In collaboration with BC Salmon Marketing Council, the Chefs’ Table Society of British Columbia presented the second annual Wild Salmon Celebration event at the dockside of False Creek Fishermen’s Wharf this past Saturday. This year’s event featured well-known BC chefs who gathered to create delicious dishes using sustainable BC wild salmon donated by family-owned seafood supplier, Grand Hale.
The Wild Salmon Celebration was a grazing event where guests enjoyed tasting size dishes, paired with BC wines, which showcased each chefs’ love of the ocean and unique culinary style.
The elegant evening on the water was accompanied by live music from a local musician.
Chef Lucais Syme, Cinara | Grilled Cured Sockeye Salmon with Caponata
Chef Darren Clay, Pacific Culinary Institute | Baked salmon with horseradish rrust, picked cucumber salad, beets and dill oil
Mariana Gabilondo, La Mezcaleria | Ash Cured Salmon Tostadas
Habanara Ashed cured salmon, crispy corn tostada with Acuyo “butter,” Ancho pearls, Plantain crisps and mixed micro greens
Gus Stieffenhofer, Hawksworth Restaurant | Gus’ Famous Maple Candied Salmon with Horseradish & Garlic Scrape
TJ Conwi and Bruce Nollert, ONO Restaurant | Hawaiian Lomilomi Salmon, Coconut Taro Poi, Seaweed Tapioca Pearls Crackers
Chef Ned Bell, Vancouver Aquarium | Cured and Crispy Wild BC Sockeye Salmon with Lime and Poblano Dressing, Cashew Cream and Crumble
Wine & Beer Pairings
Wine and beer pairings were offered by Covert Farms Family Estate, Intersection Estate Winery, Sage Hills Estate Winery, St. Hubertus and Oak Bay Estate Winery, Tinhorn Creek Vineywards, VinAmite, Wisthler Beer/ Lonetree Cider and Shelter Point Distillery.
Maestro James Coleridge, Uno Gelato | Vegan Lemon Sorbetto, Salted Caramel Gelato, Vegan Midnight Chocolate
To finish off the evening, Uno Gelato provided dessert.
