mid Sound Fisheries, about their Sammamish River habitat restoration project. The cocktail hour will be followed by a dinner featuring the best of local fruits, vegetables, and salmon paired with the delectable organic, biodynamic wines of Wilridge Winery. The dinner menu is well suited for both vegetarians and non-vegetarians.
An intrinsic part of our Pacific Northwest food culture, salmon are also a critical part of a healthy ecosystem and a key indicator of the impact of climate change. As we celebrate their return, we must also examine what we can do to protect the habitat and future of wild salmon runs. Mid Sound Fisheries joins 21 Acres to provide ways you can help maintain a healthy, vital habitat for the Puget Sound’s iconic native species.
This opportunity to enjoy a beautifully presented, local menu prepared by the talented 21 Acres team, and also learn about salmon habitat restoration on the Sammamish River from our partners at Mid Sound Fisheries, will sell out quickly. Early purchase assures a seat at the table and a discount. All proceeds go to support 21 Acres local food and environmental education programs.
This is a 21+ event.
Cocktail hour 6-7pm, Dinner served 7pm
Salmon Homecoming Dinner Menu
First Course– Hunters and Gatherers Experience:
-Gravlax (House-cured Sumac Herb Gravlax made with Lummi Island Wild Co-op)
-Fromage Blanc (Cherry Valley Dairy)
-Duck Rillette (Spring Rain Farm & Orchard, Chimacum WA)
-Dried Fruits (Black Mulberries, Green Gooseberries, Wild Blue Huckleberries Wild Cascade Berry Blend, Aronia Berries)
-Sourdough Crackers made with Skagit 1109
Second Course– Stone Soup:
-Samish Bay Bouillabaisse: Fish soup made with local Shrimp, Halibut, Crab, Clams and Mussels in rich seafood broth. Sourced from Lummi Island Wild Co-op and Taylor Shellfish Farms
-Pumpkin Bisque (Vegetarian Soup option)
Third Course– Living Harmony Platter (served on large, community platter):
-Fisherman’s Pouch: Local salmon sourced from Lummi Island Wild Co-op and aromatics wrapped in locally grown large leaves
-Foragers Pouch: Chestnuts, Wild Mushrooms, Nettles, BC Rice (grown in Abbotsford BC) wrapped in locally grown large leaves (Vegetarian option)
-Fall Cultivation Crock: A whole winter squash stuffed with Fall Succatosh: Green Tomatoes, corns, beans
-Lost Treasures: Ozette potatoes roasted with tomatoes
Fourth Course– Winter Luxury:
-Fried Bread inspired cake with Evergreen infused crème Anglase and Berry sauce
-Douglas Fir and Salal Berry Tea
-Wine and mead from Wilridge Winery