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Tag: ocean wise

Vancouver Aquarium’s Ocean Wise Chowder Chowdown

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Join the Fight for Sustainable Seafood!

Overfishing is the biggest issue our oceans face today. Join Canada’s growing sustainable seafood movement as Canada’s top chefs compete head-to-head for the title of 2013 Ocean Wise Chowder Chowdown Champion. Top Ocean Wise chefs compete head-to-head in Vancouver, Calgary and Toronto for the title of 2013 Ocean Wise Chowder Chowdown Champion in each city. Taste each of the delectable original chowders, paired with local craft beer, and vote for your favourite, all in support of sustainable seafood.

Toronto Ocean Wise Chef Finalists

Calgary Ocean Wise Chef Finalists

Vancouver Ocean Wise Chef Finalists

Tickets are in all three cities are $50 plus tax. Tickets include samples of all chowders and beer pairings. The Ocean Wise Chowder Chowdown is a 19+ event.

Calgary

November 18, 2013 at 7 p.m., Hyatt Regency Calgary 

Toronto

November 19, 2013 at 7 p.m., Fermenting Cellar at The Distillery Historic District 

Vancouver

November 20, 2013 at 7 p.m., Vancouver Aquarium 

Purchase your tickets early to avoid disappointment.

October 30, 2013 | By | Reply More

Interview With a Chef: Jason Bangerter of Luma

Chef Jason Bangerter began his culinary career in Toronto, Canada at George Brown College Chef School, followed by a three-year apprenticeship at Le Royal Meridian King Edward Hotel.

Jason’s drive for gastronomic excellence flourished, earning him a much sought-after position as assistant to John Higgins, the captain of Culinary Team Canada. This role also led him to a short stint at Paris’ Hotel Le Meridian Montparnasse.

He soon headed overseas permanently to join the brigade at Mosimann’s in London. Under Anton Mosimann, one of London’s leading chefs, Jason quickly rose through the ranks joining the opening teams for the Swissôtel Berlin in Germany and later Château Mosimann in Olten, Switzerland.

Upon returning to London, Jason often assisted at Mosimann Academy, where he taught alongside Chef Mosimann. Eager to continue his own learning, he spent free time as a stagiaire in the city’s top restaurants, such as Marco Pierre White’s Drones, Terence Conran’s the Orrery, Jean George’s Vong and Pierre Koffman’s La Tante Claire. Jason was next appointed Chef de Cuisine at the Kulm Hotel in the Swiss Italian Alps, where he was responsible for the hotel’s private dining club Dracula.

In February 2002, he returned to Toronto, joining the team at Auberge du Pommier. Long hailed as one of the city’s best restaurants, Bangerter committed to raising the bar even higher. His efforts paid off, earning the restaurant numerous awards and distinctions, including Restaurant of the Year by Post City Magazines, 5th place ranking by the Zagat Survey and Best Fine Dining Restaurant of the Year by Where Toronto Magazine.

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In 2010 Jason’s success at Auberge du Pommier earned him the position of Executive Chef of Oliver & Bonacini’s two new restaurants at the TIFF Bell Lightbox: O&B Canteen, a casual street side market café, and Luma, a more upscale lounge and dining room on the second level. Since opening, Luma has been named one of North America’s Top Ten New Restaurants by Frommer’s Travel Guide, as well as one of Toronto’s top ten by local food reviewer James Chatto, and O&B Canteen has become one of the most frequented restaurants of the King West theatre district.

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This Sunday April 14, 2013, Jason and the team at Luma will be hosting A Sustainable Evening with Ocean Wise and Mission Hill. The event will feature a multi-course tasting dinner by Chef Jason Bangerter, with wine pairings by Mission Hill as well as a pre-dinner reception. Sustainably harvested seafood will be provided by Steve Johansen of Organic Ocean (Ocean Wise certified). Tickets are $150 and are still available at lumaoceanwise.eventbrite.com.

Jason is passionate about food and aside from his duties at Luma, he loves getting people excited about great food. Frequently, he can be found participating in events like Death Row Meals Olde Hunters’ Feast, TIFF’s Food On Film Subscription Series, as well as giving back to the community through teaching, cooking demos, culinary tours and more.

Follow Chef Jason Bangerter on twitter @chefbangerter.

Luma, TIFF Bell Lightbox, 2nd Floor, 330 King Street West, 647.288.4715, oliverbonacini.com.
Hours: Lunch, Monday-Friday, 11:45am-3:00pm / Dinner, Monday-Saturday, 5:00pm-11:00pm

April 12, 2013 | By | Reply More