Congress in Session

Canadian Chefs' Congress 2010: Oceans for Tomorow.

Canadian Chefs' Congress 2010: Oceans for Tomorow.

Canadian Chefs' Congress 2010: Oceans for Tomorow.

Canadian Chefs' Congress 2010: Oceans for Tomorow.

Canadian Chefs' Congress 2010: Oceans for Tomorow.

To the Chefs attending from the Okanagan, knowing that you have a long sustainable bike ride ahead of you, here's some fun things to think about as you pedal your way along on HWY 3.

And you should take your bicycle, partially because it is a glorious drive and also, really now, if it wasn't the year of the oil spill, it was the year of spraying the even more disgusting oil dispersant (presently enjoying a good cherning thanks to Hurricane Earl.)

In that fun spirit, lets start here



Now you've probably all seen that by now, but why not watch it again?

And while you're there, why not watch the "critique" (and then ask yourself with whom would you rather dine?)



So first the premise (and some soft, sensible acoustic guitar strumming with a catchy beat)
The Canadian Chefs’ Congress 2010 on Vancouver Island will focus on chefs and their relationship to the ocean and its current fragile state. We will look at sustainable practices as well as the impact of our actions of today on the oceans of tomorrow.

Of course the first question that arises is "exactly what are you trying to sustain?" But before we get into that, let's watch this--a fun little movie based on Alan Weisman's remarkable book The World Without Us.



Based on this delightful little video, what say "we" all call for a 500 year moratorium on all oceanic commerce? No more oil rigs, no more nuclear submarines spraying sonar shattering the minds of aquatic mammals, no more gigantic fishing ships crusing the oceans. Hands up...anyone? Because if "we're" trying to sustain the health of our oceans, we simply need to stop going in the oceans to do the anti-life death kulture shenanigans that Humans (who live on land) like to perp in places that aren't their own. Simply leave the oceans alone.

A nice long "time out." We can tighten up our local beef/pork/lamb/goat meat and dairy reality in the meantime.

If , on the other hand, "we" are trying to maintain old paradigms in the face of even older challenges growing more and more unmanagable with each passing convulsion of late capitalism then I imagine that is another dicussion that's all together different than one surrounding the far simpler question "how do we do right by the ocean?"

Sometimes I think the fish thing has gotten a little out of hand. Who would benefit from a moratorium on all large scale ocean commerce? Probably the people living 100 miles away from the Ocean.

100...miles...away...from...the...ocean. A diet based on that which is within one hundred miles of your home? Hold on...I think we have something here!

Now don't get me wrong. When I'm within 100 miles of the Ocean I love me some sea food. I become one of those squids that moves through the fish eating for pleasure.

When I'm in the Okanagan, I'm not so much caring about the sea food. In fact, I feel sadness and disconnect when I see Halibut on any menu in the southern interior of BC. (Don't worry, I feel sadder and disconnecteder when I see it on a menu in Minneapolis MN.)

I thought it was neat that there was an abundance of Salmon this year. I do love me some salmon, and now that I've had some local salmon, I'm going to want some year after year...our lakes and waterways are amenable to large salmon runs, right? Certainly we want to keep those clean and functional and free from incinerator debris or nuclear waste or things like that. I'm not saying there should be no fish...I'm just saying it needs to be local, and needs to be harvested responsibly, and all the rest.

The Okanagan has as vibrant and diverse a food shed as any place in Canada without Oceanic fish. The Okanagan needs to exploit that more efficiently (in the form of a functional livestock slaughter reality in the south of the valley...maybe a dairy too). Why not build a regional cuisine upon that which is actually local, and in so doing, actually support the local producers and actually invest in the surrounding land? Save the fish for trips to Van.

Questions? Comments?

Lunch feature 3.09.10

Grilled BC Albacore Tuna
Poached Festers Farms Egg
Fondant Potato
Beans and Tomatoes
Roasted Eggplant Puree

I started the month of September with a special very loosely based on the Nicoise salad. For the most part everything was from the valley, minus the tuna and the potato.

The Albacore tuna is deemed to be Ocean Wise by the Vancouver aquarium. I, personally am a little bit skeptical about just how "renewable" this tuna really is but I am certain that it has not, like its cousin the blue fin or ahi tuna, reached the Peltier rating of Sea Panda just yet. That being said, I think the program it self is great. Anyhow, I grilled it.

The egg was simply poached soft so that it would act as a sauce on the plate. Beautiful eggs with great colored yolks from a local farmer.

The potatoes were confited in roasted garlic and tomato oils and then pan fried all super crisy like to order.

The beans were pre-blanched and then tossed with tomatoes, some herbs & lemon olive oil.

The roasted eggplant puree was simply roasted eggplants pureed with some lemon juice and olive oil.

Very simple flavors that are bound to work well together. I always feel a little bit bad every time I use tuna, but I love it so much, plus if their numbers drop all of a sudden I can always pass the blame over to the Ocean Wise people.

Welcome to September everyone,

Sean Peltier