Wild Pacific Halibut at Brewery & The Beast, Vancouver!
Wild Pacific halibut harvester, Tiare Boyes joined MSC and Whole Foods at Vancouver’s sold out Brewery & The Beast event on July 28th, 2019.
Tiare Boyes attended the event on behalf of Wild Pacific Halibut who partnered with the Marine Stewardship Council (MSC), an international fisheries certification and ecolabelling program, and Whole Foods Market at the popular Brewery & The Beast event held at Concord Pacific Place in downtown Vancouver.
MSC Ambassador Chef Charlotte Langley led the team in preparing BBQ’d MSC Certified Wild Pacific Halibut Tacos with a Duo of Fresh Salsas with whole, fresh halibut cooked perfectly in an impressive and dramatic fashion over an open fire. While helping prepare and serve the wild Pacific halibut tacos to the 1,700 attendees, Tiare and representatives from MSC and Whole Foods mingled with the crowd answering questions about halibut, BC’s wild Pacific halibut fishery and sustainable seafood choices.
Brewery & The Beast was created to educate and inform guests of the importance of being a conscientious consumer. Event organizers say, “It is more important than ever to support responsible and sustainable food producers by purchasing their harvest in restaurants, grocery stores, and markets. By providing our guests with a tangible experience of how these foods taste, information about the farms they come from, and where they can purchase these products, we can achieve our goal: keep our local and regional food systems thriving while continually supporting the local restaurant and food & beverage industry.
Brewery & The Beast is an experience our guests can feel good about. Food, drink, music, and community. The finest ingredients are the highlight of inspired dishes prepared by the best chefs in each city.
Brewery & The Beast is committed to community. Each one of our events provides funding and support to local and national industry based foundations, charities, and scholarships. Our beneficiaries include The Chefs’ Table Society of BC, SAIT, and the Hawksworth Young Chef Scholarship Program.”
Find more event information here.
Access recipe here.
September 3, 2019