Fresh Fest, one of the signature events for the 10th annual BC Seafood & Shellfish Festival, showcases the talents of the province’s top chefs and features B.C.’s farm-raised seafood paired with B.C. VQA wines
June 10, 2016, 6:00 – 9:30 p.m.
Old House Hotel (1730 Riverside Ln, Courtenay, B.C.)
Fresh Fest celebrates unique culinary seafood creations by talented chefs :
• Chef Ned Bell – Founder of Chefs For Oceans / Yew Restaurant, Four Seasons Hotel, Vancouver
o Ned Bell’s famous Coho Salmon Mini Burger – served on a sesame brioche bun with fennel, lime & vanilla mayo
• Chef Ronald St. Pierre – Locals Restaurant, Courtenay
o Pan Seared Sablefish Salad – Pattison Farms & Eatmore Sprouts organic spring greens mixed with
Bates Beach Farms fresh strawberry, basil salsa & Cider Press organic apple cider vinaigrette
• Chef Matt Horn – Cowichan Pasta Company, Cowichan Bay
o Marinated Mussels & Clams – tossed with Khorasan Gemelli Pasta, early summer vegetables & Tree Island Yogurt herb vinaigrette
• Chef Andrew Shepherd – Vancouver Island Salt Company, Cobble Hill
o B.C. Steelhead Gravlax cured with Vancouver Island sea salt – served on an ancient grain wood fired crostini with a tequila, lime infused cream cheese & seasoned with local hazelnut oil & fresh pepper
• Chef Nyle Petherbridge – Kingfisher Oceanside Resort & Spa, Courtenay
o Cold Smoked Organic Chinook Salmon
o Champagne Cured Salmon Roe – served on a blini with crème fraiche
• Chef Nathan Tymchuck – Steamship Grill & Bar, Victoria
o Sturgeon Mousse – lightly smoked sturgeon wrapped in vodka infused cucumber with chive foam and garnished with sturgeon caviar
• Chef Siddharth Choudhary – Siddhartha’s Kitchen, Vancouver & Chef Laura Gosnell – Clandestine Dining, Vancouver Island
o Coastal Coconut Barbequed Salmon Delight – Cumin and cilantro marinated BBQ salmon, served with steamed rice cake on a banana leaf & drizzled with a mustard coconut dressing
• Additional menu items will include:
o Shucked Oysters – served with condiments
o Hardy Buoys smoked salmon
“This year’s menu focuses on providing a diverse selection of the province’s freshest sustainable seafood to appeal to a variety of palettes,” said Chef Ned Bell. “All of us are working hard to create special dishes that best showcase B.C.’s marine bounty.”
While the chefs and seafood are the stars of the event, Vancouver Island’s talented Luke Blu Guthrie will entertain the crowd with live music to round out the event and delight all your senses. As a highly versatile rhythm and blues performer, Luke will perform original material of soulful and passionate songs.
As the largest of its kind in Western Canada, the BC Shellfish and Seafood Festival is celebrating ten years with the greatest offerings of events to date. From June 9th through 19th attendees can participate in 11 days of chef demonstrations, gala dinners, educational seminars, aquaculture tours, and more – showcasing the best of B.C.’s seafood industry, producers and its bounty.
For more information visit BCShellfishFestival.com.
