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 EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Comments are closed.