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!

For this edition, we asked Executive Chef Ken Nakano who he counts on for the freshest sustainable seafood currently being featured on the menu at MARKET by Jean-Georges…

Which one of your suppliers do you want to draw attention to? Organic Ocean.

Why are you look forward to using what they supply? What makes them so special? Spot prawns. The superb flavour and texture of our local spot prawns is another prime example of BC’s world class seafood. Organic Ocean harvests sustainably and delivers these live. I always look forward to this special time when the city goes a bit prawn proud and crazy!

How can we get a taste?  Organic Oceans spot prawns will be featured on our Rooted in Nature dinner tasting menu. The third course on the menu is: BC Spot Prawns, Tomato Gel, Spring Peas (pictured above).

Is there a local glass of wine or beer that you like to suggest alongside it? 2016 Stanislao Radikon Pinot Grigio Venezia Giulia IGT, Italy.

How fleeting or seasonal is the supply? Spot prawn season began May 10th, and will run for 6-8 weeks.