Chefs Table Society Do Wild Salmon

The weather cooperated and we had another perfect night for the Chef’s Table’s Wild Salmon Celebration at Fisherman’s Wharf. The Chefs’ Table Society of British Columbia and the BC Salmon Marketing Council partner up each year and we get to feast on an iconic BC product: WILD SALMON! The chefs came up with some very interesting dishes and I managed to taste all of them and still couldn’t decide what I liked best.

Culmina, Paul Martin and Dirty Laundry were on hand with BC wines, Granville Island Brewery poured their beer, Dragon Mist sampled spirits and Kafka Coffee had a delicious cherry soda! A great event celebrating BC wild salmon.

Julian Bond, Pacific Institute of Culinary Arts Salmon Confit, Warm Salad of Lentils, Charred Pineapple, Ginger 

Warren Chow, Juniper Restaurant Cured Salmon, Yuzu Vinaigrette & Crème Fraîche

Sean Cousins, Joseph Richards Group Salmon Tataki, Cucumber Sunomono Salad, Mirin Broth (somehow missed getting this picture)

Wesley Feist, Showcase Restaurant & Bar Cured Salmon, Heirloom Tomato, Nori Foam, Sherry Vinaigrette, Nori Crisp 

Stacy Johnston, Ocean Wise BC Stone Fruit and Salmon Ceviche

Hamid Salimian, Vancouver Community College Salmon Tostada, Avocado, Lime, Pickled shallots.

Derrick Sibayan, Colette Grand Café @ Holt Renfrew Wild Salmon Ballotine, Crème Fraîche, Pickled Rhubarb, Salmon Skin Crackling

Gus Stieffenhofer-Brandson, Published Restaurant Gus’s Famous Maple Candied Salmon

We’re already looking forward to next year’s celebration.