Last Friday evening in the heart of Stanley Park, Vancouverites had the chance to dress up and enjoy some of the city’s favourite restaurants while sipping BC wines at Toast to the Coast.
This fun annual gala raises needed cash to help the Aquarium fund several key programs. Over 500 guests attended the sold-out event while music and a silent auction kept everyone entertained.
[One of several silent auction tables]
For a $25 donation, guests got a 50% chance at winning a set of pearl earrings at the Pearls of Gratitude “Diving for Pearls” station.
All seafood served at the event was Ocean Wise-sanctioned.
[Hillside Bistro’s spiced carrot apple soup; Fish House’s Rainbow Dungeness crab California roll]
[Savoury Coast’s pepper crusted seared albacore tuna, tomato gelee, crispy onion ring]
[Wild Rice’s smoked kabocha squash, braised shitake mushrooms on a sesame cracker]
[YEW’s Albacore tuna burgers, truffle brioche, pear and golden raisin relish, honey aioli, avocado]
Food, wine, and craft beer (courtesy of Granville Island Brewing) was interspersed around both levels of the aquarium, letting guests mingle amongst the colourful aquatic displays. As always, an oyster bar is one of my go-to spots for any event. Oyster Seafood & Rawbar shucked up some nice bivalves amongst the fish tanks.
[Oyster Seafood & Rawbar at Toast to the Coast]
Hotel stays, fine jewellery, a 16GB Samsung Galaxy S III, and beauty packages were a few of the numerous items up for bid at the silent auction. CTV’s weatherman Michael Kuss kept the evening flowing as emcee.
Here are several photos I took during the course of the evening. Congratulations to both the Ocean Wise and Toast to the Coast organizers for putting on another wonderful evening full of gourmet food and BC wine, while bringing together the food and wine-loving community, all in support of a great cause!
[Soirette Macaron’s milk tea and cookies]
[Savoury Coast chefs prepare pepper crusted seared albacore tuna]
[Provence chef fires up some Belizean Prawns Provencal; The lovely ‘Diving for Pearls’ volunteers]
[Sampling Fort Berens Estate wines]
