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