Unit F – 2002 Comox Ave., Comox, BC V9M 3M6 250.890.7561
Thank you to everyone who helped make the 2017 Shellfish Dinner by the Sea a success! We appreciate the help and support of all who played a part in organizing, running and enjoying the event. Stay tuned for details about next year’s event.
Shellfish Dinner by the Sea. Filberg Park in Comox. Friday, June 16, 2017, from 6:00 – 10:00 pm. It will be the meal to remember and the place to be. This special evening will include a cash bar that features delicious BC wines and beer.
Chefs include Will Lew (Notch8, Fairmont Hotel Vancouver), Guiseppe Posteraro (Cioppino’s Mediterranean Grill), Chris Whittaker (Forage), Nathan Fong (Fong on Food), Quang Dang (West), Alex Chen (Boulevard), Ronald St. Pierre (Locals Restaurant), Weimar Gomez (Four Seasons Hotel Vancouver + Bar), Chris Andraza (Fanny Bay Oyster Bar), Angus An (Maenam) and Wes Erikson (Halibut Association).
Celebrated BC Chefs come together to create a meal that will showcase BC shellfish in an upscale outdoor setting that is second to none. June 16’s event – BCSGA Shellfish Dinner by the Sea – will feature chefs preparing and serving their culinary creations from stations in Filberg Park. They will showcase shellfish grown in BC by our members and will feature a few of our fin friends.
Chef Angus An owns and operates a continuously-growing list of restaurants and eateries: Maenam, Fat Mao Noodles, Freebird Chicken Shack, Longtail Kitchen, and Sen Pad Thai. Chef Angus was trained at New York’s French Culinary Institute, after which he spent time cooking at the world’s only Michelin-starred Thai restaurant, Nahm. At Nahm, he met his wife, Kate, and, together, they returned to Vancouver to open their first venture, Gastropod.
Leading the kitchen in Notch8 Restaurant & Bar at Fairmont Hotel Vancouver is no small undertaking. Will Lew rose to the challenge, becoming Chef de Cuisine in December 2016. Will’s journey into the culinary world started through his grandfather, a chef in Vancouver’s Chinatown and “head cook” at family dinners. He instilled a love for cooking and an appreciation for expressing oneself through creative mediums, including drawing, painting, woodwork, Chinese calligraphy and music. Although the kitchen would be Will’s calling, it was never the plan.
Giuseppe (Pino) Posteraro was born in Lago, Italy and, at the age of 12, he came to Canada to visit his brother – not realizing that he would make Canada his permanent home later in his life. During his medical training, Pino changed track. He left his studies and came to Canada to work for his brother in his restaurant.
Chef Chris Whittaker is fast becoming a well-known name in Vancouver and not just in culinary circles. Whittaker is the force behind Forage, a vibrant addition to Vancouver’s West End dining scene. With his guidance, Forage has become the pioneer restaurant for responsible management through zero waste efforts, reduction of energy consumption and support of our local communities – from farmers to fishers and everything in between. Forage supports Ocean Wise and Whittaker is a double gold medal winner at their annual Chowder Chowdown.
Chef Weimar Gomez thrives through challenging himself to reach new heights and to take on new challenges – both in and out of the kitchen. Initially intent upon becoming an architect, he took work at a restaurant to finance his drafting dream. He entered a gastronomic festival in Casa Medina and, at the age of 17, saw his talent immediately recognised by an instructor from Le Cordon Bleu.
Raised in Calgary, with family roots that stretch back to Scotland and the orchards and rice fields of Vietnam, Chef Quang Dang moved to Vancouver in 1998 to finish his engineering degree and to train for the Olympics with Canada’s field hockey team. Part-time positions in the hospitality industry soon won him over and he launched his culinary career at West, where he worked as junior sous chef.
Chef Wes Erikson is an active member in the Canadian Culinary Federation (CCFCC) and the North Vancouver Island Chefs Association (NVICA). He is also a fourth-generation commercial fisherman. Involved in the fisheries’ advisory process for the past 20 years, Erikson was the halibut representative on the Commercial Industry Caucus (CIC), involved in implementing the integrated ground-fish strategy.
Food and Travel Journalist
Chef Nathan Fong, an internationally-published food and travel journalist, has been an award-winning food stylist for print and film advertising for 30 years (IACP/Julia Child Award of Excellence for food styling). He has been a regular culinary host on GlobalBC, a food and travel columnist for The Vancouver Sun and a regular contributor to Taste Magazine.
Locals Restaurant – Food from the Heart of the Island (Locals) showcases local food production and its producers. Chef Ronald St. Pierre CCC provides memorable dining experiences that marry the bounty of Vancouver Island with culinary artistry and heartfelt service, offered in a casually elegant dining setting in the historic Old House along the river.
Fanny Bay Oyster Bar Executive Chef
Chef Chris Andraza’s father says he grew up with a love for food and curative sense for dishing it out! Chris started his cooking career in Banff Alberta under Chef Roger Van Denhouvel at the Lake Louis Inn.