Slow Fish Dinner 2017

The Chefs' Table Society of British Columbiais a chef-administered, 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, all the while promoting standards of excellence with the aim of enhancing the reputation of our regional cuisine.

Chefs' Table Society of British Columbia

4th Annual Slow Fish Dinner
Canapés
 
Prepared by the students of the Pacific Institute of Culinary Arts
 (served with Salmon-Safe wines)
 
<SPAN STYLE="font-size: 16pt; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Tasty Kitchens
(each paired with Salmon-Safe wines)
 
Chef Angus An, Maenam
Albacore Tuna Crudo with Asian Pear, Nahm Jim, Ikura, Thai Cilantro, Lemongrass, Lime Leaf, Young Coconut
 
Chef Alex Chen, Boulevard Kitchen & Oyster Bar
Geoduck Clam, Marinated Pine Mushroom, Clam "Dashi".
 
Chef Curtis Luk, Mission Restaurant
<P CLASS="MsoNormal" STYLE="text-align: center; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Grilled Sea Cucumber, Buckwheat Ramen, Umami Condiment
 
Chef Hamid Salimian, NextJen
<SPAN STYLE="font-size: 12pt; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Pink and Spiny Scallop, Citrus, Dill
 
Chef Jonas Standtlander
Shrimp Hollandaise with Heirloom Tomato, Arugula and Crispy Potato
 
Chef Jesse Vergen, Saint John Ale House
Palourde “St-Jacque” with Bar Clam, Wild Mushroom, Shallot Soubise, Stout Mayo, Parsley Pangrattato
 
Chef Jeff Van Geest, Miradoro Restaurant at Tinhorn Creek Vineyard
<SPAN STYLE="font-size: 12pt; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Baked Pink Salmon with Kelp and Ricotta Gnudi in Spot Prawn and Miso Butter
 
Chef Felix Zhou, Asian Heritage Eatery
Poached Razor Clam with Oyster Emulsion, Pickled Celery, Crispy Barley, Parsley Sauce
 
And
 
Chocolates by Beta5

Pacific Institute of Culinary Arts

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False Creek Fishermen's Wharf

COOKSCAMP 2026

North Arm Farm

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Slow Fish Dinner 2017

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Slow Fish Dinner 2017

More events from Chefs' Table Society of British Columbia

Discover more events from Chefs' Table Society of British Columbia, from Food & Drink to other experiences you might love.

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