Home Hacks for Seafood
Preparing seafood can make even the most solid of cooks feel a little nervous so come join VFC’s Executive Chef Matt Blais and guest Chef Quang Dang to learn some quick and clever, yet simple tricks to help you elevate your seafood game from shucking oysters to cooking your fish perfectly. We’re here to share our secrets and invite you to share yours too! Cost includes all food items and a glass of bubbles!
WHEN
April 11th, 2023
6:00pm & 8:00pm
WHERE
Vancouver Fish Company
1517 Anderson St
PRICE
$85*
*Cost includes all food items, gratuity and a glass of bubbles! Ticket pricing excludes tax, and service charge.
Due to the nature of this event, please note that dietary restrictions or substitutions cannot be accommodated.
Event is restricted to persons 19 years of age and older. Alcohol pairing available for purchase.
Meet the Chefs
Matthew Blais, Executive Chef of The Vancouver Fish Company Restaurant & Bar on Granville Island brings over 15 years of culinary experience, extensive knowledge of farm to table cooking and a dedication to responsible seafood choices.
Prior to taking on the challenge as the Executive Chef with The Vancouver Fish Company Restaurant & Bar, Matt has worked as a Chef in many recognized Vancouver establishments such as the Edible Canada, Royal Dinette and Dundarave Fish Market.
Whilst his style and cuisine may have changed and developed over his 15+ years as a chef, his philosophy remains the same. Using fresh quality ingredients, letting the flavours speak for themselves combined with pure passion for food is the secret to his success.
Chef Quang (pronounced ‘Wang’) Dang began his culinary career at Joe Fortes Seafood and Chophouse and further apprenticed at the Metropolitan Hotel before moving to West Restaurant, where he worked as junior sous chef. West won the Vancouver magazine ‘Restaurant of the Year’ in 2004 and 2005 during his tenure. After three years at the renowned seafood-centric C restaurant, where he worked with Chef Rob Clark, O.C., Quang became executive chef at the Metropolitan Hotel’s Diva Restaurant. He returned to West as executive chef for seven years, was executive chef at Whistler’s Araxi Restaurant, then became corporate executive chef for their parent company, Top Table Group. More recently, he has been executive chef at D.I.C.E.D., a culinary social enterprise organization.
Early in his career, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery. Quang went on to compete in a number of international food competitions such as the Bocuse D’Or in Lyon, France; the National Chaîne des Rôtisseurs in Winnipeg; and as a Canadian representative at the European Seafood Exposition in Brussels, the largest of its kind.
Disclaimer: Press and promotional photography and filming are taking place on the premises. Attendance at this dinner implies permission for your image to be used for marketing other commercial purposes (including media reports) without compensation and you release FEAST! from any liability. No Refunds. In the event of a government mandated festival cancellation due to COVID-19, tickets will be transferred to an alternate date.
