September 15, 2014

Chefs for Oceans x Sustainable Seafood x Four Seasons

Chefs for Oceans fundraiser at the Four Seasons Hotel Vancouver downtown on September 12, 2014.

Chefs for Oceans | Four Seasons Hotel Vancouver

We celebrated Chef Ned Bell's successful completion of his ride across canada with a soirĂ©e at the Four Seasons Hotel. Bell returned home from his bike trip to raise awareness for sustainable seafood. The coast-to-coast journey took him 72 days and nearly 9,000 km to complete.

Chefs for Oceans | Four Seasons Hotel Vancouver

At the affair, Bell teamed with like-minded chefs across the country to host twenty sustainable seafood events. The grand finale at home partnered with the Vancouver Aquarium's Ocean Wise program for an night of seafood tastings.

Chefs for Oceans | Four Seasons Hotel VancouverChefs for Oceans | Four Seasons Hotel Vancouver

Kuterra blossoms (with cured Kuterra gravlax, sushi rice, mirin/sake salmon caviar, miso kewpie, and avocado) from Four Seasons Whistler and Chef Tory Martindale. / Kuterra salmon tacos (miso maple dressing, crushing avocado, shaved rashish, and togarashi spice) and green goddess tacos (with avocado, green garbanzo beans, and lim vinaigrette) Yew Seafood + Bar and chefs Sean Amurr and Bell.

Chefs for Oceans | Four Seasons Hotel Vancouver

Northern Divine sturgeon tostadas from The Fish Counter and Chef Rob Clark.

Chefs for Oceans | Four Seasons Hotel VancouverChefs for Oceans | Four Seasons Hotel Vancouver

Fanny Bay oysters on the half shell from Blue Water Cafe and Chef Frank Pabst. / Seared yellowfin tuna (with tomato, watercress, and cucumber) from West Restaurant and Chef Quang Dang.

Chefs for Oceans | Four Seasons Hotel Vancouver

Lobster and heirloom tomato head cheese (with lobster oil and fresh herb salad) from Forage and Chef Chris Whittaker.

Chefs for Oceans | Four Seasons Hotel Vancouver

Pan-roasted sockeye salmon (with steamed, savoury clams in a white soy miso glaze) from Bon Vivant Group and Chef Dino Renaerts.

Chefs for Oceans | Four Seasons Hotel VancouverChefs for Oceans | Four Seasons Hotel Vancouver

More | YVArcade / V.I.A.Modern Mix



Yew Seafood & Bar on Urbanspoon The Fish Counter on Urbanspoon Blue Water Cafe + Raw Bar on Urbanspoon
West Restaurant + Bar on Urbanspoon Forage on Urbanspoon

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