Chowder and craft beer star in Vancouver Aquarium’s November event
With a Halloween chill in the air, it’s time to take comfort in chowder. Chef Chris Whittaker makes a fantastic, creamy spot prawn and seafood version at forage (1300 Robson Street) that’s topped with a poached quail egg and smoked pork crackling ($8). The dish won him the top prize at the Vancouver Aquarium’s Ocean Wise Chowder Chowdown last year. This year’s battle happens at the aquarium on November 20 with over a dozen chefs competing; those in attendance can sample each chowder, paired with craft beer, and vote for their favourite. Tickets cost $52.50 and sell out early; see vanaqua.org/ for details.