Slow Fish Dinner 2018

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

5th Annual Slow Fish Dinner
at the Pacific Institute of Culinary Arts
Join us for a unique chance to celebrate local sustainable fish and seafood.
Canapés
 Prepared by the students of the Pacific Institute of Culinary Arts (served with Salmon-Safe St. Hubertus Frizzante Rosé) 
<SPAN STYLE="font-family: Arial, sans-serif; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">Our Menu
(each dish to be paired with BC wines)
Chef Warren Chow, Juniper Kitchen & Bar Cedar and Beet Smoked Sturgeon with Lemon Verbena and Buttermilk
Chef Jason Harris, Colette Grand Café at Holt Renfrew Cured Arctic Char with Fennel sorbet, Gin, Almond, & Horseradish
Chef Greg McCallum, Le Crocodile Lightly poached humpback shrimp in a bisque of their shells, corn soubise, black truffle
 Chef Edgar Kano, Four Seasons Hotel Honey Mussel Cioppino Smoked Tomato-Lobster Broth, Heirloom Potato, Fennel, Basil, Black Grissini 
 Chef Julian Bond, Pacific Institute of Culinary Arts Oven roasted Octopus with Crisp potato skin, Pickled radish, compressed cucumber
 Chef Welbert Choi, Forage Pink and Spiny Scallop Crudo, Forage’s 7-month old herring ‘nuoc mam cham’, ginger and scallion confit
Chef Andrea Carlson, Burdock & Co. Geoduck custard with shaved geoduck and shiso
Chef Mark Singson, foodartmusicinc Seared tuna, xo ish, pickled cucumber, nori 
 And
Maestro James Coleridge, Uno Gelato Salted Caramel Gelato, Lemon and Basil Sorbetto, Milano White Coffee Gelato
With 
wines from BC wineries supplied by
<A HREF="https://peacockandmartinimports.com/" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Peacock & Martin Imports</A>
St. Hubertus and Oak Bay Estate Winery
Intersection Estate Winery
Covert Farms Family Estate
VinAmité Cellars
Sage Hills Estate Winery

Pacific Institute of Culinary Arts

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Slow Fish Dinner 2018

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Slow Fish Dinner 2018

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