Wild Salmon Celebration 2018
On Saturday, August 25th, the Chefs' Table Society of British Columbia and the BC Salmon Marketing Council celebrated an iconic seasonal BC product: Wild Salmon. The al fresco style dinner, with the False Creek marine surroundings, made a beautiful backdrop as people gathered to taste and celebrate a local delicacy, sustainable caught by BC commercial fishermen.
Tasting-sized dishes featuring wild BC sockeye salmon were prepared by six well-known Chefs' Table Society of BC member chefs.
Participating Chefs:
Ned Bell, Ocean Wise
Cured and Crispy Wild BC 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 (Private chef/food service consulting business)
Hawaiian Lomilomi Salmon, Coconut Taro Poi, Seaweed Tapioca Pearls Crackers
Mariana Gabilondo, La Mezcaleria
Tostadas - Habanero Ash Cured Salmon, Crispy Corn Tostada with Acuyo "Butter", Ancho Pearls, Plantain Crisps and Mixed Micro Greens.
Gus Stieffenhofer-Brandson, Hawksworth
Gus' Famous Maple Candied Salmon with Horseradish & Garlic Scape
Lucais Syme, Cinara
Cured Sockeye Salmon with Caponata
Salmon Safe wines from local BC wineries, including Covert Farm Family Estate, Intersection Estate Winery, Sage Hills Estate Winery, St. Hubertus & Oak Bay Estate Winery, Tinhorn Creek Vineyards, VinAmité Cellars. And for those who wanted an alternative to wine, Whistler Brewing, Lonetree Cider, and Shelter Point Distillery were available for tasting.
Dessert provided by Maestro James Coleridge, Uno Gelato.
"By having everyone come out to enjoy ocean-caught, sustainable salmon, we are showcasing the best of our coast," states Robert Belcham, Chefs' Table Society of BC president.
Wild BC salmon, generously provided by Grand Hale.
