Fid's Pad Thai: eat-in or take-out!

Since I deprived Mitch of his Fid Resto Pad Thai earlier in the month, I planned a Saturday brunch later in the month to make up for it.  After a good run in the am, we got ready for a day of good food, booze and sunshine - you know, those days when you just wanna get 'day drunk'!

When we got to Fid, we ordered two muddy gin Caesars and reviewed the menu.  Obviously, he had PT on the brain, but I - like I always do - wanted eggs, so I chose the Fisherman's Breakfast w/ smoked salmon and potato rosti.  I forgot my phone so the image quality of these pics isn't fantastic, but you'll get the 'picture'.

The bean soup was fantastic.  Who knew lima beans could be so tasty?  The broth was creamy and rich with a velvety mouthfeel. Served with the soup was one of Fid's crumpets; a little morsel that's just perfect for dipping.

Lima Bean Soup ($6)

The soup was served with Dennis' delicious crumpets

Fisherman's Breakfast ($14) 

I had the Fishermen's Breakfast, which was one of my favourites in Halifax.  With an uber-crispy, savoury potato cake topped with luscious smoked salmon and a poached egg cooked to a medium, all the textural elements were there to please my palate.  I asked for the Hollandaise sauce on the side, into which , I dunked every other bite.  In order to add a bit of greedy to the meal, we also ordered the Simple Salad, which is simple to be are, but with a playful element of popcorn to garnish.  

A Simple Salad ($6)

D's Pad Thai ($14)

Mitch had the Pad Thai, which was perfect.  With tender noodles, crunchy toasted peanuts, crisp bean spouts, egg, scallions and cilantro, this dish is a good balance of hearty comfort food and fresh food.

But the best part of this blog is the great news that I have to share!  Fid Resto is now doing 'back-door take-out!  They're offering just the one dish - the Pad Thai - but at just $10 a pop for the full serving (as compared to $14 in-house), it's a great deal!

We picked up some drinks and settled in on a sunny park bench in the Public Gardens and muched happily away for the better part of an hour.  With that food, the entertainment of a motorized toy boat show, and the background music of a brass band playing in the bandstand, it was a pretty sweet (and cheap) afternoon! 

An impromptu dinner at Fid Resto

A month or so ago, a friend and I stopped in to Fid for am impromptu dinner.  We were actually on our way to get some sushi when we walked past Dresden Row and quickly changed our plans. It was a chilly night and the atmosphere inside was warm and inviting.  It took us a while to make our decisions (well, me really) so we put in an order in for some apps while I poured over the menu.  

My friend had the traditional French soup served with rouille and Mozzarella cheese.  It was an interesting concoction, and once I was filled in on the process, it made a bit more sense.  The fish soup consists of chicken stock and pureed fish bones and the mayonnaise-based rouille with tomato and mustard are meant to thicken it up...Not sure where the Mozzarella cheese comes in, but I do know that  it's a delicious antidote to a chilly night.

I felt pretty special that night.  The 'special' was a sushi-esque roll made with snow crab just off the boat.  But...since we arrived later in the evening, and there wasn't enough left for the 'special', I got a dish that I'd wager was even better; a snow crab salad.  This was one of the best dishes I've ever had in a Halifax resto.  The snow crab's texture and flavour was light and delicate.  Paired with a variety of ingredients that complimented it beautifully; earthy Shiitake mushrooms, and a selection of herbs used in lieu of lettuce; basil, cilantro and mint, I smiled and sighed with every bite.

The Hangar steak was fantastic - just look at it.  You have to admit that it's an impressive dish - one I wouldn't event come close to finishing, but my friend had no trouble putting it away.  The steak is marinated for 7 days to the desired tenderness, and served on a luxurious bed of garlic mashed potatoes.  A handful or two of arugula was all that was needed to finish it off.

For my entree, I (finally) decided on the halibut.  FYI, I was going back and forth b/w this dish and the scallops.  But I've had Fid's halibut before, so I knew it was a sure shot at spectacular - and it was.  With a substantial crust and sprinkled with fleur de sel, the delicate fish was flaky and succulent.  Served on a bed of crisp fingerling potatoes,  a pile of tender steamed fiddleheads added freshness.  This dish was nothing if not simple; only a few ingredients, it fact.  But it was the simplicity that made it so delicious. That's what I love about Fid; generally, it's 'no fuss'.

Though I was thoroughly satisfied, I let my friend convince me into splitting dessert.  We ordered the moelleux au chocolat; a molton lava cake dusted with powdered sugar and drizzled with a lovely caramel sauce.  Incredibly indulgent, the cake was delicious.  Balanced on top was a crisp brandy snap twist; the perfect contrast to the soft, euphoric cake.

It's nights like these that make dining out so fun.  We had intended on a $30 or so meal;  pretty standard and low key.  But switching it up to make a special night out of an ordinary one will make this dinner a memory, as opposed to a forgettable experience.  With so many restos to choose from in Halifax, it's these kinds of memories that will keep me coming back to Fid.

Fidtastic Brunches at Fid

A few weeks ago, I wrote a post on innovative brunches in Halifax.  I love The Coastal Cafe for their yummy eggy, bacony, etc. creations, but another resto who offers crazy-good brunch dishes is a little closer to home - Fid Resto.

This is another multiple meal post, but all of the photos and dishes featured are brunch items available on the Fid Resto menu, and ALL are delicious!

For those looking for a meal a little on the lighter side, you should try The Good Bowl on  for size.  A bowlful of filling, healthy, fresh ingredients culminate into a meal full of flavour!

The Good Bowl

Yogourt, topped with

Apple, Banana, Berries, Dried Fruit, Nut and Nut Butters

If decadent but fresh comfort food is what you're after, this daily special would be just the thing. I know, fresh and decadent in the same sentence? Allow me to elaborate! Fresh, verdant basil pesto, combined with cream created this lovely, lush sauce that blanketed the soft and tender gnocchi.

Today's Special

Basil Pesto Gnocchi

The Lamb Breakfast at Fid are what a protein addict's dreams are made of! The sweet and savoury lamb meat is wrapped around lamb sausages filled that include dried fruit and nuts. Two fried eggs pair beautifully with the sweet tomato jam and yummy potatoes...there was something amazing about the potatoes as well, but I can't quite remember that detail!

The Lamb Breakfast

2 Fried Eggs, Roasted Potatoes, Tomato Jam &

Lamb Sausage wrapped in...Lamb!

A beautiful concoction of warmed blueberries, 
pastry and cream.

I don't think this is on the regular menu, but it reminds me of something my grandmother would have made - just simple, good quality ingredients. This dessert seemed like the kind of snack I'd like to have right before bed - talk about sweet dreams!

My three dining companions decided on the full breakfast. This plate is a ton of food and totally worth the price. The fact that you get a little bit of everything with this dish really evokes the 'full' in Full Breakfast.

FID Resto Full Breakfast

Bacon, Sausage, Fingerling Potatoes, Scrambled Eggs

Crumpets & Roasted Tomato

Ahhhh - this was so good!! A perfectly cooked, hard-boiled egg was enveloped in a sweet and savoury ground meat mixture, then coated with a crispy batter. You could hear the crunch as I cut through. I'd love to say that I made a dent in this, but alas, my little belly could only hold half this and some crumpet...I ended up letting my 22 year-old, rugby playing cousin have it....after he had devoured his own Full Breakfast! Where do men put this stuff?

The Scotch Egg

w/ Crumpet and Fresh Greens

Sip 'n' Shuck, 2011

Last year, I went to an event sponsored by Taste of Nova Scotia and the Dept. of Aquaculture and Fisheries entitled Sip 'n' Shuck. I went to check out what was going on with Nova Scotian wines and seafood, and expected simply an evening of wine and seafood pairings focusing on oysters. Unfortunately...I didn't like oysters, and chose to leave earlier than I normally would for this type of an event.

This year, I've been invited back again, and I couldn't be more excited! Withing the past year, with help from one of my favorite oyster-loving gal pals, I have become quite the oyster lover myself! It's incredible to taste something at the epitome of its freshness; slightly salty, clean and luscious. I love the way that an oyster gently glides down your throat, tickling your taste buds on its way down. If you're really fortunate, you'll have the perfect accompanying wine to help wash it down. At this year's event, you can learn how to shuck an oyster and get wine pairing tips from a Sommelier.

Make sure to get your tickets for this year's event by calling Cassie Benjamin at the Aquaculture Association of Nova Scotia at 902.422.6234. You will be provided a receipt via email, and the pre-paid tickets can be picked up on site. The festivities will take place on Friday, January 28 at the Delta Halifax, and tickets are $35 per person.

Email: cbenjaminaans@eastlink.ca
Ph: 902-422-6234

Sip n Shuck Event details:

Nova Scotia Oyster, Mussel & Wine Tasting Night
Friday January 28, 2011, 5:30-7:30 p.m.
Sip n’ Shuck - $35 per ticket
Delta Halifax, Baronets Ballroom

Presented by: Delta Halifax/Barrington, Aquaculture Association of Nova Scotia, Winery Association of Nova Scotia, Mussel Industry Council, Nova Scotia Fisheries and Aquaculture.

Robert Kenner comes to Halifax, Nova Scotia!

This September, as part of the World Culinary Tourism Summit, also known as One World One Table, Robert Kenner, producer of Food Inc. will be coming to Halifax!

Kenner's film Food Inc. exposed the food industry in North America, and gave viewers a sneak peek as to what happens to our food before it makes it to the grocery store. Amongst the many reviews for the film's merit, it was this tag line that gave me the heebee jeebees: "How much do we really know about the food we buy at our local supermarkets an feed to our families?" Yikes! As a society, we really need to quit ignoring these questions and face the music - Food Inc. will make you do just that.

Don't forget, Robert Kenner will be in Halifax as part of the Culinary Tourism Thought Leadership World Summit on Monday, September 20th at the WTCC, and will present the Opening Addresss: 'The Illusion of Choice' from 10:00-11:00 am. Don't forget to check the website's Agenda as well to see what other events are running throughout the day!

*UPDATE on Robert Kenner's address*

Monday, September 20 at the World Trade & Convention Centre, @ 6:30 pm

The evening's first course will be in the form of a "Local Culinary Journey", offering diners a taste of local dishes from all seven regions of the province. Once your palate is whet, Kenner will speak about the 'high cost of cheap, mass-produced food, and its effect on our environment, health, economy and worker's rights.' Dine on Atlantic Canadian lobster for the main course, as you let Kenner's words sink in, adding some 'food for thought' to your dining experience. And for dessert; a decadent Salon du Chocolate, featuring a 18th century chocolate demonstration from the Fortress of Louisbourg in addition to chocolate sampling. A fine night, indeed!

This event is hosted by Taste of Nova Scotia and Atlantic Canada Lobster. Tickets are $125 +HST, and are available at Ticket Atlantic (902) 421.1221 or at ticketatlantic.com

Halifax's NEW Seaport Farmer's Market!

Well...it's been a long time since I was invited to tag along on the Investor's tour for the new Seaport Market back in May. Haligonians have waited with baited breath to see what's in store for our Saturday morning market trip, and I am one of them. On the eve of the new Seaport Farmer's Market, I like many others, am filled with both anticipation and excitement as to the delights that this new facility will hold. Open seven days a week, with full market days on Saturday, Sunday and Wednesday, convenience will certainly be one of its charms.

Windows facing the Port of Halifax

The building is phenomenal and the initiatives, incredible. The new market was constructed using recycled and reused materials and sustainable wood and makes use of geo-thermal, wind, and solar techniques to heat, cool and power the buiding. Water conservation menthods were also included in order to feed the market's rooftop gardens.

Wind turbines, view from the roof

A view of the interior in May, 2010

A new bus route is in the works, bicycle racks will be provided and 400 parking spaces have been created. The building will provide amphitheatre space for performances and concerts, a 100-person seating area and a green room where compostable material will be decomposed by worms! Word on the street is that the resulting soil will be used in the rooftop garden and will- my favorite part - be tended by school children! Top notch!

Frame of the mezzanine - the seating/eating area

A 'view from the top' - the rooftop garden, that is...

...and facing the Port...

Along with a covered area to house market stalls in the summer, there are four retail spaces that will run 7 days a week, year round. Market favorites such as Mike's Fish Shop, Fox Hill Cheese House and Big Life Whole Foods will have a presence every day to provide succulent smoked salmon, creamy Havarti and freshly baked baguette. Produce farmers will also come together throughout the week to offer shoppers seasonal produce on a daily basis.

Corridor from the outdoor vendor area to the heart of the market

So there you have it - the general ins and outs of the new Seaport Farmer's Market. Of course, there's plenty more where that came from, and the people involved - arhitect firm Lydon Lynch and the Seaport Farmer's Market Investment group, will be excited to discuss the building's green aspects, and the market's economic benefits. Altogether, the SFM tour unveiled some fascinating stuff that left my jaw dropping on every turn.

But the main question on people's minds, is whose faces they'll see at the SFM, and whose will go unseen - manning their booths at the original institution, the Keith's Brewery Farmer's Market. Some vendors have made the decision to man a booth at both spots, allowing for cautious shoppers to stick to their old routine, while more adventurous market-goers turn their eager faces toward...Well, I'll say it, "change" - something new, progressive, and just what Halifax needs.

Here is just a few of the 70 vendors list who have either chosen to stay at the Brewery Market, or manage two locations:

Acadian Soy Tofu, Big Life Whole Food, Creperie Mobile, Sweets & Herrings, M & S Bakery, Oriental Foods, Fog Bank Studio, Grand Pre Winery, Bowman's Chocolates, Tandoor Spice Blends, Sweet William Meats, Little Dorset Farms, Hutton Family Farms, Lowthers Produce, Wood N Hart Farm, Mannette's Nusery, Patch of Blue Photo, Sudty Farms, Picture it on Canvas, Four Seasons Farm, Dillman Farm, Maple Grove Farm, Roti Kitchen, Raza Clothing, Hac N Sac, Penner's Farm.

This Saturday morning, August 7th, you know where I'll be.

'Sea' you at the Seaport Market! :)

Sustainable Seafood Series # 4- Chives Canadian Bistro

Well, I think that at this point, I've given you several bites of 'food for thought' in my Sustainable Seafood Series posts. By offering up information regarding events and organizations that support sustainable seafood practices - such as World Oceans Day, SeaChoice and Off The Hook - I'm trying to provide you with simple, accessible ways to get involved.

And what could be easier that going out to eat sustainable seafood in a restaurant? Yes - now the fun begins, as the Sustainable Seafood Series posts move into the restaurant world. Since I was a guest at an incredible meal in the valley a couple of weeks ago with Craig Flinn of Chives Canadian Bistro as the chef, I decided to multi-task, and interview Craig about the use of sustainable seafood at his resto.

Craig confided to me something that is pretty much on everyone's minds, whether they are a chef or a consumer - that sourcing sustainable seafood is hard. It's difficult to be assured as to where you fish comes from and what fishing methods were used, which is why chefs - including Craig - must form a trusting relationship with suppliers so that they can be sure that the fishermen are fishing responsibly.

Unfortunately in Halifax, there are only a handful of chefs/restos that make a cautious effort to use sustainable seafood. However, as the crusade for the 'buy local' initiative continues to moves forward, others are catching on and will (hopefully) apply their efforts to the seafood industry as well. Craig points out the difficulties associated with serving seafood in a restaurant. He says that some customers may want salmon, but if he can't find a sustainable supplier, he'll use sea trout or arctic char instead; two alternative pink fishes with a similar taste and texture. Craig states that the difficulty with a fish such as salmon, is that "There are no wild stocks left. We need to switch to a sustainable practice such as using land-locked pens." *See Sustainable Seafood post on SeaChoice for a description of seafood farming methods.

Craig says that there will always be a debate as to what type of seafood one should purchase, but emphasises that buying first-hand from a local, reputable supplier is key. When shopping for seafood for his menu at Chives, Craig works with some of Nova Scotia's finest seafood producers, including the Halifax Farmer's Market's star fishmonger, Mike McGlone of Mike's Fish Shop, Indian Point Mussels and ShanDalph Oysters.

Here are a couple of dishes prepared at Chives that use seafood provided by the producers above...Aren't you craving some seafood now?? Get out and try some at Chives Canadian Bistro!

Bacon-wrapped Halibut

Mussels

Sustainable Seafood Series #2: SeaChoice; healthy choices, healthy oceans

SeaChoice is a national program that helps Canadian consumers and businesses make the most ocean-friendly seafood choices to support the long-term health of marine ecosystems and coastal communities. Working with five Canadian conservation organizations—Canadian Parks and Wilderness Society, the David Suzuki Foundation, Ecology Action Center, Living Ocean Society and Sierra Club British Columbia - SeaChoice acts as Canada'sone-stop resource for scientific information, business guidance, and consumer resources on seafood sustainability.

This organization accesses the sustainability of domestic and imported seafood products, works to increase awareness about the role of seafood in achieving healthy oceans and help identify sources of sustainable seafood. Sustainability criteria, based on biological, ecological and management factors are used to rank seafood into their "Best Choice" list.

But what does sustainable seafood mean? Sustainable seafood is fish or shellfish caught or farmed in a manner that can be sustained over the long-term without compromising the health of marine ecosystems

Environmentally sustainable wild fisheries are those that minimize habitat damage, have low levels of by-catch or discards of non-target species, are well managed and target healthy populations. Environmentally sustainable aquaculture (or farmed seafood) minimizes the use of marine resources for feed, poses low risks to wild stocks , escapes or disease and parasite transfer, is well managed and creates little pollution or habitat impact. Rob Johnson, Atlantic Coordinator with SeaChoice counsels that, "Seafood sustainability is more than just eco-labels." SeaChoice works to bring information to the consumer about sustainable seafood options of both wild and farmed seafood.

Here are some things to think about when purchasing wild seafood:

• Vulnerability of species due to fishing pressure - long living fish with low numbers of offspring are vulnerable to fishing pressure as they take longer than other species to replenish their population.
  
• Abundance of the population - making sure removal rates are not higher than the population is capable of replacing. If so, the species is being overfished.
  
• Bycatch - when birds, sharks, turtles and other marine life that are not intended to be harvested, are caught and discarded.
  
• Habitat Impact - how much damage is the fishing gear causing to the ocean environment and if the fishing method is causing harm to other marine life in the area.
  
• Effective management - means long-term health takes precedence over short term economic benefits.

Here are some things to think about when purchasing farmed seafood:

• Marine resources used in feed - farming certain species of fish and shellfish requires that other species are used in their feed. In some cases, more wild fish is used in feed than what is produces. Seafood raised on plant- based diets are better choices.
  
• Risk of escapes - when farmed fish escape, they can inter-breed with wild stocks or compete or food, spawning habitat and other resources.
  
• Disease and parasite transfer - aquaculture systems that discharge untreated waste may release disease and parasites to wild stocks.
  
• Risk of pollution - aquaculture systems can pollute the surrounding ecosystem, harming marine and freshwater habitats. Situating operations away from ecologically sensitive habitats is important.
  
• Effective management - ensuring the regulations and management structures necessary to effetely control risks to ecosystems.

Purchasing from operators that favour sustainable seafood help ensure there will be healthy, delicious seafood for years to come. SeaChoice is committed to developing working partnerships with companies to broaden their sustainable seafood offerings through the implementation of six steps of the Common Vision for Environmentally Responsible Seafood. When determining which seafood to purchase - either at the grocery store or at a restaurant, you can refer to Canada's Guide to Sustainable Seafood to make the right, responsible choice as a consumer.

Choosing sustainable seafood is a simple and effective action that you can take every time you eat at a restaurant or buy seafood at the grocery store. According to Rob Johnson, consumers should ask these three basic questions at the grocer, market, or restaurant: WHAT type of seafood is it? WHERE is it from? HOW was it caught or farmed? For a list of restaurants, producers and grocers who offer sustainable seafood in Halifax, check out The Coast's Guide to Sustainable Seafood in Halifax.

For further reading, check out The Coast's article on making sustainable seafood a local option in Local catch key to fisheries. Also of interest is Your Choice Halifax. Created by a group of Dal Marine Biology students, YCH uses SeaChoice as the baseline for sustainability, and helps identify where to find sustainable seafood in HRM.

From the Ocean, to your plate; Cookbook authors gather at CATCH Seafood Festival to showcase their recipes, featuring Nova Scotia's jewels of the sea

One of Nova Scotia’s signature gifts is its seafood. Whether it’s lobster fresh off the boat, succulent scallops from the Halifax Farmer’s Market or tender smoked salmon out of one of the province’s premiere smoke houses, Nova Scotia has seafood in abundance.

The CATCH Seafood Festival, taking place at the Cunard Centre in Halifax, June 19-20, will showcase seafood in a variety of settings; from culinary demos to touch tanks; an oyster shucking contest, and the Great CATCH Culinary Competition, there is something to please everyone. This year’s festival will feature a new event to tempt your taste buds. Appealing to a variety of audiences; little chefs in the making to seasoned pros, culinary enthusiasts to novice eaters, CATCH has invited cookbook authors from Nova Scotia, and welcomes guests from away as they feature their literary talents in a cookbook signing.

When it comes to seafood, what better way to showcase this fine fare than in a cookbook? On June 19^th and 20^th, the CATCH Seafood Festival has invited these talented individuals to join in the fun, showcasing and signing their cookbooks in a booksigning at the Nova Scotia Tourism booth from 12:00-3:00 PM.

On Saturday afternoon, join former Saltscapes founding food editor and Chronicle Herald food writer, Marie Nightingale, as she signs her cookbook; Out of Old Nova Scotian Kitchens, Nova Scotia’s most popular cookbook ever produced. In its 40^th year of publication, this literary work is still one of Nimbus Publishing’s best sellers, and its 40^th year anniversary edition will be released this October, 2010. Marie’s collection of traditional Nova Scotian recipes and corresponding notes about the people who cooked them, provides recipes for the body and soul.

Also on Saturday, join West Pubnico’s Donald Doucette as he signs his book, Surette's Island, West Pubnico and Georges Bank ... My Memoirs, which describes life at Surette's Island, a small French Acadian community in Yarmouth County, Nova Scotia.

Donald’s book is a reflection about life on a small island community in the 40's and 50’s, and details the start of the offshore scallop fishery in Nova Scotia. It also descries describes the different vessels involved in the scallop fishery and their history from the boatshop to their final resting place.

An experienced seaman, Donald has worked as a crewmember, Mate and Captain on offshore scallop draggers for 19 years, as well as holding the Captain’s position of a groundfish dragger. Donald’s other experiences on the sea lends to his credit, as he has also worked with Environment Canada Fisheries and spent 20 years as a Life Insurance Underwriter. When not on the water, Donald has held such positions as Executive Dir. of Offshore Scallop Fishermen's Assoc., and as a Board member of N. S. Fisheries & Aquaculture Loan Board.

On Sunday afternoon, CATCH welcomes local chef and author, Michael Howell, owner of Tempest Restaurant in Wolfville, Nova Scotia, as he signs his cookbook, Atlantic Seafood. After 20 years of cooking and travelling around the world, Michael came back home to settle in Nova Scotia. An honours graduate of the Cooking and Hospitality Institute of Chicago, Michael has honed his skill in kitchens across the globe, working in such places as New York, Michigan and Toronto, as well as the exotic Bahamas.

While Atlantic Seafood has been called, “A must-have for any seafood enthusiast”, Michael’s recipes are organized in an effort to simplify cooking, and enables readers to find recipes based on ingredients that are available in their area. With recipes featuring a plethora of seafood types, this book also addresses the growing concern of using sustainable seafood and assists readers in making responsible choices when purchasing Atlantic fish and shellfish.

Nova Scotia’s CATCH Seafood Festival will also welcome cookbook author Judy Eberspeacher to the province on Sunday afternoon as she showcases Totally Scallops, the first and only single-subject cookbook featuring scallops.

Over the past 26 years, Judy has collected, created, tasted and organized almost 90 scallop recipes for this book. Featuring recipes from every continent, Judy’s Totally Scallops presents dishes from some of the finest chefs and establishments worldwide, and is filled with little-known facts about scallops. An accomplished travel and nature photographer, Judy lives in Canada but spends much of her time travelling with her husband Alex, a wine and travel writer, in her search for the perfect dish.

As the former restaurant critic for Halifax’s famed newsweekly, the Coast, Liz Feltham will bring her newly released and much anticipated South Shore Tastes to the table. Specializing in culinary writing, Liz is a certified journeyperson chef and has worked in kitchens from Whitehorse to St. John's. Liz is also a contributor to a number of magazines, and South Shore Tastes adds to her collection of authored cookbooks which include Fabulous Fishcakes and Summer Drinks.

In South Shore Tastes, Liz has collected recipes from twenty-four restaurants spanning the South Shore region. From the tourist favorite Sou’wester in Peggy’s Cove to Lane’s Privateer Inn in Liverpool to Chez Bruno’s Bistro in Yarmouth, her cookbook showcases a diverse array of dishes that feature local ingredients and tastes. Liz sweetens the pot by including a map and restaurant guide to help readers find their favourite eatery.

Sustainable Seafood Series #1: Today is World Oceans Day!

Today, June 8th marks World Oceans Day across the planet! This post will be the first in a series of posts throughout the summer on sustainable seafood. The Sustainable Seafood Series will feature info and interviews from environmental organizations such as the Ecology Action Center, seafood suppliers, and restaurants whose menus include sustainable seafood options!

As I mentioned in my previous post on World Oceans Day, The concept for a 'World Oceans Day' was first proposed in 1992 by the Government of Canada at the Earth Summit in Rio de Janero, and it had been unofficially celebrated every year since then. In 2002, The Ocean Project and World Ocean Network have helped to promote and coordinate World Oceans Day events worldwide. As a result of the United Nations General Assembly resolution passed in December 2008, World Oceans Day is now officially recognized by the UN on June 8th, every year!

This Oceans Day and every day, please look for

sustainably sourced seafood and help rebuild our Oceans!

I was fortunate to be able to speak with Stacey McCarthy, Communications Specialist with the WWF's Atlantic Canada Region. Fresh from of the World Oceans Day event that took place at the Halifax Harbourfront, Stacey chatted with me about the initiatives that the WWF focuses on in order to raise awareness about fishing and shopping for sustainable seafood. McCarthy says that, "Seafood demand is growing rapidly. To protect our marine resources, we must quickly adopt sustainable fishing practices."

According to the WWF, two-thirds of the world’s marine stocks are either fully exploited, over-exploited, depleted or recovering at a slow rate. (According to the FAO, 75 percent of the world's marine stocks are either fully exploited or over exploited). McCarthy states that, "Our (the WWF) goal is that all seafood comes from certified sources and well managed eco-systems."

"Sustainable seafood comes from a well-managed source," McCarthy says. "That means the fishermen follow practices that allow the fish population to grow and thrive rather than be depleted." It should also allow ecosystems to flourish. We are working toward the day that all seafood comes from well-managed sources. The WWF suggests that. "Consumers can look for products that are independently certified by a third party."

Here in Atlantic Canada, the WWF has worked closely with grocery magnate, Loblaw in their formidable effort to offer only sustainable seafood to their consumers. "The WWF-Canada partners with companies who are committed to making substantial, positive environmental change." McCarthy notes that, "Retailers, like Loblaw, are one link in a chain from fisherman to processing plant to retail store to the consumer’s plate. All parties share the challenge of managing their part of the consumption chain as sustainably as possible.Since retailers are a key link in the supply chain, they need to be – and some want to be – part of the solution."

In 2009, Loblaw made a commitment entitled the Loblaw Sustainable Seafood Policy Initiative to source all seafood sold in its retail locations from sustainable sources by the end of 2013. This commitment will cover all varieties of seafood, whether they are canned, frozen, fresh, wild or farmed seafood products. View the full article here.

There are plenty of ways for consumers to support sustainable seafood. The WWF suggests following the guidelines as set by the Marine Stewardship Council. In order for fish products to obtain the MSC label, they must meet three overarching principles:

• The stocks must be sustainable. Any certified fishery must operate so that fishing can be expected to continue indefinitely and not over exploit the resource.


• The fishery must minimize environmental impacts and maintain the ecosystem on which the fishery depends.
  
• Fish must come from well-managed fisheries that meet local, national and international laws.
  

So when you're shopping for seafood, or going out to enjoy a tasty meal from the sea in one of the province's seafood restaurants, be responsible; ask your fish monger, server or grocery store clerk where your seafood came from. If they can't tell you, move on to some other option, as chances are, it wasn't fished or harvested sustainably. Check out the MSC's website for a list of seafood options that are currently 'Fish to eat'!

Look for this logo when shopping, as it means that your seafood option has wone the MSC's stamp of approval!

The Great CATCH Culinary Competition!

The clock ticks. A chef bends over the hot burner and tries to breathe deeply as chef Ray Bear, host of the Great CATCH Chef Competition, announces that there’s less than one minute left in the competition.

The chef removes his Digby scallops from the pan and gently arranges them on a serving platter. He dips a spoon into his beurre blanc and carefully drizzles it over the tender seafood, ensuring that each one receives the same amount of sauce.

Chef Bear announces the thirty second mark. The chef pauses to consider his plate and reaches for some fresh chives to serve as garnish. The audience starts to count down: Ten - he quickly glides his knife over the tender green; nine, eight, seven- he sprinkles the chives over his dish; five - an extra grind of pepper; four - he gives his plate a final wipe. Three, two, one, Time!

The chef steps back and breathes a sigh of relief. He’s finished, but the judging is about to begin. He shakes the hand of his competitor, smiles, waves to the audience, and waits for the announcement that may name him as the top chef of the Great CATCH Chef Competition.

Such was the fate of chef Andrew Stevens of Little Louis’ restaurant in Moncton, New Brunswick. Stevens was the winner of CATCH’s 2009 competition, and is considering returning to defend his title again this year.

When asked about how he prepares for a competition, Stevens keeps it pretty simple, saying, “I prepare the same as I do for service in the restaurant; I review everything I need to do - step by step, over and over.” The competition’s host, chef Ray Bear, on the other hand, has a routine; ironing his chef whites, sharpening his knives, and going for a run the day of a competition. Bear is used to competing and adds that, “Once I put on my chef jacket, I’m there - I’m in the zone!”

The two chefs agree that an essential tool for any competition is a sharp chef knife. Stevens adds a little flair to his tool kit, bringing along liquid nitrogen to do frozen components. To this year’s competitors, however, Bear gives this counsel: “Competition is no time to experiment!” He says that the chefs should stick to their usual routine, just make sure to do it to the best of their ability.

As the host, Bear wants to see each competitor’s passion for Nova Scotia’s seafood come out in their dishes. “Show me in your style that you love cooking with our seafood.” he says, “I'll be able to taste your commitment.” He wants to see the competitor’s ability to showcase the main ingredient to its fullest, emphasizing that, “Nova Scotia's seafood is a gift to any chef.” Chef Stevens thinks of the competition as a great way to meet new contacts as well as an opportunity to work with various Nova Scotian products. He confides that his ideal ‘Black Box’ would contain Nova Scotian lobster and scallops.

From a competitor’s point of view, Bear confides that the audience should be ready for a very intense and technical level of entertainment. In his role as host, Chef Bear is inspired by chefs who seek to determine where they stand among their competitors. He encourages this year’s competitors to give it their all, saying, “Show me the talent! I want the best plate of food in Canadian competition!”

Be sure to check out all the fun at this year's CATCH Seafood Festival, especially the exciting Great CATCH Culinary Competition, June 19-20, at the Cunard Centre, Marginal Road.

See all the details, and full schedule here. Info will be updated as it becomes available!!