Bacchus Restaurant Honors ‘World Oceans Day’ With Local Kelp Creation – Scout Magazine

The Goods of Bacchus

Vancouver, BC † On Wednesday, June 8, 2022, Bacchus Restaurant (845 Hornby Street) will join 100 other Relais & Châteaux hotels around the world to celebrate World Oceans Day with a Seaweed Symphony theme. Available on the dinner menu for a limited time, Chef de Cuisine Jason Baker’s seafood feature is the Bull Kelp Cured Canadian Rockfish with Pickled Macro Kelp, Crisp Kelp, Quinoa, and Kombu Bubbles.

“This dish is inspired by the ocean,” explains Baker. “The Rockfish is the predictor that can be found in and around the seaweed bottom. The quinoa should represent the seabed of the ocean and Kombu bubbles represent the ocean spray. The seaweed is not only the main ingredient of this dish, but it also represents the redfish’s natural food chain that feasts on the seaweed. As a young chef I am aware that we must be sustainable leaders, and I believe that everything we use must be sustainable and with Vancouver as a sea city, the ocean is a good place for us to start.”

Guests can order the Bull Kelp Cured Canadian Rockfish with Pickled Macro Kelp, Crisp Kelp, Quinoa and Kombu Bubbles ($21) from now until Sunday, June 12, 2022. Locally sourced ingredients include the redfish, which is supplied through a local fishmonger, and the kelp, farmed and caught by Canadian kelp.

Seaweed Symphony was created by Relais & Châteaux to support the UN theme of “Revitalization: Collective Action for the Ocean”.

For more information about Bacchus, visit www.wedgewoodhotel.com.


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