Slow Fish Canada Dinner

Lovers of local seafood and social times rejoice as the Chefs’ Table Society of BC‘s Slow Fish Canada Dinner returns for the 5th year to the Pacific Institute of Culinary Arts (“PICA” on September 23, 2018. This annual event allows seafood lovers to gather and indulge in local sustainable seafood in the most interactive way.

Slow Fish Canada Dinner

When: Sunday, 23 September, 2018 from 6:00pm to 9:00pm
Where: Pacific Institute of Culinary Arts (1505 West 2nd Ave, Vancouver)
Tickets: Available online now with early bird pricing until September 9th.

Photo Meighan Makarchuk

The evening starts with PICA culinary student-prepared canapés, and Frizzante Rosé from Salmon-Safe winery St. Hubertus & Oak Bay Estate Winery. Next, attendees move through the school’s eight professional teaching kitchens to meet the visiting chefs, who each offer a tasting-sized portion of local sustainable seafood delicacies.

Leading the event committee is Chefs’ Table Society chef Darren Clay, executive culinary chef instructor at PICA, and Poyan Danesh, culinary director at Ocean Mama Seafood.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 Singsong, Food Art Music
Welbert Choi, Forage

Dishes will include the chefs’ creative interpretations of how to serve sustainable local sturgeon, arctic char, Humpback Shrimp, Honey Mussels, Spiny Scallop Geoduck, Albacore tuna and Octopus. Wines paired with each dish will be from the portfolio of Peacock & Martin, and several Salmon-Safe BC wineries.Dessert will be prepared by Maestro James Coleridge, Uno Gelato.

The intention of the event, aside from raising funds, is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. Like all Chefs’ Table Society events, the proceeds from this event along with earmarked funds will be used to fund a scholarship; in this case, one that will be awarded that night.

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