Wild BC Salmon gets professional PR. FigMint announces their BC Spot Prawn Brunch Menu. The Terra Nova Society hosts their second annual Breakfast Bash to promote healthy eating to local school kids.
More after the leap…
WILD BC SALMON STAR PERFORMANCE!
Vancouver, BC: Vancouver top chefs and seafood experts joined the BC Salmon Marketing Council at the Wild BC Salmon booth at this year’s EAT! Vancouver Show at BC Place Stadium on May 23rd to May 25th to showcase the newest wild BC salmon recipes and promote the natural diversity of the wild BC salmon species. Robert Clark (Executive Chef of Vancouver’s C Restaurant, Raincity Grill and Nu Restaurant), Karen Barnaby (Executive Chef of Vancouver’s Fish House in Stanley Park and cookbook author) and Ron Shewchuk (International barbecue champion and cookbook author) were joined by other seafood experts to answer questions about the resource and provide cooking tips, including: Grant Snell, General Manager of the BC Salmon Marketing Council; fisherman Rick Burns of the Pacific Provider; and, “Kosta The Fishmonger” Zogaris of The Salmon Shop in North Vancouver’s Lonsdale Quay Public Market.
Almost 2,000 portions of three wild BC salmon creations were savoured by show visitors who waited patiently at scheduled times during the show for the opportunity to taste the creations, speak with the experts, and even have their wild BC salmon recipe booklet autographed by the special guest chefs. The featured recipes included: Wild BC Pink Salmon Baked with Tartar Sauce by Robert Clark; Wild BC Chum Salmon with Soy Wasabi Glaze by Karen Barnaby; and, Cedar Planked Wild BC Spring Salmon with Whiskey-Maple Glaze by Ron Shewchuk.
Classic Smokehouse (2003) Inc. from Vancouver again provided almost 5,000 samples of their very popular premium smoked wild BC salmon products including Maple Smoked Wild BC Spring Salmon, Tandoori Smoked Wild BC Spring Salmon and Wild BC Salmon Pepperoni.
“We were delighted and honoured to have our seafood experts and chefs Robert Clark, Karen Barnaby and Ron Shewchuk join us at the EAT! Vancouver Show this year,” says Grant Snell, BC Salmon Marketing Council General Manager. He adds, “The show visitors were simply elated by the showcased wild BC salmon dishes, new recipe booklet and the inviting opportunity to have their questions answered by such renowned individuals. They were pleased to hear that although this year is deemed a naturally low cycle year for sockeye in the Fraser River, early predictions indicate that some sockeye from other river systems, and other species including wild BC pink, chum, coho and spring salmon will be available during the traditional salmon season and the rest of the year. The industry is extremely appreciative of such strong support and loyalty for wild BC salmon as expressed by the public and leading members of our foodservice and seafood communities.”
The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.
For more information:
BC Salmon Marketing Council
Grant Snell, General Manager
Phone: 604.267.3030
E-mail: grant@bcsalmon.ca
Note: Full colour digital images of wild BC salmon, recipes, and much more are available. Please contact Grant Snell at the BC Salmon Marketing Council for information.
——————————————————————
BC Spot Prawn Brunch Special at FigMint Restaurant & Lounge on May 24th and 25th
SPOT PRAWN BRUNCH MENU
Grilled Flat Iron with Spot Prawn, Shaved Fennel and Confit Tomato Salad 22
Poached Spot Prawn with Egg Mimosa, Horseradish Béchamel and Prawn Essence, Crepes 12
Salad of Poached Spot Prawn and Rhubarb,
Triple Cream Brie and Micro Basil 12
Fricassee of Spot Prawn, English Pea, Celery Leaves, Jalapeno Cherry Tomatoes and Brioche with a Poached Egg 16
Potato Herb Bread Pudding, Asparagus, Smoked Butter with Grilled Spot Prawn 15
Diablo Spot Prawn, English Pea Pancakes,
Pea Shoot Salad and Sunny Side Up Egg 16
Grilled Spot Prawn, Potato Rosti, Asparagus with a Fried Egg 16
Spot Prawn En Cocotte, Lardons, Layered with Cream Sauce and Egg 16
Poached Spot Prawns, Melon, Orange, Tomato, Cucumber and Mint 10
FigMint Restaurant & Lounge
500 West 12th Avenue,
City Hall Heritage Area, Cambie Village
Vancouver, BC V5Z 1M2
604-875-3312
www.figmintrestaurant.com
info@figmintrestaurant.com
—————————————————————————
Eggs for 500 pint sized gardeners
Vancouver, BC… Join Terra Nova Schoolyard Society as they host their second annual Breakfast Bash on Wednesday, May 28th at the Terra Nova Rural Park in Richmond (2631 Westminster Highway). With a 9:30am start the non-profit, community garden society cracks open a new season by scrambling some 600 eggs for the participating five neighbouring elementary schools, local dignitaries and a few of the organization’s dedicated group of volunteers. The purpose of this event is to promote healthy eating habits and to bring together participating schools for one-of-two joint days of eating and planting.
We hope you can make it for a freshly cooked breakfast courtesy of founder Ian Lai and his supporters. Guests are requested to bring two non-perishable food items as a donation to the Richmond Food Bank. Hope to see you there.
The Terra Nova Schoolyard Society is a non-profit, community based garden project founded in 2006 by Chef Ian Lai (Instructor at Northwest Culinary Academy of Vancouver) which operates on 5000 square feet of growing space generously provided by the City of Richmond. The program aims to promote community, local organic food, healthy eating choices and food sustainability. To find out how such a project got its legs, visit www.myterranova.ca.
Media Contact:
Alexander Ink Public Relations
(t) 604.331.0907
(e) info@alexanderink.com
Comments on this entry are closed.