Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!

In our second edition of this feature, we talk with Chef de Cuisine, Chris Janowski and Lee Cooper, Owner and Executive Chef at Gastown’s seafood-focused Coquille, about the legendary shellfish company that helps make the restaurant tick…

Which one of your suppliers do you want to draw attention to and why? Fanny Bay Oysters for their high quality Ocean Wise shellfish.

Why are you look forward to using what they supply? What makes them so special? Malindi Taylor is a 5th generation oyster farmer and her family’s long history in this industry shows in the knowledgable service that her and her team provide. They are passionate about what they do. In addition to supplying us with their incredible shellfish, they also provide above and beyond support from training seminars with our teams to being onsite to talk about shellfish with our customers during our new Seafood Sessions weekly event.

How can we get a taste? Which of your dishes features what they supply? Right now, Steamed Manilla Clams with IPA and wild greens. (Available on the Coquille menu for two weeks/14 days from the date of publication, Monday, May 6th).

How fleeting or seasonal is the supply? This particular dish is a feature, but Fanny Bay’s delicious clams are a staple on our menu, served with handmade tagliatelle, chillies, white wine and parsley.

Is there a local glass of wine or beer that you like to suggest alongside it? Wine Director Samantha Ross recommends pairing it with Culmina’s ‘Unicus’ Gruner Veltliner from the Golden Mile Bench in the Okanagan Valley.