Estuaries are the most productive habitats on earth.
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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

Buy Your Tickets Now

Please email projectwatershed@gmail.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 stakes_webabundance 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.

Learn about this research and more in an interactive and multimedia fashion. Greene and McGee will give a short talk on their research. Door prizes, a wine and seafood challenge and a silent auction will make for a lively and engaging evening.

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.

Silent Auction and Door Prize Sponsors

View From Airpark by Bev Byerley
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MENU

Grains Bakery’s Nordic Bread

served with homemade chickpea and vegetable spread

Amuse Bouche

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

Dessert

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.