The GOODS from the Chefs’ Table Society of BC

Vancouver, BC | Lovers of local seafood and social times rejoice as the Chefs’ Table Society of BC’s Slow Fish Canada Dinner returns to the Pacific Institute of Culinary Arts (PICA) on September 18, 2016 from 6pm-9pm for the third year. This annual event allows Vancouverites 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 August 31st for $89 + taxes and fees here plus receive a free insulated tote bag. Tickets from September 1st: $99 + taxes and fees.

The evening starts with PICA culinary student-prepared canapés, and libations including BC wines. Next, attendees move through the school’s eight professional teaching kitchens to meet the visiting chefs, who will each offer a tasting-sized portion of local sustainable seafood delicacies paired with wines from Salmon Safe wineries: Culimina Family Estate Winery, Haywire Winery, Inniskillin, Jackson-Triggs Okanagan Estate, Kalala Organic Estate Winery, Sage Hills Winery, Seven Stones Winery, Tinhorn Creek Vineyards with more to come! The event will end with gelato from Bella Gelateria.

The event is presented by The Chefs’ Table Society of BC, whose mandate is to support sustainable food production and BC producers. Leading the event is Chefs’ Table Society chef Darren Clay, executive culinary chef instructor at Pacific Institute of Culinary Arts. Other participating chefs include:Lisa Ahier, SoBo, Karen Barnaby, Albion Farms and Fisheries, Ned Bell, Oceanwise/The Vancouver Aquarium, Sean Cousins, The Vancouver Club, Meeru Dhalwala, Vij’s/Rangoli, Bruno Feldeisen, Semiahmoo Resort, Roger Ma, Boulevard Kitchen and Oyster Bar, and Thompson Tran, The Wooden Boat.

The intention of the event is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. The quality and variety of the ocean’s bounty will be in the spotlight at this special dinner.

This year’s local and sustainable seafood options will include mussels, sablefish, humpback shrimps, geoduck, sturgeon, pink salmon, octopus, and gooseneck barnacles.

Tickets include reception, food samples and beverages, and a rare chance to interact with eight acclaimed chefs.

Before August 31 tickets, $89 + taxes and fees plus an insulated tote bag. From September 1st tickets will be $99 + taxes and fees.

With limited tickets available, seafood lovers are advised to act quickly, so they do not miss what is sure to be an exciting and delicious sold out affair. Tickets can be purchased here.

DETAILS

www.chefstablesociety.com
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GALLERY

Board of Directors

Board Members
Scott Jaeger, president
Julian Bond, past president
Jonathan Chovancek, vice president
Neil Wyles, treasurer
Celine Turenne, secretary
Sid Cross, co-founder and advisor
Jamie Maw, co-founder and advisor

About The Chefs’ Table Society of BC

Founded by Jamie Maw and Sid Cross, 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.