Culinary Stage: Ocean Wise Demo with Skipper Otto and Winemaker's CUT
Join this fun, interactive and delicious food demonstration with Sous Chef Stacy Johnston from Ocean Wise Canada, while she engages in great conversation with Sonia Strobel, Co-Founder of Skipper Otto. Enjoy some great sustainable seafood with wine pairings by Okanagan's Winemaker’s CUT, while learning about Wild BC fishing, fishing practices and the importance of sustainable and traceable local seafood – and how you can be sure to make informed choices and know what you are eating!
Overfishing is a monumental, global issue. Ocean Wise seafood is a conservation program that makes it easy for consumers to choose sustainable seafood for the long-term health of our oceans. The Ocean Wise symbol next to a seafood item is assurance of an ocean-friendly seafood choice. With over 700 Ocean Wise partners with thousands of locations across Canada, the Ocean Wise seafood program makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.
Chef Stacy Johnston
Stacy is a Sous Chef for the Ocean Wise Association working out of the Vancouver Aquarium. Born and raised in Saskatchewan, her love for prairie flavours began at a young age on her grandparent’s seed farm. After studying at SAIT Polytechnic she went on to work at the Wascana Country Club where she had the opportunity to compete in the Canadian Culinary Championships in 2015. In 2016 she became the Head Chef at 641 Grill, a farmer owned and locally sourced restaurant. Here she continued to hone her craft and started dreaming about the potential that prairie flavours could have with a more global perspective. In 2018 Stacy relocated to Vancouver to work with Ocean Wise. Here she strives to combine her Saskatchewan heritage with Pacific Northwest flavours to create dishes that comfort and intrigue.
Sonia Strobel, Co-Founder of Skipper Otto
Since 2001, Sonia and the Strobel family have been working on ways to connect their family’s sustainably harvested seafood with local friends and family. In 2008, Sonia and Shaun Strobel, launched Skipper Otto as an alternative business model for selling fresh, locally sourced seafood. "We started Skipper Otto Community Supported Fishery to keep independent small-scale fishing alive in BC, protecting our valuable ocean resources, and ensuring customers have direct access to wild, sustainable BC seafood. We’ve cut out huge swathes of the supply chain providing you with complete transparency around what we are catching, where, and how. We educate consumers around important issues in fisheries, and are rebuilding robust local food systems and communities."
- Cultivating natural and sustainable vineyards with utmost respect to nature.
- Incorporating classical music in the cellar in appreciation of art and harmony.
- Capturing once-in-a-lifetime moments in the vineyard, the cellar and in good company.
- Composing quality wines that honor traditional wine making.
Just as a director's cut is the edited version of a film that represents the director's unique point of view, Winemaker's CUT is influenced by the winemaker's unique styling and blending of an Okanagan wine. The grapes that shape CUT wines are hand-harvested at Deadman Lake Vineyard just south of Oliver, B.C. While respecting nature and honoring traditional winemaking methods, sustainable farming, and a zero pesticides policy with low sulphur use, CUT wines develop naturally and express characteristics indicative of this unique Okanagan vineyard.
Room set-up/format: Sit down information/instructional tasting.
Location: Whistler Conference Centre - Sub Zero & Wolf Culinary Stage - Grand Foyer