Night at the Aquarium

Last Friday June 12th I attended The Vancouver Aquarium’s 4th annual Night at the Aquarium gala fundraiser that raised over $300,000.

Executive Chef Andrea Carlson - Bishops

Night at the Aquarium is Vancouver Aquarium’s signature gala and has quickly become one of Vancouver’s “must attend” fundraising events. Hosted by the non-profit and self-supporting Vancouver Aquarium, 100 per cent of proceeds go directly toward supporting the Aquarium’s numerous education and research initiatives as well as direct-action conservation programs.

“Night at the Aquarium is an evening where members of our community come together to support the Aquarium’s mission of conserving aquatic life,” said Dr. John Nightingale, President, Vancouver Aquarium. “We are extremely grateful to our sponsors and guests for their generosity to help advance our education, research and conservation efforts.”

Executive Chef Frank Pabst - Blue Water Cafe

Over 550 guests were welcomed at this year’s gala, and were delighted by innovative dishes created by Vancouver’s beloved Ocean Wise™ restaurants. Ocean Wise is Canada’s leading sustainable seafood program and one example of the Aquarium’s conservation initiatives. Executive chefs from C Restaurant, Blue Water Café + Raw Bar, Hapa Izakaya, Coast, Diva at the Met and Oru donated their time to treat guests with a range of creative dishes.

Chef Dino Gazzola from The Observatory

Divine dishes included Ocean Wise Dungeness Crab Leg with Elderflower Sabayon and Cucumber Gelee, created by Bishop’s executive chef Andrea Carlson, and Argentinean Chimmichurri Lamb Lollipops prepared fresh throughout the evening by Vancouver Aquarium executive chef Myke Shaw.

The silent and live auction created generous competition among gala attendees. Items ranged from exclusive travel excursions to a private tasting hosted by Canada’s own Iron Chef Rob Feenie.

Night at the Aquarium continues the fund-raising event tradition started in 1994 by Salmonchanted Evening in support of the Aquarium’s research, conservation and education programs.

Making ice cream sandwiches by Pacific institute of Culinary Arts

My friend Ed and I enjoyed the food especially the dishes created by Bishop’s, Blue Water Cafe, C5, The Observatory, Coast, Le Gavroche, Vancouver Aquarium and Rocky Mtn Pizza. The evening ended off on a sweet note with delicious ice cream sandwiches made on the spot by the Pacific Institute of Culinary Arts team.

By: Richard Wolak

Photo Credit: Edgar D’Anco-Ascarza

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