Best seafood creations tasted at BC Shellfish & Seafood Festival 2017
Petrina D'Souza – Darpan Magazine
October 25, 2017
BC Shellfish & Seafood Festival 2017, held in the beautiful Comox Valley on Vancouver Island from June 9 to 18, was a huge success. Attendees got a chance to taste a plethora of seafood options and also experience tours and seminars pertaining to the industry. One of the highlights of the festival was interesting events like Fresh Fest and Salmon Capital Seafood Taste, where guests relished the different delicacies offered by top chefs and restaurants. Here’s our list of the tastiest seafood creations sampled at BC Shellfish & Seafood Festival 2017.
Pan Seared Garlic Jumbo Prawns
If you ever decide to take a trip to Comox Valley, make sure to include Locals Restaurant in your itinerary. Located in Courtenay, this popular restaurant serves the best jumbo prawns in town. The jumbo prawns are sautéed in a lemon, garlic and herb butter served with arugula and red cipollini onion salad. Doesn’t it sound delicious?
Chez Vous Rockefeller Local Oysters, Amara Farm’s Chard, Gunter Brother’s Pork Jowl
A dish that was part of 2017 Chefs Shellfish Showdown menu and created by award-winning chef, Alain Chabot, who recently opened his new kitchen caked Chez Vous Artisan Foods. It was paired with Ziggy Siegerrebe, a wine from 40 Knots Vineyard and Estate Winery.
Golden Eagle Coho Salmon Tartare
Guests got to taste this delicious salmon appetizer at Fresh Fest. Prepared by Chef Nyle Petherbridge of Kingfisher Oceanside Resort and Spa in Courtenay, the sampling included preserved lemon, crème fraîche, pickled sea asparagus, crispy salmon skin, on pumpernickel toast.
Marinated Fanny Bay Clams
Black Cod Creation
Created by Chef Chance Wilke from Avenue Bistro in Comox Valley and presented at the International Buyers and Media Reception, this little appetizer was light and tasty. One could not stop munching on them. The supplier was Hub City Fisheries.
Chinook Graulox Macaron Stuffed with Apple Goat Cheese
This one definitely appears in my list of the ‘most innovative food creations sampled’. At the Salmon Capital Seafood Taste event, Chef Xavier Bauby, International Chef/Culinary Instructor at North Island College presented this unique appetizer which blended the sweetness of the macaroon and the freshness of the Chinook and goat cheese.