Event announcement!
For the Love of Fish! From Producer to Plate
Be one of 100 guests who will be treated to a scrumptious guided tasting of BC sustainable seafood dishes prepared by chefs from top local restaurants.
From 7-10pm on May 28, 2009 please join us for a seafood tasting workshop that will profile eight wonderful, local, sustainable seafood items produced in our coastal backyard. The event aims to please the palettes and minds of culinary and conservation enthusiasts alike—fishermen, farmers, chefs, and scientists will be guiding guests through the provenance, practices, and culinary qualities of eight delicious items.
Fishermen and farmers will tell you about the practices and places behind their products. SeaChoice will provide a visual presentation on the sustainability aspects. And the chefs will highlight the culinary possibilities of each item. Complimenting the evening will be wine from Farmstead Wines, bread from the Bread Affair, and Canadian artisan cheeses from the Mt. Pleasant Cheese Company. The tasting will be followed by a question and answer session, and take-home materials will include sustainability notes, as well as shopping and cooking tips, garnished with wine pairing notes from Vancouver’s own Sid Cross, a world-renowned wine critic.
Satisfy your appetites for fine food, sustainability and learning all in one evening!
Event Info:
Date: Thursday, May 28th
Time: 7-10 pm
Location: Italian Cultural Centre, 3075 Slocan Street, Vancouver
Cost: $35 SeaChoice guests and Slow Food members; $50 general public
Registration and tickets are available now. Please visit Brown Paper Tickets to get your ticket.
Seafood Showcase:
- Albacore tuna from Natural Gift Seafoods (Chef Dylan Foss)
- Coho salmon from Swift Aquaculture (Chef Rob Clark, C Restaurant)
- Dungeness crab from Seafood 4 Life (Chef Hidekazu Tojo from Tojo’s Restaurant)
- Oysters from the Oyster Man (Chef Davies, Provence Marinaside Grill)
- Pacific sardines from Seaside Marketing (Chef Colman Herrington)
- Pacific scallops from Edge Water Foods (Chef Andrea Carlson, Bishops Restaurant)
- Sablefish collar from Seaside Marketing (Chef Wes Erikson, Sushi-Mon Sushi Bar and Grill)
- Spot prawns from Organic Ocean (Chef Julian Bond, Pacific Institute of Culinary Arts)
See you there!
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