Celebrate BC Wild Salmon this weekend 🙌

We’re 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.

Brought to you by the Chefs’ Table Society of BC and the BC Salmon Marketing Council. 

Please note: each restaurant has set their own prices for their dish.

Media release and images provided by Shawna Gardham, Chefs’ Table Society of BC.

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