Coquille Thursday Seafood Sessions are a big hit!

Thursday afternoon happy hour at this Gastown seafood establishment is even more interesting with a calendar of featured Ocean Wise seafood and invited guests to share stories, knowledge and tricks of the trade.

It’s been a little over a year since Coquille opened their doors in Gastown and the team have had an incredible year of developing new and existing relationships with shellfish farmers, fishermen and women along with seafood purveyors from near and far.  Seafood Sessions, which will take place every Thursday during happy hour is aimed at showcasing the incredible Ocean Wise bounty that Coquille receives on a daily basis.

General Manager, Liam Todd who helped conceptualize the program, says “It’s our way of bringing together and engaging all of our stakeholders; from our restaurant guests, to our kitchen and service teams to our invaluable local suppliers.  It gives us the chance to share the stories behind what’s on our menu.”

Every Thursday will have a different focus and flavour based on the product and the personality of the invited guest or the product being featured with the aim of providing a fun and informal experience to unwind after work or before dinner.

The Seafood Sessions calendar will continually be updated on the events page of the Coquille website.

MAY
23

Join us on Thursday May 23rd in welcoming Fisherman, Steve Johanson, Co-Founder of Organic Ocean as he hauls in some seasonal Ocean Wise spot prawns to share with us.

Less than a decade ago 90% of our local spot prawns were shipped overseas with very little left in our own market. Steve successfully championed with the Chefs Tables Society of BC to bring spot prawns back to our dinner tables.

VIEW EVENT →

MAY
30

SEAFOOD SESSIONS: GIANT PACIFIC OCTOPUS WITH SOUS CHEF, MYGEM BERNABE

Join us on Thursday, May 30th to learn all about the giant Pacific octopus. Our Sous Chef Mygem will be sharing some interesting facts about this awe-inspiring sea creature, as well as offering some tips on how to prepare and serve it.

The giant Pacific octopus is know for it’s grandeur, intelligence, and is known as a master of camouflage. It is a demersal cephalopod that is locally sourced, typically inhabiting the shallow coastal waters of British Columbia and Alaska. Octopus is a versatile seafood that takes well to both hot and cold preparations. You can find it grilled on our happy hour menu, and served as a carpaccio on our lunch and dinner menus.

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ABOUT COQUILLE FINE SEAFOOD | Opened in 2018 in the heart of Vancouver’s historic Gastown District, Coquille Fine Seafood is the latest project from the team that brought you L’Abattoir. A modern spin on a classic fish house concept, the beautifully appointed restaurant offers a creative Ocean Wise recommended menu of quintessential seafood dishes accompanied by a wide-ranging drink menu featuring craft beer, handmade cocktails, notable BC and international wines. With seating for over 100 between the dining room, lounge and patio, Coquille strives to offer the city’s best seafood, allowing locals and visitors alike to enjoy a relaxed-yet-elegant dining experience for lunch, dinner and happy hour.  Open from 11:30am to late, seven days a week.

181 Carrall Street, Vancouver, BC  V6B 0R5 | 604.559.6009 | coquillefineseafood.com 

Facebook: /coquillevan | Twitter: @coquillevan1 | Instagram: @coquillevan

Media release and images provided by Coquille Fine Seafood. Feature image courtesy of Coquille Fine Seafood.

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