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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.