News from Scout supporter “C” Restaurant

Vancouver, B.C. – Robert Clark, Executive Chef at C Restaurant and his Chef de Cuisine, Quang Dang took to the boats in Steveston on Friday, September 18, 2009. The pair were on-board to promote the work of British Columbia’s Sea Urchin Harvester Association. Clark and Dang along with the Association are once again bringing a local sustainable seafood product one step closer to the general public.

Sea urchin hit their peak in September and October and will appear on C Restaurant’s menus for throughout the fall and early winter. Local, sustainable and stunningly delicious, sea urchin are fast becoming more than just fodder for sushi chefs. Due to the hard work of local fisherman and the Sea Urchin Harvester Association sea urchin are hitting the mainstream realm of seafood. The chef team at C Restaurant are calling sea urchin a favorite to cook with. “The fisherman-to-chef relationship that C Restaurant is known for is now expanding to include sea urchin fisherman,” says Clark. These relationships have helped C Restaurant maintain their position as an industry leader in regards to sourcing sustainable seafood, supporting local farmers and fisherman and bringing quality products closer to the kitchen table for Vancouver area consumers.

For more information on sea urchin at C Restaurant or for reservations, please contact Martin Repicky, C Restaurant Director at 604-681-1164

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