Chef Rob Clark, Fish Counter, Vancouver

Chef Rob Clark has been a pinoeer of the sustainable seafood movement.

Food enthusiasts have another reason to rejoice this season – Vancouver Aquarium Marine Science Centre’s executive chef Tim Bedford has created a contemporary, ingredient-led event to tantalize guests on February 20: The Sustainable Table.

Executive chef Rob Clark of the Fish Counter has a deep commitment to sustainable seafood and says, “Bringing people together to not only enjoy good food and good company, but to do so in a sustainable way for our oceans, has been my guiding principle as a chef for the last 17 years.”

The Sustainable Table is an unforgettable feast showcasing some of British Columbia’s finest local and sustainable ingredients. Working in collaboration with esteemed executive chef Clark at this inaugural event, The Sustainable Table will take guests along an unexpected culinary journey amid the magical backdrop of the Vancouver Aquarium.

Vancouver Aquarium chef Tim Bedford

New executive chef Tim Bedford highlights sustainability at new dinner event.

“Working with chef Rob Clark, who is the founding chef member of our Ocean Wise program, and a recipient of a Murray A. Newman Award for his conservation efforts, is a great honour for me,” says Bedford. “His belief in ocean conservation through the food industry is legendary in the city of Vancouver. This dinner will focus on simple treatments of some of the best seafood off our coast.”

Guests will have the opportunity to meet chefs Clark and Bedford as they dine on delicious Ocean Wise dishes in the Aquarium’s unforgettable, newly expanded galleries. Join us to experience six sustainable courses, each with its own story – highlighting Ocean Wise sturgeon, B.C. spot prawns and Humboldt squid, among other local ingredients – as part of the journey.

Tickets for this new Aquarium event are limited so be sure to purchase yours early to avoid disappointment.

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