Sashimi, tartare, smoked... Okay, aside from knowing your favourite salmon dish, just how well do you know this omega-rich fish?
Our friends from Choose Right Today and Pacific Rich Resources will be joining us on Wednesday, 14 November 2018 to give us a crash course on different types of salmon, even teaching us how to smoke our own fish.
Here’s what you can look forward to...
1) Interactive food war: get to know the different types of salmon (and why they matter)
When you cook or eat your favourite salmon dish, have you ever wondered where your fish comes from and whether that makes a difference to its taste? What’s all the fuss about in terms of wild versus farmed salmon and why on earth is a sustainable source important?
Well, you’ll get the chance to see, feel, smell and – most importantly – taste the different salmon varieties that our friends from Pacific Rich Resources are bringing in just for you.
2) Chef demonstration: learn how to smoke your salmon
Long ago, people first discovered the benefits of smoking food in order to extend its shelf life. To prepare for the long winter, people smoked salmon to preserve it. These days, we eat smoked salmon mainly because we like the taste.
Get your notebooks and pens ready for the chef’s demonstration. Learn all the tips and tricks you need to recreate this classic dish in your own kitchen (and impress your family and friends).
What to expect: interactive and educational workshop with tasting opportunities and chef demo
Date: Wednesday, 14 Novemver 2018
Location: Campfire Creative, 7/F, Remex Centre, 42 Wong Chuk Hang Road, Wong Chuk Hang (right across from Wong Chuk Hang MTR station, exit A – easy peasy!)
How much: $120 for Foodie Club members/$200 for non-members (includes tasting items and a glass of wine)
Not a member of Foodie Club yet? Becoming a member is easy and completely free – sign up to get the Foodie member discount!
This event may be covered by professional photographers and/or videographers. By attending, the participants of this event consent to being photographed and/or filmed and acknowledge that the materials will become the property of Foodie and may be used on all of Foodie’s print and digital platforms.