Learn to Cook from YVR’s Hottest Chefs at Fin to Tail

Summer and seafood go hand in hand, and what better way to enjoy them both than with the city’s top chefs, a glass of wine or beer in hand and in the surroundings of beautiful Stanley Park.

On Thursday, Aug. 3 at 7 p.m. the Vancouver Aquarium will host its second edition of Fin to Tail. The cooking class-style event will feature seafood demos and delicious tastings from several Vancouver culinary heavyweights and Ocean Wise seafood program partners:

  • Ocean Wise Executive Chef Ned Bell
  • Chef Shelomme Bouvette, Chicha and Karen Dar Woon, Your Secret Chef
  • Chef Quang Dang, West Restaurant
  • Chef Andrea Carlson, Burdock & Co.
  • Mike Wrinch, Knifewear

photo: Spot Prawn Ceviche

All demonstrations and tastings will feature seafood provided by local favourite FISH (Fresh Ideas Start Here) Market and will take place in the Aquarium’s spacious outdoor Ocean Courtyard. Wine lovers will get their fix with a crisp, refreshing white from Black Hills Estate Winery while Red Truck Beer Company will take care of the cold beers for the night.

The galleries will open up partway through the evening, so you can walk off the first half off the evening with a drink in hand while you explore the beauty of the Aquarium at night. Be sure to stop by Steller’s Bay, their new exhibit that gets you up-close with the amazing Steller sea lions.

photo: Chef Ned Bell takes the stage at the Ocean Courtyard

It’s an exclusive opportunity to get an intimate look into how these top local chefs and Ocean Wise seafood partners prepare their favourite sustainable seafood dishes, with quick and easy recipes that take 10 minutes or less. At the end of the night, guests can take home recipe cards so they can get recreating in their kitchens at home.

Tickets cost $90 and include all food and alcohol. They’re now on sale at vanaqua.org/fintotail.

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