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Ned Bell preparing his award-winning chowder

The biggest threat to our oceans is overfishing. For this reason, Vancouver Aquarium’s Ocean Wise program was developed to make it easy for consumers and food-related industries to purchase sustainably-caught seafood. Our local waters offer numerous options for maintaining a healthy fish supply while limiting damage to ocean habitats. As well, the program ensures that other, potentially endangered species aren’t harvested during the catch.

Ocean Wise poster

At last count, the multi-award-winning program works with over 500 Canadian partners at more than 3,100 locations, confirming that retailers, restaurants, suppliers, culinary schools, universities, and sports and entertainment centres are on board. Restaurants proudly display the Ocean Wise symbol on their menus and display cases with the Ocean Wise symbol, making it easier for consumers to make ocean-friendly seafood choices.

This important initiative will help keep our oceans healthy for generations to come.

Vote for your favourite chowder! The People's Choice Award sign

November is also Ocean Wise Month. Consider attending and supporting the Ocean Wise program through several local initiatives and events.

Pacific Institute of Culinary Arts students

The annual Chowder Chowdown will return to the Vancouver Aquarium on November 20 at 7 pm. Chefs will go head-to-head in creating sustainable Ocean Wise chowders together with craft beer pairings. This (19+ only) event offers a great way to meet local chefs. Tickets are now on sale.

Executive Chef Dana Hauser
[Executive Chef Dana Hauser]

Participating Chefs

Chef Chris Whitaker | Forage at the Listel Hotel (Defending Champion)

Chef Ned Bell | YEW Restaurant + Bar at the Four Seasons 

Chef Aleks Kornat | Manhattan Restaurant at Delta Vancouver Suites

Chef Michael Lackner | Sodexo Canada
Chef Joanna Astudillo | Vancouver Aquarium Catering & Events

Chef Eric Pateman | Edible Canada

Chef Nicolas Hipperson | C Restaurant

Chef Dana Hauser | Herons West Coast Kitchen at Fairmont Waterfront

Chef Hiro Amano | COAST Restaurant

Chef Kevin Benes | Savoury Chef Foods Catering Company

Chef Benjamin Curtis | The August Jack
Chef Paul Cecconi | Brodo Kitchen & Catering with CodFathers Seafood Market

Chef Tim Evans | The Cascade Room

Between November 1 and 30, Sandhill Winery will donate $1 from every bottle of Sandhill Chardonnay, Sauvignon Blanc, Syrah and Cabernet Merlot purchased at any BC Liquor Store.

Sip and Slurp will be held on November 14 in Langley, hosted by 1Fish 2Fish. Each $30 ticket includes an evening of Ocean Wise creations expertly created by Mizuna Culinary, wines and pairings by Township 7 Vineyards and Winery, plus guest oyster shucker and producer Rob Tyrone of Effingham Oysters.

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