Coquille Fine Seafood to Launch Seafood Sessions on April 25th

If you like seafood, you should not miss this at Coquille Fine Seafood.  Pair it with Champagne or other sparkling wine.  Check out Coquille’s press release.


April 23, 2019 (Vancouver, BC) – It’s been just over a year since Coquille opened their doors in Gastown and the team have had an incredible year of developing new and existing relationships with shellfish farmers, fishermen and women along with seafood purveyors from near and far.  Seafood Sessions, which will take place every Thursday during happy hour starting on April 25th, is aimed at showcasing the incredible Ocean Wise bounty that Coquille receives on a daily basis.

General Manager, Liam Todd who helped conceptualize the program, says “It’s our way of bringing together and engaging all of our stakeholders; from our restaurant guests, to our kitchen and service teams to our invaluable local suppliers.  It gives us the chance to share the stories behind what’s on our menu.”

Every Thursday will have a different focus and flavour based on the product and the personality of the invited guest or the product being featured with the aim of providing a fun and informal experience to unwind after work or before dinner.

Seafood Sessions will kick off with Malindi Taylor, from Fanny Bay Oysters dropping by the restaurant from 5pm-6pm on April 25th to share some stories about her family’s long history of oyster farming in Puget Sound and share some table-side oyster shucking tips and tricks.  “I’m excited to share some of the Pacific Northwest’s history of shellfish farming directly on your plate.” says Taylor of the weekly program.

The Seafood Sessions calendar will continually be updated on the events page of the Coquille website. The starting line-up is as follows:

April 25th 5-6PM: Featuring Malindi Taylor of Taylor Shellfish Farms and Fanny Bay Oysters

Malindi is a 5th generation oyster farmer with her family’s history in the shellfish industry dating back to 1890 in Puget Sound. She’ll be sharing some tasty oysters, shucking lessons, and her stories from tide to table.

May 2nd 4-6PM: Featuring Dungeness Crab with Coquille Sous Chef Matt Marshall and Matt Sherlock, Winemaker at Lock & Worth Winery

Sous Chef Matt Marshall has been crabbing at his family’s cabin on Gambier Island for many a summer and will be sharing the some table-side stories while Matt Sherlock of Lock & Worth Winery located on the Naramata Bench in the Okanagan Valley will bring his wines and his favourite seafood wine pairing tips.

May 9th 4-6PM: Featuring  Qualicum Scollops with Chef de Cuisine, Chris Jankowski and Jay Drysdale Winemaker at Bella Wines.

Chef Chris will be preparing Qualicum Scallops and telling the comeback tale of this local shellfish that was nearly wiped out in 2013.  Jay Drysdale, an icon in the BC wine industry, will make the trip from his winery in Naramata to share his passion for BC bubbles and make some recommendations for seafood pairings.

ABOUT COQUILLE FINE SEAFOOD | Opened in 2018 in the heart of Vancouver’s historic Gastown District, Coquille Fine Seafood is the latest project from the team that brought you L’Abattoir. A modern spin on a classic fish house concept, the beautifully appointed restaurant offers a creative Ocean Wise recommended menu of quintessential seafood dishes accompanied by a wide-ranging drink menu featuring craft beer, handmade cocktails, notable BC and international wines. With seating for over 100 between the dining room, lounge and patio, Coquille strives to offer the city’s best seafood, allowing locals and visitors alike to enjoy a relaxed-yet-elegant dining experience for lunch, dinner and happy hour.  Open from 11:30am to late, seven days a week.

181 Carrall Street, Vancouver, BC  V6B 0R5 | 604.559.6009 | 

Enjoy Drinks and Tasty Dishes at Joe Fortes Rooftop Patio

Patio season is well underway in Vancouver. But have you ever considered enjoying the city view from a rooftop patio in downtown Vancouver? If not, give Joe Fortes on Thurlow, just off of Robson, a chance. I attended their patio kickoff recently, and they had great food from seafood and chicken tacos, oysters on the half shell, and other varieties of seafood. In addition they have a bar on the rooftop patio, so enjoy a glass of wine, or a glass of sparkling wine, beer, or other drink along with the great food. Below are a few pictures of the event to entice you.  I was sipping Segura Viduas Reserva Cava, Spanish sparkling.  It goes very well with seafood.   Enjoy the summer!

Joe Fortes: Crab legs prawns mussels oysters lobster and tuna for the taking

Joe Fortes: Crab legs prawns mussels oysters lobster and tuna for the taking

Joes Gold special oysters

Joes Gold special oysters

Two tacos from Joe Fortes rooftop patio

Two tacos from Joe Fortes rooftop patio


Celebrate Seafood at Hart House Restaurant in Burnaby

If you are a Burnaby resident you should come and visit the Hart House and their beautiful grounds at Deer Lake.  If you are in Vancouver, come and experience this gem.   Burnaby Village Museum is next door and they have a real old-time carousel.  Visit the Museum then enjoy dinner at Hart House.  They are currently offering a seafood promotion.  Here is the info.  Enjoy.

Google Map of Hart House and Burnaby Village Museum.


Hart House Seafood Celebration

October 28 – November 16, 2014

$38 per person, exclusive of taxes and gratuity

Hart House - Butter Poached Prawns

Hart House – Butter Poached Prawns

From now until November 16th, Burnaby’s Hart House at Deer Lake is showcasing the amazing abundance of seafood with which BC is blessed. The three-course Seafood Celebration menu gives guests a choice of appetizer, main, and dessert at $38 per guest.Born and raised here in BC, Chef Michael Genest has designed a menu that rejoices in local flavours:



Sockeye Salmon Chowder (a la carte 10)

Fried Leeks, Corn, Lobster Oil


Smoked Fish Croquettes (a la carte 16)

Pickled Fennel, Micro Greens, Charmoula Aioli

Main Course

Butter Poached Prawns  (a la carte 28)

Squid Ink Risotto, Chorizo, Peas, Bottarga


Pan-Seared Red Snapper (a la carte 28)

Fregola Pasta, Tomato, Mussels, Clams, Saffron


Apple & Fig Bread pudding (a la carte 10)

Salted Caramel and Walnut Sauce,

Vanilla Chantilly Cream


Caramel Mocha Crème Brulee

Orange Nut Biscotti

 If they choose, guests may choose to extend their experience to four courses by ordering both appetizers for an additional $8.


Are available by phone only, at 604-298-4278.