Lovers of local seafood and social times rejoice as the Chefs' Table Society of BC's Slow Fish Canada Dinner returns for the 5th year to the Pacific Institute of Culinary Arts (PICA) on Sunday, September 23, 2018 from 6pm-9pm.
This annual event allows seafood lovers to gather and indulge in local sustainable seafood in the most interactive way.
With only 100 tickets available, be an early bird! Purchase tickets before September 9 for $99 + taxes and fees here. (Tickets from September 10 onward are $109 + taxes and fees).
Like all Chefs' Table Society events, the proceeds from this event along with earmarked funds will be used to fund a scholarship; in this case, one that will be awarded that night.
Meet the chefs while you eat:
It's a kitchen party! Move from kitchen to kitchen and enjoy sustainable seafood. Credit Meighan Makarchuk
The evening starts with Pacific Institute of Culinary Arts (PICA) culinary student-prepared canapés, and Frizzante Rosé from Salmon-Safe winery St. Hubertus & Oak Bay Estate Winery.
Next, attendees move through the school's eight professional teaching kitchens to meet the visiting chefs, who each offer a tasting-sized portion of local sustainable seafood delicacies.
Leading the event committee is Chefs' Table Society chef Darren Clay, executive culinary chef instructor at PICA, and Poyan Danesh, culinary director at Ocean Mama Seafood.
This year's participating chefs:
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 paired with each dish will be from the portfolio of Peacock & Martin, and several Salmon-Safe BC wineries.
The intention of the event aside from raising funds is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. Slow Food has been working in the field of sustainable fish for many years, raising awareness among seafood-lovers through the biennial Slow Fish fair in Genoa and developing projects to support responsible artisanal fishing communities. The quality and variety of the ocean's bounty will be in the spotlight at this special Slow Fish dinner.
Tickets include reception, flavourful seafood dishes paired to wines, sweet treats from James Coleridge of Uno Gelato and a rare chance to interact with eight acclaimed chefs.
With limited tickets available, seafood lovers are advised to act quickly, as this exciting and delicious event sells out every year. Tickets can be purchased here.
About The Chefs' Table Society of British Columbia
The Chefs' Table Society of British Columbia is a registered, non-profit society composed of BC's leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs' Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit chefstablesociety.com. Get social with the chefs on Facebook, Instagram, or Twitter.
About Slow Fish Canada
Slow Fish Canada is a campaign that focuses on issues related to fisheries, and encourages only the seasonal consumption of wild salmon, discourages the consumption of any form of farmed salmon, and is committed to the restoration of wild salmon stocks. Learn more about the Slow Fish Movement at www.slowfood.com/slowfish/. Follow Slow Food Canada on Facebook and Twitter.
