Announcing the 2020 Wild Salmon Celebration!
Press release from Chef’s Table Society
August 6, 2020
(Vancouver, BC) The Chefs’ Table Society of BC (CTS) and the BC Salmon Marketing Council (BCSMC) are coming together from Friday, August 21 to Sunday, August 23rd for a celebration of the iconic BC product: wild salmon. Typically, a one-day Vancouver based event, this year due to COVID-19 restrictions there is a new format for the celebration with 10 participating chefs and restaurants in communities around the province.
Typically, the 200 in-person event takes place on one night in Vancouver but with COVID-19 event restrictions the new format enables a multi-city celebration in support of sustainable fishing, local commercial fisher-people and a healthy, sustainable seafood choice. The dishes, appetizer or entree, will only be available for the three-day long celebration with pricing set individually by each restaurant and have each individual chef adding their personal flair to their creations with wild salmon as the star.
Taste buds will tingle and hearts will soar as along with celebrating wild salmon, guests will be supporting local restaurants by ordering in or taking out specific Wild Salmon Celebration menu items.
The participating chefs and restaurants include:
Angus An, Robert Belcham & Hamid Salimad, Popina Canteen (Vancouver)
Wild BC Salmon Fish and Chips
No reservations. Dine in and take out available.
Ned Bell & Stacy Johnston, Naramata Inn (Naramata)
Reservations available for dine-in
Wild BC Salmon, Medley Organics Potatoes, Unearthed Farms Vegetables, Herb Emulsion
Bernard Casavant, O’Rourke Peak Cellars (Kelowna)
Reservations available for dine-in
Wild BC Salmon Trio - Apple Wood Smoked Fillet; Lovage Scented Tartare, Caviar Crown; Salmon Skin Chip; Potted Salmon, Garden Bistro Beetroot Risotto, What The Fungus Wild Mushroom Cream, Herb Essence.
Welbert Choi, Forage (Vancouver)
Reservations available for dine-in, take out available
Bull kelp cured Wild BC Sockeye Salmon on 'bannock bagel', lemon verbena Neufchatel cheese, ikura, salted duck yolk, pickled ox eye daisy capers.
Chris Klassen, The Courtney Room (Victoria)
Reservations available for dine-in, take out available
Serving Wild BC Sockeye salmon with kohlrabi, cucumber, pac Choi, cilantro, XO sauce
Antonio Martin, Haven Kitchen & Bar (Langley)
Reservations available for dine-in, take out available
Broiled Char Siu Wild BC Salmon with fried onion mashed potatoes, charred broccolini, honey ginger vinaigrette, green pea sprouts.
Gypsy Greens + Ginger Soy Wild BC Salmon Skewer - hippie greens, quinoa, edamame, carrots, daikon, mini gem tomatoes, radishes, ginger soy vinaigrette
Malindi Taylor, Fanny Bay Oysters (Vancouver)
Reservations available for dine-in, take out available
dill crusted Wild BC sockeye with mango & cucumber salsa and summer veggies
Peach ceviche with Wild BC salmon (appie)
Dawn Doucette, Douce Diner (North Vancouver)
No reservations. Dine in and take out available.
Wild BC Salmon Roll- lightly poached salmon dressed with capers, dill, celery, mayo, hot sauce & lemon mounded into a soft brioche roll lightly toasted and slathered with drawn butter, garnished with pea tips & radish from glorious organics. Served with house salad or shoestring fries alongside side our in-house zucchini pickles.
Sylvain Assie & David Hawksworth, Hawksworth Restaurant (Vancouver)
Reservations available for dine-in, take out available
Skeena River Wild Sockeye Salmon with roasted fig, fennel, spinach, and meurette sauce
Alan Tam & David Hawksworth, Nightingale Restaurant (Vancouver)
Reservations available for dine-in, take out available
Confit Wild BC Salmon, succotash, tomato shiso broth.
Fairmont Chateau Whistler (Whistler)
Confit Wild BC Coho, Sweet corn, fennel and chanterelle mushroom ‘chowder’ With Mushroom dusted Gaufrette potatoes
This year will be better than ever, CTS Vice-President & Co-Chair Darren Clay stated, “With the Chefs’ Table Society headquarters in Vancouver, so many of our events are Lower Mainland based, but with the new Wild Salmon Celebration format we’re so pleased to not only be educating guests on a great BC product, but to be connecting with our members around the province.”
The salmon will be provided by Organic Ocean Seafood and Aero Trading Co. Ltd. and is being paid for by the BCSMC.
Shawna Gardham
Executive Director, Chefs’ Table Society of BC
ed@chefstablesociety.com
604.928.5013
Kathleen Beveridge
Public Relations, Chefs’ Table Society of BC
kmhbeveridge@gmail.com
604.999.1934
About the Chefs’ Table Society of BC
The Chefs’ Table Society of British Columbia is a province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. We support innovative and sustainable programs that will inspire, educate and nurture our chefs, our producers and our local food industry. We promote standards of excellence with the aim of enhancing the reputation of our regional cuisine. Find them on Instagram @ChefsTableBC
About the BC Salmon Marketing Council
The BC Salmon Marketing Council is a non-profit, generic marketing organization for wild BC salmon. Formed in 1991 by the commercial salmon fishermen in British Columbia, Canada to represent the harvesters and processors of commercially-caught wild BC salmon. It is funded by BC commercial fishermen and
government sources to fulfill its official mandate: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon. The BCSMC is the ONLY marketing program that represents all BC wild salmon – all five species, all runs, all gear types, all products. As consumers face a myriad of salmon choices, we help promote wild BC salmon as the best choice for healthy, nutritious, delicious and sustainable salmon. Find them on Instagram @gowildbcsalmon