A celebrity chef from Vancouver, BC, is on a 10-week cycling adventure across Canada this summer to

We all know that over-fishing, not using environmentally-responsible fishing methods, and not taking good care of our waterways will one day lead to a depletion of seafood.  In partnership with Vancouver Aquarium s Ocean Wise program and SeaChoice, along with a number of other companies, the Chefs for Oceans campaign has been established to support sustainable seafood so we will have seafood for generations to come.
A celebrity chef from Vancouver, BC, is on a 10-week cycling adventure across Canada this summer to promote this campaign by raising awareness of the importance and necessity of healthy oceans, lakes, and rivers and by garnering support for sustainable seafood from coast to coast.
Chef Ned Bell , Executive Chef at Four Seasons Hotel Vancouver, began his cycling journey in St. John s, NL, on July 1st and he will complete his tour in Vancouver,  on September 11th.  To promote the sustainable seafood movement, he stops and cooks enroute, holding signature events, like the one I attended at the Inn at Bay Fortune, PEI, on July 15th.
The evening began with a wine bar featuring wine from the Okanagan region.  This was paired with PEI Colville Bay Oysters from nearby Souris best rental car deals West.  Served with Bloody Mary Ice, these were an immediate hit!
Chef Michael Smith prepared the fourth course of Farm-raised Halibut.  He paired the Halibut with red lentil fritters, mustard greens, littleneck clam broth, linguica sausage, lovage, black garlic and dulse.
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