A sustainable culinary event will take place at the Vancouver Aquarium February 20, 2015.
The Sustainable Table will be the Aquarium’s inaugural ingredient-led event put together by chefs Tim Bedford and Rob Clark. Through the pairing of B.C.’s finest local and sustainable ingredients, the event will serve ocean-friendly seafood dishes including sturgeon, B.C. spot prawns, Humboldt squid and more.
Tim Bedford, Executive Chef at the Vancouver Aquarium and Rob Clark, owner of the Fish Counter and sustainable seafood guru are advocates for Ocean Wise, the Vancouver Aquarium’s program for sustainable and ocean-friendly seafood.
They will serve six local courses during the event to raise proceeds for Vancouver Aquarium’s conservation, research and education programs.
The Sustainable Table takes place on February 20 at 6:30 p.m. at the Aquarium. Tickets are $100 and are available at vanaqua.org/sustainabletable.
Image by Vancouver Aquarium
Featured Image: Sturgeon dinner via Shutterstock
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