The evening starts with PICA culinary student-prepared canapés, and salmon safe wines. Next, attendees move through the school’s eight professional teaching kitchens to meet the visiting chefs, who will each offer a tasting-sized portion of local sustainable seafood delicacies. Leading the event is Chefs’ Table Society chef Darren Clay, executive culinary chef instructor at Pacific Institute of Culinary Arts.
The Chefs’ Table Society of British Columbia is a registered, non-profit society composed of BC’s leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools.
For more information or to become a member visit www.chefstablesociety.com
Slow Fish Canada is a campaign that focuses on issues related to fisheries, and encourages only the seasonal consumption of wild salmon, discourages the consumption of any form of farmed salmon, and is committed to the restoration of wild salmon stocks.
Learn more about the Slow Fish Movement at www.slowfood.com/slowfish/
Tickets before September 30 – $99 + taxes and fees, after $109 + taxes and fees
