The Chef's Table Society of BC hosted an event called the Slow Fish Dinner on October 15, 2017 at the Pacific Institute of Culinary Arts. The focus of the event was to showcase local, sustainable and small-scale seafood products. The event included a tour through 8 professional kitchens where chefs cook up a delicious dish with the seafood provided.
The event was a great success thanks to the amazing and delicious dish Chef Hamid Saliaman prepared. Chef Hamid shucked the scallops and marinated them in a citrus and dill sauce. He served the scallops in the half shell with cucumber, radish and greens.
**Note - this was the first event that West Coast Wild Scallops attended. It was the event that kick started our company and we are very grateful to Ocean Wise and Chef Hamid for the opportunity.