Several of Vancouver’s most dynamic chefs will be on hand at the annual Slow Fish Dinner taking place this Sunday (September 23).
Kicking off with a sparkling-wine reception with canapes prepared by students of the Pacific Institute of Culinary Arts (PICA), the event has a dual purpose: to celebrate local, sustainable fish and seafood and to support up-and-coming chefs.
The Slow Fish Dinner is put on by the non-profit Chef’s Table Society of B.C.
Guests will graze during a roving dinner, wandering from station to station as they see and speak with local chefs in action. Along the way, they’ll b able to sip B.C. wines being paired with each dish.
Check out the lineup:
Chef Warren Chow, Juniper Kitchen & Bar: cedar and beet smoked sturgeon with lemon verbena and buttermilk
Chef Jason Harris, Colette Grand Café at Holt Renfrew: cured Arctic char with fennel sorbet, gin, almond, and horseradish
Chef Greg McCallum, Le Crocodile: lightly poached humpback shrimp in a bisque of their shells, corn soubise, black truffle
Chef Edgar Kano, Four Seasons Hotel Vancouver: honey-mussel cioppino with smoked tomato-lobster broth, heirloom potato, fennel, basil, black grissini
Chef Julian Bond, Pacific Institute of Culinary Arts: oven-roasted octopus with crisp potato skin, pickled radish, cucumber snow
Chef Welbert Choi, Forage: pink and spiny scallop crudo, Forage’s seven-month-old herring nuoc mam cham, ginger-and-scallion confit
Chef Andrea Carlson, Burdock & Co.: geoduck custard with shaved geoduck and shiso
Chef Mark Singson, foodartmusicinc (and Top Chef Canada finalist): seared tuna, xo-ish, pickled cucumber, nori
Uno Gelato’s James Coleridge will be doling out salted-caramel gelato, lemon and basil sorbetto, and Milano White Coffee gelato.
Peacock & Martin Imports is bringing in wines from St. Hubertus and Oak Bay Estate Winery, Intersection Estate Winery, Covert Farms Family Estate, VinAmité Cellars, and Sage Hills Estate Winery.
PICA alum Michael Roszell, who’s currently working at the Peartree Restaurant with Scott Jaeger, will be receiving a scholarship to further his training. He’s hoping to stage in Montreal with Marc-Andre Royal, who operates a multi-unit bakery concept, La Bête à pain, and Le St-Urbain bistro. Roszell’s goal is to learn more about larger scale artisanal baking and pastry work.
Slow Fish Canada (a Slow Food initiative) has been working in the field of sustainable fish for many years, raising awareness among seafood-lovers through the biennial Slow Fish fair in Genoa, Italy, and developing projects to support responsible artisanal fishing communities.
The Slow Fish Dinner runs from 6 p.m. to 9 p.m.. Tickets, $109 plus fees and taxes, are available here.