Chef Robert Clark to Help Launch Oceanwise Australia

CHEF ROBERT CLARK TO HELP LAUNCH OCEANWISE AUSTRALIA AND APPEAR AT BOCA BACHANAL
(Edited from the press release)

Vancouver, BC . . . Executive Chef Robert Clark of C Restaurant, Nu Restaurant & Lounge, and Raincity Grill will be on hand at this month's 15th Annual Melbourne Food & Wine Festival .

As one of the founding members for the Vancouver Aquarium’s Ocean Wise Program, Clark will assist in the launch of Australia’s own Ocean Wise initiative with the Australian Conservation Foundation. The program’s focus mirrors our own, as it will also work towards creating a higher awareness for sustainably harvested seafood among its member restaurants and their customers. This will undoubtedly be a very exciting trip as the waters surrounding Australia contain the most diverse oceananic species that have also been subject to a disastrous mishandling.

Clark will jointly host a ‘MasterClass’ segment aptly titled “Swimming against the Tide�, with Australia’s own Paul Mathis. Mathis is a renowned restaurateur and owner of SOS, an Australian premiere concept restaurant whose menu is ‘veg-aquarian’, dishing up only what has been ethically harvested in support of eco-friendly fish.

Aquaculture is a growing sector of the fishing industry and has been worth more than a $600 million a year since 1998-99. With the US’s fishing zone second only to France, Clark never shies away from an opportunity to cavort and convert the American masses. He will attend the Boca Bachanal: Celebration of Wine & Food Festival in Florida, running from March 9th to 11th. Boca Bacchanal is presented by the Boca Raton Historical Society as the primary fundraiser benefiting its innovative, diverse and rapidly growing Heritage Education Programs. For three days Clark will create gourmet dishes, as well as sip, savour and spread the word on sustainable food choices. The event is a world-class weekend of Vintner Dinners, Wine Seminars, a Bacchanal Auction and finale Grand Tasting.

These guest appearances comes shortly after being selected by the Monterey Bay Aquarium’s ‘COOKING FOR SOLUTIONS’ as Canada’s seafood ambassador in May of 06. Robert Clark’s forward thinking high-profile work to bring awareness and promote sustainably harvested seafood is becoming regarded as international. Foremost in Clark’s mind is the fact that the amount of fish currently harvested in the world is more than that of cattle, sheep, poultry or eggs. Fish is the biggest source of wild or domestic protein in the world and with continued poor practices that target a large variety seafood species, aquaculture is unfortunately continuing along a line of rampage.

Dining at C is an experience second to none. Together restaurateur and owner Harry Kambolis and Executive Chef Robert Clark have deconstructed seafood supply lines, dealing directly with the fisherman to ensure a product that is both sustainable and of the highest quality. Where newly appointed Chef de Cuisine, Quang Dang takes these ingredients and works magic in the kitchen, creating menus that go well beyond ordinary. An exquisite waterfront setting and graceful, choreographed service compliment the top-quality seafood served at C, making for an unforgettable dining experience. C is located at 1600 Howe Street, one block south of Beach Avenue on False Creek. For reservations please call (604) 681-1164.