Sustainable Seafood - Wild & Farmed Fish - with Chef Ned Bell

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Monday, March 9th, 2015
6:00 PM to 9:00 PM

Join Chef Ned Bell, for a 3-hour, information-packed evening focused on the difference between Wild & Farmed Fish - The Good & The Bad. (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.

In this class we will learn how to Clean, Cut and Cook Fish! After some basic seafood butchery, we will perfect the roasting and pan searing of fish!

Sablefish, Char, Trouts & Tuna = Delicious & Sustainable

Menu:

- Brown Butter & Maple Roasted Sablefish
- Pan Seared Char with Lime and Sea Salt from Closed Containment Farm in Oliver BC
- Gluten Free Ling Cod Fish 'n Chips, Lemon Caper Scallion Aioli

Register for this class on the following dates:

March 9, 2015