Slow Fish Dinner on September 23

5th Annual Slow Fish Dinner

at the Pacific Institute of Culinary Arts

Slow Fish Dinner

Join us for a unique chance to celebrate local sustainable fish and seafood.

Following a reception, during which Salmon-Safe St-hubertus and Oak Bay Frizzante Rose wine will be served along with canapes prepared by the students, 8 chefs will be serving exceptional tasting dishes in the 8 kitchens at PICA.

Grazing through the kitchens, you will have a chance to talk to the chefs and winery representatives about their passion for what they do!

The Chefs

Warren Chow, Juniper

Jason Harris, Colette Grand Café at Holt Renfrew

Edgar Kano, Four Seasons Hotel

Greg McCallum, Le Crocodile

Andrea Carlson, Burdock & Co

Julian Bond, Pacific Institute of Culinary Arts

Mark Singson, Food Art Music

Welbert Choi, Forage

Our 8 chefs will prepare dishes from a variety of sustainable BC fish and seafood which may include some of the following delicacies:

Albacore Tuna
Arctic Char
Geoduck
Honey Mussel
Humpback Shrimp
Octopus
Pink & Spiny Scallop

Sea Urchin

Sturgeon

Each dish will be paired with a different wine from BC wineries supplied by

Peacock & Martin Imports

St. Hubertus and Oak Bay Estate Winery

Intersection Estate Winery

With more to come…

With dessert by

Maestro James Coleridge, Uno Gelato

Purchase your tickets here and get ready to enjoy a delicious dinner with some of Vancouver’s top chefs.