National Chowder Chowdown Festival celebrates coastal culture, to February 28
The inaugural event supports sustainable Ocean Wise Seafood
Photo by AndresMarkwart
The National Chowder Chowdown Festival runs to February 28.
FROM TOFINO TO Twillingate in Newfoundland and Labrador, seafood chowder is as much a part of coastal culture as crab traps and rain pants.
This year, the dish is also playing a role in ocean conservation.
The first National Chowder Chowdown Festival is now running until February 28. Restaurants and retailers from coast to coast are offering their own take on the fish-based soup, available for takeout, delivery or dine-in service. Partial proceeds go toward Ocean Wise Seafood, a not-for-profit sustainability program.
Founded in 2005 with 16 restaurant partners in response to overfishing—which threatens environmental health and the food supply—Ocean Wise Seafood now has more than 780 partners across Canada. Using scientific data on specific species and fisheries (information that is constantly being updated) the organization provides recommendations for ocean-friendly seafood choices. (Look for the Ocean Wise symbol next to items on menus or in grocery stores.)
Due to the pandemic, the Ocean Wise Conservation Association program has had to find new ways to hold its annual fundraising events, which typically occur in Vancouver and Toronto. In the past, these efforts have raised more than $75,000 a year for the not-for-profit program.
With the Chowdown, there’s a lot of deliciousness to be had by the spoonful. Not only does it support healthy oceans, the event also gives a much-needed lift to local food and hospitality industries and the people who rely on them for their livelihoods, from fishers and suppliers to waiters and dishwashers.
Organic Ocean has teamed up with Ocean Mama Seafood, with chef Poyan Danesh serving up Organic Ocean’s Sensual Smoked Sablefish Chowder. (Organic Ocean pivoted in face of the pandemic to make premium seafood available to individuals on an affordable basis via wholesale prices and contactless, refrigerated home delivery.)
Vancouver’s Edge Catering, Fanny Bay Oyster Bar (where you can find chef Tommy Shorthouse’s Manila Clam and Sweet Corn Chowder), Showcase Restaurant at Marriott Vancouver Downtown, Shuck Shuck, Holts Cafe Vancouver, Stanley Park Brewing Restaurant & Brewpub, and The Vancouver Fish Company are all taking part.
So is the Vancouver Art Gallery’s 1931 Gallery Bistro (where chef Gleb Podshibyakin makes his Bistro Chowder with steelhead salmon and black ling cod) and Burnaby’s Hart House Restaurant, where chef Mike Genest is cooking up Smoked Tomato Seafood Chowder.
Richmond’s Intercity Packers—the founding supplier partner for the Ocean Wise Program—has a DIY Pacific Chowder Kit so you can say you made it yourself. Richmond is also home to Little Mexico Cantina, where chef Chris Andraza is making a Sopa de Donadores. In Steveston, Pajo’s Fish & Chips chef Tia Litz is serving up the popular spot’s signature chowder. Big Feast Bistro in Maple Ridge is also in the game.
Spinnakers Brewpub chef Ali Ryan is making the long-standing Victoria spot’s classic chowder. At Fukasaku in Prince Rupert, chef Dai Fukasaku is making West Coast Ramen.
Chef Ned Bell, author of Lure: Sustainable Seafood Recipes from the West Coast has introduced D Dutchmen Cream & Candied Char Chowder at the Naramata Inn at Home program.
At Courtenay’s popular Locals Restaurant, which is situated in a historic home on the river, chefs Jon Frazier and Ronald St-Pierre are maintaining their tradition of prioritizing sustainable ingredients.
Whistler is where celebrated chef Isabel Chung is serving Chateau Whistler Signature Seafood Chowder, at Portobello & The Mallard Lounge,
Full details are at ocean.org/chowder.
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