Food enthusiasts have another reason to rejoice this season – Vancouver Aquarium Marine Science Centre’s executive chef Tim Bedford has created a contemporary, ingredient-led event to tantalize guests on February 20: The Sustainable Table.

The Sustainable Table is an unforgettable feast showcasing some of British Columbia’s finest local and sustainable ingredients. Working in collaboration with esteemed executive chef Rob Clark at this inaugural event, The Sustainable Table will take guests along an unexpected culinary journey amid the magical backdrop of the Vancouver Aquarium.

Sustainable seafood advocates Bedford and Clark will delight guests with progressive, ocean-friendly seafood dishes, prepared in signature West Coast style. Guests may look forward to six sustainable courses, each with its own story – highlighting Ocean Wise sturgeon, B.C. spot prawns and Humboldt squid, among other local ingredients – as part of the journey.

The Sustainable Table takes place on February 20 at 6:30 p.m. at the Vancouver Aquarium. Tickets are $100 and support the Vancouver Aquarium’s conservation, research and education programs, such as its national Ocean Wise program. Tickets are limited and are available at vanaqua.org/sustainabletable

Menu

Spot Prawn Ring

Poached Sablefish
Butternut Squash and Celery Root

Albacore Tuna Tataki
Poached Green Onion, Dashi Broth

Pan Seared Humboldt Squid
Fresno Jalapeno, Chorizo Vinaigrette

Horseradish Roasted Northern Divine Sturgeon
Saffron Risotto, Forest Mushroom Cream

Dark Chocolate Pave
Milk Chocolate Foam, White Chocolate & Coconut Gelée, Burnt Orange Crisp