TasteTO.com talks sustainable seafood after visiting The Fairmont Royal York’s OceanWise event.
Tag Archive for 'sustainable seafood options'
Radio Royal York – Episode 6: Sustainable Seafood Options
Host Melanie Coates is joined by guest Mike McDermid, Program Manager of Ocean Wise and Chef Ryan Gustafson of the Fairmont Royal York’s EPIC Restaurant to discuss the Ocean Wise program now in place at the Fairmont Royal York Hotel.
Listen to Episode 6
Podcast: Play in new window | Download (17.8MB)
Show Notes:
Created by the Vancouver Aquarium, Ocean Wise works directly with restaurants across the country to help them and their customers make sustainable seafood choices. The Ocean Wise logo next to a menu item is an assurance that the item is a good choice for keeping ocean life healthy and abundant for generations to come.
After our interviews, we’ll follow Chef Ryan Gustafson into the kitchen for a quick lesson on how to saute scallops. Then, it’s back to the front of house where we join server, Joseph Nutter, for his take on how guests are reacting to the new Ocean Wise menu.
Sustainable seafood purchasing practices are now fully implemented across all 56 hotels in the Fairmont chain. In February 2008, The Fairmont Palliser in Calgary was certified by Vancouver’s Ocean Wise program, which aims to eliminate the consumption of endangered fish options. Here in Toronto, The Fairmont Royal York followed suit with its Ocean Wise certification, in September of 2008. Sustainable seafood options are now available with the Ocean Wise icon at two Fairmont restaurants in Central Canada: The Fairmont Palliser’s Rimrock restaurant and The Fairmont Royal York’s EPIC restaurant.
From coast to coast, the combined efforts of The Fairmont Palliser’s Executive Chef Greg Van Poppel, originally from B.C.’s Pacific Coast, and The Fairmont Royal York’s Executive Chef David Garcelon, of New Brunswick’s Bay of Fundy, are influencing regional purchasing practices, environmental impact and the impact on consumers’ health. “Every seafood item on The Fairmont Palliser’s Rimrock restaurant menu is Ocean Wise certified, from the tuna to the shrimp,” says Chef Van Poppel.
Chef Van Poppel has switched from Ahi Tuna to B.C. Albacore and from Artic sea scallops to diver-harvested sea scallops from Mexico’s Baja. Chef Garcelon has collaborated with EPIC restaurant chef, Ryan Gustafson to remove endangered fish options, such as Orange Roughey and Shark, from EPIC restaurant’s dining menu.
Fairmont Hotels & Resorts’ commitment to ocean sustainability means working with reputable suppliers who purchase fish that are resilient to fishing pressure and harvested in ways that limit damage to marine or aquatic habitats. Specifically, Fairmont has identified two seafood choices that are most at risk – and has eliminated them from its food service operations. They include: Chilean Sea Bass and Bluefin Tuna. In addition, by promoting awareness and sustainable alternatives among its guests, Fairmont will play a role in influencing and shaping the tastes and preferences of guests who care about the future of the planet.
Stay tuned for our April podcast, when we talk to Chef Ryan Gustafson from EPIC Restaurant and Mike McDermid of Ocean Wise.
