May 3, 2013
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| Chef Frank Pabst of Blue Water Cafe feature: Pacific sardines supplied by North Delta Seafood - 3 |
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| Chef Lee Humphries from C Restaurant feature: Northern Divine sturgeon and caviar - 3 |
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Northern Divine caviar - 2+
J's comment > I didn't use to like caviar, but I'm a changed person now! |
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| Chef Robert Wong of The Original Szechuan Chong Qing Restaurant feature: Qualicum Bay scallops from Fanny Bay Oysters and Taylor Shellfish - 2+ |
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| Chef Chris Whittaker of Forage Restaurant feature: Baynes Sound Mussels from Fanny Bay Oysters and Taylor Shellfish - 2+ |
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Chefs Ned Bell and Sean Murray of Yew Restaurant feature: SELVA shrimp - 2+
J's comment > loved the dip |
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| Chefs Ned Bell and Sean Murray of Yew Restaurant feature: day boat handline yellowfin tuna taco - 2+ |
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| Chefs Ned Bell and Sean Murray of Yew Restaurant feature: baby shrimp taco - 2+ |
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| Chef Quang Dang of West Restaurant feature: B.C. albacore tuna from the Highly Migratory Species Foundation and North Delta Seafoods - 2+ |
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| Chef Kyle Groves from Catch Restaurant in Calgary feature: closed containment, land-based salmon from the Freshwater Institute and Albion Seafoods - 2 |
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| Chef Robert Clark of The Fish Counter feature: spot prawns from Organic Ocean - 2 |
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Chef Jason Bangerter from Oliver & Bonicini’s Luma Restaurant in Toronto feature: day boat caught lobster from Sing Lobster - 2
J's comment > lobster patty a bit bland, further overwhelmed by the relatively huge buns. |
Chef Ben Genaille from Thompson Rivers University feature: ThisFish traceable sablefish from Dan Edwards of the Helen 2 - 2
J's comment > bland..., sorry, no pic. After waiting half and hour for this dish, in my eagerness to eat it, I forgot to take a pic :(
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Chef Barton Seaver feature: Pacific oysters from Fanny Bay Oysters and Taylor Shellfish - 1
J's comment > meatball & raw oyster does not go together. Sorry Chef Seaver, this was pretty eww. |
Labels: downtown, event, hotel
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