Fin to Tail on August 11

Join in at Fin to Tail and learn to cook sustainable seafood from Vancouver’s hottest Ocean Wise® chefs.

At this new event, inspired chefs can feast their eyes on four live cooking demonstrations. Set against the beautiful backdrop of the Vancouver Aquarium’s galleries, Fin to Tail will feature mouthwatering, sustainable bites from these top local chefs:

  • Chef Ned Bell, Vancouver Aquarium’s Ocean Wise culinary team
  • Chef Jonathan Chuy, La Mezcaleria
  • Chef Clement Chan, Torafuku
  • Fresh Ideas Start Here (F.I.S.H.)

Treat your tastebuds with fresh Ocean Wise seafood, paired with elegant wine, courtesy of Whitehaven, and thirst-quenching beer from Red Truck Beer Company.

At-home chefs and aspiring cooks will take away top tips from the pros during the intimate sessions, with opportunities for Q&A. Then take all the recipes home and recreate these unique Ocean Wise dishes in your own kitchen.

All proceeds from this event directly support their ocean conservation programs.

Get your advance tickets early here.

By: Richard Wolak

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