Former sommelier Shannon Ronalds’ The School of Fish Foundation has amassed enough sponsorship funds to build a floating “classroom disguised as a first class dining room” for 12 on the water on False Creek. Buoyed by 1700 plastic bottles next to the False Creek Yacht Club and designed by Matt Kirk-Buss of Loki Ocean using only renewable, recycled, reclaimed and/or re-purposed materials, the 12 x 20’ raft will be in place by July 21st. All told, it will serve 720 customers this summer. Robert Clark, the award-winning chef at “C” Restaurant (next door), will be doing the cooking. “Intimate lighting, soft music, designer furnishings, bone china dishes, elegant silverware and crystal glassware will all be included to add to this unique experience.” As far as the prices are concerned…
There is a discount for ordering early – $195 (plus taxes) per person if ordered prior to July 31st (for any date). Starting August 1st the price goes up to $215. Group discounts will also be offered for those who wish to book the entire 12 seats for a private function […] Reservations are a must and can be made by calling 778-997-6977 or emailing email@example.com. Dinners proceed rain or shine and all ticket sales are final due to the limited time frame of the experience. If you find you cannot attend, you may transfer your ticket to someone else.
Why plastic bottles? They represent “the issue of our oceans becoming a collecting ground for discarded plastic; one of the many threats to our seafood supplies.” Sounds like a great concept, and it gets better…
The School of Fish Foundation is developing a sustainable seafood course for culinary institutions around the world and advocating that they become a graduation requirement for all chefs enrolled in culinary arts programs. We are also working with fine dining restaurant partners who will commit to only hiring interns who have successfully completed this course.
I love that idea. A new legion of cooks versed in sustainability issues would be a win for Vancouver. According to Mr. Roberts, “all proceeds raised through the floating dinner parties will be used to continue the development of our curriculum for culinary academies everywhere.” Stoked.
Here’s what I assume is a sample menu…
octopus bacon wrap, truffled celeriac remoulade
sherry brown butter
Hazelnut Crusted Salmon
caramelized onion tart, sauteed brussels sprouts
sherry scented bearnaise
Crispy Humboldt Squid
citrus marinated tuna, red onion & dill yogurt
Smoked Trout Salad
pickled beets, toasted almond, endive
spot prawn & apple vinaigrette
Gabriel’s Heirloom Apple Tarte Tatin
brown butter, apple, grain of paradise ice cream
Local Artisan Cheese Tasting
white grace, cow’s milk, Moonstruck
young chevre, goat’s milk, Saltspring Island
belle anne, sheep’s milk, Hilary’s
tiger blue, cow’s milk, Poplar Grove
camembert, cow’s milk, The Farmhouse