The GOODS from the Chefs’ Table Society of BC
Vancouver, BC | The Chefs’ Table Society of British Columbia celebrates 10 years of the Spot Prawn Festival with the return to Fishermen’s Wharf on Sunday, May 15 from 11am-3pm. With the return of this family-friendly festival is the return of the Spot Prawn Boil and tickets are now on sale. Boil tickets go fast so don’t delay in purchasing. Buy your tickets for the Spot Prawn Festival Boil here.
Please note: as the Spot Prawn Festival depends on mother nature, should Spot Prawn Season be delayed due to uncontrollable circumstances the festival and boil will take place at a later date. Tickets that are purchased for May 15 and unable to be used on the new date will be fully refunded.
Make it a weekend long celebration with the Spot Prawn Gala, Spot Prawn cooking classes and Festival at Fishermen’s Wharf. Chairs for the 10th Anniversary Spot Prawn celebration are Chefs’ Table Society of BC members, chef Ryan Bissell, who has been organizing the festival for the last three years, and chef Robert Clark, founder of the Spot Prawn Festival.
Spot Prawn Festival & Boil
Join The Chefs’ Table Society of British Columbia for a free, family-friendly festival on Sunday, May 15, 2016 from 11am – 3pm at the False Creek Fishermen’s Wharf.
Each year, Chefs’ Table Society member chefs from across the Lower Mainland serve fresh-from-the-boat spot prawns, as they aim to educate diners about this local, sustainable and delicious delicacy.
The festival, presented by the Chefs’ Table Society of BC, in partnership with the Pacific Prawn Fisherman’s Association, and Fishermen’s Wharf, gives attendees the opportunity to enjoy free entertainment, free activities for kids, and attend free cooking demonstrations from top local chefs, all while taking advantage of the chance to buy live, locally-sourced prawns directly from the dock.
Take your festival day to the next level by purchasing tickets to the Spot Prawn Boil! Single Admission ($17.50 + gst + service fee) includes a plate of three succulent BC spot prawns plus a selection of side dishes and bread from Terra Breads. Also included is access to the drink tent (19+) with beer samples from R&B Brewing and wine samples from Evolve Cellars.
This year, again, the boil has been split into four different times to limit waiting time and maximize enjoyment of the day. Your ticket will allow you to be served during the allotted time slot:
11am to 12pm (noon)
12pm (noon) to 1pm
1pm to 2pm
2pm to 3pm
The festival was so popular last year that tickets sold out well before festival day, so those that are interested are encouraged to get their tickets early.
The Festival is made possible due to the generosity of our sponsors, some of which have been with the CTS since year one.
Pacific Prawn Fishermen Association (PPFA)
False Creek Fishermen’s Wharf
A & B Partytime Rentals
Pacific Institute of Culinary Arts
Spot Prawn Gala:
To celebrate 10 years of the Spot Prawn Festival the Chefs’ Table Society of BC is hosting their inaugural Spot Prawn Gala at the Vancouver Club on May 13 starting at 6:30pn with canapes by Chris Whitaker (Vancouver). The six-course gala will be prepared by six chefs from across Canada and paired with wines from Evolve Cellars. This black tie event will be one of a kind and not to be missed.
Tickets for the Gala are available for $200 plus gst and service charge here.
Spot Prawn Cooking Classes:
Along with the traditional festival and boil, foodies and culinary enthusiasts alike will be able to take part in one hour cooking classes at the Pacific Institute of Culinary Arts on Saturday, May 14. With six times available for this Spot Prawn 101 cooking class it is not to be missed. Hosted by chef Darren Clay, executive culinaryi chef instructor at PICA, and chef Robert Clark, founder of the Spot Prawn Festival and owner of The Fish Counter.
Tickets for Spot Prawn Cooking classes are available for $35 plus gst and service charge here.
About Spot Prawns:
Wild BC spot prawns are a delicacy known around the world for their sweet, delicate flavour and firm texture, and are the largest of the seven commercial species of shrimp found on the west coast of Canada. While they vary in size, they are most recognizable for their reddish brown colour, which turns bright pink when cooked, defining white spots on their tail and white horizontal bars on the carapace.
BC spot prawns are available live during the harvest season, which usually starts in May and lasts anywhere from six to eight weeks. Prawn fishermen spread baited traps along the rocky ocean floor at depths ranging from 40 to 100 metres. This method has minimal impact on ocean habitat and very low levels of by catch of other species.
In BC, approximately 2,450 metric tonnes are harvested annually, with about 65% of the harvest coming from the waters between Vancouver Island and the mainland.
BC spot prawns are very popular in Japan and the rest of Asia, with more than 90% of BC’s commercial catch consumed there. Most of the prawns are frozen at sea by fishermen, and then packed and exported across the Pacific. The remaining few, however, are available to be enjoyed fresh in local BC restaurants and kitchens during the fishing season! Frozen spot prawns are also available in Canada year round.
Spot prawn stocks are carefully and sustainably managed to ensure that they remain available to enjoy for many years to come, including:
– Limiting the number of vessels that can commercially harvest spot prawns
– Limiting the number of traps that can be used
– Returning females with eggs live to the ocean
– Monitoring the spot prawn population and closing the fishery when prawn stocks approach a pre-determined level
Board of Directors
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.