The Chef's Table Society of BC hosted the annual Slow Fish Dinner on September 23, 2017 at the Pacific Institute of Culinary Arts. The focus of the event is 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.
We were honoured to have been asked back this year to showcase our swimming scallops. Chef Welbert Choi, Executive Chef at Forage Restaurant, served our scallops raw with Forage's 7-month old Herring "Nuoc Man Cham', ginger and scallion confit. It was absolutely phenomenal and we received some glowing reviews from event attendees.