Sustainable Seafood - Seafood Charcutterie - with Chef Ned Bell
add to outlook add to google calendar remind me
Join Chef Ned Bell, for a 3-hour, information-packed Seafood Charcutterie class. (Hands-on and demonstration.)
He is the Executive Chef at YEW Seafood and Bar at Four Seasons Hotel in Downtown Vancouver, a former Victoria resident and BC native. Chef Ned has taken on the monumental task of raising awareness for our Oceans and Waterways through his non profit organization, "Chefs for Oceans". This past summer he rode his bike across Canada building awareness and motivating his peers to become more engaged in this movement. 2 Billion people eat from the Ocean or waterways everyday and he clearly understands that there must be a shift away from current gathering methods.
Ned's Tackle Box
Composed & Constructed
Raw, Cured, Smoked, Poached & Live
Menu:
- Humpback Shrimp, Side Stripes Shrimp, BC Spot Prawns
- Tuna, Ginger and Grapefruit Vinaigrette
- Fresh Live Scallops, Bull Kelp & Kombu Broth
Register for this class on the following dates:
April 13, 2015
| Cost: |
General: $85 |
Category: |
Everything Else Culinary Workshops |
| Location: |
Cook Culture - Victoria Cooking School
1317 Blanshard St, The Atrium Building , Victoria |
This event is for Adults | |
| More Info: |
Cook Culture 250-590-8161 Event Website |
Views: | 988 |
