Last evening, Ivy Knight, editor and co-founder of Swallow Food and supporter of Vancouver Aquarium’s Ocean Wise program, along with the Drake Hotel’s 86’D Monday culinary event series, hosted a spirited ceviche-tasting competition of top Toronto chefs at the Drake Hotel in Toronto. The third annual Ocean Wise Sustainable Ceviche Smackdown featured a complimentary and beautifully prepared ceviche buffet showcasing the culinary skills of chefs from Mildred’s Temple Kitchen, Drake Hotel, Redfish, Daisuke Kitchen, and Chef Steven Gonzales – all new chefs to the competition.
Each chef used sustainable fish generously provided by Seacore Seafood, Inc., an Ocean Wise supplier partner. Sustainable seafood used in the ceviches included Ocean Wise sockeye salmon, albacore tuna, black cod, and P.E.I. mussels, among others.
After the attendees and the judging panel – consisting of Oyster Boy‘s Adam Colquhon, Evergreen Brickworks‘ Arlene Stein, Cava Restaurant‘s Chris MacDonald, Montreal Chef Derek Dammann and Ocean Wise’s Robin Poirier – sampled the amazing line-up of ceviches, the winners were announced:
- Taylor McMeekin from Mildred’s Temple Kitchen, winner of the People’s Choice Award, was deemed by event attendees as creator of the best ceviche
- Steve Gonzalez, a competitor in Top Chef Canada season one who is opening a restaurant soon, was selected by the judging panel as the best ceviche chef of the evening, and won the Judge’s Choice Award
Metropolitan Wines also poured premium Momokawa sake to go with the ceviche. All drink proceeds from last evening will benefit Ocean Wise, a seafood conservation initiative dedicated to educating and empowering consumers on the issues surrounding sustainable seafood.
You too can support the sustainability of our oceans. The next time you’re at a restaurant or fish market, look for the Ocean Wise symbol – it’s the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice.