A Better Future for Our OceansJune 2, 2010 | 980 Views
West Coast Fishing Club Welcomes Vancouver Aquarium’s Chef Myke Shaw to its Acclaimed Culinary Series
(Vancouver, BC. June 2, 2010) – Demonstrating its dedication to protect the ocean’s legacy for future generations, the West Coast Fishing Club is delighted to welcome Chef Myke Shaw to their celebrated Culinary Series, held annually at The Clubhouse on Langara Island in Haida Gwaii.
Chef Myke is a member of the Executive Chef team at the Vancouver Aquarium Marine Science Centre and is both a talented chef and active supporter of advocating a responsibly-sourced diet. Working closely with the Ocean Wise team, Chef Myke has ensured that 100% of the seafood served at the Aquarium is Ocean Wise verified and is thrilled to be selected to join the impressive group of acclaimed chefs for the 2010 WCFC Culinary Series.
The Vancouver Aquarium is recognized the world over for its dedication to aquatic conservation through education, research and direct action. Through its “BluePrint” campaign, the West Coast Fishing Club has aimed to align itself with the Aquarium to strive for a better future for our oceans. West Coast Fishing Club has demonstrated leadership and innovation from its inception, looking to a sustainable future with three founding principles: to be a custodian of the environment; to be good corporate citizens in the communities within which they operate; to be forward thinking, making the places in which we operate better than when we found them.
West Coast Fishing Club continues to live up to its commitment: raising $1.5 million to support the enhancement, research and restoration of wild salmon; establishing relationships with local farmers; and a creating a bountiful organic plot at South Beach Gardens in Masset with five greenhouses and outdoor raised beds, which provides a considerable portion of produce to The Clubhouse kitchens. This year, the team has been concentrating on sourcing local beef, chicken, turkey and eggs, to ensure their most sustainable season yet.
Chef Myke will be visiting The Clubhouse on September 5-8th to craft a 100-mile menu alongside Executive Chef Ryan Stone, which will be enjoyed by guests. All produce will be sourced from Haida Gwaii farms, will be Ocean Wise qualified and will be supplemented with organic herbs, salad, vegetables and fruit grown in the Masset gardens.