By Hooked, another certified “Good Food Fighter”
Swept up by a vibrant current of fantastic fish tales and deep- water adventures, Slow Food Toronto is going ‘Fishing After Dark’. On Saturday March 3, 2012 you are invited to join us for an evening that will define a new era in sustainable fish awareness for Torontonians.
The launch of Slow Fish Toronto, at Hooked, 888 Queen Street East, from 9pm to 11pm, sets the stage with special guests and inspired creations prepared by local chefs, connecting Canadians to one of our greatest resources, our fish.
“Going fishing, the slow way, to rediscover traditional recipes and methods of cooking and preserving seafood, is just one of the exciting things we plan to do with Slow Fish Toronto in the years to come,” says Slow Food Co-Leader Voula Halliday.
Together with Slow Food members Kristin and Dan Donovan, Voula and Co-Leader Owen Steinberg are excited and motivated to unite consumers with small-scale local fishers, “creating a better understanding of our resources and celebrating the wonderful diversity of fish, from farm, river, lake and sea.”
Taking the lead from Slow Food International’s Slow Fish Campaign, the team has planned an amazing series of events, launching with ‘Fishing After Dark’, that will inspire anyone and everyone who has ever enjoyed fishing, or cooking and eating fish.
‘Fishing After Dark’ tickets will be available online at www.slowfood.to costing $20 for Slow Food members, and $25 for non-members.
Cash Bar. ‘Buck-a-Shuck’ bar offering oysters for $1 each.
For more information please contact Kristen or Dan at Hooked (416) 828-1861
Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.
A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Today, we have over 100,000 members joined in 1,300 convivia – our local chapters – worldwide, as well as a network of 2,000 food communities who practice small-scale and sustainable production of quality foods.