This Friday, 12 top chefs are coming to Vancouver to join forces in support of making National Sustainable Seafood Day official in Canada. Each chef is preparing a unique “Best Choice” seafood culinary creation that is not to be missed. Not only will chefs be attending, but the fishers and seafood producers will be there to share their seafood solution stories for our oceans. And the icing on the cake at this sold-out event will be hearing keynote speakers David Suzuki and Chef Barton Seaver.
The chefs involved with this event are key ocean ambassadors that have the power to influence not only their restaurant’s menu and customers, but also food lovers and communities across Canada. We’d like to thank these amazing chefs for making the commitment to serve ocean-friendly menus and keep our oceans healthy for today and tomorrow. Oh, and we also encourage you to take two seconds to sign your name on the petition in support of National Sustainable Seafood Day.
Introducing the chefs:
The co-host and heart behind this event, Chef Bell is not only helping to bring us this amazing event, but he has been behind the scenes from the beginning to make National Sustainable Seafood Day official in Canada. Executive Chef of YEW restaurant + bar at the Four Seasons Hotel Vancouver, Chef Bell will be working his culinary magic to feature two inspirational global solutions – Selva prawns and yellowfin tuna – both generously donated by Blueyou.
Co-founder of Ocean Wise, Vancouver Aquarium’s national sustainable seafood program, and the annual Spot Prawn Festival in Vancouver, winner of the Aquarium’s Murray A. Newman Award in recognition of his invaluable contribution to Pacific Northwest aquatic ecosystems, and an advocate of sustainable seafood, Chef Rob Clark will be joining us to prepare a local favourite – the B.C. spot prawn. There couldn’t be a better pairing for this ocean-friendly treat, which is kindly supplied by Organic Ocean.
Fourth-generation chef, and the only chef in the world to ever receive a Michelin star for Szechuan cuisine, Robert Wong is the head chef of Szechuan Chongqing, the first Chinese restaurant to go ocean-friendly with Ocean Wise in Canada this past year. Chef Wong will be preparing scallops, which have generously been donated by Taylor Shellfish Farms.
Instructor at the Thompson Rivers University’s Aboriginal Cuisine course, Chef Genaille will bring his passion for food by preparing Kanata cuisine, which uses Canadian First Nations food in traditional recipes with modern flair. Chef Genaille will be preparing a smoked sablefish dish, with the sablefish donated by the Canadian Sablefish Association .
Chef Kyle Groves is travelling from Alberta to prepare a landlocked closed-containment farmed salmon tasting, which is generously being supplied by Albion Fisheries and the Freshwater Institute. Chef Groves once listed sustainable seafood as one of the five ingredients he couldn’t live without – which makes him the perfect match for this seafood celebration!
Executive Chef Jason Bangerter joins us all the way from Toronto to prepare lobster from our East Coast. Chef Bangerter was trained in London and has cooked at Michelin-starred restaurants in France and Switzerland. His contribution is guaranteed to please with this Canadian East Coast seafood kindly donated by Sing Lobster.
Chef Barton Seaver is joining us all the way from the U.S. to celebrate sustainable seafood. Cookbook writer and National Geographic Fellow Barton Seaver has dedicated his culinary career to helping us restore our relationship to the ocean. Chef Seaver will be serving oysters kindly supplied by Taylor Shellfish Farms.
Executive Sous Chef Craig Dryhurst from the Four Season Vancouver Hotel’s YEW restaurant + bar is pairing up with Chef Seaver to shuck up the mouth-watering oysters donated by Taylor Shellfish Farms.
Executive Chef Quang Dang has worked in some of Vancouver’s finest kitchens while competing in international food competitions such as Bocuse D’Or in Lyon, France. Chef Dang joins us to prepare B.C. albacore tuna kindly donated by North Delta Seafoods and the Canadian Highly Migratory Species Association.
Chef Whittaker is representing the B.C. Chefs’ Table Society as he prepares mussels generously supplied by Taylor Shellfish Farms. Chef Whittaker has been a key ocean ambassador over the years with his involvement in the Canadian Chefs’ Congress, local Spot Prawn Festival and most recently, the opening of the Vancouver restaurant Forage.
One of Canada’s most accomplished chefs and widely recognized for his leadership in responsible seafood practices, Chef Frank Pabst joins us to prepare a personal favourite, the Pacific sardine, which has kindly been donated by North Delta Seafoods and the Canadian Highly Migratory Species Association.
Chef Humphries is the Executive Chef at C Restaurant, founding Ocean Wise restaurant partner, where his passion for local and sustainable ingredients inspire his culinary creations. Chef Lee is serving up Canadian closed-containment sturgeon and caviar which has kindly been donated by Northern Divine.
The sold-out seafood celebration on May 3 is being co-presented by Four Seasons Hotel Vancouver, Vancouver Aquarium’s Ocean Wise, SeaChoice, and Blueyou. More information can be found here.
Vancouver Aquarium’s Ocean Wise program is a national seafood sustainability program committed to educating consumers about the issues surrounding sustainable seafood. Look for the Ocean Wise symbol next to a seafood item for Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. For more inforamtion about Ocean Wise, visit our website here.
Guest blog post by Lana Gunnlaugson, National Manager, SeaChoice