People who care about what they eat are getting more urgently interested in learning how to choose and cook sustainable fish and seafood, so the year-opening event at George Brown's student-run culinary club, Tastes of Tomorrow, is particularly apropos.
On Wednesday, November 4 at 6.30 p.m., Executive Chef Morgan Wilson (Marriott Hotel) will demonstrate an ethical and delicious Citrus poached Queen Charlotte Halibut with lemon, olive and tomato risotto. Wilson has partnered with SeaChoice to bring more sustainable fish and seafood into the industry.
The event takes places in Room 112 in the Chef School (300 Adelaide East) The complete series is open to the public for a very affordable $35 membership fee, or $10 per event, payable at the door. RSVP via email.
The rest of the series includes the following sessions.
- November 24: Professor and Pastry Chef Laura Bryan discusses tea, with tastings.
- December 2: Chef Stefan (USA Rice) demonstrates rice types and cooking methods (he promises luxurious dishes incorporating rice with duck, lamb and scallops), and tastings.
- February 10: The Merchants of Green Coffee, with tastings.
- March 17: Pinch of Salt discusses world varieties of salts, with tastings.
- March 31: Executive Chef David Lee (Note Bene) will share some of his cooking wisdom.
- April 7: The irrepressible Pastry Chef Norbert Maushagen promises a secret event. (Could it possibly beat his sexy, Jessica Rabbit-style Easter bunny molded in sugar?)
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