Cult-Fave Milk Bar Just Opened in Nordstrom
Breaking: There’s a New Comfort Food Lunch Pop-up Opening in Gastown
Apparently, Lots of Vancouverites Are Buying Chocolate-Covered Strawberries for Themselves
The Perfect Autumn Cocktail Recipe: Donostia Askatuta
Everything You Need to Know About the BCL’s 2022 Whisky Release
A New Pop-Up Wine Bar Is Coming to Strathcona in November
5 Shows to Catch at the 2023 PuSh Festival
What It’s Like to Be a Figure Skater for Disney on Ice
Ten Black Friday Deals to Check Out Now
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
We Tried It: Indochino’s New Custom Women’s Suits
11 Holiday Gift Ideas from Local, Indigenous-Owned Brands
Nugu Brings design-led, sustainable dinnerware to North America
No! It's awesome and dozens of our top chefs agree.
This week has seen a big push of restaurants slowly (and some not so slowly) moving towards reopening under new protocols that will make dining out a very unique experience. But one spot that remains closed? The Vancouver Aquarium, the champion of Ocean Wise seafood and formerly a respite for stressed out parents everywhere.
So a cross-section of our top chefs, supported by a similar cross-section of our top suppliers (so much crossing going on), have banded together to craft a series of signature chowders for sale. Sales will run $20 for a litre, of which at least $15 will go to support the Aquarium. Here’s just a few of the hot shots making hot pots:
Chef Ned Bell and Chef Stacy Johnson (The Naramata Inn) are making Ned and Stacy’s Naramata Inn Smoked Seafood Chowder
Chef Alex Chen – BLVD Signature Clam Chowder with Maple Cured and Smoked Sablefish. Available at Boulevard Kitchen & Oyster Bar
Chef Hamid Salimian: Granville Island Summer Clam Chowder. Available at Popina Canteen
Chef Amanda Cheng and Chef Makoto Ono: Mak N Ming Kitsilano Beachside Sake Kasu Rasor Clam Chowder. Available at Mak N Ming
Chef Welbert Choi: Hand-shredded BBQ Duck and BC Scallop Chowder. Available at Forage
Paul Zhang: Heritage Seafood Coconut Curry. Available at Heritage Asian Eatery
Chef Chris Andraza – Fanny Bay West Coast Smoked Oyster Chowder. Available at Fanny Bay Oyster Bar & Shellfish Market
Chef Poyan Danesh (Ocean Mama Seafood) – Ocean Mama Ocean Wise Shrimp Chowder. Available at Windsor Meats
Chef Mark Amos: Spicy Coconut Corn and Seafood Chowder. Available at Edge Catering
Chef Mark Greenfield: Seaside Provisions Style New England Clam Chowder. Available at Seaside Provisions
Chef Paul Benallick – Hollyburn Ocean Wise Seafood Chowder. Available to members at Hollyburn Country Club
Full disclosure—this is a new initiative so I haven’t tried any of them, save for the version of Alex Chen’s (see below) chowder which I ordered a few weeks back (it was aces). And a huge shout out to the suppliers—including Ocean Mama, Freshline, Organic Ocean, Gindara Sablefish, Nextjen, Intercity Packers, Deluxe Seafood and Sysco—who are donating the raw materials.