SeaChoice, Jamie Kennedy Kitchens, and Slow Food Toronto Join Forces to Raise Awareness

April 2008

To celebrate sustainable seafood choices, SeaChoice joined Jamie Kennedy Kitchens and Slow Food Toronto in two awareness raising events that pleased both culinary and conservation enthusiasts alike.

During the first event, Slow Food members were taken on a tasty and educational culinary adventure. The Jamie Kennedy Wine Bar team prepared a creative tasting plate featuring six sustainable seafood items including farmed oysters, whitefish, albacore tuna, black cod, Spanish mackerel, and white anchovies. Chef Tobey Nemeth introduced the dishes, while the SeaChoice team spoke about the sustainability of each item. At the end of the presentation, one guest commented that, until this event, she had never thought about her seafood critically, as the issues are not visible like they are on land. We are confident that this guest, and the Slow Food community at large, will continue to help raise awareness about seafood sustainability to form a critical mass of ocean advocates.

The second event of this series offered hospitality and industry leaders an opportunity to learn more about sustainable seafood and how to get involved in the movement. The 120 guests in attendance enjoyed sustainable seafood tasters in a variety of preparations. On the menu were yellow perch, black cod, whitefish, farmed tilapia, sardines, yellowfin tuna, and farmed oysters, prepared by nine local chefs. The participating restaurants included Jamie Kennedy Kitchens, Reds, Scaramouche, Cobwell Restaurant, Oliver Bonacini, Oyster Boy, Niagara Street Café, The Drake Hotel, and Starfish Oyster Bed and Grill. Wine was generously donated by Henry of Pelham. The overall success of this event proved that sustainability is top of mind for Torontonians.

SeaChoice Coordinator Taina Uitto with Jamie Kennedy and his sustainable fish and chips.

Author Taras Grescoe speaks about his book “Bottomfeeder”.

Bill Wareham (DSF), Executive Chef Jamie Kennedy, Sabine Jessen (CPAWS), Paul DeCampo (Slow Food), and Chef Tobey Nemeth listen to speakers.

Click here for more information about Jamie Kennedy Kitchens, Slow Food Toronto, and SeaChoice.