The above picture was taken on the first day of the Restaurants Canada show. This is a sugar sculpture created by the Canadian Junior Culinary Team. Pretty impressive eh! Ever wondered what it’s like to represent our country on a Culinary Olympic Stage? Check out this video and get familiar with these rising stars! Video link is here

Thanks to everyone who stopped by the Ocean Wise booth to eat good seafood and ask questions about sustainable seafood. On the first day, we prepared a Pan-Seared Arctic Char with Teriyaki Glaze on a bed of Maple Sautéed Tuscan Kale. Day two it was our Ocean Wise approved Pacific White Shrimp with a Sundried Tomato and Smoked Jalapeño Sauce. Judging by the lack of left-overs and repeat visits, I’d say we did a pretty good job!

Personal thanks to our Sustainability Manager, Katy Hladki (far right), for taking the time to fly in from our US headquarters in Boston to join the sustainable seafood panel discussion. Does your seafood supplier have dedicated sustainability staff? What about a dedicated sustainability website? We don’t just wave the sustainability flag, we help lead the charge!

The Industry Night Party was good vibes and The Heritage Court was the perfect venue. Every year this event just keeps getting bigger and better. Free food and free drinks is always a recipe for success!

Speaking of free food, hopefully you had a chance to sample our Dip’t & Dusted Sriracha Cod Taco Bar at the Industry Night Party. I built mine with a bit of lettuce, pico de gallo, guacamole, mozzarella and sriracha aioli. Hit da spot!

Stay hungry my friends!