Ocean Wise celebrity chef Ned Bell will be creating a gourmet three-course seafood lunch to raise awareness and funds for the purchase and restoration of Kus-kus-sum (the Old Field Sawmill site).
Locals Restaurant will host the luncheon on Saturday, May 26 at 11:30 a.m. The lunch will include a welcome reception with cocktail and amuse bouche, three-course gourmet lunch, cooking demos, a tote bag, and a signed copy of Ned Bell’s cookbook Lure. The lunch costs $125 with 100 per cent of the proceeds going to Project Watershed.
Bell, based at the Vancouver Aquarium, founded Chefs for Oceans in 2014. He rode his bike across Canada to raise awareness about sustainable seafood. His cooking philosophy is globally inspired and locally created. In his new cookbook Lure: Sustainable Seafood Recipes from the West Coast, he explores his love and knowledge for sustainable seafood. He hopes that environmentally responsible procedures will become firmly rooted as standard methods in future generations.
Locals is directly across the river from the Kus-kus-sum site. Tim Ennis, Project Watershed’s senior Kus-kus-sum project manager, will say a few words about the transition from eco-liability to eco-asset of Kus-kus-sum. The event reminds us that Kus-kus-sum establishes a legacy and creates critical salmon habitat that will help sustain our West coast food resources.
Project Watershed thanks the North Vancouver Island Chefs Association for organizing this event and Pacific Coastal Airlines for sponsoring Ned Bell’s flight.
Tickets can be purchased online at bit.ly/2IcJpEe, by calling Project Watershed at 250-703-2871, or stop by Locals Restaurant 1760 Riverside Ln., Courtenay.