Slow Fish Dinner at Pica

Richard Wolak aka @Vanfoodster (left) and Chef Mark Singson (right)

On September 23, I attended a one of a kind fun and tasty event, it was the 5th Annual Slow Fish Dinner presented by the Chefs Table Society of BC and held at Pacific Institute of Culinary Arts. I have always loved these types of chefs and tasty dishes served in each of the kitchens at PICA.  The chefs prepared a variety of dishes that were served in a multitude of kitchens throughout the culinary school each paired up with wine from British Columbia vineyards.

Some of my favourite dishes of the night included:

Chef Mark Singson

Seared tuna, xo ish, pickled cucumber, nori

Chef Mark Singson, of foodartmusicinc

Seared tuna, xo ish, pickled cucumber, nori

Chef Greg McCallum, Le Crocodile

Lightly poached humpback shrimp in a bisque

Chef Greg McCallum, Le Crocodile

Lightly poached humpback shrimp in a bisque of their shells, corn soubise, black truffle

Chef Jason Harris, Colette Grand Café

Cured Arctic Char with Fennel sorbet

Chef Jason Harris, Colette Grand Café at Holt Renfrew

Cured Arctic Char with Fennel sorbet, Gin, Almond, & Horseradish

Chef Edgar Kano, Four Seasons Hotel

Chef Edgar Kano, Four Seasons Hotel

Honey Mussel Cioppino

Chef Edgar Kano, Four Seasons Hotel

Honey Mussel Cioppino

Smoked Tomato-Lobster Broth, Heirloom Potato, Fennel, Basil, Black Grissini

Chef Warren Chow, Juniper Kitchen & Bar

Cedar and Beet Smoked Sturgeon

Chef Warren Chow, Juniper Kitchen & Bar

Cedar and Beet Smoked Sturgeon with Lemon Verbena and Buttermilk

Chef Welbert Choi, Forage

Pink and Spiny Scallop Crudo

Chef Welbert Choi, Forage

Pink and Spiny Scallop Crudo, Forage’s 7-month old herring ‘nuoc mam cham’, ginger and scallion confit

Chef Julian Bond, Pacific Institute of Culinary Arts

Oven roasted Octopus with Crisp potato skin

Chef Julian Bond, Pacific Institute of Culinary Arts

Oven roasted Octopus with Crisp potato skin, Pickled radish, compressed cucumber

Chef Andrea Carlson, Burdock & Co.

Geoduck custard

Chef Andrea Carlson, Burdock & Co.

Geoduck custard with shaved geoduck and shiso

Uno Gelato

Milano White Coffee Gelato

Vegan Chocolate

Maestro James Coleridge of Uno Gelato served up delicious gelato for dessert, my favourites were the Milano White Coffee Gelato and the Vegan Chocolate.

The school features eight kitchens where guests had a chance to mingle with chefs and wine principals while enjoying their dishes and glasses. This was such a fun event put on by the Chefs Table Society of BC.

By: Richard Wolak