menu
Member Sign In
  • IWFS Homepage
  • Blog Home
  • Forums Home
  • Global Forum
  • Contact Us
Close
  • IWFS Homepage
  • Blog Home
  • Forums Home
  • Global Forum
  • Contact Us
    Member Sign In
  • Blog Home
  • Forum Home
  • Global Forum

Follow Us

Recent Posts

  • Ask Sid: How are the grape crop levels looking for 2022 Burgundy?
  • GRAND PUY LACOSTE EIGHT VINTAGES 1966-2003 RETROSPECTIVE
  • Ask Sid: Best white grape from Maremma?
  • DINNER BY IWFS VANCOUVER SPOTLIGHTS SO WELL THE TYPICAL DISHES OF SICILY
  • Ask Sid: Most controversial Mouton wine label?

Archives

  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

SPOT PRAWN FESTIVAL 2022

May 16th, 2022 by Joseph Temple
View this post on Instagram

A post shared by Chefs' Table Society of BC (@chefstablebc)

On a rainy Sunday May 15, 2022 from 11 am to 3 pm The Chefs’ Table Society of BC (CTS) & Pacific Prawn Fishermen’s Association (PPFA) launched the exciting 2022 Spot Prawn Festival in-person at False Creek Fishermen’s Wharf in Vancouver. The weather didn’t dampen the enthusiasm of everyone involved from organizers, chefs, sponsors, and keen participants from having a wonderful family outing at this popular event first started in 2006. It celebrates the start of Spot Prawn season (which opened on May 5) a prized catch in British Columbia’s coastal waters. Sustainably controlled short season with sport fishers limited to a catch of 125 prawns per day. Lots to take in at the Festival from the excellent insightful food demos, music, beverages, New England style chowder 10 oz. bowl for $10, and a grazing style Spot Prawn Brunch for $65 featuring 6 delicious diverse dishes from these outstanding chefs:

CHEF STEVE KUAN: TORAFUKU – Spot Prawn Taco, Papaya Salad, Togarashi Mayo

CHEF FELIX ZHOU: BREAD x BUTTER CAFE – Torch Spot Prawn, Apple Jalapeno Puree, Pickled Cucumber, Puffed Wild Rice, Spot Prawn Head Oil

CHEF TOMMY SHORTHOUSE: FANNY BAY OYSTERS BAR & SHELLFISH MARKET – Poached Spot Prawn, Herb Potato Roesti, Romesco Sauce, Herb Salad

CHEF KUNAL DIGHE: JW MARRIOTT PARQ – West Coast Spot Prawn Risotto

CHEF MATEUS VELOSO VIANA: POPINA CANTEEN – Spot Prawn Roll

CHEF JUSTIN CHEUNG: POTLUCK HAWKER EATERY – Spot Prawn Arroz Caldo, Rice Porridge, Chili Crunch, Calamansi, Quail Egg

In addition there was top local wines and beer from O’Rourke’s Peak Cellars (Pinot Gris), Lock and Worth Winery (Semillon & Merlot), and R & B Brewing (25th Anniversary since 1997). Also Umbria Coffee Roasters plus yummy Passione Gelato three flavours of Cherry, Hazelnut, & Pistachios (Vegan).

View this post on Instagram

A post shared by Chefs' Table Society of BC (@chefstablebc)

Some thoughtful ways of preparing these special spot prawns were featured again this year. Always remember that they must be cooked (but not overcooked) when alive or twist off the heads to prevent an enzyme release. Save the heads for cooking a bisque or stock and store the fresh tails on ice till ready to cook them or freeze them which maintains a good quality product. Thanks to everyone for another successful #SpotPrawnFestival. Try some soon.


You might also like:

May 16th, 2022 by Joseph Temple
Posted in Uncategorized | No Comments »

Leave a Reply

Click here to cancel reply.

You must be logged in to post a comment.

The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.
Andre Simon Wine & Food Society Founder (1933)
© 2023 The International Wine & Food Society (IW&FS) IW&FS
Privacy