The Seattle Times (September 26th, 2017)
The Seattle Times (September 26th, 2017)
Cloverdale Reporter (September 22nd, 2017)
Vancouver Sun (September 22nd, 2017)
CTV News (September 22nd, 2017)
The Georgia Straight (September 13th, 2017)
Two Chefs – One Goal: To Eat Sturgeon Like Never Before
A unique culinary & wine experience at My Shanti with Canada’s Top chefs
VANCOUVER, BC (30th August 2017) – A collaborative 5-course sturgeon dinner with award-winning Vancouver-based chefs Vikram Vij and Robert Clark, will take place at Vikram Vij’s South Surrey restaurant, My Shanti in October. The chefs have teamed up to provide the ultimate sturgeon experience, each bringing their own cooking style to highlight the versatility of sturgeon.
Date & Time:
Tuesday, October 3, 2017
6:30 pm – 9:30 pm
My Shanti by Vikram Vij
15869 Croydon Drive, Morgan Crossing, Surrey, BC, V3Z 2J6
About the event:
Many have heard of The Mighty White Sturgeon in the Fraser River, some have experienced the thrill of catching and releasing the beautiful giant, but few get the chance to taste the fish. For this unforgettable dining experience, Chefs Vikram Vij and Robert Clark will go above and beyond to create 5 different dishes, featuring different parts of the fish and preparing them in their own, unique A-la-carte Style.
The chefs will be using sustainable and certified organic sturgeon that was cultured by our local sturgeon producer from the beautiful Sunshine Coast – Northern Divine Aquafarms. Healthy, luxurious and award-winning, Northern Divine has the only Certified Organic sturgeon and caviar in the world.
The goal of this event is to be more than just an awesome dinner. Our remarkable chefs will go the extra mile to educate and inspire sturgeon lovers about this amazing “living fossil”.
Chef Vikram Vij – award-winning chef and ambassador of Indian cuisine in Canada, Vikram is passionate about sustainable food, as an early adopter of the Ocean Wise Seafood Program, and as a champion of local, sustainable producers and farmers, such as UBC Farm, a centre of sustainable food systems and educator of future food producers.
Chef Robert Clark – chef, author and sustainable seafood guru. Rob helped to grandfather the sustainable seafood movement in Canada and continues that work daily through The Fish Counter on Main Street. He is the proud recipient of the Murray A. Newman Award for his conservation efforts. Chef Robert uses only sustainable seafood at his restaurants.
Both chefs play an important role in helping create awareness for Canadians to accept and embrace sustainable seafood alternative to fish that are now considered endangered or unsustainable. The chefs will share their stories on what inspired them to use sustainable and certified organic seafood at their restaurants.
What’s on the menu, you ask?
Certified Organic, Sustainable and one of a kind White Sturgeon. The chefs will create 5 unique dishes, using the finest ingredients and featuring different parts of the fish and, of course, Caviar! The dishes will be paired with outstanding local wines from our BC wineries.
Did you know that sturgeon are an ancient fish? They lived alongside dinosaurs millions of years ago. They have distinctive characteristics and can live over 150 years.
Ethically Raised from the beautiful Sunshine Coast.
Wild sturgeon are considered critically endangered due to overfishing, pollution and habitat destruction. Sturgeon populations have dropped by over 90% in the last century. If we wish to continue eating healthy seafoods without pillaging our oceans, lakes and rivers, we must accept and embrace sustainably farmed fish. Northern Divine Aquafarms is one of the best fish farms in North America, it has won numerous awards and gained recognition for their green farming practices. More so, it is the only producer in the world of Certified Organic Sturgeon & Caviar.
We invite you join us for this once in a life-time experience to savour and indulge the delicious and innovative sturgeon dishes and amazing BC wine pairings.
This is a ticketed event. Tickets are $125 per person (tax and gratuity included). Reservations can be made by emailing email@example.com with the subject line “This Whole Sturgeon”.
For more information: