Join Slow Food Lake Tahoe and Mamasake for ‘An Evening of Sustainable Seafood’
TAHOE/TRUCKEE, Calif. — Slow Food Lake Tahoe and Mamasake have partnered to offer a delicious and educational event to raise consciousness about sustainable seafood and how actions as Lake Tahoe Truckee consumers can effect this important issue.
The evening of sustainable seafood will be held at Mamasake, located in the Village at Squaw Valley, on Wednesday, March 5, starting at 6 p.m.
Elsa Corrigan, owner and chef of Mamasake, will create the sustainable pre-fixe, five-course meal:
Best of the Garden Salad
Kona Kanpachi Carpaccio
NOT Unagi Blast Roll
Miso Marinated Black Cod
Kiwi and Satsuma Mandarin Custard Parfait
Produce used in the evening’s meal will be provided by Tahoe Food Hub, specialty growers and Corrigan.
In addition to a delicious and sustainable meal, Corrigan will conduct a presentation and discussion about why sustainable seafood is important.
Brand Little, owner and fisherman of The Little Fish Company, will show a 15-minute film by the Monterey Bay Seafood Watch Program “Can the Oceans Keep Up with the Hunt.” The event will conclude with a raffle of an awesome fish-inspired artwork, donated by Ryan Bahlman of RynoArt.
This event builds on Slow Food Lake Tahoe’s mission of reconnecting the community to enjoying local, seasonal and sustainable food. Tickets can be purchased in advance for $45 at http://slowfoodlaketahoe.brownpapertickets.com.
Slow Food Lake Tahoe’s mission is to reconnect people to the enjoyment of local, seasonal and sustainable food while educating the community about their vital role as participants in the food system.
For additional information about Slow Food Lake Tahoe and upcoming events, visit http://www.slowfoodlaketahoe.org.
Mamasake is proud to offer a menu that includes items that are vegetarian, vegan, gluten free, mostly organic, local and regionally sourced produce and rice. Fish is sustainably sourced and only meats with no added hormones or antibiotics are used.
Products are carefully researched to avoid use of genetically modified organisms. The sharizu used to season the sushi rice is made with organic unrefined sugar.