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Food & Drink

Go fish!

Though it seems like every eco-minded eatery in town has jumped on the locavore bandwagon, when it comes to seafood and sustainability, sadly very few of them are on board.

Why, just six months ago when NOW devoted a cover story to the issue, we only found a handful of chefs who were even aware of the Ocean Wise program (oceanwise.ca), let alone puts its principles into practice. How things have changed!

Hot on the heels of their overwhelmingly successful vegetarian dinner event last October, seven cutting edge toques – Guy Rawlins of Brockton General (brocktongeneral.com), Scott Vivian of the Beast (thebeastrestaurant.com), Mark Cutrara of Cowbell (cowbellrestaurant.ca), Bertrand Alepee of Cross Town Kitchens (crosstownkitchens.com) and Kevin McKenna and Marc Dufour of Globe/Earth (globebistro.com) – will join host Matty Matheson at Parts & Labour (1566 Queen W, at Fuller, 416-588-7750, partsandlabour.ca) for Toronto’s first sustainable seafood supper. The $145 seven-course dinner with wine pairings takes place Monday March 7th and is sure to sell out. Advance tickets are available at info@partsandlabour.ca

“We hope that this communal dining experience will promote conversation and awareness around the seafood and fish choices that we make,” says Vivian. “All of the fish and seafood we’ll be using will be Ocean Wise certified.”

Because of the nature of sustainable seafood, no one’s really sure what they’re going to do that night. What’s in season today might not be available two weeks from now.

“I’m probably going to do something with lobster,” says Vivian. “Fisherfolk (fisherfolk.ca) are a really great supplier and I think Mark’s going with pickerel.”

More dinners are planned.

“If we don’t start giving a shit about our planet right now, there’s going to be nothing left for future generations to enjoy,” continues Vivian. “We’re a small restaurant on a side street in Toronto, but we still like to think we can make a difference.”

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