Saturday, June 19th things get cooking at the Gourmet Shellfish Gala Evening!
200 guests will be treated to a nine-course gourmet shellfish extravaganza prepared by nine of BC’s top chefs. Served along the lapping shores of Baynes Sound under the beautiful June sunshine, this classy soirée will start off at 5 p.m. with a raw oyster bar while guests arrive and mingle with a cocktail in hand.
The dinner experience then begins at 7 p.m. For the next few hours, guests will savour the local flavours of BC’s best shellfish prepared by some of the province’s top chefs including:
- • Nigel McMeans, executive chef at the Blackfin Pub at the Marina, Comox
- • Rick Bowman, executive chef, Monk McQueen’s Restaurant & Patio, Vancouver
- • Jonathan Frazier, executive chef, Atlas Café, Courtenay
- • Troy Fogarty, executive chef, Kingfisher Spa & Resort, Courtenay
- • Scott Practico, executive chef, Joe Fortes Seafood & Chop House, Vancouver
- • Ronald St-Pierre, executive chef, Locals Restaurant, Courtenay
- • Aaron Rail, executive chef, Avenue Bistro, Comox
- • Mark Duncan, executive chef, Union Street Grill & Grotto, Courtenay
- • Matt MacDonald, executive chef, Berwick, Comox
Local vintners Beaufort Vineyard & Estate Winery has graciously provided the evening’s vino that will be expertly paired according to the dish being served. Local brewer Surgenor Brewing will also be on hand offering their premiums ales and lagers for those preferring a brew with their meal.
Chilean guitar virtuoso Rodrigo Figueroa will entertain guests throughout the evening strumming harmoniously with the rising of the tides.
Reception: 5 p.m.
Dinner: 7 p.m.
Tickets: $120
http://www.comoxvalleyshellfishfestival.ca/Comox_Valley_Shellfish_festival/Schedule_of_Events.html
