Persephone food truck and Farm to Feast chef Ann Meyers partnered with Nature’s Chef, Tom Kral visiting from Sooke on Vancouver Island, to create a memorable four-course dinner from the West Coast’s bounty.
About 30 people paid $95 each for the feast at the Persephone Brewery in Gibsons Aug. 16.
First on the menu was marinated octopus (caught by a Roberts Creek fisher around the islands of Haida Gwaii) salad with a dressing made of spruce, rosemary and nasturtium vinaigrette, followed by a roasted tomato gazpacho with spot prawns (also caught by the same Creek fisher), pickled bull kelp and bachelor buttons.
The main course consisted of locally-farmed sturgeon (smoked) with spot prawn bisque, kelp kraut, kelp flakes and uni butter.
Dessert was a flavour explosion with parts salal berries and grand fir.