Tasting dishes featuring BC wild salmon will be prepared by six well-known BC chefs sharing a love of the ocean. The dishes prepared by our chefs for the dinner are exclusive to the event and will delight your taste buds.
Grazing through the 6 food stations and savouring BC Salmon Safe wineries, you will be participating in the only outdoor high-end event celebrating BC wild salmon, donated by Grand Hale.
Ned Bell, Ocean Wise Cured and Crispy Wild BC Sockeye Salmon with Lime and Poblano Dressing, Cashew Cream and Crumble
Darren Clay. Pacific Institute of Culinary Arts Baked Salmon, Horseradish Crust, Pickled cucumber salad, beets, dill oil
TJ Conwi and Bruce Nollert, ONO Restaurant Hawaiian Lomilomi Salmon, Coconut Taro Poi, Seaweed Tapioca Pearls Crackers
Mariana Gabilondo, La Mezcaleria Ash Cured Salmon Tostadas – Habanero Ash cured salmon, crispy corn tostada with Acuyo “butter”, Ancho pearls, Plantain crisps and mixed micro greens.
Gus Stieffenhofer-Brandson, Hawksworth Gus’s Famous Maple Candied Salmon with horseradish & garlic scape
Lucais Syme, Cinara Cured Sockeye Salmon with Caponata
The Wild Salmon Celebration is a grazing event where guests will enjoy tasting size dishes, paired with BC wines, which showcase each chefs’ love of the ocean and unique culinary style. This elegant evening on the water will be accompanied by live music from local musicians.
The Chefs’ Table Society of British Columbia is a non-profit society comprised of BC’s leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit chefstablesociety.com.
