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SUMMARY:Sustainable Seafood - Wild & Farmed Fish - with Chef Ned Bell
URL:http://www.harbourliving.ca/event/sustainable-seafood-wild-farmed-fish-with-chef-ned-bell/
LOCATION:Cook Culture - Victoria Cooking School :: 1317 Blanshard St, The Atrium Building  Victoria, 
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:<p>Join Chef Ned Bell, for a 3-hour, information-packed evening focused on the difference between Wild &amp; Farmed Fish - The Good &amp; The Bad. (Hands-on and demonstration.)<br /><br />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, "<a href="http://www.chefsforoceans.com/">Chefs for Oceans</a>".&nbsp; 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.<br /><br />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!<br /><br />Sablefish, Char, Trouts &amp; Tuna = Delicious &amp; Sustainable<br /><br />Menu:<br /><br />- Brown Butter &amp; Maple Roasted Sablefish<br />- Pan Seared Char with Lime and Sea Salt from Closed Containment Farm in Oliver BC<br />- Gluten Free Ling Cod Fish 'n Chips, Lemon Caper Scallion Aioli <br /><br />Register for this class on the following dates:<br /><br /><a href="http://cookculture.com/cooking-school/class/sustainable-seafood-chef-ned-bell-0">March 9, 2015</a></p>
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