Wild Salmon Celebration 2018


On Saturday, August 25th, the Chefs' Table Society of British Columbia and the BC Salmon Marketing Council celebrated an iconic seasonal BC product: Wild Salmon. The al fresco style dinner, with the False Creek marine surroundings, made a beautiful backdrop as people gathered to taste and celebrate a local delicacy, sustainable caught by BC commercial fishermen.

Tasting-sized dishes featuring wild BC sockeye salmon were prepared by six well-known Chefs' Table Society of BC member chefs.

Participating Chefs:


Ned Bell, Ocean Wise

Cured and Crispy Wild BC Sockeye Salmon with Lime and Poblano Dressing, Cashew Cream and Crumble

Darren Clay, Pacific Institute of Culinary Arts

Baked Salmon, Horseradish Crust, Pickled Cucumber Salad, Beets, Dill Oil

TJ Conwi and Bruce Nollert, ono Vancouver (Private chef/food service consulting business)

Hawaiian Lomilomi Salmon, Coconut Taro Poi, Seaweed Tapioca Pearls Crackers

Mariana Gabilondo, La Mezcaleria

Tostadas - Habanero Ash Cured Salmon, Crispy Corn Tostada with Acuyo "Butter", Ancho Pearls, Plantain Crisps and Mixed Micro Greens.

Gus Stieffenhofer-Brandson, Hawksworth

Gus' Famous Maple Candied Salmon with Horseradish & Garlic Scape

Lucais Syme, Cinara

Cured Sockeye Salmon with Caponata


Salmon Safe wines from local BC wineries, including Covert Farm Family Estate, Intersection Estate Winery, Sage Hills Estate Winery, St. Hubertus & Oak Bay Estate Winery, Tinhorn Creek Vineyards, VinAmité Cellars. And for those who wanted an alternative to wine, Whistler Brewing, Lonetree Cider, and Shelter Point Distillery were available for tasting. 

Dessert provided by Maestro James Coleridge, Uno Gelato.

"By having everyone come out to enjoy ocean-caught, sustainable salmon, we are showcasing the best of our coast," states Robert Belcham, Chefs' Table Society of BC president. 

Wild BC salmon, generously provided by Grand Hale.