Written By Guest Writer Edibles / Elsewhere Jul 3, 2013 B.C. Shellfish Festival: Chefs’ Dinner SHARE VIA: Facebook Twitter PinterestChefs Philippe Gagne, Takashi Ito, William Tse, Kunal Ghose, Jonathan Frazier, and Tracy Marks: a veritable ‘chowder’ of talent all working their hearts out at the B.C. Shellfish Festival in Comox that took place June 6-16. Fillburg Park was the perfect venue; sun sparkling on the water and Cortes Islands’ own Marguerite Thompson’s melodious voice playing gently along the shore, beautifully set the stage for the Chefs’ Dinner.The party started with the slurping of perfectly plump oysters courtesy of hardworking, dedicated farmers from Deep Bay Kusshi, Hollie Wood and Komo Gway Oysters from Baynes Sound. Townsite Brewing brought their refreshing beers, and Hester Creek and Lake Breeze filled sparkling glasses with their wines.Photos by Kirsten TylerThe first course out, from chef Philippe from Kingfisher Resort’s Breakwater restaurant, was light, refreshing and clean, tasting of the clear blue sea the oysters were harvested from and paired with the lovely Quails’ Gate Chenin Blanc. Chef Takashi of Aura in Victoria, turned ugly geoduck into three beautiful, delicate preparations and Chef William from Granville Island’s Sandbar cedar-smoked clams and served them with spiced pineapple jam. For me, the sublime spot prawn demi-cream Red Fish Blue Fish‘s chef Kunal took hours to prepare was the highlight of his butter fried halibut dish – and the highlight of the night too. The fifth and sixth courses had Courtenay’s chef Jonathan from Atlas Cafe and chef Tracy from Tria Fine Catering, pairing honey citrus sablefish with bull kelp chutney and a dessert of Denman Island Chocolate artfully transformed into a chocolate stout ganache.With all this local talent in the house, it was no surprise that the flavours showcased brought out the best in all of our local seafood. All of these wonderful chefs, fishermen and shellfish farmers should be proud of highlighting the best of what our Island has to offer, leaving no ‘shell’ unturned.—BY KIRSTEN TYLERComoxFood Festivalsseafoodshellfish SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Good For You / Health / Victoria February 21, 2017 Grocery Finds Giveaway – Tahini, Bean Flakes, Beet Bars & Turkish Apricots Hello my friends. Here we are knee deep in February with the anticipation of an approaching Spring bringing its annual soothing consolation. I hope ... Read More Food News / Spoiled Milk February 16, 2017 Alexis de Portneuf Develops New Packaging & Tasting Notes From time to time we receive product samples at the EAT office. Most of time we don’t write about them unless it’s something readers ... Read More Good For You / Victoria January 17, 2017 No Fuss Comfort Foods – CONTEST ALERT Happy January my fellow nutritious nibblers! I am back, as promised, with another edition of Good For You Grocery Finds. This “post-holiday” ... Read More 2017 Issues / Get Fresh / Victoria January 3, 2017 The Mighty Green: Year-round microgreens make any meal healthier. “GET FRESH” My recent visit to a master microgreens grower in North Saanich, where you are literally surrounded in new life, will give ... Read More Get Fresh November 14, 2016 Kiwi Magic “It’s what’s on the inside that counts.” The Internet would like us to know that, if given the chance, kiwis could cure cancer, ... Read More Comments are closed.