Problably the coolest thing that Epic, the restaurant I work at is known for is our general practice of local and sustainability in our ingredients. The sustainable aspect is showcased with the choice of fish we choose to put on the menu.
Epic is the flagship restaurant in a program orchestrated through the Vancouver Aquarium called "Oceanwise", which details what fish currently are safe to eat based on how they are sourced, how much they are being fished in the wild, where they are based naturally, and if they are farmed, what they are fed, how they are raised etc. Bottom line, they tell us what fish are currently cool to use which for a well-known hotel is a good tool to influence others.
We source out some pretty wonderful fish using this program and try and to keep it as Canadian as possible (B.C. Spot Prawns, East Coast Freshly Shucked Scallops, Artic Char).
It's a great program and last Saturday a few chefs from the hotel got up extra early (8:00am for me!) to go help clean a beach front on the shores of Lake Ontario in participation with TD Bank "Friends of the environment" and Oceanwise. In one hour of digging through the rocks we where able to hull in 6 large bags of garbage (including a football, and a Barry White CD - *shudder*).
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