Chefs for Oceans fundraiser at the Four Seasons Hotel Vancouver downtown on September 12, 2014.
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3896/15228980231_1b05fdabf1_z.jpg)
We celebrated Chef Ned Bell's successful completion of his ride across canada with a soirée 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](https://farm4.staticflickr.com/3840/15045386730_1b90c18e8f_z.jpg)
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 Vancouver](https://farm6.staticflickr.com/5582/15209131076_747136d408_n.jpg)
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3837/15231788212_185c43a653_n.jpg)
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](https://farm4.staticflickr.com/3921/15232064145_25d24a36da_z.jpg)
Northern Divine sturgeon tostadas from The Fish Counter and Chef Rob Clark.
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3901/15228980771_e53b7f910c_n.jpg)
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3872/15045302429_faa0cdb784_n.jpg)
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](https://farm6.staticflickr.com/5551/15045496208_27422fa0f9_z.jpg)
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](https://farm6.staticflickr.com/5567/15209038546_c70bc3fe30_z.jpg)
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 Vancouver](https://farm4.staticflickr.com/3852/15231694902_fd290b252a_n.jpg)
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3857/15228980421_decfb3245d_n.jpg)
More | YVArcade / V.I.A. / Modern Mix
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3896/15228980231_1b05fdabf1_z.jpg)
We celebrated Chef Ned Bell's successful completion of his ride across canada with a soirée 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](https://farm4.staticflickr.com/3840/15045386730_1b90c18e8f_z.jpg)
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 Vancouver](https://farm6.staticflickr.com/5582/15209131076_747136d408_n.jpg)
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3837/15231788212_185c43a653_n.jpg)
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](https://farm4.staticflickr.com/3921/15232064145_25d24a36da_z.jpg)
Northern Divine sturgeon tostadas from The Fish Counter and Chef Rob Clark.
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3901/15228980771_e53b7f910c_n.jpg)
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3872/15045302429_faa0cdb784_n.jpg)
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](https://farm6.staticflickr.com/5551/15045496208_27422fa0f9_z.jpg)
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](https://farm6.staticflickr.com/5567/15209038546_c70bc3fe30_z.jpg)
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 Vancouver](https://farm4.staticflickr.com/3852/15231694902_fd290b252a_n.jpg)
![Chefs for Oceans | Four Seasons Hotel Vancouver](https://farm4.staticflickr.com/3857/15228980421_decfb3245d_n.jpg)
More | YVArcade / V.I.A. / Modern Mix
0 reactions:
Post a Comment