B.C.’s annual spot prawn season is officially set to kick off on May 14, and like most events in the pandemic era, the Spot Prawn Festival has pivoted towards a primarily virtual format.
Headed by The Chefs’ Table Society of BC (CTS) and the Pacific Prawn Fishermen’s Association, spot prawn season will span over six to eight weeks and feature chefs across Canada showcasing how to identify, purchase, and cook spot prawns in a sustainable way.
The festival’s main event will be held virtually on May 29, featuring renowned B.C.-based chefs like Maenam’s Angus An, Ken Nakano of Aura Waterfront, Naramata Inn’s Ned Bell and Stacy Jonston, along with special guest and Order of Canada recipient Robert Clark.
Participants of the main event will receive a grocery and equipment list, recipes, and a guided tutorial to cook a three-course spot prawn dinner alongside the acclaimed chefs. Additionally, following the completion of the meal, viewers will have the opportunity to engage in real time with the chefs, who will discuss everything from the history of the spot prawn to tips on where to purchase ingredients, to sharing their own secret recipes.
The Spot Prawn Festival will also be featuring a spot prawn and seafood Manhattan chowder prepared by CTS chefs that will be available online beginning May 14, with proceeds going toward initiatives such as culinary scholarships and the CTS Culinary Library.
Tickets for the festival’s main event are priced at $25 and can be purchased online.
