Vancouver Food Tour is excited to celebrate Ocean Wise Month in November. We kicked off the yearly celebration by attending a preview event at Fairmont Pacific Rim’s Oru Cuisine on November 8th.
Ocean Wise is a conservation program created by the Vancouver Aquarium in order to “educate and empower consumers about the issues surrounding sustainable seafood.” With over 450 participating restaurants, markets and food service outlets, Ocean Wise logos can be seen in over 3,100 locations across Canada. For more information about Ocean Wise, check out their website: www.oceanwisecanada.org
First up at the event was Chef Robert Clark, the founding chef partner of Ocean Wise. He executed an excellent demonstration using BC spot prawns, our sustainable seafood favourite. If you’ve attended the Spot Prawn Festival held each year in May, you’ll know how delicious and addictive these prawns are. After detailing the importance of seafood selection (Always smell your seafood!) guests were treated to lightly cooked spot prawns. The spot prawn escabeche and cornmeal-crusted popcorn spot prawns were also passed and paired with Mission Hill Chardonnay.
Chef Robert Clark peeling local BC spot prawns for guests to sample
Spot prawn escabeche with avocado and heart-of-palm salsa
The next demonstration was by Dylan McCullough and Ryan Johnson of The Daily Catch, a local sustainable seafood company located on Commercial Drive. They beautifully and effortlessly filleted a local coho salmon and talked about their role in providing fresh, sustainable seafood to the Vancouver community. The tasting menu included candied cold smoked salmon and salmon tartare, both paired with a Mission Hill Pinot Noir.
Ryan Johnson from The Daily Catch
Salmon tartare
Chef Darren Brown of Oru Cuisine executed the final demonstration of the event, which featured Sawmill Bay Shellfish Co. oysters. After demonstrating the correct shucking technique, guests were invited to try the fresh Sawmill Bay Gems as well as Sawmill Bay Oyster Po’Boys. The tasting menu was paired with a Mission Hill Sauvignon Blanc.
Sawmill Bay oyster po’boy with yuzu-kosho aioli and pickled papaya slaw
Fresh shucked Sawmill Bay Gems with pickled-ginger mignonette
After such a successful (and delicious!) preview event and Ocean Wise Month kick-off celebration, we are definitely looking forward to attending Vancouver Aquarium’s Chowder Chowdown on November 21st. We hope to see you all there!
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