Awesome $1200 opportunity – Like the Facebook Page and enter on the CONTEST tab to win a Weekend Getaway to the BCSF taking place the third weekend in June!
Trip includes round trip flight for two on Harbour Air Seaplanes from downtown Vancouver directly to Comox, 2 night stay at the luxurious Old House Village & Spa and two tickets to the highlight BCSF Chefs’ Dinner – a prize package valued at $1,200.
Friday, June 15, 2012 – BCSF Chefs’ Dinner
The BC Shellfish Festival is pleased to announce the lineup for the 2012 highlight Chefs’ Dinner to be held Friday, June 15 at the historic Filberg Heritage Lodge & Park in Comox. Tickets go on sale Monday, April 2, 2012. Over 200 guests will be treated to a six-course chef designed seafood menu paired with a BC wine. Ideally held in the oyster growing capital of Canada, the Comox Valley, the meal is served outdoors, along the banks of idyllic Baynes Sound. This year’s dinner will bring in chefs from near and far who all share a passion for preparing sustainably raised shellfish to offer guests a truly authentic taste of the West Coast. This year’s lineup includes:
- Ned Bell, Executive Chef, Four Seasons/Yew Restaurant, Vancouver
- Jonathan Chovancek, Executive Chef, Kale & Nori Culinary Arts, Vancouver
- Bill Jones, Executive Chef, Deerholme Farm, Cowichan Valley
- Aaron Rail, Executive Chef, Avenue Bistro, Comox
- Ronald St. Pierre, Executive Chef, Locals, Courtenay
- Matt MacDonald, Executive Chef, Berwick, Comox
Tickets go on sale April 2, 2012 and are $125 each. Please call 250.890.7561 to order!
Chefs have been paired with a BC shellfish grower and their product to bring their combined creations to guests. Every course will be expertly paired with a BC wine. During the reception, guests will be able to sample various raw oysters from different regions of BC, shucked and served by the farmers who grew them as well as samples of raw geoduck.
Tickets historically sell out quickly and with this year’s line-up that trend will undoubtedly continue so interested parties are urged to order tickets as soon as possible. Tickets are $125 and are available by calling 250.890.7561 on Monday, April 2. Chef bios are here.
All ticket sales are final. Due to the nature of the event we cannot make alternate food arrangements for those allergic to shellfish products.
Schedule
5:30 p.m. Opening, complimentary raw bar featuring locally grown oysters as well as geoduck, a cash bar and live music.
7:00 p.m. Supper program begins
9:30 p.m. Supper ends/ Last call
10 p.m. End
