Wild Salmon Celebration returns to Fisherman's Wharf for second year in a row
Members of the Chefs' Table Society of BC will create wild-salmon dishes to be paired with B.C. wines at upcoming outdoor soirée
If there’s one food that’s poster perfect for B.C., it’s wild salmon.
A vital part of Indigenous culture, the emblematic fish helps the saying "West Coast, best coast" ring true.
In honour of the iconic, seasonal product, the Wild Salmon Celebration is back for its second consecutive year.
The Chefs’ Table Society of British Columbia is hosting the evening in collaboration with the BC Salmon Marketing Council. It takes place on August 25 from 6:30 to 9:30 p.m. at False Creek’s Fishermen’s Wharf.
Some of the province’s top chefs will gather and create tasting-size dishes using sustainable, wild B.C. salmon that will be paired with B.C. wines for the grazing-style event.
Check out the participating chefs and the items they’ll be whipping up that evening, alongside a live performance by local musicians:
- Ned Bell, Ocean Wise: Cured and crispy wild B.C. sockeye salmon with lime and poblano dressing, cashew cream and crumble
- Darren Clay. Pacific Institute of Culinary Arts: Baked salmon, horseradish crust, pickled cucumber salad, beets, dill oil
- TJ Conwi and Bruce Nollert, Ono Vancouver: Hawaiian lomilomi salmon, coconut taro poi, seaweed tapioca pearls, crackers
- Mariana Gabilondo, La Mezcaleria: Ash-cured salmon tostadas with habanero ash-cured salmon, crispy corn tostada with acuyo "butter", ancho pearls, plantain crisps, and mixed micro greens.
- Gus Stieffenhofer-Brandson, Hawksworth Restaurant: Gus's famous maple candied salmon with horseradish & garlic scape
- Lucais Syme, Cinara: Cured sockeye salmon with caponata
The chefs will be using wild salmon donated by Grand Hale Marine Products Co., a family-owned seafood supplier based in Richmond.
Tickets, $59, are available here.
Earlier this year, the Chef’s Table Society of BC issued a formal statement regarding its stance against open-pen aquaculture for farmed Atlantic species in Pacific water.
"The Chefs' Table Society has had sustainability as one of its core values since its inception," Vancouver chef Robert Belcham, the society's president, said in a release. "We have always taken the stance that open net Atlantic salmon farming on the west coast is misguided, dangerous for our wild salmon stocks and negatively impacts our coastal first nations' fundamental right to clean ocean waters. We believe the future of this kind of aquaculture is better suited in closed containment, land based facilities."
More recently, orca researcher Paul Spong alleged that the death of an orca calf in the waters off B.C. and Washington state could be connected to open-net salmon farming on the B.C. coast. The founder of OrcaLab on Hanson Island said that's because a virus produced in coastal aquaculture is harming chinook salmon.