What: Sustainable Fish Cooking Class with Julie Mounts

When: June 16, 2006

Time: Social Hour 6 to 6:30, class until 9 pm

Where: Crate Cookware on Greentree Road

Cost: $40 (Such a deal!)

Reservations:

Limit 40 persons.

E-mail Jack Neemes: neemes@aol.com
Then MAIL your check WITH YOUR NAME, TELEPHONE NUMBER and whether or not you are a Slow Food member, along with the names of your guests to Jack Neemes, 265 Morrison Drive, Pgh 15216.
Tel: 412-343-7354

Menu:
Whole Poached Copper River King Salmon and Aioli
King Salmon Gravlax with Basil Oil and Soy-Glazed Almonds
Steamed PEI Mussels with Lime and Basil
Sake/Miso-marinated and grilledAlaskan Butterfish (Sable Fish)
Alice Waters’ Oven-roasted Squid with Crumbs and Oregano
Japanese Sea Salad /Mediterra Baguette/ Sweets for dessert
In the glass? Bonny Doon’s Vin Gris de Cigare, 2005 and Touraine Sauvignon from the Loire region of France, 2005

This wonderful class (and cookbook) sold out in Washington D.C. recently. Her book, “One Fish, Two Fish, Crawfish, Blue Fish” The Smithsonian Sustainable Seafood Cookbook will be on sale for a special price, and she will autograph copies.
IF YOU WANT TO BUY A BOOK, INDICATE THAT WISH WHEN YOU RESERVE. WE ARE ORDERING BOOKS NOW.

Here’s a bit of background on our guest cooking teacher:
Julie H. Mounts has worked in both the education and ichthyology research fields. She grew up in England and the Chicago area, studied biology at DePauw University, and subsequently completed a master’s degree in biology at The College of William and Mary. She spent nine years teaching biology, chemistry, and physical science at the intermediate and high school levels.

More recently, Julie spent time at the California Academy of Sciences in San Francisco, California, producing photographs and radiographs of fishes for scientific use on the web (www.calacademy.org - -Primary Types Imagebase). Julie also served as an educational consultant at the Academy.