Ready for an Italian-style taste of the Canadian coasts? Introducing Eataly at La Costa, a four-part dinner series that will welcome chefs, fishermen, and other coastal collaborators to La Pescheria, our seafood-centric restaurant, to highlight ingredients from the Pacific Ocean, Atlantic Ocean, Arctic Ocean, and Great Lakes.
THE BEST FROM THE WEST
For our first-ever iteration of Eataly at La Costa, we’re welcoming renowned Chef Ned Bell from the west coast, the owner and chef at Naramata Inn, as well as a chef advocate for healthy oceans and waterways, keynote speaker, cookbook author, and educator. Ned’s passion or sustainable seafood and culinary talents has led him through many roles, from the Culinary Director of The Vancouver Club to the Executive Chef at YEW seafood + bar, Ocean Wise Executive Chef, and now Chef Ambassador for the Vancouver-based global program Ocean Wise. In 2014, Ned founded Chefs for Oceans to raise awareness and advocate for responsible seafood choices and the importance of supporting healthy oceans, lakes and rivers.
MEET CHEF NED BELL
Join us on Thursday, March 9 from 6:30 p.m. to 9 p.m. to kick off the first part of our series, as Chef Ned brings with him a taste of the west coast – including some of his most beloved dishes– with a menu curated alongside our chefs at La Pescheria, where we highlight some of our favourite Italian flavours through seafood. Enjoy a cocktail reception where you’ll enjoy a complimentary glass of Ferrari Trento DOC sparkling wine, get to meet Chef Ned Bell followed by a seated dining experience. Tickets for this limited experience are $165 per person (inclusive of gratuity).
ON THE MENU:
Wild Pacific Albacore Tuna | Cashew Cream, Golden Miso, Apple Cider Vinegar, Celery Leaves
Ned’s Famous Giant Clam Chowder | Naramata Sumac, Kelp & Smoked Sea Salt Scones
Malloreddus alle Vongole e Cozze | Housemade Malloreddus, Manila Clams, Salt Spring Islands Mussels
Wild BC Sablefish | Naramata Garlic Scape Vinaigrette, Celery Root Puree, Vancouver Island Sea Salt
Tiramisu | Italian “Pick-Me-Up” with Espresso Dipped Ladyfinger Cookies layered with Mascarpone cream and finished with Cocoa Powder, BC Kelp, and Rosehip
Can’t make it to the event? No problem! You can still taste your way through our collaborative menu only on Friday, March 10 and Saturday, March 11 starting at 6 p.m. for $115 (plus tax and gratuity).
UNDER THE SHELL
Chef Ned will host two ticketed demo-style classes in an intimate setting a La Pescheria’s Bar:
- Under the Shell: Scallops on Friday, March 10 from 4:30-5:30 p.m.: This class will take guests through all they need to know about these delicate shellfish while Chef Ned prepares a signature dish for guests to enjoy
- Under the Shell: Geoduck on Saturday, March 11 from 4:30-5:30 p.m .will showcase the lesser known geoduck, a large clam found in the Pacific Northwest, with Chef Ned’s take on a favourite recipe
Tickets for these limited experiences are $130 per person (inclusive of gratuity) and guests will also receive a copy of Chef Ned’s cookbook Lure: Sustainable Seafood Recipes.
BOOK FOR UNDER THE SHELL: SCALLOPS
BOOK FOR UNDER THE SHELL: GEODUCK
The next Eataly At La Costa series will be a collaboration with Mallard Cottage and Chef Todd Perrin and David Woods, celebrating the Atlantic coast, running from May 25-27. Further details to be announced in early March.
