Chefs Ned Bell, Charlotte Langley, Tobias Grignon Ready ‘Seafood & Bubbles’ Feast

The GOODS from Edible Canada

Vancouver, BC | This year Edible Canada’s annual Seafood and Bubbles event is taking place on the evening of Tuesday, May 29th at the restaurant. The dinner will feature fresh, locally-sourced Ocean Wise seafood prepared by not one but three talented Canadian Chefs including Edible Canada’s Culinary Director Tobias Grignon, PEI Chef Charlotte Langley and long-time Sustainable Seafood Ambassador and Chef Ned Bell. Each comes with tremendous experience and a passion for cooking seafood. Their knowledge and variations of culinary styles are guaranteed to create an incredible dining experience for every guest.


Opening Bites and Libations

Hot Smoked West Coast Oyster with Oil and Vinegar – Charlotte Langley
Spot prawn consommé – Tobias Grignon
Both paired with the Wet Seaweed Martini – Charlotte Langley

Five-Course Dinner

BC Spot Prawn Taco, Buttermilk, Lime & Avocado – Ned Bell

Crispy octopus, geoduck, cucumber, basil, shallots, peanuts -Tobias Grignon

Wild Atlantic Lobster, Wild Leek Vinaigrette, Fresh Cheese, Brown Butter, Blood Orange, Watercress – Charlotte Langley

Wild Pacific Halibut, Peas, Asparagus, Lovage – Ned Bell

Goats milk pannacotta, elderflower granite, rhubarb custard tartine – Tobias Grignon

$150 + Taxes and gratuities (beverage pairings included). In addition, each ticket to this event includes a signed copy of Ned Bell’s book LURE: Sustainable Seafood Recipes from the West Coast.


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