Celebrate Delicious Wild BC Salmon at Vancouver’s Fishermen’s Wharf

August 17, 2017

3 min read

Cooked salmon fillet on a wooden board garnished with fresh green peas, pea pods, and leafy herbs.

Recently, on July 1, I took part in a Canadian party game where we had to go around the room trying to find people who fulfilled quintessential Canadian qualities (e.g. has gone canoeing; knows what a “two-four” is). One of the squares was “thinks salmon is the best thing EVER.” I enthusiastically said “yes” to that one!

If you’re like me and love wild BC salmon, you’re in luck since there’s an upcoming food event devoted to this beloved local seafood product.

On Saturday, August 26, 2017, the Chefs’ Table Society of British Columbia and BC Salmon Marketing Council will be hosting a Wild Salmon Celebration. The event will run from 6pm to 9pm and will be held at False Creek’s Fishermen’s Wharf (1505 West 1st Avenue).

The event is an al fresco, roaming dinner in which attendees can sup on composed dishes that spotlight–you guessed it–salmon. The items will be the creations of collaborative chef duos (one local and one guest chef from elsewhere in the country). Chefs partaking include the following:

Lee Cooper, L’Abattoir (Vancouver)
Ryan Bissell, North Arm Farm (Pemberton) and Erin Vickars, Outer Shores Expeditions
Charlotte Langley, Scout Canning (Toronto, ON) with Steve Duyzer, Vancouver Fish Company (Vancouver)
Nathan Middleton, The Home of the Brave (Toronto, ON) with Jesse McMillan, Campagnolo Roma (Vancouver)
Tyler Shedden, The Chase Hospitality Group (Toronto, ON) with Robert Clark, The Fish Counter (Vancouver)
Peter Zambri, Zambri’s (Victoria, BC) with Lucais Syme, Cinara (Vancouver)

Person with tousled hair smiling under string lights near a tree branch at night.

The tantalizing menu includes BBQ salmon with sesame seeds and dashi glaze (Lee Cooper); a salmon poke bowl with seaweed salad, pickled ginger, wasabi mayo, baby kale, carrots, cucumber, and radishes (Steve Duyzer and Charlotte Langley); and rice balls with hot smoked salmon (Lucais Syme and Peter Zambri).

In addition, as you’re grazing on salmon, there will also be local wines for pairing with your dinner. These wines are designated as “salmon-safe,” in that they have adopted agricultural practices that protect salmon in terms of their water quality and habitat. Imbibing options at the event will include Culmina Family Estate Winery, Covert Farms Family Estate, Haywire Winery at Okanagan Crush Pad, Sage Hills Estate Winery, and Tinhorn Creek Vineyards.