Blink Restaurants' Smoked Pacific Halibut and Savoury Manila Clam Chowder
Darren Maclean of Downtownfood plates us his dish.
Andrew Winfield of River Cafe plating up for guests.
Rebecca House of Thompsons Restaurant, Hyatt Regency Calgary.
11 top
Ocean Wise chefs from Alberta presented their best ocean-friendly seafood
chowders, paired with craft beer, at the first-ever 2013 Vancouver Aquarium
Ocean Wise Chowder Chowdown in Calgary.
The
evening winner was Chef Darren MacLean of downtownfood, who was crowned the
2013 Vancouver Aquarium Ocean Wise Chowder Chowdown Champion. CRAFT Beer Market
won Best Chowder and Beer Pairing and Chef Rebecca House of Thomsons Restaurant
at Hyatt Regency Calgary was chosen by over 200 guests as the winner of the
People’s Choice award.
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Oysters from both the West and East coast of Canada were offered to guests upon arrival prepared and served by Chef Eric Giesbrecht, Meta4 Foods and Chef Scott Pohorelic of SAIT
The first course was prepared by Chef Robert Clark of C Restaurant in Vancouver
Plates of Fresh Bayne Sound Farmed Scallop, dashi broth and freshly baked nori scone await service
The first course was paired with Osake Junmai Nama Sake from Granville Island
Chef Peter Swarbrick of Catch adds sauce to a dish
Plates of Dungeness crab Salad roasted Bell Pepper Wild BC Ivory Salmon Mosaic prepared by the chefs of Catch
The 2nd course was paired with a 2009 Sandhill Viognier Osprey Ridge Vineyard Okanagan Valley
Chef Groves spoke about choosing sustainable seafood options at markets and restaurants
David Walker of 100 wines by David Walker spoke about the water consumption of wineries and their efforts to become more sustainable
Mike McDermid of Ocean Wise™, the Vancouver Aquarium conservation initiative and aquaculture education program based in Vancouver that educates and empowers consumers across Canada about the issues surrounding sustainable seafood
Orchestrated movements behind-the-scenes: Chef Kyle Groves, Chef Scott Pohorelic and Chef Paul Rogalski
Chef Andrew Winfield of River Cafe in the kitchen
Waiters take the third course to eager diners
3rd Course: Line Caught Pacific Ling Cod Wild Boar Pancetta, Black Trumpet Mushroom, Wild Ramp Marmalade, Fingerling Potato, Chorizo prepared by Chef Andrew Winfield of River Cafe
Chef Andrew Winfield tells the crowd about restaurants' efforts to support Ocean Wise
Chef Paul Rogalski spoke about the new app from Ocean Wise making it easier for consumers to make sound seafood choices
