Lovers of local seafood are in for a treat as the 5th Chefs’ Table Society of BC’s Slow Fish Canada Dinner returns to the Pacific Institute of Culinary Arts (PICA) on Sunday, September 23rd.
This annual event allows seafood lovers to interact with local chefs and indulge in local sustainable seafood. Starting with Pacific Institute of Culinary Arts (PICA) culinary student-prepared canapés, and Frizzante Rosé from Salmon-Safe winery St. Hubertus & Oak Bay Estate Winery, attendees then flow through PICA’s eight professional teaching kitchens to meet the visiting chefs, who will each be preparing a tasting-sized portion of local sustainable seafood delicacies. Chefs’ Table Society event committee lead by chef Darren Clay, executive culinary chef instructor at PICA, and Poyan Danesh, culinary director at Ocean Mama Seafood welcome guests to a sensational seafood supper.
This year’s participating chefs include:
Julian Bond, Pacific Institute of Culinary Arts
Andrea Carlson, Burdock and Co.
Welbert Choi, Forage
Warren Chow, Juniper
Jason Harris, Colette Grand Café at Holt Renfrew
Edgar Kano, Four Seasons Hotel
Greg McCallum, Le Crocodile
Mark Singson, Food Art and Music (Top Chef Canada Finalist Season 6)
Dishes will include the chefs’ creative interpretations of how to serve sustainable local sturgeon, arctic char, Humpback Shrimp, Honey Mussels, Spiny Scallop Geoduck, Albacore tuna and Octopus.
Wines pairings from Peacock & Martin, and several Salmon-Safe BC wineries, will compliment the chef’s creations.
The Slow Fish Canada Dinner takes place at Pacific Institute of Culinary Arts, on Granville Island, September 23, 2018, 6pm-9pm.
Tickets are available online now. Only 100 tickets are available for the Slow Fish Canada Dinner. Early Bird $99 (+ taxes and fees) tickets are on sale until September 9th, before rising to $109 from September 10th until sold out.
The evening’s proceeds, as with all Chefs’ Table Society events, help fund scholarship; including one that will be awarded at the Dinner. In addition to fundraising, the event also aims to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans.