Gastrolust

Seattle seafood consultant Jon Rowley usually has his eyes on fish. Now, his eyes and heart are with fishing families.

The Yup’ik Eskimos of the Yukon, who supply wild Yukon king and keta salmon during the summer, are struggling through terrible times, as a devastatingly short salmon season, an early winter with extremely cold temperatures, and unimaginably high fuel costs have created a humanitarian crisis.

Despite living a subsistence lifestyle, the Yup’iks pooled together $40,000 to send to Katrina victims after the hurricane. Now they deserve help, needing fuel for heat and gas for snow machines to get them to traditional ice-fishing and hunting grounds.

Rowley is working with Elliott’s Oyster House to help the Yup’iks. Throughout February, 25% of all keta salmon entree sales are going to the Yup’ik Fuel Fund. And tonight, February 26, Elliott’s is hosting a Yukon salmon feast to further help the Yup’iks.

Knowing Chef Eric Hellner’s way with salmon, expect four tantalizing tastes of salmon paired with wine, and even a slight taste of the sea in your dessert. The menu:

Reception:
Yukon Keta salmon tartare
Served on rye bread with creme fraiche
Domaine Ste. Michelle, Blanc de Blanc

First Course:
Salmon Carpaccio
Yukon Keta salmon thinly sliced, with fennel and red onion salad then finished with lemon oil and smoked sea salt
Willamette Valley Vineyards, Pinot Gris, Willamette Valley 2007

Second Course:
Salmon and Lentils
Pan seared Yukon Keta served over lentils with vegetable confit
Chateau Ste Michelle Marier Sauvignon Blanc, Columbia Valley 2006

Third Course:
Yukon King Salmon
Roasted with miso glaze, avocado créme, sweet soy and served with sushi rice and daikon sprouts
Alexandria Nicole Quarry Butte Red Blend, Columbia Valley 2005

Dessert:
Apple Tart
A thin layer of sponge cake with Granny Smith apples, brown butter and streusel topping
Served with sea salt caramel and toffee ice cream

Tickets are $65, with $25 going to the tribal villages. Chewing, and communing, for a cause. For more information and tickets, call Elliott’s Oyster House at 206-623-4340. And you can help even if you can’t make it to Elliott’s through a donation by contacting Jon Rowley at 206-963-5959 or rowley@nwlink.com. (Photo credits to Jon.)