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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Food News November 2, 2022 Rancho Vignola – Vancouver Island Harvest Sale – November 25 & 26, 2022 For the ninth year in a row Rancho Vignola is setting up its Vancouver Island Harvest Sale here at the Mary Winspear Center in Sidney. Many of ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Comments are closed.