Tomorrow, June 8, Vancouver’s Bacchus Restaurant will honour World Oceans Day with a Seaweed Symphony seafood feature that includes locally sourced bull kelp-cured Canadian rockfish served with pickled macro kelp, crisp kelp, quinoa and kombu bubbles.
“This dish is inspired by the ocean,” explains chef Jason Baker. “The Rockfish represents the predictor, which can be found in and around the seaweed bed. The quinoa is to represent the ocean seabed and Kombu bubbles represent the ocean spray. The seaweed is not only the key ingredient to this dish but it also represents the natural food chain from the rockfish who feasts on the seaweed. As a young chef, I am aware we need to be sustainable leaders, and I believe everything we use needs to be with a sustainable view and with Vancouver being a marine city, the ocean is a good place for us to start.”
Order it til Sunday, June 12, for $21. —Vita Daily
wedgewoodhotel.com
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