Seafood lovers will not want this Saturday's (Sept.14) event at the Gulf of Georgia Cannery to be the one that got away.
That's because the national historic site in Steveston Village will be hosting the second annual Best Catch Sustainable Seafood Festival.
From noon to 4 p.m. the cannery at the western foot of Moncton Street will be the site of demonstrations by four top chefs including Robert Uy and Karen Barnaby who will be cooking up some tasty examples of fish dishes you can try your out at home after picking up some fresh seafood of your own at the nearby public wharf.
Uy, who works at the Westin Wall Centre Vancouver Airport's Apron restaurant will be using albacore tuna, while Barnaby, former head chef at the Fish House in Stanley Park, will be cooking pink salmon.
Barnaby is now working in product development for Richmond-based
Albion Fisheries.
Joining those two will be Ian Lai, chef instructor at the Northwest Culinary Academy of Vancouver and founder and program director of the Richmond Schoolyard Society. Lai will be lending his skill to spot prawns and local halibut.
And Richard Boucher of the Curious Oyster Catering Company will be working
with sustainably raised oysters. The cooking demonstrations will take place at the top of each hour and samples will be available. In between there will be a variety of musical acts to entertain visitors. For more information, visit bestcatch.gulfofgeorgiacannery. com. The Gulf of Georgia Cannery National Historic Site of Canada located at 12138 Fourth Ave.
