Wine for Waves 2018 (Vancouver)
April 13, 2018 at 7pm - 10pmBuy Tickets
Join us and be the first to sip and savour Naramata Bench’s Spring Wine Releases. On April 13, this delicious evening of wining and dining will bring together B.C.’s best wineries and sustainable seafood restaurants. Taste Ocean Wise seafood offerings, meet top B.C. winemakers, and bid on silent auction items which include exclusive Naramata wine packages and experiences.
All proceeds directly benefit the Ocean Wise seafood program.
This is a 19+ event. All ticket sales are final.
Looking to stay the night in Vancouver? For Wine for Waves attendees, a special Four Seasons Hotel Vancouver rate for Superior Rooms is available. Promo code will be provided upon purchase. (Subject to availability)
Participating Restaurants: More to come!
Ocean Wise | Chef Ned Bell
Long-time sustainable seafood ambassador Ned Bell is the Ocean Wise executive chef based at the Vancouver Aquarium. Bell’s cooking philosophy is globally inspired and locally created. His love of sport, travel and adventure have taken him around the world, creating memorable experiences and cooking up a storm along the way.
With the support of the Ocean Wise seafood program, Bell founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.
Bell was recently awarded the Global Seafood Award for Advocacy at the 2017 Seaweb Seafood Summit. His ongoing efforts have landed him another nomination for this same global award to be announced this summer in Seattle. This recognition, paired with Bell’s diverse British Columbia upbringing, instills a passion for fresh, sustainable and locally sourced cuisine.
He has experience working in some of the country’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.
Fanny Bay Oyster Bar | Chef Chris Andraza
Chef Chris Andraza’s father says he grew up with a love for food and curative sense for dishing it out! Chris started his cooking career in Banff Alberta under Chef Roger Van Denhouvel at the Lake Louis Inn. He eventually landed in Victoria, BC where he became a sous chef at the Monkey Tree Pub and only moved his professional career upward from there. He attended Camosun College under chefs Gilbert Nousitou and Steve Walker Duncan, finishing his Red Seal certification. Andraza worked as the Head Chef at Rodney’s Oyster House in Vancouver, and realized his love for cooking seafood. This passion has translated to him fully hand crafting the Fanny Bay Oyster Bar menu to show case the incredibly sustainable shellfish products from British Columbia.
Ocean Mama | Chef Poyan Danesh
Named 2013 BC Chef of the year, he was one of 5 chefs that represented Canada in the World Culinary Olympics in Germany in 2012, placing 4th in the world. He was also Captain of the Olympic Culinary Team of BC for the World Culinary Olympics in Germany in 2008. He was also a member of Culinary Team Canada from 2006 competing in, Luxembourg, Basel and in Chicago. Poyan is currently Culinary Development Director for Ocean Mama Seafood.
Urban Fare | Chef Ryan McDonald
Leading the innovative culinary team at Urban Fare is Executive Chef Ryan McDonald. He developed his passion for food and appreciation for West Coast cuisine at an early age. (…in the kitchen with Mom)
Before joining the Urban Fare team in 2008, he managed the kitchens of a well-known, Vancouver landmark restaurant. Today, Chef McDonald creates distinct flavour combinations that celebrate authentic regional cuisine. Chef McDonald believes in sourcing local and sustainable ingredients. Locally grown produce and proteins from artisan BC growers play a major role in his menu development, for which he constantly seeks out the freshest and best ingredients.
In addition, he reflects Urban Fare’s philosophy of community involvement by contributing time and talent to various causes such as the Dr. Peters AIDS Foundation, BC Children’s Hospital Foundation and Ocean Wise. By participating in fundraising events like Wine For Waves Ryan helps give back to the world in which he’s found creative satisfaction.
A seasoned talent with extensive experience in the culinary arena, Chef McDonald is committed to delivering great food and service to Urban Fare guests.
Hart House Restaurant | Chef Mike Genest
Stanley Park Pavilion | Chef Patrick Payne
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