Tag Archives: Chef Ned Bell

What’s Good This Week in Vancouver – May 11 Edition

Enjoy Vancouver This Week With These Tasty Events

What’s up for Vancouver this week? Lots! We are back in town and settling back in from our honeymoon and have plans to hit the Spot Prawn Festival on Saturday for our 2 week anniversary celebration (joking). There’s a ton of Mother’s Day Celebrations and I did an entire post here, and have some gift suggestions and a GIVEAWAY for a Philips Airfryer here, you can join Daniel Sedin and Canuck Place for a Blanket Fort or try out some new menu items at Lift.

spotprawn webgraphics 170406 vanaquaeventpage 1

Spot Prawn Pop Up at Vancouver Aquarium

Ocean Wise® Executive Chef Ned Bell and Chef Rob Clark of The Fish Counter are kicking off spot prawn season with this first-ever collaborative dinner at Vancouver Aquarium’s Pop-Up café.

Join these top Vancouver chefs for a decadent five-course dinner with wine pairings as they put the spotlight on sustainable spot prawns.


Chilled Marinated Spot Prawns
Mango and Sweet Pepper Salsa, Spicy Crema
Chef Robert Clark
Sea Star Vineyards – Stella Maris, North Pender Island BC

Spot Prawn and Razor Clam Soup
Brown Butter, Lime, Smoked Vancouver Island Sea Salt
Chef Ned Bell
Road 13 – Chenin Blanc, Oliver BC

Spot Prawn Ravioli
Cowichan Pasta Co, Peas, Asparagus, Ricotta
Shaved Parmesan, Lemon and Olive Oil
Chef Ned Bell
Sumac Ridge – Un-oaked Chardonnay, Summerland BC

Sake Poached Spot Prawns
Roasted Northern Coho, Spring Radish, Black and White Sauce
Chef Robert Clark
Tantalus – Juveniles Pinot Noir, Kelowna BC

‘Sugar Kelp’ Chocolate Mousse
Blood Orange Marmalade
Chef Ned Bell

Spot Prawn Festival Vancouver

Spot Prawn Festival

11th Annual Spot Prawn Festival organized by the Chefs’ Table Society of BC.

Saturday, May 13, 11 am – 3 pm at  Fishermen’s Wharf, 1505 W 1st Ave, Vancouver, BC V6J 1E8

  • 11:00 am the Spot Prawn Boil service begins
  • 11:00 am demonstration cooking stage opens
  • 12:00 am Spot Prawn boats arrive to the wharf


Lift Has a New Menu

Executive Chef Soojin Park has just released a new menu at Lift, one of the most scenic restaurants in the city and highlights include:

Ahi Tuna – with mascarpone stuffed piquillo, summer vegetables and fennel marmalade
Mahi Mahi – with Hawaiian salsa, beurre blanc, carrot puree, roasted fingerling potato and vegetables
Pork Ribeye – with plum vinaigrette, onion velute, mashed potato, red wine jus

graphics cp homepage artboard 24 e1470430217429

Canuck Place to host Vancouver’s largest blanket fort at their “Best Day Ever” event 

On Saturday, May 13, Canuck Place will transform the corner of Seymour and Georgia with the construction of Vancouver’s biggest blanket fort that will span almost 2,000 square feet. Event attendees will enjoy interactive musical performances, childhood culinary delights (like Earnest Ice Cream and Mom’s Grilled Cheese), and family-friendly games and activities. There will also be special appearances by Daniel Sedin and beloved Fin. Ever celebrates the favourite ways that Canuck Place families spend time together, from quieter moments spent in the Canuck Place Hospice gardens to exciting adventures on recreation therapy outings. Join us on Saturday to reflect on and share how you would spend your best day ever.

Event:                   Best Day Ever Blanket Fort
Date:                     Saturday, May 13, 2017
Time:                    11:00am to 3:00pm

Location:             Outside TELUS Garden at 510 West Georgia Street (corner of Seymour and Georgia) in Vancouver, BC

Hashtags:          #BestDayEver #CanuckPlace
Daniel Sedin will be on-site at the fort and available for photos between 11:00am- 12:00pm to launch the event:

  • 11:00am – 11:05am: Ribbon cutting with Canuck Place child Charlie-Anne
  • 11:10am – 11:20am: Candid photos inside the blanket fort
  • 11:20am – 12:00pm: Photos and autographs with fort attendees

Fin will be there from 12:00-1:00pm and available for photos.

May 13 – EAT GRAIN pop up shop at MAIN STREET BREWING 12-6pm


Join EAT GRAIN for a FLOUR SHOP pop-up! Freshly milled flour has been available to orrder for select restaurants around the city, and now it’s available to you at the launch of Vancouver’s first micro flour mill with a pop-up shop!

There will be selection of freshly milled flours, along with sourdough bread and baked goods made exclusively with EAT GRAIN flour.

Devour! Osoyoos Food Film Festival

Okanagan hails the delicious, delightful return of Devour! Osoyoos Food Film Festival, May 5 – 7

We just returned from the Osoyoos Oyster Festival and had a marvelous time, and they just don’t seem to stop the party down there! Next up is Devour! Osoyoos Food Film Fest on May 5 – 7 and we are wondering if maybe we shouldn’t stop in for the night on the way back to Vancouver! This weekend-long culinary celebration features some of Western Canada’s best chefs.

blackhillswinery 1Devour launches on Friday, May 5 at Black Hills Estate Winery where Chef Michael Howell will co-hosts a cocktail party with celebrated Vancouver chef Ned Bell, with silent films as a backdrop. Saturday afternoon, Watermark Beach Resort hosts an Ocean Wise Chowder Smackdown, with chefs vying to be voted Chowder Champion. Chef Bell – a champion of sustainable seafood in Canada – will lead a team of hungry judges. Saturday night marks the Gala, a five-course dinner at Watermark Beach resort where five top chefs – from Wolfville, Calgary, Vancouver and Osoyoos – each create a dish inspired by one of six shorts about food.

michael howellAlexandre Lampron’s film, Lobster Fishing, for example, will precede Chef Michael Howell’s Lobster Salad Roll, featuring Nova Scotia lobster, paired with wines from Nova Scotia’s Domaine De Grand Pré Winery, Jost Vineyards, Luckett Vineyards and Mercator Vineyards.

The dinner, served with Okanagan wines from Maverick Estate Winery, Church & State, Covert Farms and Kismet Estate Winery, will also include Watermark Executive Chef Adair Scott’s sweet onion fritter with locally-foraged stinging nettle purée (inspired by the film Daylily Fritters directed by Aube Giroux); birchbark smoked Okanagan sockeye salmon (inspired by the film Slow Food in Canada, directed by Kevin Kossowan) prepared by Calgary’s Chef Paul Rogalski, of Rouge; beef short rib with bean puree and “seco à la norteña jus” (inspired by the film Why This Road: Dan Portelance, directed by Ben Proudfoot) prepared by Chef Ricardo Valverde of Vancouver’s Ancora Waterfront Dining and Patio; a dessert that marries rhubarb, bay leaf, mascarpone, yuzu and hazelnuts (inspired by the film Loss of Taste, directed by Luca Nestola) by Chef Julian Bond of Vancouver’s Pacific Institute of Culinary Arts (PICA); and a plate of Nova Scotia and BC cheeses, selected by chefs Howell and Scott and introduced by Hannah Cheesman’s short comic film, Cheese.

Guests enjoy each of the films, curated by Devour’s managing director Lia Rinaldo, then savour the dish and the wine(s) with which it’s paired, leading to stimulating conversations and a truly memorable evening. Insights provided by the participating chefs and winemakers round out the experience.

watermark beach resortSunday’s event is the Bubbles Brunch at Watermark Beach Resort, featuring a buffet prepared by PICA’s Chef Julian Bond and his visiting culinary students, as well as Watermark’s Chef Adair Scott – all perfectly paired with sparkling wines. Short films will be screened and an awards ceremony will anoint the People’s Choice Awards to Best Film, Best Dish and Best Wine from Saturday’s Gala Dinner.

May is shoulder season in the Okanagan, which means it’s easing from spring into summer, and walking off all these outstanding meals is a pleasure. Devour! Osoyoos vacation packages are available at a variety of local hotels and resorts (including Watermark Beach Resort, Walnut Beach Resort and Green Gables Beach Resort), starting at $859 per couple, which include two nights’ accommodation, tickets to all four events, and a customized wine tour with tastings at Nk’ Mip Cellars, Church & State and Young & Wyse. To book event tickets and vacation packages, visit: destinationosoyoos.com/package-events/devour-festival-packages.

Devour! Osoyoos Food Film Fest:

Friday, May 5
Launch Party at Black Hills Estate Winery
6:30 to 9:30 pm
Tickets: $110 (includes shuttle service to and from the event from Watermark Beach Resort).

Saturday, May 6
Ocean Wise Chowder SmackDown at Watermark Beach Resort
12:30 to 2:30 pm

Tickets: $20.

Gala at Watermark Beach Resort
6 to 11 pm

Tickets: $149 (includes dinner, wine pairings, taxes and gratuities, and shuttle service to and from this event from set locations).

Sunday, May 7
Bubbles Brunch at Watermark Beach Resort
10:30 am to 12:30 pm

Tickets: $45 (includes brunch buffet, non-alcoholic beverages, sparkling wine tastings, and taxes and gratuities).

About Devour! The Food Film Fest 
Devour! The Food Film Fest is an international festival celebrating cinema, food and wine culture. The five-day festival takes place in the culinary epicentre of Nova Scotia – the town of Wolfville, Kings County. The festival is an experiential celebration of food on film, the culture of food and the dramatic impact it has on our day-to-day lives. The seventh edition of Devour! The Food Film Fest runs October 25 – 29, 2017. devourfest.com

Chef Ned Bell Vancouver Aquarium Ocean Wise Chef


Chef Ned Bell is on his way to Victoria this week to compete for the in Gold Medal Plates culinary competition and we posed a few questions in advance to get a feel for just what he might be preparing.

Chef Ned Bell

Tell us a little bit about your restaurant and/or style of cooking.

My Focus is on Wild Seafood from the Pacific Ocean, and responsible aquaculture, farming seaweeds, shellfish and fin fish in a responsible way from a clean ocean.  (Chef Neb Bell is at the Vancouver Aquarium)

Where do you eat in your city?

At home with my family, having 3 boys and a very busy wife keeps me close to the family table.

What would be your ideal food day? 

I am a very early riser, usually 4:30 am, and I travel a lot, so my fitness routine and my breakfast are always the same, no matter where I am, it keeps me on schedule mentally and physically. Breakfast and fitness set the tone for me for the day, after that, I will eat whatever I want as long as its healthy and of course indulgent.

What trend do you wish would die?

‘Trends’ in general, Everyone is trying to create the next cronut, lets focus on food as a pathway to health. I am not saying don’t eat your favorite things, but lets put more energy into eating well, then eating trends.

What trend/s do you wish would be next?

Food as a gateway to a healthy lifestyle, when I eat well and exercise, I rest better, have a happier clearer mind, and I am a better father, partner and son.

vancouver island salt co

What ingredient do you always have on hand?

Really Good Sea Salt, I never leave home without it. (Van Island Sea Salt)

What’s your go-to recipe when you’re eating at home? 

Kate’s (Ned’s wife) Turkey Spaghetti.

img 3324

What equipment do you wish you had in your kitchen?

My wife and I are renovating our kitchen at home, and I have lots of fancy kitchen gadgets at our Cookculture shops, so, honesty, I have all the kitchen equipment I need.

img 3320

What cookbook would you suggest for a gift for your foodie friends this year?

Well, My first Seafood Book is coming out in Sept of 2017, so I’d say that one 😉. (Can’t wait!)

Any hints on what dish you will be preparing for Gold Medal Plates?

Very fall, roasted, caramelized, foraged mushrooms from Tofino, elderberries, fish and lots of tasty business .


What wine/beer/libation are you pairing with this year?

2013 Canyon View Pinot Noir from Haywire

Who is coming with you?

Friends from all over, chefs from all over BC (Ross Derrick from the Table at Codfathers, Andrew Shepard from Vancouver Island Sea Salt, Matt Horn from Cowichan Pasta, Jed Grieve from Cookculture, William Beere, Sous Chef at Oceanwise).

What’s Good This Week August 16 +

What’s Good This Week in and around Vancouver

So strange to believe we are half way through August and most of the way through summer! What’s up this week? There’s rum, garlic, cheese rolling and more. AND Will we see you at Diner En Blanc?

mount gay

The Cascade Room Presents the Main Street Cup, August 16

The Cascade Room and Mount Gay Rum present the inaugural Main Street Cup Cocktail Challenge on Tuesday, August 16th. Taking place at The Cascade Room, the concept is simple: bartenders from various Main Street-based bars and restaurants will create an innovative cocktail using Mount Gay Eclipse Rum and vie for a pair of coveted “Mount Gay Red Jackets.”

In addition to The Cascade Room, the following Main Street-based bars and restaurants will compete in the challenge: Caffé Barney; El Camino’s; The Five Point; The Nomad; The Reef, and possibly more.

Main Street Cup, Tuesday, August 16, 6 pm
The Cascade Room 2616 Main Street thecascade.ca

value village

Value Village – I Give a Sh!rt Event August 17, 2016

On Wednesday, August 17, 2016, 9 a.m. – 6:30 p.m. at the  Vancouver Aquarium Rethink Clothing Exhibit. See the Rethink Reuse Website for interesting stats/trends on the impact of clothing on the environment.Diner En Blanc


Diner En Blanc

Dying to know where this will be!!!! At the last minute, the secret location is revealed to thousands of friends who have all been patiently waiting to learn where “Dîner en Blanc” will take place. Thousands of people, dressed all in white, and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass “chic picnic” in a public space. Sold out.garlic

Metro Vancouver Garlic Festival August 21

Culinary Fare. Fresh Local Garlic. Farmers Market. Family Fun.

Highlights for festival goers include:

  • Family friendly fare from 12 local restaurants
  • An expanded farmers & garlic market
  • Live music
  • Cooking demonstrations for the whole family
  • A “kid’s zone” with tons of fun food and farm-themed activities

August 21rd 10am – 3pm Terra Nova Rural Park Rain or Shine

All proceeds from the festival go to supporting The Sharing Farm in our mission to grow fresh healthy produce for families in need. More information. 

lentil zucchini risotto

Great Canadian Cheese Festival August 20

Wheeling back in to Whistler on August 20th, the Great Canadian Cheese Rolling Festival is set to celebrate the ninth installment of this fun-hearted, cheese-chasing extravaganza.

Dairy Farmers of Canada with B.C. local and Vancouver Aquarium’s Ocean Wise Executive Chef Ned Bell to cultivate and share recipes showcasing Canadian cheeses, inspired by the Festival.

Now in its ninth year, the Festival will see costume-clad, cheese-loving Canadians chasing an 11-pound wheel of British Columbia-produced Aged Farmhouse Cheddar cheese down the slopes of Blackcomb Mountain. The first male and female contestant to cross the finish line will be rewarded with one of the coveted wheels of Canadian cheese and two Whistler Blackcomb season ski passes.

Lentil Zucchini Risotto

Zucchini Pesto:

2 cups (500 mL) green zucchini, grated and seeded
1/2 cup (125 mL) Natural Pastures’ Aged Farmhouse or Canadian Aged Cheddar, shredded
1 tbsp (15 mL) toasted pine nuts or walnuts, optional
1 tsp (5 mL) lemon zest, grated
1 1/2 tbsp (22 mL) fresh lemon juice
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) cracked black pepper



4 cups (1 L) vegetable broth
2 tbsp (30 mL) butter, divided
1 shallot, diced
1 cup (250 mL) Arborio rice
Sea Salt, to taste
1/3 cup (80 mL) white wine
1 can (540 mL) canned lentils, drained and rinsed
1 cup (250 mL) small yellow zucchini, diced and seeded
3/4 cup (180 mL) Natural Pastures’ Aged Farmhouse or Canadian Cheddar, divided
3 tbsp (45 mL) chives, chopped and divided


Zucchini Pesto:

In a food processor, combine zucchini, cheese, nuts, lemon zest and juice, salt and pepper; process until smooth but not a complete puree for texture.


In a medium saucepan, bring broth to a simmer; keep warm.

In a large shallow pot or deep skillet, melt 1 tbsp (15 mL) of the butter over medium heat; sauté shallot for 1 minute. Stir in rice and salt; sauté for 1 minute. Add wine and cook until absorbed.

Add ½ cup (125 mL) of the broth, stirring until most is absorbed. Add more broth, ½ cup (125 mL) at a time, stirring until broth is absorbed before making the next addition, until you have added a total of 3 cups (750 mL) of broth.

Stir in lentils and continue to add remaining broth, ½ cup (125 mL) at a time. Simmer, stirring until rice is tender and creamy and slightly firm to the bite, adding additional broth or water if necessary. Season to taste with salt.

Stir in yellow zucchini and cook stirring until heated through, about 1 minute. Remove from heat, stir in half ½ cup (125 mL) of the cheese, half of the chives and remaining butter. Serve with Zucchini Pesto and sprinkled with remaining cheese and chives.

Chef Ned Bell’s Dungeness Crab Tacos With Avocado

Chef Ned Bell is all about sustainable seafood and is devoted to spreading the word about chosing Ocean Wise products. If we want to continue having healthy seas, this really is the only choice. At Yew Restaurant + Bar the menu is heavy on the seafood and one of the items we’ve tasted and loved are these Dungeness Crab Tacos. Our friends Avocados From Mexico are also featured in this recipe, which is wonderful paired up with a glass of BC Riesling.

Ned Bell

Dungeness Crab Tacos
SERVES 2 (3 small tacos)


Juice and zest of 1 lime, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) maple syrup (may be substituted with honey)
1 cup (250 mL) canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup (180 mL) fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest) 


  1. Set aside 1 tsp (5 mL) of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
  3. Canola oil in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with 1 tsp (5 mL) lemon juice, salt and pepper.
  6. Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To Serve:

  1. Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

Interview with Ned Bell YEW Restaurant Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on Ned bell from YEW Seafood + Bar at Four Seasons Vancouver.

Tell us a little bit about your restaurant and/or style of cooking.

We are a Seafood Restaurant, a Sustainable Seafood Resto! And, its tasty!

Where do you eat in your city?

I eat a lot of sushi, (Zest) pizza, (Via Teverre and Nicli) ramen and veggies!

What would be your ideal food day? 

An early morning on the boat fishing followed by the Farmers Market and then a family dinner with the bounty!

What trend do you wish would die?

Non. I like the idea of food trends as they show evolution in food tastes and peoples inspirations

What trend/s do you wish would be next?

Sustainable seafood being the only conversation we have. 100%

What ingredient do you always have on hand?

Vancouver Island Sea Salt. Great salt is a flavour enhancer, and Van Isle Sea salt makes my fish dishes rock and roll with simple clean flavour

What’s your go-to recipe when you’re eating at home? 

My wifes turkey spaghetti

With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.

crab tacos

Dungeness Crab Tacos
SERVES 2 (3 small tacos)


Juice and zest of 1 lime, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) maple syrup (may be substituted with honey)
1 cup (250 mL) canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup (180 mL) fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest) 


  1. Set aside 1 tsp (5 mL) of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
  3. Canola oil in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with 1 tsp (5 mL) lemon juice, salt and pepper.
  6. Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To Serve:

  1. Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

What do you want for food/food equipment gifts this year?

Ha, well, an entirely new home kitchen 😉

true north

What cookbook would you suggest for a gift for your foodie friends this year?

True North by Derek Dammon and Chris Johns. Hands down.

Any hints on what dish you will be preparing for Gold Medal Plates?

I am calling it ‘Sea Stars’ 

I also surveyed my facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them.

Why do you cook? Fame? Love? Pleasure?

I cook because of what it does, brings people, family and friends together. That’s why I started cooking, for my brother and sister, its still the reason I cook. To gather around a table and share the day.

What do you think of yelp?

I don’t pay much attention to these sites. I love SoMe but its can be too much sometimes.

What’s your favourite dish, at home or out?

Bella Gelateria Gelato. Its my indulgence when I am alone after a long day in the kitchen.

Whole Foods Get Local Dinner With Ned Bell and Little Locavore

Whole Foods Market on Cambie is hosting their first ever Get Local Dinner

If you haven’t meet these two chefs, it’s time you did. This will be a great collaboration for a great cause! CJA

On September 1, 2015 Whole Foods will host Whole Foods Get Local Dinner, a private ticketed 4 course meal prepared by chef Ned Bell, the executive chef at the Four Seasons, and The Little Locavore from  6:30pm-9pm in the Allegro Café. 100% of ticket sales are going to benefit Growing Chefs! Classroom Gardening and Cooking Program and Chefs for Oceans, Ned’s charity for educating chefs about sustainable seafood practices.

whole foods

Tickets for Whole Foods Get Local Dinner are $75 and can be purchased at the customer service desk at Whole Foods on Cambie.


YEW Celebrates the City’s Vibrant Food & Wine Culture with Intimate “Six Sommelier Collaboration Dinner ”on May 20

YEW seafood + bar Wine Director, Emily Walker is bringing together six of the city’s most talented sommeliers to do what they do best – pair amazing wines with exceptional cuisine to the delight of our guests. Throughout the evening guests will experience a variety of wine regions, styles and expressions – expertly and personally prepared with thoughtful dishes from a one-on-one collaboration with Executive Chef Ned Bell. This is an exciting opportunity for guests to experience the passion and personality of each participating sommelier.

Guests will experience a six-course dinner filled with original wine selections representing the sometimes quirky and eclectic palates of these talented sommeliers, who delight in uncovering exclusive, hard-to-find, and simply special wines. Tickets are $295 inclusive of tax and gratuity and can be purchased by clicking here.

Sommelier Line Up:

Emily Walker – YEW, Wine Director
Steven Lane – YEW, Sommelier
Jason Yamasaki – Chambar, Wine Director (2015 Sommelier of the year)
Mike Bernardo – Vij’s Group, Wine Director (2014 Sommelier of the year)
Sally Campa – Vino Volo, Wine Director
Lisa Haley – Boulevard, Wine Director

Chef Ned Bell Takes The Win At The Chowder Chowdown


Chef NED Bell of YEW wins Both people’s choice and the title at 2014 vancouver aquarium ocean wise chowder chowdown and we’ve got the recipe below!

The Vancouver Aquarium was the site of a fierce battle last night, when 14 top Ocean Wise chefs from British Columbia ladled out their best work for guests and judges at the 2013 Vancouver Aquarium Ocean Wise Chowder Chowdown. The competition, which featured ocean-friendly seafood chowders served with local beer, was all in the name of sustainable seafood. The evening’s victor was Ned Bell of Yew Restaurant, who was crowned by both an esteemed judging panel as the 2014 Vancouver Aquarium Ocean Wise Chowder Champion, and by event guests as winner of the People’s Choice award.

Chef Bell wowed both judging panel and guests with the recipe for his flavourful and super-local “Chowda,” featuring Ocean Wise smoked black cod with Okanagan apples, Chilliwack corn and Fraser Valley honey. Past two-time chowder champion, Chris Whittaker of Forage, won the award for Best Beer Pairing by dishing up his Smoked Sablefish and Chanterelle Mushroom Chowder alongside ale from R&B Brewing Company.

“The Vancouver Aquarium’s Ocean Wise Chowder Chowdown is not only a must-do on the city’s fall event calendar, but it brings the community together to celebrate sustainable seafood and raise funds to support the Ocean Wise program,” says Ann-Marie Copping, Vancouver Aquarium Ocean Wise manager. “The popularity of the Chowder Chowdown demonstrates how the sustainable seafood movement is strengthened by the chefs, suppliers, producers, and consumers who choose Ocean Wise. We couldn’t do it without them.”

The seventh annual Ocean Wise Chowder Chowdown showcased 14 Ocean Wise chefs who joined the sustainable seafood movement by competitng head to head in a friendly competition with their original, ocean-friendly seafood chowders, served with local beers. The diverse ingredients of the chowders ran the spectrum, from Ocean Wise honey mussels to wild Pacific albacore tuna. A list of participating chefs and their bios can be found here.

Ned Bell, YEW Seafood & Bar, Four Seasons Hotel Vancouver 

Oceanwise Smoked Black Cod  ‘Chowda’
Okanagan Apples, Chilliwack Corn, Fraser Valley Honey

Recipe: 4-6 ppl

For the Chowder Base:

1 Liter Organic Avalon Dairy 35% Cream
2 tbsp butter
½ cup Okanagan White Wine
½ cup apple juice
1 onion, diced
1 Yukon Gold potato, steamed, peeled and diced
½ cup celery, diced
½ cup Chilliwack corn
1pc Okanagan apple
1 tbsp white peppercorns
3 tbsp sea salt
4tbsp Fraser Valley Honey


-sauté the onions and celery in the butter.
-add the salt and peppercorns.
-deglaze with the wine, and cook out for a few minutes
-add the cream and juice, simmer for 20 minutes.
Puree all the ingredients in a Vita Mix Blender and cool.

To Assemble the Chowder:

Warm the soup up with the smoked black cod, this will allow the cod to cook gently and add flavor. Add the fresh raw corn, the potato, and raw diced apple. Drizzle the soup with the Fraser Valley Honey and garnish with a few fresh pieces of raw Okanagan apple.

Chef Ned Bell, Dolf Dejong, Vancouver Aquarium vice president of conservation and education, and Ann-Marie Copping, manager of Ocean Wise.ChowderChowdown-2014-16


Legendary French Restaurant Le Crocodile Celebrates 30th Anniversary with Guest Chef Dining Series

Wine Dinner PairingChef Michel Jacob Teams up with Chefs David Hawksworth, Ned Bell and Rob Feenie for Three Exciting Dinners on November 4, 5 and 6

Le Crocodile, Vancouver’s most cherished French restaurant, will mark its 30th anniversary this fall. To celebrate, it welcomes back three of its star alumni for a series of spectacular dinners.

As well as ranking among Canada’s top chefs, David Hawksworth, Rob Feenie and Ned Bell have something else in common: each walked in to Le Crocodile restaurant as a hopeful young cook, yet to make their mark. Decades later, each have developed his craft, gained critical and popular acclaim, and influenced culinary communities across the nation. Michel Jacob, Le Crocodile owner and chef, saw something in each of them. To have shaped the early years of three of Vancouver’s superstar chefs speaks to his ability to identify, inspire and foster talent and passion.

“It’s meaningful to have played a role as mentor to chefs who have gone on to mentor others,” said Jacob. “I’m honoured that each of them will return to my kitchen for this celebration.”

It’s a fitting homecoming. Jacob celebrated two previous milestone anniversaries with dinners featuring his own mentor, Emile Jung from Au Crocodile in Strasbourg. He approached this milestone with a sense of reflection on what his three decades in Vancouver have contributed to the culinary community.

“I have watched this city’s restaurant industry grow up and I’ve been happy to be part of it. These dinners are a way of celebrating both the past and the future.”

This five-course tasting menu is priced at $130 per person* and the dinners are sure to sell out quickly. Chef David Hawksworth of Hawksworth Restaurant begins the series on Tuesday, Nov. 4, followed by Chef Ned Bell of Four Seasons Hotel Vancouver and YEW seafood on Wednesday, Nov. 5.  Chef Rob Feenie of Cactus Club Cafe plays the final role of guest chef on Thursday, Nov. 6.  To reserve tickets, please call the restaurant at 604.669.4298. *Tax and gratuity not included.

About Le Crocodile:

Impeccable service with flair, never pretense or fanfare. Le Crocodile blends traditional French cooking with innovative West coast style. Michel has cooked for and seen generation after generation of families pass through the doors of Le Crocodile. Thirty years later, with some of the original staff still here, Le Crocodile still remains in Vancouver as one of the city’s most acclaimed and visited restaurants.