A memorable meal on the School of Fish Foundation’s Floating Dining Room puts a lens on dire state of our oceans while offering a once-in-a-lifetime dining experience.

Seafood will become extinct within your lifetime.

How does that statement make you feel?

That idea made my stomach turn several years ago when marine biologists predicted that continual overfishing will result in the “collapse of all world fisheries” by the year 2048.

As an avid seafood lover, I once thought that I was doing the planet a favour by cutting down on my meat consumption—considering its heavy carbon footprint—and opting for marine-based protein. But it wasn’t until recent years that I’ve come to realize the truly distressed state of our oceans and how our food choices impact the delicate balance of life below the water’s surface.

With the outreach efforts of sustainable seafood organizations such as Ocean Wise, Canadian consumers are now better equipped to make sound dining decisions on the spot. The increasingly prominent Ocean Wise symbol is the Northern Star that point diners to sustainably harvested seafood on restaurant menus.

However, getting the message across on the consumer’s level alone is not enough, according to Shannon Ronalds, the co-founder of the School of Fish Foundation and the deviser of the world’s first floating dining room.

School of Fish Foundation’s mission

School of Fish Foundation is a non-profit organization that was co-founded by Ronalds and Chef Robert Clark of the ocean-friendly C Restaurant. Its mission is to reach chefs-in-training by implementing sustainable seafood education in culinary schools around the world. The logic is that chefs serve an exponentially greater number of meals and can make a deeper impact on this issue than informed consumers that only shop occasionally for seafood can. In addition, chefs also have a wider audience to reach out to regarding this immediate issue.

The foundation provides quality curriculum and practical hands-on training to prepare budding chefs that are about to step foot into the restaurant industry. The new chefs will be confidently equipped with skills and knowledge that are applicable across the global culinary stage. Another incentive for participating is that the graduates will have hiring-priority in the foundation’s many prestigious partner restaurants.

In order to present School of Fish’s mission as a tangible experience, Ronalds used his own pair of hands and bank savings to design and build a floating dining room with salvaged cedar and 1,675 plastic two-litre bottles. Yup, everyday pop-bottles comprise the room’s base—putting to use something that often is mindlessly tossed into the garbage or, worse, ends up in the oceans and the marine food chain.

The plastic bottles are not only physically supporting the restaurant’s structure, but also remind the public of how every bit of carelessly discarded refuse has a direct environmental impact.

The floating dining room is constructed entirely from “renewable, recycled, reclaimed and/or repurposed” materials and now lives on False Creek. It was touching to hear about all the sponsors that generously contributed to the construction and decoration.

Above all, the 12-seat dining table belongs to Ronalds and his wife to show their complete commitment to this project.

Floating on the sparkling False Creek waters while watching the sun set slowly over the Granville Street Bridge was nothing short of spectacular on its own. Add an exquisite feast of sustainable seafood and precisely paired biodynamic wines to the mix and the result is an unforgettable, once-in-a-lifetime experience.

On the night that I dined aboard the SS Floating Dining Room, the young and energetic Mr. and Mrs. Ronalds took matters into their own hands and entertained as both hosts and servers of the evening. In between each course, Shannon provided the background on the dishes’ ingredients and inspirations, as well as the reasoning behind each wine pairing.

Naturally, he couldn’t help but dive into details of how each seafood choice came into play from a sustainability perspective.

We’re no longer living in the simpler days of wild-versus-farmed seafood. Rather, Ronalds emphasized the importance of spotting the characteristics of ethical seafood farming. Inevitably, farmed seafood will have a stronghold in the market but it shouldn’t always be regarded as the lesser option.

Ronalds persuaded Chef Clark to include Indonesian Tilapia on the menu to reinforce the message that responsibly farmed fish should not be neglected. Instead, such efforts should be supported so that more farmers will be motivated to step up their game.

Chef Clark executed each dish with methodical preparation. His simple, yet elegant cooking approach upheld the flavour and textural integrity of each seafood variety.

The BC spot prawn sunomono featured two trap-caught prawns that were frozen at sea to preserve the succulent texture. A light vinaigrette and a fine julienne of crisp vegetables were all that was required to make the dish shine.

As evening fell, the kitchen prepared two last delectable courses using locally sourced ingredients. Celebrating the Okanagan berry harvest, the pastry chef prepared a local berry feuille made with crisp, phylo pastry. And a savoury cheese plate was served alongside to wrap up the inspiring and delicious evening.

This unique event is held nightly until the end of September. Seating in the private dining room is limited to 12 and are expected to sell out quickly. The revolving six-course menu with wine-pairings is priced at $216 per person.

To support this meaningful cause, secure your spot by calling 778-997-6977 or emailing contact@schooloffishfoundation.org.

50% of the proceeds of Vancouver Food Tour’s new Modern-Chic Chinatown Tour (August 29th) will go to the Downtown Eastside Women’s Centre. The Centre is refuge for women and children that provides meals, counselling, first aid, daily essentials, social space, emergency shelter and much more to the neighbourhood in need.

Why?

Many ask me what my favourite tour is, to which I reply, the Gastown Tour. Yes, Gastown is a vibrant historical neighbourhood housing the city’s hottest restaurants and bars. But the true reason is after residing in Gastown for a year, I learned that this area’s stigma is only skin deep. Downtown Eastside, including Gastown and Chinatown, are often shunned by the public and criticized by the media as the epicentre of social issues.

When I guide my guests through Gastown, many point out the drug and homeless problem they’ve observed. I invariably explain that it is this juxtaposition between the grit and the glitz that made me fall in love with the neighbourhood. I am humbled by my surroundings and am reminded to appreciate everything I have. Boo to the “woe is me”, “FML” attitude.

My goal is help my guests acknowledge and understand this area’s needs rather than turning a blind eye to the social issues. It breaks my heart to see the privileged mouth off the homeless or mentally ill and treat them as pests.

Lastly, I support the independent restaurateurs that believe in and have dedicated themselves to this evolving neighbourhood. This progressive spirit has spilled over to the neighbouring Chinatown and this culinary movement propelled me to launch my Modern-Chic Chinatown Tour. I’m very excited about this delicious and culturally rich tour. My desire to give back to the neighbourhoods I love pushed me to donate 50% of the tour’s proceeds.

So come enjoy an evening of tantalizing bites and wicked cocktails for a good cause!

Modern Chic-Chinatown Tour

Experience Vancouver’s Chinese food culture in a shiny new light with this year’s Chinese Restaurant Awards judge as your guide.

Chase the dragon into Vancouver’s colourful Chinatown. An unexpected restaurant and bar scene that pushes all cultural envelopes crouches inside. Slip into a renowned Chinese brasserie, followed by a sexy boutique bar, starring a multi-award winning bartender. Experience Eastern-medicine infused elixirs, bold flavours, and playful atmospheres when East meets best.

Venture just past the Chinatown gates to Vancouver’s pioneer in the modern Chinese cuisine movement. Enjoy classical Chinese delights with a twist, made lovingly with locally sourced and sustainable ingredients.

Wind up your night at a regal, yet futuristic location in the neighbouring Gastown district. The traditional dim sum chef will prepare fun and creative dishes to pair with your choice of poison.

• 4 signature cocktails and gourmet specialties at 4 destinations
• Service fees
  • Gratuities to your guide are highly appreciated

Introductory rate: $79 CDN

Capacity: 12 people

Meeting Spot: Chinatown Memorial Monument (Keefer St & Columbia St) [map]

It’s no surprise that women still get paid less in the kitchen, as do racial minorities. After all, that’s where they belong so why pay them more?

“Women who responded to the survey—only about 10 percent of the total—made an average of $17,000 less than their male counterparts… And race inequality was evident, with Caucasian executive chefs earning about 30 percent more than African Americans.”

On a positive note if you’re considering the hefty culinary school tuition…

“The good news here is that foodservice is still one industry where you can make it by putting in time at the school of hard knocks.” [ Full Article ]

Societal progress is so encouraging, n’est ce que pas?

I’m sure certain female celebrity “chefs” aren’t helping women get taken more seriously in the kitchen either. Martha and Ina still rock in my books though!

Now spit back!

I used to think that multitasking is my strong suit but ever since I’ve started my business, Vancouver Food Tour, I’ve become increasingly uncoordinated.

Since I’m constantly juggling 15 tasks and have an endless to-do list, I’ve lost the ability to perform the simplest tasks, such as NOT walking into poles, NOT tripping over a child on a tricycle, and NOT pouring scalding coffee directly onto my hand.

So how did I do on a TV interview with Urban Rush regarding my NEW tours while showing the hosts how to make refreshing Agua Frescas?

You be the judge and comment below : )