You love it or you hate it— and we argue that mindset is so limiting. Life is more exciting when you try new things, and food is a lovely avenue for this practice. Forget grandma’s tuna salad, we’re trying Spanish, Scandinavian and Washington based seafare, from muscles and oysters to trout, sardines and mackerel. What they’ve got in common is that they come in cutesy little tins, packed in the highest quality olive oils with herbs, peppers, and spices. On toast or crackers, in salad, or tossed into pasta, tinned fish is versatile, trending and sustainable. We encourage you to come try some with us during this open-house tasting event.

Tasting event hosted by Ava with recipe handouts and interspersed lectures. Come dine with us anytime from 6:00-8:30.