The Chef’s Table Society of BC is thrilled to be able to bring the Wild Salmon Celebration across the province this year. Below is the full list of participating chefs & their dishes you can enjoy this weekend from Friday, August 21 until Sunday, August 23:

Angus An, Robert Belcham & Hamid Saliman, Popina (Vancouver)

Wild Salmon Fish and Chips

Sylvain Assie & David Hawksworth, Hawksworth Restaurant (Vancouver)

Skeena River Wild Sockeye Salmon with roasted fig, fennel, spinach, and meurette sauce

Ned Bell & Stacy Johnston, Naramata Inn (Naramata)

Wild BC Salmon, Medley Organics Potatoes, Unearthed Farms Vegetables, Herb Emulsion

Bernard Casavant, O’Rourke’s Peak Cellars (Kelowna)

Wild Salmon Trio: Apple Wood Smoked Fillet; Lovage Scented Tartare, Caviar Crown; Salmon Skin Chip; Potted Salmon, Garden Bistro Beetroot Risotto, What The Fungus Wild Mushroom Cream, Herb Essence

Suggested Pairing: Peak Cellars Pinot Noir

Welbert Choi, Forage (Vancouver)

bull kelp cured sockeye salmon on ‘bannock bagel’, lemon verbena neufchatel cheese, ikura, salted duck yolk, pickled ox eye daisy capers

Isabel Chung & Derek Bendig, Fairmont Chateau Whistler (Whistler)

Confit wild Haida Gwaii coho, Sweet corn, fennel and chanterelle mushroom ‘chowder’ with Mushroom dusted Gaufrette potatoes

Dawn Doucette, Douce Diner (North Vancouver)

Wild Salmon Roll- lightly poached salmon dressed with capers, dill, celery, mayo, hot sauce & lemon mounded into a soft brioche roll lightly toasted and slathered with drawn butter, garnished with pea tips & radish from glorious organics. Served with house salad or shoestring fries alongside side our in-house zucchini pickles

Chris Klassen, The Courtney Room (Victoria)

Sockeye salmon with kohlrabi, cucumber, pac Choi, cilantro, XO sauce

Antonio Martin, Haven Kitchen + Bar (Langley)

Broiled Char Siu Salmon: fried onion mashed potatoes, charred broccolini, honey ginger vinaigrette, green pea sprouts.

Lunch Option: Gypsy Greens + Ginger Soy Salmon Skewer: hippie greens, quinoa, edamame, carrots, daikon, mini gem tomatoes, radishes, ginger soy vinaigrette

Alan Tam & David Hawksworth, Nightingale Restaurant (Vancouver)

Confit wild salmon, succotash, tomato shiso broth.

Malindi Taylor, Fanny Bay Oysters & Shellfish Market (Vancouver)

dill crusted sockeye with mango & cucumber salsa and summer veggies

Appetizer: peach ceviche with salmon

Salmon is one of my favourite fish and this is a great way to celebrate Salmon across British Columbia over this coming weekend.

By: Richard Wolak