BC Seafood Festival

Ancora’s Chef Ricardo Valverde Celebrates BC Seafood

by Samantha McLeod

“As an advocate of responsible fishing practices, I am happy to support a festival, which among other things, celebrates seafood sustainability, and that includes responsible seafood practices.”

Ancora’s executive chef, Ricardo Valverde’s, love of the culinary world started when he was very young back in his hometown of Lima, where Peruvian cuisine is known to be multifaceted and exquisite.

Ricardo Valverde was supposed to be an engineer but despite his parents’ wishes, he absconded to Canada to be a chef, an engineer of another sort.

In Canada, at the prestigious Dubrulle French Culinary Institute, he dedicated his time to refining his culinary skills by learning the intricacies of French cooking, where he graduated with Culinary, Pastry/Baking, and Hospitality Management Diplomas.

Captivated by the ambiance of restaurants, the bustling sounds of a kitchen, and a hunger to learn about West Coast flavours, Valverde went on to enrich his culinary palette by working for some of Vancouver’s most respected restaurants – earning himself numerous accolades for his culinary flare and sophisticated taste.

Ancora Waterfront Dining and Patio, is known for their unique cuisine where they embrace the harmony of Peruvian and Japanese cultures while incorporating the bounty offered up by the seas and oceans.

BC Seafood Festival

Chef Valverde will be performing at the BC Seafood Festival 2019, June 7-16, being held in the Comox Valley. This is Valdverde’s first time at the festival and he is honoured to be one of the featured chefs.

“As an advocate of responsible fishing practices, I am happy to support a festival, which among other things, celebrates seafood sustainability, and that includes responsible seafood practices.

“I have two goals for participating in the event, one is to educate festival goers about BC’s seafood, and the second is to have a blast”, said Chef Valverde.

Chef Valverde is determined to showcase his culinary trademark, while continuing to break barriers with his unique Peruvian-West Coast dishes. The chef will be presenting a signature dish that represents Ancora’s theme; Cured Black Cod Sashimi, with Creamy Ceviche sauce, and a crispy quinoa to finish.

Throughout his career, Valverde’s plates have been recognized by several publications including Canada’s 100 Best, Vancouver Magazine, The Globe and Mail, the National Post, as well as other local and international food magazines.

MUST TRY PLATES:

SEA URCHIN TAGLIERINI
yuzu tobiko, xo-aglio olio, salmon skin chicharron

SHRIMP AND LOBSTER RISOTTO (add truffles for an amazing finish)
preserved lemon, edamame, cauliflower, thyme, hazelnuts

PAN SEARED HAIDA GWAI HALIBUT
chick pea tamale, eggplant, broccoli, shiso chimichurri

AJI PANCA GLAZED SABLEFISH
miso-squash quinotto, bok choy saltado, quinoa crackling

Below are a couple of dishes offered up at Ancora Waterfront Dining and Patio.

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