Festival Participants
Stellar Bay Shellfish Ltd.
Kusshi Oyster Bar - Product donated and prepared by owner Keith Reid and grower Duane Johnson of Stellar Bay Shellfish
From the Japanese translation for "Ultimate", this small, deeply cupped Pacific oyster is grown to mimic the outstanding characteristics Kumamoto oyster, although they are tray grown in a very unique process in the rich waters of Deep Bay off Vancouver Island in British Columbia, Canada. While they are tray raised, they are tumbled regularly to take the length out of the growth, causing the oyster to grower deeper in profile. This effort creates a consistently deep cupped, very meaty little oyster, appealing to beginner oyster eaters and old pros alike.
Mac's Oysters Ltd.
Oysters donated by Mac's Oysters Ltd. which was established in 1947 by the company's founder Joseph McLellan. Having settled in Fanny Bay on the shores of Baynes Sound, Vancouver Island in the early 20th century, he noticed how productive the waters were in this shallow, beautiful Sound. Always a lover of oysters, which were eaten in abundance in his native Scotland, Joe saw the potential of this shellfish not only as a tasty healthy dish, but as the basis for a farming business. He recognized the similarities in the marine environment with that of the oyster growing in areas of Japan and imported 300 lbs. of oyster seed from that country after WWII. The species of oysters he hoped to cultivate was meatier, faster growing and tastier than the indigenous Olympia oyster. This species with the Latin name Crassostreas Gigas is typically know as the Pacific or Japanese Oyster. Having seeded the beach area around our plant in Baynes Sound - Fanny Bay, Mud Bay, Ship Point, Buckley Bay and Denman Island - with this imported oyster seed, Joseph McLellan started what is now a primary industry in our region. Fanny Bay is synonymous with oysters. Owned and operated to this day by Joe's children, grandchildren and great grandchildren Mac's has a long history of oyster and clam farming knowledge to draw on.
Union Street Grill
In 1993, Mark & Danielle Duncan opened the Union Street Grill with the idea of creating a relaxing, casual restaurant for families and intimate diners alike. With a strong emphasis on healthy foods and classic preparation, Union Street has become a downtown mainstay. The Grotto, which opened in 2004, is a European style Deli/Tapas Bar with a casual lounge feel where you can buy Union Street sauces and salads, paninis, have a cappuccino, cocktail and listen to some of the best jazz & blues around.
Pentlatch Seafood Ltd.
Clams donated by Pentlatch Seafoods Ltd. which became incorporated in March of 2004. The shellfish aquaculture company currently possess 7 intertidal tenures totaling 64.3 ha. All sites are located in the Comox Harbour, Royston and Baynes Sound. To ensure that PSL is successful in the future, the company has deployed 41 million clam seed and 3 million oyster seed over the past 3 years. The commitment of clean water quality is also a priority with our company through our Environmental Stewardship program.
Marine Harvest Canada
Salmon donated by Marine Harvest Canada. Marine Harvest is the world's leading seafood company and largest producer of farmed salmon. The company has operations in all areas where salmon is produced. In addition to fillet production and further processing Norway, Scotland, Ireland, Chile and Canada, Marine Harvest has extensive value added prcessing activities in the US, France, Belgium, Poland and Netherlands.
Blackfin Pub
Nigel McMeans - Blackfin Pub
Nigel comes to us with 30 years food and beverage experience. His career has included several different restaurants from the Empress Hotel in Victoria to the West Bay Polo Club in Grand Cayman. He first became an Executive Chef at Schooner Cove in Nanoose. His career led him to the Comox Valley, where he worked as the Executive Chef for Crown Isle. Then it was onto Eaglestar Golf as the Director of food and beverage operations. When Edd and Lisa Moyes at the Blackfin were looking for an Executive Chef to take the Pub in a new direction, they immediately brought Nigel into picture, the rest is history.
Underwater Harvesters Association
Geoduck from Canada comes from the clean, remote waters of the coast of British Columbia and are renowned for their high quality and the care with which they are harvested and packed for the highly demanding seafood markets of Asia. The geoduck and horse clam license holders of British Columbia, Canada founded the Underwater Harvesters Association in 1981. The UHA membership includes most participants in the fishery, namely the 55 license holders, crew members fron harvesting vessels, and all of the major wholesalers of geoduck in British Columbia. UHA members are a progressive group actively involved in the management of their fishery. This Canadian West Coast fishery is a co-management success story.
Sushi-Mon
Wes Erickson - Sushi-Mon
Sushi-Mon Japanese restaurant opened its doors January 2005 after being purchased by the Erikson family. The Erikson's have a 5 generation history in the Pacific Northwest commercial fishery and a love for great food, especially Japanese. We use our own seafood and we select seafood from local fishermen who share our commitment to quality. Wes Erikson, a fourth generation commercial fisherman, has 11 years experience as a restauranteur, with particular interest in Japanese cuisine. He is the former co-owner of Yamato Japanese Restaurant in Courtenay B.C. with partner, friend and master chef Saturo Ogawa.
Estevan Tuna Co.
Tuna donated by Estevan Tuna Company a family based fishing business located in the Comox Valley specializing in British Columbia Wild Albacore Tuna. The tuna is caught in the pristine deep waters of the North Pacific Ocean off the coasts of British Columbia, Washington and Oregon. They harvest and sell premium-quality, chilled, and flash frozen-at-sea Albacore tuna that has been filleted and vacuum-packed in a HAACP-approved plant. Formerly sold only to discerning resaurants, the tuna loins are now available to the public, either individually, in vacuum-packed bags, at both the Comox Valley and Vancouver Farmers' Markets from April to December, or in 30 lb. boxes at highly competitive wholesale tuna prices. For boxed orders they deliver free anywhere on Central Vancouver Island.
Martine's Bistro
Jesse Purden - Martines Bistro
Chef /owner Marcus Aartsen was born in Holland where the popular Indonesia cuisine inspired culinary interest for Marcus as a boy. Wanting to start his own place again, Marcus and Christine purchased a derelict community hall and after extensive renovations opened Martine's Bistro. Island born chef Jesse Purden also had a passion for culinary excellence since childhood. He trained at Camosun College in Victoria with Chef instructor Gilbert Noussittou & at Crown Isle Resort with Chef Nigel Mcmeans. He came to Martine's in 2004 and continues to be a valued creative member of the kitchen team.
Island Scallops
The Pacific scallop cultured by Island Scallops produces a large, exceptional meat with counts per pound typically from 8-25. Since the scallops are grown suspended in the clean, rich waters of the BC coast, a consistently high quality is guaranteed. Both live whole scallops and fresh shucked meats are available from the company.
Kingfisher Resort
Chef Troy Fogarty - Kingfisher Resort & Spa
Troy Fogarty has become the chef manager for the Kingfisher Resort this spring, coming there from having been the chef at the Crown Isle Resort for the last 2.5 years. Prior to this he was the chef at the Nicklaus North Golf Course at Whistler, the banquet chef at the Fairmont Whistler, and before that the chef at Buchart Gardens in Victoria. His colourful career has included such events as being the chef for John Travolta on his private yacht, and lunch for sumo wrestlers!
Evening Cove Oysters
Mussels donated by Evening Cove Oysters Processing Lld, Nanaimo Early man used clam and mussel shells as currency. Native-Americans used polished white clamshells as wampum. The Latin genus for the common clam is Mercenaria, literally "money-conscious". Colloquially the word "clams" still refers to money. Yet despite these timeless associations, in the world of seafood delicacies, cultured clams and mussels are a bargain. Mussels and clams are molluscan shellfish called bi-valves. One valve extracts nutrients like algae and plankton that thrive in ocean water. The other valve expels the seawater back into the ocean. The quality of shellfish is completely dependent on the quality of the water digested through these valves.
Atlas Café
Chef Johathan Frazier - Atlas Cafe
Atlas Cafe is proud to be a part of the Comox Valley for more than 12 years. Owners Trent McIntyre and Sandra Viney have grown the business to be an integral link with the valley and that is what's made the Atlas successful. The food at the Atlas continues to evolve to reflect the bounty and diversity of the region. Chef Johathan Frazier joined the Atlas Cafe in 2005. His first culinary experience began in the valley collecting clams off the beaches of Hornby Island as a child. As soon as he was old enough, he got a job dishwashing at the Kingfisher Resort and worked his way up, completing his red seal in 2000. Jonathan brings spirit to his cooking from his travels aboard and through the waters of BC.
www.comoxvalleyrestaurants.ca/atlas.htm
Berwick Comox Valley
Dessert donated by Berwick Comox Valley a retirement setting that offers a relaxed, resort-like lifestyle, only steps away from shops, banks and cafes. Stroll to the nearby mall, golf course, parks or library, or explore our carefully tended gardens and walking paths, ponds and recreation facilities. The facility boasts some of the best cuisine around!
Chef Matt MacDonald - Berwick Comox Valley
Matt MacDonald has recently become the chef manager at the Berwick Comox Valley and is our coordinating chef for the shellfish gala dinner bringing his years of catering experience to bring all the elements of the event into reality. Some of Matt's post culinary history include:
Frog and Peach (French Cuisine)
Metropolitan Diner
Top 50 best deals in Canada
Top 5 Restaurants in Victoria (both Talaner now the Zagat Guide Book)
Marina Restaurant Oak Bay Marine
Group (Fine Dining) Executive Chef 1993-1998
Orbitz Pizza (Gourmet Pizza)
1999-2006 Chef Owner
City Cuisine Catering (Fine Dining Location Catering)
Chef Owner 2001 to present
Cherry Point Vineyards
Blackberry Port donated by Cherry Point Vineyards
The vineyard at Cherry Point was established in 1990 when the founders purchased 34 acres on a former mink ranch afew miles south of Cowichan Bay. Since wine-growing was still new on Vancouver Island they planted the vineyard with several grape varieties, for nobody really knew which grapes suited the island's soil and climate. After the grape trials, Cherry Point Vineyards became one of the first licensed wineries on Vancouver Island in 1994.
