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(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.
Participating chefs and restaurants are:
- Angus An, Robert Belcham & Hamid Saliman, Popina (Vancouver)
- Wild Salmon Fish and Chips
- Sylvain Assie & David Hawksworth, Hawksworth Restaurant (Vancouver)
- Skeena River Wild Sockeye Salmon with roasted fig, fennel, spinach, and meurette sauce
- Ned Bell & Stacy Johnston, Naramata Inn (Naramata)
- Wild BC Salmon, Medley Organics Potatoes, Unearthed Farms Vegetables, Herb Emulsion
- Bernard Casavant, O'Rourke's Peak Cellars (Kelowna)
- Wild 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
Suggested Pairing: Peak Cellars Pinot Noir
- Welbert Choi, Forage (Vancouver)
- bull kelp cured sockeye salmon on 'bannock bagel', lemon verbena neufchatel cheese, ikura, salted duck yolk, pickled ox eye daisy capers
- Isabel Chung & Derek Bendig, Fairmont Chateau Whistler (Whistler)
- Confit wild Haida Gwaii coho, Sweet corn, fennel and chanterelle mushroom ‘chowder’ with Mushroom dusted Gaufrette potatoes
- Dawn Doucette, Douce Diner (North Vancouver)
- Wild 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
- Mariana Gabilondo, The Mexican Corner (Whistler)
- Chris Klassen, The Courtney Room (Victoria)
- Sockeye salmon with kohlrabi, cucumber, pac Choi, cilantro, XO sauce
- Antonio Martin, Haven Kitchen + Bar (Langley)
- Broiled Char Siu Salmon: fried onion mashed potatoes, charred broccolini, honey ginger vinaigrette, green pea sprouts.
- Lunch Option: Gypsy Greens + Ginger Soy Salmon Skewer: hippie greens, quinoa, edamame, carrots, daikon, mini gem tomatoes, radishes, ginger soy vinaigrette
- Alan Tam & David Hawksworth, Nightingale Restaurant (Vancouver)
- Confit wild salmon, succotash, tomato shiso broth.
- Malindi Taylor, Fanny Bay Oysters & Shellfish Market (Vancouver)
- dill crusted sockeye with mango & cucumber salsa and summer veggies
- Appetizer: peach ceviche with salmon
With more chefs and restaurants to be confirmed, 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.
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