Public may submit events for inclusion on our event calendar. Events must be held in the region served by the Stayton Sublimity Chamber OR events affliated with their local members. They must be open to the public. Only Chamber members may submit events related to their business. For questions call the Chamber office at 503-769-3464. To submit an event click Submit New Event below.
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Fishers Feast
Name:
Fishers Feast
Date:
April 28, 2019
Time:
2:00 PM - 6:00 PM PDT
Event Description:
10 Falls Culinary Workshop
Fisher's Feast; 20 Ways to Cook Your Catch
Join us in Big Leaf Dining Hall to explore new, as well as tried and true regional and international inspired dishes to add some flair to your fishing season meals. At the end of the workshop, share a meal of all the methods and recipes learned!
A brief overview of beer and wine pairings will be covered, as well as a full photo and instructional packet to take home that includes all of the covered topics.
Topics covered will include:
Proper storage and handling of freshwater fish. Species include; Salmon, Trout, Bass and Char.
Fish fabrication will cover how to clean fillets off of a fish, remove bones based on bone structure, and how to utilize the trim that is often left behind.
Different types of methods to cut fish into portions including steaks, tranche cuts, and trimmed fillets.
An overview of the dry and moist heat cooking methods including steaming, poaching, frying, en papillote, sous vide, hot and cold smoking, and curing of raw fish with salt, sugar and spices for lox.
Recipes will include a focus on Northwestern flavor pairings, a few popular American regional dishes, Latin inspired seafood, and a dash of international recipes from Japan, Vietnam, France and Italy.
Fisher's Feast; 20 Ways to Cook Your Catch
Join us in Big Leaf Dining Hall to explore new, as well as tried and true regional and international inspired dishes to add some flair to your fishing season meals. At the end of the workshop, share a meal of all the methods and recipes learned!
A brief overview of beer and wine pairings will be covered, as well as a full photo and instructional packet to take home that includes all of the covered topics.
Topics covered will include:
Proper storage and handling of freshwater fish. Species include; Salmon, Trout, Bass and Char.
Fish fabrication will cover how to clean fillets off of a fish, remove bones based on bone structure, and how to utilize the trim that is often left behind.
Different types of methods to cut fish into portions including steaks, tranche cuts, and trimmed fillets.
An overview of the dry and moist heat cooking methods including steaming, poaching, frying, en papillote, sous vide, hot and cold smoking, and curing of raw fish with salt, sugar and spices for lox.
Recipes will include a focus on Northwestern flavor pairings, a few popular American regional dishes, Latin inspired seafood, and a dash of international recipes from Japan, Vietnam, France and Italy.
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