Learn to cook sustainable seafood from Vancouver’s hottest Ocean Wise® chefs at Fin to Tail on August 11. At this new event, inspired chefs can feast their eyes on four live cooking demonstrations. Set against the beautiful backdrop of the Vancouver Aquarium’s galleries, Fin to Tail will feature mouthwatering, sustainable bites from these top local chefs and restaurants:
•Chef Jonathan Chuy, La Mezcaleria
•Chef Clement Chan, Torafuku
•Chef Ned Bell, Vancouver Aquarium’s Ocean Wise culinary team
•Fresh Ideas Start Here (F.I.S.H.)
Treat your taste buds with fresh Ocean Wise seafood, paired with elegant wine, courtesy of Whitehaven Winery, and thirst-quenching beer from Red Truck Beer Company.
At-home chefs and aspiring cooks will take away top tips from the pros during the intimate sessions, with opportunities for Q&A. Then take all the recipes home and recreate these unique Ocean Wise dishes in your own kitchen.
All proceeds from this event directly support the Aquarium’s ocean conservation programs.
For more information about this event please visit our website at http://www.vanaqua.org/experience/events/annual-and-upcoming-events/fin-to-tail
