Mystery Chefs Host ‘Slow Fish’ Dinner
Well known chefs cook together to raise awareness for sustainable seafood
Lovers of seafood and social times are alerted to mark their calendars. On September 27 the inaugural Slow Fish Canada Mystery Chefs Dinner kicks off at the Pacific Institute of Culinary Arts (PICA), and like-minded Vancouverites will gather to taste amazing sustainable seafood in the most interactive way – with a mystery twist!
The evening starts with PICA culinary student-prepared canapés, and libations including wine, and beer from R&B Brewing Co. Next, attendees move though the school’s eight professional teaching kitchens to meet the visiting mystery chefs, who will each offer a tasting-sized portion of sustainable and lesser-known local seafood delicacies.
The event is presented by The Chefs’ Table Society of British Columbia, whose mandate is to support sustainable food production and BC producers. Leading the event is Chefs’ Table Society member Chef Robert Clark, who has been evangelizing sustainability in seafood since 1998. The intention of the event is to raise awareness for Slow Fish (a Slow Food initiative) and its role in protecting our oceans, and Clark adds, “The future of my profession relies solely on the sustainability of our fishers and farmers, and it is strengthened by the quality and variety that they produce.”
That quality and variety of the ocean’s bounty will be in the spotlight at this special dinner. While the participating chefs and their dishes remain a mystery until the night of, ingredients could include items such as sturgeon, sockeye salmon and geoduck. The identity of the eight chefs (hint: from BC and beyond) and the exact dishes they present will not be revealed until the night of the event.
Tickets, $79 + fees, include the reception, samples and beverages, and the chance to interact with eight acclaimed chefs, who will only be revealed to attendees at the event. With only 100 tickets available, seafood lovers are advised to act quickly, so they do not miss what is sure to be an exciting and delicious affair.
About The Chefs’ Table Society of British Columbia
Founded by Jamie Maw and Sid Cross, the Chefs’ Table Society of British Columbia is a registered, non-profit society composed of BC’s leading chefs and culinary professionals. It is chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit chefstablesociety.com Get social with the chefs on Facebook, Instagram, or Twitter.
About Slow Fish
Slow Fish is a campaign to that focuses on issues related to fisheries, and encourages only the seasonal consumption of wild salmon, discourages the consumption of any form of farmed salmon, and is committed to the restoration of wild salmon stocks. Learn more about the Slow Fish Movement at www.slowfood.com/slowfish/ Follow Slow Food Canada on Facebook and Twitter.