Last of the season’s Haida Gwaii Ivory Kings

Just a quick farewell photo tribute to those beautiful Ivory King salmon that Steve Johansen at Organic Oceans was sending us… this will have toyou over till next year…

Takayuki Omi – our resident fish expert…I actually thought I knew a bit myself, but his knowledge of fish blows my mind, lol.

and Mark Greenfield, who’s the Chef de Cuisine @ Oru, snuck a fish from Taka so he could butcher it himself…

He put something together with Heirloom Carrots and Garlic Scapes from North Arm Farm in Pemberton, and a Garlic-Caper Gastrique with some of Mikuni‘s Noble Verjus vinegar.

Mikuni’s always has cool stuff… The rest of the Noble line is awesome too, aged sherry vinegars and barrel aged maple syrups…

Pretty sure we’re going to start selling them in Giovane, I’ll keep you posted- they’re beautiful bottles too…