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.

Partnering with five local chefs, including well-known celebrity chef, Michael Smith, a beautiful five-course dinner was prepared featuring seafood.

The evening began with a wine bar featuring wine from the Okanagan region.  This was paired with PEI Colville Bay Oysters from nearby Souris West.  Served with Bloody Mary Ice, these were an immediate hit!

Chef Michael was kept busy shucking oysters.

But the option was there for anyone who wanted to try their hand at shucking their own oyster.

Perhaps a touch of Northern Divine Cavair might go well with a Colville Bay Oyster!

After a few brief remarks from the celebrity chefs, dinner was served in a charming country inn that overlooks Bay Fortune in the beautiful countryside of Eastern Kings County, PEI.

The menu:

The first course was prepared by Chef Ned and featured smoked BC Sturgeon with pickled baby vegetables and a vanilla bean emulsion.

This was followed by a delectable Lobster Mussel Chowder prepared by the Inn’s current chef, Dana Wood.

A dollop of caviar served table side by Chef Ned set this chowder off!

The third course, prepared by Chef Dom Serio, was Arctic Char enhanced by cured pickled blueberries, blueberry beer, citrus cream, and bagel.

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.

And, for the grande finalé, Chef Shane Bauer prepared Strawberry Shortcake with almond meringues, madeleines, fresh PEI strawberries, and garden mint.

This was a menu guaranteed to make any seafood lover’s mouth water!

So, Canadians, when you see the combination of this van……

and this guy on a bike, you know Chef Ned Bell is on his cross-Canada cycling mission to support sustainable seafood.

For a complete list of the stops Chef Ned Bell is making and the events he is holding on his cross-country cycling tour, visit the Chefs for Oceans website.

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