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 for the 5th year to the Pacific Institute of Culinary Arts (PICA) on Sunday, September 23, 2018 from 6pm-9pm.
This annual event allows seafood lovers to gather and indulge in local sustainable seafood in the most interactive way.
Like all Chefs’ Table Society events, the proceeds from this event along with earmarked funds will be used to fund a scholarship; in this case, one that will be awarded that night.
Meet the Chefs While you Eat
The evening starts with Pacific Institute of Culinary Arts (PICA) culinary student-prepared canapés, and Frizzante Rosé from Salmon-Safe winery St. Hubertus & Oak Bay Estate Winery.
Next, attendees move through the school’s eight professional teaching kitchens to meet the visiting chefs, who each offer a tasting-sized portion of local sustainable seafood delicacies.
Leading the event committee is Chefs’ Table Society chef Darren Clay, executive culinary chef instructor at PICA, and Poyan Danesh, culinary director at Ocean Mama Seafood.
This year’s participating chefs:
Julian Bond, Pacific Institute of Culinary Arts
Andrea Carlson, Burdock and Co.
Welbert Choi, Forage
Warren Chow, Juniper
Jason Harris, Colette Grand Café at Holt Renfrew
Edgar Kano, Four Seasons Hotel
Greg McCallum, Le Crocodile
Mark Singson, Food Art and Music (Top Chef Canada Finalist Season 6)
Dishes will include the chefs’ creative interpretations of how to serve sustainable local sturgeon, arctic char, Humpback Shrimp, Honey Mussels, Spiny Scallop, Geoduck, Albacore tuna and Octopus.
Wines paired with each dish will be from the portfolio of Peacock & Martin, and several Salmon-Safe BC wineries.
The intention of the event aside from raising funds is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. Slow Food has been working in the field of sustainable fish for many years, raising awareness among seafood-lovers through the biennial Slow Fish fair in Genoa and developing projects to support responsible artisanal fishing communities. The quality and variety of the ocean’s bounty will be in the spotlight at this special Slow Fish dinner.
Tickets include reception, flavourful seafood dishes paired to wines, sweet treats from James Coleridge of Uno Gelato and a rare chance to interact with eight acclaimed chefs.
With limited tickets available, seafood lovers are advised to act quickly, as this exciting and delicious event sells out every year. Tickets can be purchased here.