In which I get all fan girl-ish about Organic Ocean’s Steve Johansen… and eat a LOT of Spot Prawns

So... these are mine. What are YOU having?

So… these are mine. What are YOU having?

If there was any kind of polite or non-insulting way to compare someone to ‘Moby Dick’ I would absolute declare that right now, I feel a little like Captain Ahab. For the past four years I’ve heard tales of this mythical character who roams the oceans… I’ve listened to stories about him from every single great chef I’ve met in Canada and I’ve gleefully cleared my plate whenever one of his fish has been on it. So when I realised that the ‘Steve’ I was sitting next to tonight at dinner was Steve Johansen from Organic Ocean I had this sudden flash of fan-girl Ahab-ness, but there the metaphor kind of breaks down because A) he’s the fisherman and really, B) you can’t call someone ‘Moby Dick’ and hope to not be slapped in the face with a haddock next time they see you – but I hope you see my hideously laboured point? You do? In that case, I’ll go on…

I’ve been so inspired by Steve’s vision of sustainable fishing; it simply wasn’t something I gave a lot of thought to before but the more I stay here in Vancouver eating the freshest, most seasonable produce and learning more from the excellent folk at Ocean Wise about sustainable fishing, the more I see he’s quite the visionary.

The A Team

The A Team

I’ve been reading and hearing about the Spot Prawn festival for so long and this weekend I’ll finally get to experience it. I quizzed Steve about starting it along with Chef Robert Clark seven years ago: “For years almost all our Spot Prawns went to Japan, and here we were in BC eating farmed Tiger Prawns – all exported.” he said, rolling his eyes, “Robert and I were talking one winter and he said,  ‘I want these prawns to stay here.’ So we came up with the idea of the Spot Prawn festival. The first year there were 300 people, last year there were 2500 people. People love the idea of a local sustainable seafood and these prawns right here,” (he jabs the glistening silver-pink raw prawn on his plate for emphasis) “They were caught just six miles from this table.”

I was booted out of the way by iPhone-waving seafood fans - so apologies for this not-great image!

I was booted out of the way by iPhone-waving seafood fans – so apologies for this not-great image!

He’s right – it’s a great story and one that Chef Ned Bell is telling from the kitchen at the Four Seasons Yew Restaurant. I’d been invited along to taste the very first of the season, and for once being late paid off for me, I skittered across the steps by the hotel just in time for the first catch of Spot Prawns to come in. There were TV crews there, hordes of eager photographers all to snap the first sight of the Spot Prawns. Steve and his fellow fisherman Frank bounded out of the back of the truck with their haul and raced inside to the kitchens with the chefs.

Quivering slightly and translucent, the raw ones tasted candy-sweet

Quivering slightly and translucent, the raw ones tasted candy-sweet

We were treated to five courses of table-bangingly wonderful food – a joint venture between the chefs Clark and Bell that was a deft masterclass in showcasing wrigglingly-fresh ingredients. I ate raw candy-sweet Spot Prawns and Thai-style pickled ones with a peanut-y crunch, spiked with mint. I could have happily inhaled a satin-smooth pea soup made rich with prawns cheerily bobbing under the surface and spangled with salty crisp fork-shatter bacon. But best of all, a ‘Surf ‘n’ Surf’ where Spot Prawns met the most juicy succulent halibut and basically made out all over my plate.

Oh. My. God.

 

Thai-style with an un-Thai like (but perfect) Mascarpone-lime swirl

Thai-style with an un-Thai like (but perfect) Mascarpone-lime swirl

There are just a few short weeks of the Spot Prawn season, Yew are running a ‘Fans & Followers‘ five course menu from Saturday May 11th till Friday May 31st. Dive in; it will be wonderful.

I was a guest of Yew but – as ever – my words are 100% my own. I loved this. Really, really loved it.

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