Celebrate wild caught seafood harvested by Canadians
Chef Robert Clark shares some of his favourite sauces to compliment the natural flavour of BC spot prawns.
Sockeye Salmon grilled on a cedar board is a match made in heaven! Get the best chef tips for a world-class cook out.
Chef Bobby Milheron and Chef Rob Clark collaborate on this unique take of the classic Canadian Caesar salad using Geoduck.
See how a world-class chef prepares albacore tuna straight on the grill. Enjoy the light salad on the side too.
Your favourite chef prepares delicious roasted sablefish collars using a fresh selection of natural ingredients.
In this recipe, you will see how chef Robert Clark utilizes all parts of the Dungeness crab to make a gorgeous crab butter sauce.