MONDAY, MAY 14, 2018

9:30AM – 4:30PM

UNIVERSITY OF GUELPH, 95 STONE ROAD WEST

FISH_ICON2

FISHSTOCK is a unique, one day workshop for members of the foodservice industry
who want to learn how to successfully incorporate Ontario lake fish into their businesses.

We’ll explore farmed and wild fish varieties, how to use a fish from GILL TO TAIL and tackle issues around seasonality, access and sourcing in Ontario. The day concludes with a field trip to the Alma Aquaculture Station, a state-of-the-art aquaculture research and development facility run by the University of Guelph.

FISHSTOCK 2018 : ON THE MENU

9:30AM

Dr. Kevin Reid, Ontario Commercial Fisheries Association (OCFA) and Chef Ned Bell of Ocean Wise will present an overview of the Great Lakes fishing industry, local fish species, seasonality, sustainability & flavour profiles

10:30AM

Hands-On Fish Butchery Workshop with Chef Ned Bell of Ocean Wise and Feast On Chef Shaun Edmonstone of Bruce Wine Bar

12:15PM

LUNCH

1:00PM

Moderated Panel Discussion featuring Professor Bruce McAdams in conversation with Chef Ned Bell and Deidre Finn of Ocean Wise, Marvyn Budd of Planet Shrimp, Denise Purvis, Purvis Fisheries and OCFA member, and Ron Caudle, Caudle’s Catch Seafood

2:30PM

TOUR: Alma Aquaculture Station

6:00PM

FISHSTOCK: The Dinner at The Wooly Pub

FISHSTOCK : THE DINNER

Join us at The Wooly Pub after all is said and done to taste the result of the day’s work. Explore the wonderful world of sustainable lakefish through four thoughtfully created courses by chefs Jaret Flannigan of The Neighbourhood Group and chef Ned Bell of Ocean Wise. Each course will be expertly paired with an Ontario craft beer.

Menu coming soon.

The-Wooly-Pub-Guelphs-Meeting-Place