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Slow Fish: From Sea to Table
Join Slow  Food Orlando on Saturday, February 26, 2011 for a behind the scenes tour of  Wild Ocean Seafood Market’s working dock, and experience the journey your  wild-caught seafood takes from sea to plate through a variety of demos and tastings. 
 Register online at: http://slowfoodorlando.org/events.php 

The commercialization  of popular seafood species such as snapper and grouper has taken the spotlight away  from over 70 other local Florida seafood options. This Slow Fish event will  reconnect us to Florida’s forgotten sources of diverse, sustainable and  plentiful seafood varieties.
 Tour the dock and sample freshly  prepared seafood
To help  us better understand how seafood makes it from local waters to our plates, Wild  Ocean Seafood Market, also known as Cape Canaveral Shrimp Co, will provide tours  of their working dock and demonstrate various methods of preparing fresh fish. Appetizers  highlighting the variety of Florida seafood will be served while local  fishermen discuss how their Slow Food methods in Port Canaveral, the Indian  River, St. John River and Banana River maintain sustainability and keep our  ecosystems balanced. 
 Chef Silvia Ramby will be cooking locally-inspired dishes celebrating Florida seafood,  including Canaveral White Shrimp and Tilefish. Chef Silvia, founder and  proprietor of Traveling Gourmet Inc., is an honor graduate from Le Cordon Bleu  Culinary College and certified by the American Culinary Association. She is  considered a pioneer of the culinary philosophy that cooking should be based on  the finest and freshest seasonal ingredients that are produced sustainably and  locally. 
 Local  seafood blogger, Maureen “the Seafood Lady,” will offer cooking demos using  local Florida seafood. Maureen is a contributing writer for Edible Orlando, Examiner.com, and is currently  working on a food memoir and seafood cookbook.

Saturday,  February 26th
2:00pm –  4:00pm
Wild  Ocean Seafood Market
710 Bluewater Drive
Cape Canaveral, FL 32920
$25 for  Adults, $20 for Snail Card Holders, $10 for Children under 12

Courtesy of Kendra Lott, Edible Orlando 


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