Learn to Cook from Vancouver’s Hottest Ocean Wise Chefs at Fin to Tail

On August 11, inspired chefs and at-home cooks can feast their eyes at Fin to Tail, a new event from the Vancouver Aquarium Marine Science Centre featuring cooking demonstrations from the city’s hottest Ocean Wise chefs.

Seafood lovers will learn from the pros, including Chef Ned Bell, the Aquarium’s new Ocean Wise executive chef, Chef Jonathan Chuy of La Mezcaleria, Chef Clement Chan of Torafuku, and Jenice Yu of Fresh Ideas Start Here (F.I.S.H.)

This is a one-of-a-kind culinary event, set against the beautiful backdrop of the Vancouver Aquarium’s outdoor courtyard and indoor galleries. Each chef will prepare a simple, mouth-watering Ocean Wise dish as the audience watches, learns and –of course – tastes.

Expect your taste buds to be treated with the sampling plates of each dish, paired with crisp wine from Whitehaven Winery and refreshing beer, courtesy of Red Truck Beer Company.

Guests will get an intimate look into how these top local chefs create their favourite sustainable dishes, with opportunities for Q&A following the demonstrations. Takeaway goodies include recipe cards for each dish, making it easy for guests to recreate the memorable meals at home.

Tickets are $90 and can be purchased online. Please note that this is a 19+ plus event.