Last night I attended a one of a kind event which I hope is repeated again and again, presented by Ocean Wise and the Vancouver Aquarium. The event emphasized how to cook sustainable seafood from Vancouver’s hottest Ocean Wise® chefs.
Chef Ned Bell welcomed everyone and explained the event and the itinerary of the evening. There were four live cooking demonstrations, set against the beautiful backdrop of the Vancouver Aquarium’s galleries, with delicious sustainable small plate dishes from these top local chefs:
Jenice Yu of Fresh Ideas Start Here (F.I.S.H.) made a Citrus BC Spot Prawns Ceviche
Chef Clement Chan of Torafuku made a Torched Gochuiang-marinated Octopus
Chef Mariana Gabilondo of La Mezcaleria made Tequila-cured Salmon Tostadas
Chef Ned Bell of Vancouver Aquarium’s Ocean Wise culinary team made Dungeness Crab Tacos with radish sprouts
The fresh Ocean Wise seafood was paired with Sauvignon Blanc wine courtesy of Whitehaven, and beer from Red Truck Beer Company. Delicious cookies were for the taking as guests headed home.
Guests received the recipes from the evenings dishes to take home to recreate these unique Ocean Wise dishes in your own kitchen. This was a wonderful event to educate all of us on sustainable seafood and proceeds from this event are going to support their ocean conservation programs.
By: Richard Wolak