Canadian Chefs' Congress

Please join us in welcoming the BC Shellfish Growers Association as the title sponsor for the 2010 Canadian Chefs’ Congress!

The BC Shellfish Growers Association (BCSGA) is the industry association representing the shellfish farmers and industry partners in BC. You may already be familiar with their latest sustainability initiative for BC oysters, Pacific Kiss.

Look for the Kiss of approval, it’s an environmentally sustainable seafood choice.

The Pacific Kiss stamp authenticates this is a World Class, top quality BC oyster, mussel, clam or scallop that is a delicious and nutritious option that has been grown at an environmentally sustainable farm by a registered member of The British Columbia Shellfish Association.

BC shellfish farmers are extremely proud to have their oysters recognized by both the Vancouver Aquarium’s Ocean Wise program and SeaChoice for adhering to responsible environmental codes of practice and providing consumers with a best option for seafood selection.

The BCSGA’s committment to sustainable seafood is a perfect complement to this year’s Oceans for Tomorrow theme. We thank them not only for the $15,000 they have sponsored for the Congress but for the shellfish farm tours that they are offering to Congress participants on the Friday and Monday surrounding the event.

28 chefs have confirmed their participation in feeding the hundreds of delegates that will converge on Providence Farm in September for the Canadian Chefs’ Congress. More chefs are being confirmed as we speak. Find out who’s cooking at the two lunches and two dinners that weekend:

• Saturday’s lunch: Best of the Country
• Saturday’s dinner: Welcome to British Columbia
• Sunday’s lunch: Vancouver Island Harvest
• Sunday’s dinner: Wines of the Okanagan

All mealtimes will be set up as grazers, where each chef will serve tasting portions at their respective stations. Local and sustainable ingredients are the focus of each menu. Vegetarian dishes, the most sustainable of options, are highly encouraged. Those who prepare seafood will select from ingredients that are both SeaChoice green and Ocean Wise, such as BC farmed mussels, clams, oysters, and scallops; sablefish, geoduck, sea urchin, halibut, spot prawns, sardines, and certain species of wild salmon.

We are also fundraising for a woodburning oven for Providence Farm so that our contributing chefs can use this for their food prep at the Congress.

Will we see you at the table? Register as a delegate or join us as a sponsor today.

Take a look at the sustainable seafood menu for the inaugural James Barber Memorial Dinner that takes place less than a week from now. Proceeds from this dinner will go to Providence Farm to cover the venue cost of hosting the Canadian Chefs’ Congress in September.

Tickets are still available so please help us spread the word amongst your friends, family, and colleagues.

Saturday, April 18, 2010
$250 per person
For tickets, call C Restaurant at (604) 681-1164

Canapé  and cocktail reception

Amuse bouche
Sardine and Herring Escabeche

Robert Clark
Quince Glazed Bayne Sound Scallops
Vancouver Island seaweed, dashi broth

Edward Tucson
Smoked Albacore Tuna and Capicola Salad
A la “picnic”

Bill Jones
Rustic Spanish Bisque with Dungeness Crab
Porcini mushrooms, artisan bread and Oxeye Daisy yoghurt

Peter Zambri
Gnocchi Romana
Salsa cacciatore, smoked Natural Pastures cheese

Quang Dang
Oyama Speck Wrapped Sablefish
Pemberton beef chutney, spring radishes and peas, morel café au lait sauce

Maureen Seay
Lemon Tart
Wild blueberry compote, Avalon whipped cream