Saturday, June 15, 2013, Comox Marina Park – Free
Schedule:
12pm concessions/booths open/ beer garden opens
12:15 pm Cooking Demontrations start – Gazebo Stage ($2 per demo includes taster)
1: 00 pm Comox Valley Chowder Challenge – Main Tent
2:00 pm Fanny Bay Oysters Oyster Shucking Championship - Main Tent
5 pm End
Concession Booths:
(Please note, most vendors will take tickets which can be purchased at the main festival tent for $1/each. )
FOOD:
The Beez Kneez: Asian prawn rolls
Fanny Bay Oysters: oysters on the half shell
Flavours of Asia: various
Flurer Smokery: smoked/candied salmon
Garibaldi Fudge: homemade fudge & snow cones
Hollie Wood Oysters: oysters on the half shell
Hooked on Seafood: smoked/candied salmon
Island Scallops: BBQ Qualicum scallop kebobs
Kyuquot Seafoods: hot smoked Sablefish
Never Bean Better Coffee Hut: baked goods, specialty coffees
North Vancouver Island Chefs Association: Halibut/rockfish burgers
Tria Fine Catering: fruit crepes, clam chowder, clam dish
CRAFT:
Common Folk Collective: Mixed Media Folk Art & Acrylic Painting with a West Coast themes
EDU/INFO:
BC Hydro
Coal Watch
Comox Valley Farmers Market
Comox Harbour Tours
Department of Fisheries & Oceans
Face Painting
Harbour Air
Mt. Washington
Ocean Wise
University of Victoria/CART Network marine touch tank
Festival Day cooking demo schedule:
12:15 – Chef Takashi Ito, Inn at Laurel Point, Victoria
1:15 – Chef Aaron Rail, Avenue Bistro, Comox Salt Spring Island Mussels
3:15 TBA
4:15 Chef Wes Erikson, Seattle
For the 2012 Cooking Demo Recipes click here.
