Thanks to Rena Rogers for this stunning photo of the K’ómoks Estuary entitled “Twilight” www.livingstills.com
K’ómoks Estuary Seafood Dinner
Celebrating ancient knowledge with a modern feast
Date: June 15th
Time: 5:00pm – 9pm
Location: Locals Restaurant
Cost: $100* – get $10 off membership to Project Watershed if you purchase with your ticket!
*Charitable tax receipts available for 40% of the ticket
Please email email@example.com if you have any special dietary requirements (gluten free etc…)
Description: A traditional welcome by the K’ómoks First Nation and Kumugwe Dancers will set the stage for an evening of feasting on local delicacies and exploring the rich history of the K’ómoks Estuary. This event is a part of the BC Shellfish and Seafood Festival (to view more Festival activities click here).
In pre-settlement days the Comox Valley was known as the land of plenty by the K’ómoks First Nation due to the abundance of fish, shellfish and other important resources. Exciting archeological work by Nancy Greene and David McGee published in the Canadian Journal of Archeology in December 2015 on the thousands of fish trap stakes in the K’ómoks Estuary speaks to this abundance and gives us a new understanding of the immensity and sophistication of this ancient fishery. Another body of archeological research explores the traditional use of shellfish gardens to increase the production and size of shellfish. Both the ancient fishery and shellfish gardening were practiced over 1000 years ago in the K’ómoks Estuary on the principles of Kwakwlaqua (Keeping It Living) – harvesting in a manner that maintains and improves the ecosystem.
The menu for the evening will feature salmon, clams and oysters from Salish Seafoods and wine from 40 KNOTS Winery. Main course options include: Salmon, Chicken or Vegetarian. You will need to specify your main course when you purchase your ticket (see the Menu). If necessary you may change your main course at the door on the night of the event.
This dinner is a component of the Keeping It Living Campaign which raises awareness and funds for the protection and restoration of the K’ómoks Estuary.
served with homemade chickpea and vegetable spread
Salish Seafood Smoked Salmon on roasted garlic crustini with
pickled seaweed, wasabi Aïoli and toasted sesame
Salish Seafood Chowder
K’omok oysters and Manila clams simmered with diced vegetable
and BC potatoes, served with and homemade herb biscuit
Hot Entrée Selection
Baked Vancouver Island Chicken Breast
Served with Thai green curry coconut sauce on
steamed rice with roasted cashew
West Coast Coho Salmon Fillet
Wild coho salmon fillet baked à la Provençal, served on cheese polenta
with fresh vegetables, finished with a Dijon mustard cream sauce
Prontissima Pasta Conchiglioni
Medley of roasted seasonal vegetables, BC mushrooms and kalamata olive stuffed
fresh Jumbo shell pasta, baked with artisan cheese and pomodoro sauce
Decadent rick dark chocolate lime tart garnished with
Bates Beach Farm seasonal peppered strawberries
Coffee or Assorted Tea
*TBA – A non seafood option will be provided for the Amuse and Soup
Funding support provided, in part, by the BC’s Government Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture.