Thursday, January 26, 2012

Slow Fish Series - Shellfish & Bivalves

Join Slow Food Vancouver Island & The London Chef for a series of Slow Fish Events celebrating our diverse coastal waters.

Wednesday February 1st - Shellfish & Bivalves

Thursday March 29th – Small Fish & By Catch

May/June date TBA – Sea Things

Time: 6:00 pm to 9:00 pm

Location: The London Chef, 953 Fort Street (south side, between Quadra & Vancouver)

Event Style: cocktail style with small plates, full meal replacement, hands on learning, presentation & discussion.

RSVP – please book directly with payment to The London Chef. Note: spaces are limited, each class size is approx. 16 to 24 people based on program.

London Chef Phone: 250.590.1865,

Slow Food Event Contact: Christine Smart 250.888.2583

Cost: $75.00 for non members, $65.00 for members (memberships available at the event) Slow Fish Series $210.00 non members & $180.00 for members. Tax and Gratuity will apply to above prices. Please note: series prices may be limited by availability.

Shellfish: Chef Dan Hayes presents a delicious small plate dinner and cooking techniques to honour our seasonal and local ingredients. Meet and taste your native oyster the Olympia, shuck a live scallop, crack a crab leg and mussel with your moules. Our guest Dr. John Volpe will speak about sustainable local choices, how the farmed shellfish industry is affecting our environment, and lead discussion about our local shellfish.

Eva Cherneff Photography

Small Fish & By Catch: Chef Dan Hayes celebrates the less known fish that are often forgotten or abandoned at sea. Enjoy an evening of discovery; skate, octopus, pilchards, dogfish, flounder and other treats fresh from the Sidney dayboats. Dr John Volpe will be enlightening the session with some serious insight into our fishing future and ideally what should be on our plates when choosing Northern Pacific West Coast fish.

Sea Things: Seaweed, Sea Urchins, Sea Asparagus and other sea things. An intriguing session about foraging from the beach and tidal waters. Learn about edible seaweed, the eco balance of our ocean gardens, and salt production. Date and special guest to be announced.

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