“C” Restaurant Now Serving The 1st Ever “Tagged” Local Lingcod
News from Scout Supporter “C” Restaurant:
“Counting every fish has to be one of the cornerstones of any sustainable management plan,” says C Restaurant’s Executive Chef Robert Clark. He has been working with B.C. fisheries in an attempt create a system that tags fish in order for them to be properly accounted for. “This allows us to go one step further to protect both our oceans and our fish,” says Clark.
C Restaurant is thrilled to announce that as of September 1, 2009 they will be serving the first ever, tagged B.C. lingcod from local fisheries. Through an Ecotrust (www.ecotrust.ca) tagging initiative that insures the provenance of fish Clark now feels that the restaurant can responsibly serve lingcod to their valued guest. Using the tags chefs are now able to identify the exact fishery that the lingcod came from and the exact fisherman and boat where it was caught.
Chef de Cuisine, Quang Dang has created a Tip to Tail lingcod menu in honour of the announcement which includes delicious menu items like Crispy Skin Ling Cod, crushed north arm farm sunchokes, smoked ham hock froth.
Hook the Book at C
The Chef’s Table Society of British Columbia has put out a second helping. As a follow-up to their first successful cookbook, Vancouver Cooks 2, features recipes from 70 chefs around the province including, C Restaurant’s Robert Clark and Quang Dang.
What’s the hook? Get your book at C Restaurant for a steal. Simply order the Vancouver Cooks dinner menu from Friday, September 11th through to Friday, October 9th and they will give you a signed copy of the book for free. The $99 menu is 6-courses and features many of the C Restaurant recipes from the book.
Of course you can also purchase just the book from C Restaurant for $40, but what’s the culinary fun in that?
Looking for Chef Clark and his team?
Feast of Fields – Join chef Robert Clark and team as they cook the day away for the annual Feast of Fields event. This year the wandering harvest festival is being held at the UBC Farm on Sunday, September 13th from 1:00 – 5:00 p.m. Hosted by Farm Folk/City Folk (www.feastoffields.com) the event gathers chefs, vitners, brewers, farmers and city folk from around the province to sample the best in sustainable, local food. So grab your glass of wine and your best linen napkin and head out to the farm.
A Shore Clean Up – Chef Robert Clark will be working with the Vancouver Aquarium at the 16th Annual TD Great Canadian Shoreline Cleanup (www2.vanaqua.org/cleanup) this Saturday, September 19th. Known as one of the largest shoreline cleanups in the world the goal is simple: walk the shore, pick the litter up and put it in the bag.
Passionate for a Cause Called Passion Cause – Join chef Robert Clark and the team from C Restaurant on Sunday, September 20th as they donate their time to one of the best fundraising events of the year. Clark will work alongside other top culinary talent at the Dr. Peter AIDS Foundation. Information about the event and tickets for the gala can be found online at www.drpeter.org.
Delicious and Localicious – Join chef Clark as he supports the World Wildlife Fund Canada in their inaugural national event. From Friday, September 18 through Sunday, October 4 Raincity Grill, C Restaurant and nu restaurant + lounge will all participate in a celebration of locally grown harvests and the cultural diversity of cuisine served across Canada. It’s a sustainable food revolution across the country. For more details on the event head to www.wwf.ca.
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