Archive for November, 2011
Wednesday, November 30th, 2011
Directly from the Donnelly Group Press Release:
The Donnelly Group Celebrates a Decade of Holiday Giving 10th Annual Toy Drive for the Salvation Army
Vancouver, BC (November 30, 2011) – This December, the Donnelly Group gets right into the spirit of Christmas and celebrates over a decade of giving with their 10th Annual Toy Drive. The hospitality industry leader is conducting the much-anticipated event in partnership with the Salvation Army and the Donnelly Fund, at Republic nightclub on the evening of Tuesday, December 13th.
The 10th Annual Toy Drive ensures a special Christmas for less fortunate families across the Lower Mainland. The Donnelly Group is giving a $50 Toys ‘R’ Us gift certificate to each of their 470+ employees, to buy gifts for underprivileged kids of all ages. Suppliers, close industry partners, customers and friends are also encouraged to attend and bring an unwrapped gift. With sights set high, the company is aiming to donate over $35,000 worth of toys this holiday season.
The Toy Drive includes a chic and cheerful Christmas Cocktail Party at Republic, where staff will be collecting present donations. Between 8pm-11pm, partygoers including employees, partners and friends, will bring their unwrapped gifts, receive Christmas cocktails and complimentary appetizers, and enjoy music from all of Republic’s fantastic resident DJs. As the party plays on throughout the night, gifts for kids of all ages continue to pile up high.
The Salvation Army is one of the world’s largest and most trusted providers of social services, ensuring donations go directly to those in most urgent need. The Donnelly Group conducted the first annual Christmas Toy Drive in 2002 with the aim of supporting the Salvation Army’s work and helping to make the holiday season special for families in Vancouver’s poorest suburbs. The event has since become one of the largest toy drives in the city, and one of the nightlife group’s most anticipated events of the year, promoting goodwill within the company and encouraging staff to celebrate the holiday spirit of giving.
The Donnelly Group owns and operates popular pubs: The Bimini, The Calling, The Library Square Public House, Smiley’s, the Lamplighter, the Academic, Cinema Public House, the New Oxford and the Metropole Community Pub; award-winning nightclubs: Republic, Bar None, and the Post Modern; and the Granville Room and Clough Club cocktail lounges. The creative and diverse company known for its attention to products and services has earned the status of an industry leader in Vancouver due to their impressive entertainment calendars, modern designs and strict policies on patron safety. The Donnelly Fund supports many local charitable recipients including the Greater Vancouver Food Bank, BC Children’s Hospital Foundation, the Steve Nash Foundation, the Downtown Eastside Women’s Centre and United We Can. For more information visit www.donnellygroup.ca.
Wednesday, November 30th, 2011
Directly from the Top Table Group Press Release:
For both lunch and dinner, our restaurants can accommodate groups of all sizes.
With a variety of group menu options from budget to luxe, and expert wine consultations, your event will be tailor-made to suit your party’s needs. And with the details left to us, this year you can relax and enjoy too!
Araxi: Neil Henderson 604 932 4540
CinCin: Ricardo Ferreira 604 688 7338
Blue Water Cafe: Stephan Cachard 604 688 8078
West: Owen Knowlton 604 738 8938
Seasonal Lunches: Treat your clients, friends and family to lunch to toast the holiday season.
December 22nd - 30th
Open for lunch every day
Monday - Friday
Blue Water Cafe
December 5th - 23rd
Monday to Friday
Lunch year-round, daily + Sunday brunch
For favourites on your holiday shopping list, our award-winning Cookbooks are available at all Top Table venues and Barbara-jo’s Books to Cooks. Signed copies can also be included as special gifts at your holiday lunch or dinner.
Araxi, Seasonal Recipes from the Celebrated Whistler Restaurant by Chef James Walt
Blue Water Cafe: Seafood Cookbook By Chef Frank Pabst
New Year’s Eve
Each of our restaurants offers two seatings to greet the New Year in style!
GIFT CERTIFICATE OFFER
For every $250 purchased in gift certificates for all Top Table venues (Araxi, Blue Water Cafe, CinCin, West, Thierry), we will automatically gift you an additional $50 GC.
Favour friends, family or business associates with affordable, beautifully packaged gifts and holiday boxes from Top Table’s newest addition, Thierry. With selections of handmade chocolates, macarons, nougats, caramels, Thierry Espresso Blend coffee, and much more, there is something sure to please everyone on your holiday wish list. Our popular macaron packages begin at $13.45 and special holiday gift boxes are available in two sizes: small ($95) and large ($145). Call 604 608 6870 to pre-order yours today.
Tuesday, November 29th, 2011
Directly from the Vista D’oro Farms Press Release:
Vista D’oro Farms’ 6th Annual “operation – cookies for kids” begins
Vancouver, BC…. ‘Operation – Cookies for Kids’ 6th annual Cookie Drive is under way once again. A fundraising initiative for BC Children’s Hospital, Vista D’oro Farms will endeavour to add to previous years’ total contributions of over $45,000. The baking, gathering and packaging goes on all next week with delicious donations from some of the lower mainland’s finest kitchens, beautifully packaged into wonderful holiday gift tins. The tins can be preordered and go on sale beginning December 9th for a minimum donation of $50.00 and with 100% of all funds going directly to BC Children’s Hospital. You can purchase these extra special Christmas gifts at Pacific Institute of Culinary Arts, and at Vista D’oro Farmgate Shop & Tasting Room. For more information or to pre-order your tins contact Vista D’oro Farms at 604.514.3539.
This year’s festive red holiday tins, which are again donated thanks to Patchett Excavating Ltd., will hold a decadent array of goodies from the likes of Au Petit Chavignol, Bishop’s Restaurant, Culinary Capers, Northwest Culinary Academy of Vancouver, O’Doul’s Restaurant, Pacific Institute Culinary of Arts, Raincity Grill, Toast of the Town Catering & Wild Rice, alongside a jar of Vista D’oro Farms artisanal preserves.
About Operation – Cookies for Kids - BC Children’s Hospital holds a special place in both Lee & Patrick Murphy’s hearts. Lee lost a young cousin and Patrick lost a sister at a young age, both to cancer and both named Teresa. After watching the amazing care given to both they were struck with a cause. At this time of year we need to be so thankful for healthy kids while keeping in mind how many children and their families spend the holidays in hospital rooms. Operation Cookies for Kids goal is to make Christmas a little sweeter for everyone.
To purchase these creative Christmas goodies, visit the Vista D’oro Farmgate Shop & Tasting Room, open Thursdays, Fridays, Saturdays, & Sundays 11am to 5pm, located at 346 208th Street Langley or Pacific Institute of Culinary Arts located at 101 - 1505 West 2nd Avenue in Vancouver, at the entrance to Granville Island . For more information or to pre-order your tins contact Vista D’oro Farms at 604.514.3539. For further information or to get involved with ‘Operation – Cookies for Kids’ contact Lee Murphy at Vista D’oro Farms, 604.514.3539.
Tuesday, November 29th, 2011
Last week for Dine Around Seattle:
Dine Around Seattle 2011 will be from November 1st to November 30th. There’s no better activity than dining with friends and family in the fall, the opportunity to do so at a delicious price will definitely help the pocketbook. Chefs at some of the area’s finest restaurants are preparing seasonal, delicious dishes for the return of Seattle’s most popular, dining event - Dine Around Seattle 2011.
Directly from the Gruman and Nicoll Press Release:
RN74 SEATTLE LAUNCHES EXPANDED BAR MENU AND HAPPY HOUR FOR ENHANCED SNACKING AND SOCIALIZING
CHOICES ABOUND-17 DELICIOUS ITEMS PRICED FROM $5-$10
SEATTLE (November 28, 2011) - At RN74 in Downtown Seattle, Chef Michelle Retallack and culinary team are adding to their vibrant bar scene with the launch of a new bar menu that provides multiple choices of tasty, well-priced bar snacks. The substantive menu is available Monday-Saturday, 11:30 am -close and Sunday, 10 am-close. Chef Retallack has created an extensive menu of finger snacks offered as Poppers, Sticks, Toasts, Baskets, Oysters and Buns. The bulk of dishes fall between the $5 and $10 price range, ideal for sampling and sharing multiple tastes. Oyster lovers will delight with local bivalves highlighted in a hearty East Coast Chowder, Cornmeal Fried, On the Half Shell, or as a classic Rockefeller rendition.
To appropriately quench one’s thirst, the RN74 Bar highlights over 45 wines by the glass, alongside an ambitious, award-winning list of 900 wines by the bottle and an innovative cocktail list. Their signature cocktail, the Pimm’s 74 is created from house-made Pimm’s (an infusion of base spirits, fruits, and spices), finished with ginger beer and served in a Burgundy glass with seasonal fruit garnish.
Their fall version, Pimm’s NO.3, also finished with ginger beer, is made with cognac, wet and dry vermouth, sweet vermouth, sherry, maraschino liqueur, Aperol, and pears. In December, they will switch to a winter Pimm’s NO.3 made from brandy, Dolin Rouge, sweet vermouth, maraschino, sherry, Aperol, and persimmon.
At RN74’s Happy Hour, available Monday-Saturday, 3pm -6pm and 10:30pm- close and all day Sunday, guests will find 8 specially priced items culled from the new bar menu (Ahi Tuna Poppers, Sausage & Pepper Poppers, Grilled Skirt Steak Skewers, “Fish Sticks”, House made Soft Pretzels, Black Truffle Popcorn, Charred Country Toasts with an assortment of delicious shmears and Chef Kim’s Sweets Du Jour) all offered at $6 or less. Beverage highlights are a cocktail du jour, glass red and white house wine available for $5, Fernet Branca for $3 and a Fernet Branca shot with a Rainier beer for $5.
RN74 BAR MENU:
SHRIMP & GRITS ROASTED JALAPEÑOS, PICKLED GREEN TOMATOES 9
AHI TUNA SUSHI RICE CAKE, SRIRACHA, SCALLION 10
SAUSAGE & PEPPERS PANISSE CAKE, GRILLED MERGUEZ SAUSAGE 8
FRIED DUNGENESS CRAB CREAMY AVOCADO, CUMIN 12
SERRANO HAM WRAPPED CHICKEN CLASSIC CAESAR, ROMAINE CUP 8
LOBSTER CORN DOGS WHOLE GRAIN MUSTARD CRÈME FRAICHE 12
GRILLED SKIRT STEAK SOY CILANTRO GLAZE 9
“FISH STICKS” TAPIOCA CRUSTED SNAPPER, SWEET CHILI DIP 7
CHICKEN LIVER MOUSSE GRAPES, SEA SALT 6
SHORT RIB RAGOUT BONE MARROW 8
ROASTED GARLIC & GOAT CHEESE KALAMATA OLIVE 6
SMOKED SALMON SHMEAR PICKLED PEARL ONION, DILL 8
HOUSE MADE SOFT PRETZELS WHOLE GRAIN HONEY MUSTARD 8
BLACK TRUFFLE POPCORN CHIVES 5
MAITAKE MUSHROOM TEMPURA YUZU SALT, GREEN ONION MOUSSELINE 10
ROSEMARY FRITES TRIO OF DIPPING SAUCES 9
ROCKEFELLER PARMESAN, SPINACH 3.50 EA
EAST COAST CHOWDER POTATOES, BACON 5
CORNMEAL FRIED CHINESE CELERY REMOULADE 12
ON THE HALF SHELL* DAILY SELECTION, CHAMPAGNE MIGNONETTE 3 EA
HUDSON VALLEY FOIE GRAS SLIDERS CARAMELIZED ONION JUS, SYLVETTA,APPLE MUSTARD 16
LAUGHING BIRD SHRIMP ROLL SHAVED FENNEL, REMOULADE 11
CRISPY PORK BELLY X.O. SAUCE, PICKLED CARROTS 13
PAINTED HILLS BEEF BURGER EMMENTHALER CHEESE, ROASTED MUSHROOMS, ROSEMARY FRITES 14
Monday, November 28th, 2011
Directly from the Chemainus Festival of Murals Press Release:
Vision of Emily Carr Monument Introduced
Chemainus to Pay Tribute to Artist with World’s First MuralSculpture
Chemainus, BC – In Chemainus they dream big. And so too when they pay honour to one of Canada’s most renowned artists – they do it big.
On Tuesday, November 22, 2011 a sub-committee of the Chemainus Festival of Murals (FOM) announced plans for a 45 foot major art project to pay tribute to the iconic Canadian artist, Emily Carr.
On hand at the Emily Carr Monument Inaugural Introduction Gala was a full colour scale model maquette of the Emily Carr Monument project. The actual sculpture will be 45 feet high and 20 feet wide, surrounded by water, which will appear to be flowing out of the sculpture itself, and a Thunderbird at its highest peak. The towering art piece will be the world’s first MuralSculpture, so called as it combines the two mediums – sculpture and murals – for the first time.
“This is the first time something like this has been attempted to our knowledge,” said Karl Schutz, manager, coordinator, and originator of the project. “There will be many challenges, of which building the structure and body will be the most mind boggling.”
Schutz teamed up with muralist and sculptor Charlie Johnston of Winnipeg and First Nations carver Dennis Nyce to produce the astonishing MuralSculpture, which will be constructed of steel fiber cement and will include artifacts from Ucluelet where Emily Carr was called “Klee Wyck.”
Chemainus Festival of Murals Society President Tom Andrews commented that as the famous Chemainus Murals exposed locals and visitors alike to the history of Chemainus, so too will the Emily Carr Monument and outdoor gallery expose people to her art and the relationships she had with First Nations and communities like Chemainus.
“We truly believe that arts and culture are important, and, in a community like Chemainus, can draw tourists, visitors and even people looking to relocate,” said Andrews. “The MuralSculpture project will be a calling card for Chemainus and fits in well with the future revitalization plans for the community.”
Both the Penelakut and Ucluelet First Nations were represented at Tuesday’s event by Penelakut artist Nadine Karen, Ucluelet President Chuck McCarthy, and Larry Baird, economic development officer.
As an integral part of the campaign for the Emily Carr Monument, an opportunity for all Canadians to take part in the historic project has been planned. For as little as a minimum $5 donation, each contributor will have his/her name put onto the back of the sculpture. Families can even create their own family donation tree where each family member will be linked together.
Donations have already been coming in according to Schutz, who became the first donor when the on-line donation system went live at 12:01 a.m. Tuesday.
“There were many cash donations the first day after the gala, John Landygo of Chemainus being the first,” said Schutz. “We have donations already coming in from Europe, and we are confident there are many thousands of people across Canada, and around the world, who would like to see this monument to Emily Carr become a reality.”
Emily Carr was a passionate artist. The unique and vanishing First Nations culture and the forested landscapes and rugged coastline of British Columbia were the driving themes behind her work.
For almost 30 years the theme of the Chemainus Murals has been based on the town’s history. In 2008, the FOM adopted the art of Emily Carr as its second Mural Theme. Emily Carr (1871-1945) is a Canadian icon and the most famous female painter in Canada. She painted “Chemainus Bay” in 1924 and 1925 while visiting the Chemainus Valley. The painting is in the collection of Calgary’s Glenbow Museum.
The Emily Carr Murals are under the Distinguished Patronage of The Honourable Steven L. Point, Lieutenant Governor of British Columbia.
The Chemainus Murals have been attracting thousands of visitors from around the world with more than 40 historic murals since 1982.
Directly from the Rocky Mountaineer Press Release:
Introducing the New Class of Service Video:
Come aboard with Canadian celebrity Jillian Harris as she travels on the Rocky Mountaineer.
To view the video please click on the link below:
Saturday, November 26th, 2011
GK Media Inc is pleased to present a new feature cookbook recipe:
Fried Halibut with Tofu Fries from the new Everyday Exotic Cookbook.
To download all of the recipes please use the recipe iPod guide or go to the Recipes page.
Friday, November 25th, 2011
Directly from the Cibo Trattoria Press Release:
Extraordinary Seven Course Vietti Barolo Dinner With Luca Corrado December 3rd At Cibo Trattoria
Vancouver, BC – Saturday, December 3rd brings us the Italian wine producer Luca Corrado of Vietti Winery and seven of his most distinctive wines.
The Vietti winery is one of the top level producers of Piemonte and was one of the first wineries to export their cru-designated wines to North America.
This rare seven course dinner with matching wines is only $250.00. Executive Chef Neil Taylor’s menu and matching wines include:
Veal carne crudo with white alba truffles - Roero Arneis 2010
Baugna Cauda - Nebbiolo Perbacco 2008
Sanguinaccio with wild mushrooms & chestnuts - Barolo Castiglione 2007
Tajarin all’albese with white alba truffles - Barolo Brunate 2007
Agnolotti with Vietti Barolo butter - Barolo Lazzarito 2007
Basato all Vietti Barolo - Barolo Rocche 2007 / 1999
Fromagi di Piemontese
For tickets, please contact Cibo at 604-602-9570 or firstname.lastname@example.org
Directly from the Red Bull Press Release:
WORLD’S BEST PARTY ROCKER DJS COMING TO VANCOUVER FOR RED BULL THRE3STYLE WORLD FINALS
National champions from over 18 countries destined for Vancouver on Dec. 13 – 17 to battle for title as World’s Best Party Rocker DJ
Toronto, ON – November 25, 2011 – After hosting the 2010 Olympic Winter Games, Vancouver experienced first hand the best in sport. Flip the calendar, and the city’s citizens will once again witness world-best talent, as 18 national champion DJs will converge and compete in Vancouver during the Red Bull Thre3Style World Finals from Dec. 13 – 17, 2011.
To earn a spot in the World Finals, hundreds of DJs from around the globe battled it out in regional and national qualifiers. At each stage the rules remain the same: 15 minutes to rock the crowd with a set that incorporates at least three genres of music and keeps partygoers on their feet, and the judges impressed.
Representing Canada is Vancouver’s own Hedspin, who dethroned 2010 winner, Drastik, and 10 other regional winners in Toronto on Nov. 12. “I’m in shock,” said Hedspin. “There were so many great DJs from all over the country that repped hard. I’m very thankful that I won.” Hedspin will be repping hard himself this December, as he’ll be competing on home turf and head-to-head with the 17 other national champions from around the world:
Robert Moreno – Argentina DJ Dippy -– India
DJ Perplex – Australia DJ 8 Man - Japan
Javier Rossell – Bolivia DJ Spell – New Zealand
Nedu Lopes - Brazil FMC - Norway
Hedspin - Canada Thomas Young – Peru
DJ Byte – Chile BITCODE – Spain
DJ PHO – Columbia DJ Bazooka – Switzerland
DJ Ken K – Denmark DJ Big Al – United Kingdom
Supa! - France DJ Big Once – United States of America
The first four nights of the calendar are knock-out stages, with the winner of each advancing to the Red Bull Thre3Style World Final on Saturday, Dec. 17 @ Commodore Ballroom. The Red Bull Thre3style weeklong judging panel will include Canadian DJ stalwart Skratch Bastid, 2003 DMC Champion and MTV Canada resident DJ Dopey, and the 2010 Thre3style Champion DJ Karve of France. They will be tasked with evaluating each performer on originality/creativity, track selection, technical skills, stage presence, and audience response.
Headlining each night is a wide range of DJ icons, including The Rub (Cosmo Baker and DJ Ayers), Stone Throw Records’ Peanut Butter Wolf, legendary producer Just Blaze, a special performance of DJ Premier vs. Pete Rock, DJ Nu-Mark’s signature Toy Set, and a Red Bull Thre3Style World Final set by Z-Trip.
AUSTRALIA vs BOLIVIA vs BRAZIL vs NORWAY
ARGENTINA vs CANADA vs INDIA vs , SPAIN
PEANUT BUTTER WOLF
THE FRESHEST CREW
FORTUNE SOUND CLUB
COLUMBIA vs DENMARK vs JAPAN vs SWITZERLAND vs UK
TEAM CANADA DJS
CHILE vs FRANCE vs NEW ZEALAND vs PERU vs USA
DJ PREMIER vs PETE ROCK
Red Bull Thre3Style World Final featuring 4 Nightly Winners
To purchase tickets, check out the links below:
Friday, November 25th, 2011
GK Media Inc is pleased to present three new feature videos from:
Nando’s Flame-Grilled Chicken
Thursday, November 24th, 2011
Directly from Beyond Restaurant and Lounge:
Traditional Christmas Lunch Buffet:
Running 11:30-2pm Monday through Friday from Dec 5th – 23rd , our Christmas lunch buffet is perfect for parties of 2-200!
$25 / person includes - Sumptuous Christmas buffet, serenaded by traditional holiday carolers and a take home gift.
Reservations are recommended
New Years Eve
Ring in the New Year in style with a gourmet menu and live jazz courtesy of Jazz, Baby featuring Karen Holness
$85 / person includes an exquisite 6 course tasting prepared by Executive Chef George Koay, Live Jazz & dancing and a midnight toast
Reservations are required
New Years Day Brunch
Start the new year of right!
For more information on any of above or to make a reservation please call 604-684-3474
Directly from the Glowbal Group Press Release:
Make Merry with the Glowbal Collection
Celebrate the most wonderful time of the year with stand-out dining experiences
Hark all ye holiday revellers: This Yuletide season, all seven restaurants within The Glowbal Collection - glowbal grill steaks & satay, COAST, Sanafir, Italian Kitchen, Trattoria, SOCIETY and Black+Blue - are bestowing on guests the gift of delicious holiday feature menus, perfect for large party gatherings (of eight or more).
The three-course, prix-fixe festive lunch and dinner menus are available to suit a variety of budgets and tastes. From Turkey Scallopini to Winter-Spiced Tuna Niçoise, Paella Valencia to Surf and Turf Platters featuring Beef Tenderloin and Lobster Thermidor, and sweet selections for dessert, such as Eggnog Crème Brûlée, the dishes are guaranteed to have guests saying, “Oh, night divine!”
And it’s never too early to solidify New Year’s Eve party plans! Be on the look-out for happenings at The Glowbal Collection restaurants please visit: www.glowbalgroup.com.
The Glowbal Collection and Union Gospel Mission: Table for 2000, December 20,2011
Glowbal Group is happy to partner once again with the Union Gospel Mission for its 3rd annual ‘Table For 2000′ Christmas Dinner on Tuesday, December 20, 2011. Glowbal Group chefs, staff and volunteers will be on-hand to serve a festive, gourmet Christmas dinner with all the trimmings to residents of the Downtown Eastside. The event takes place at Union Gospel Mission from 4:00 pm to 7:00 pm.
Thursday, November 24th, 2011
Directly from the Ocean Wise Press Release:
CHEF PAUL CECCONI OF LOCAL LOUNGE-GRILLE CROWNED Vancouver’s 2011 OCEAN WISE CHOWDER CHOWDOWN CHAMPION
Vancouver, B.C. –Winning over the palate of a panel of judges by creating the most inventive and delicious sustainable seafood chowder, chef Paul Cecconi of Local Lounge-Grille claimed the prestigious title of Vancouver Aquarium’s fourth annual Ocean Wise Seafood Chowder Chowdown Champion on November 23, 2011.
“It was a difficult decision for the judges this year but they unanimously agreed the delectable combination of smoked Ocean Wise Out Landish oysters with parsnips, squash and brown butter bread crumbs in chef Paul Cecconi’s chowder was the well deserved winner of this year’s Vancouver Aquarium Ocean Wise Chowder Chowdown,” said Mike McDermid, Ocean Wise partner relationship manager. “Year after year, chefs make a culinary prouesse by creating unique and creative recipes highlighting the very best of Ocean Wise’s sustainable seafood options.”
For this fierce but friendly competition, 12 of Vancouver’s top chefs served up hearty samples of their delicious creations to hungry judges and to a sold-out crowd of over 550 guests in hopes of being recognized for their sustainable chowder-making prowess. Each mouth-watering Ocean Wise chowder was paired with a thirst-quenching local craft beer to highlight its flavor profile.
While the judges were in charge of picking an overall winner, 550 guests were responsible with the enviable, but challenging, role of sampling each of the Ocean Wise chowders and selecting a crowd favourite. Ultimately, the Vancouver Aquarium’s Ocean Wise Chowder Chowdown People’s Choice Award was given to chef Natasha Harris of Sunset Bay Yacht Group for her chowder featuring Ocean Wise scallops, clams and mussels, as well as sherry, organic celery and Yukon gold baby potatoes. The third award of the night for best chowder and beer pairing went to YEW restaurant + bar executive chef Ned Bell.
This year’s panel of distinguished judges included Ocean Wise founding partners chef Robert Clark and Albion Fisheries’ Guy Dean, along with Canada’s first certified cicerone (aka beer sommelier) Chester Carey, food editor Jamie Maw and Sid Cross from The Chef’s Table Society of B.C. Presiding over the night was CTV’s Michael Kuss as emcee, while the crowd enjoyed live music by Ocean Wise music ambassadors Mindil Beach Markets.
Vancouver Aquarium’s Ocean Wise program—a nationwide sustainable seafood initiative—works closely with restaurants, markets and suppliers to help them sell seafood that has been harvested in a sustainable manner. The continued success of Ocean Wise month and the Ocean Wise Chowder Chowdown help raise awareness for sustainable seafood and conservation initiatives across the nation. A full list of competitors for last night’s event and more information is available at www.oceanwise.ca.