SEASONAL SEAFOOD WITH CHEF NED BELL

Ned will be at the Vancouver Home + Design Show

Homegrown talent Ned Bell is noted as one of Canada’s top culinary talents. Today, he heads the culinary program at Vancouver’s Four Seasons Hotel (including its in-house eatery, YEW restaurant + bar) where his philosophy of ‘globally inspired and locally created’ fare reigns supreme along with ingredients from local farmers’ markets, fisheries and other sources from across the province.

We’re thrilled to have Ned Bell back at the Vancouver Home + Design Show, where he’ll share his tips for sourcing and working with local, seasonal ingredients, with a focus on BC’s top sustainable seafood and sablefish, on the Savour Your Life Cooking Stage. Here’s a little bit more on Ned and how he got to where he is today – be sure to click through for an amazing recipe, straight from the source.

THE PROFILE

Name:  Ned Bell

Occupation: Executive Chef at the Four Seasons Vancouver and YEW restaurant + bar

Birthdate: June 12

Horoscope sign: Gemini

Hometown: Vancouver, BC

What’s your regular coffee order? Venti five-shot Americano on ice - for reals!

What three items do you always keep in your purse/pockets?  Blackberry, iPhone and my bank card (yes, two phones).

What was your first job? Dishwashing at Avenue Grill in Kerrisdale.

How were you discovered? Food Network Canada invited me to participate a new show, Cook Like a Chef, in the early days of food TV. Now it’s everywhere!

What famous figure(s) inspires your career?  Barton Seaver, a sustainable seafood chef, advocate and author of Cod & Country.

If you weren’t in your current occupation, what would be your dream job? Pro golfer

Any embarrassing on-the-job moments you’d like to share?  Taking my shirt off for Toronto chef Lynn Crawford on stage at a consumer show a while back. She made me do it!

Describe your cooking style in five words or less: French, Asian, Local, Sustainable, Seafood.

What cooking trend or item are you dying to try/coveting for fall?  Learning about oyster seed.

The last item you bought for your kitchen:  Whimsical pink ice cream freezer for YEW.

Home gadget you can’t live without: Tea kettle for Starbucks instant coffee.

What is your Twitter handle? @nedbell

What movie or program is at the top of your Netflix queue?  TEDTalks

What songs are on repeat on your iPod? Jamiroquai

What’s on your Kobo reader/iBook right now?  New York Times food section

Subject you could wax poetic about/that fascinates you:  My son Max

What’s the best advice you’ve ever been given? Do what you love.

What’s your personal mantra? Eat local.

THE RECIPE

*Grilled Qualicum Scallops*

*BC Blueberry Agrodolce, Fennel Puree & Thyme*

BC Blueberry Agrodolce:

2 C + 1 C fresh BC blueberries

1/8 C local honey

1/8 C Venturi Shultze balsamic vinegar

1 shallot, thinly sliced into rings

1/2 tsp sea salt

1 sprig fresh thyme

In a small pot, simmer 2 cups blueberries with honey, balsamic, sliced shallots, sea salt and fresh thyme, 5 minutes over medium heat. Remove from the heat and add remaining 1 cup blueberries. Let cool.

Scallops:

Season 1-2 Qualicum scallops per person with sea salt and cracked black pepper. Grill to medium rare.

Fennel Puree:

1 bulb fennel, diced into ¼ inch cubes

2 tbsp butter

1 clove garlic

1 C 35% cream

1 tsp sea salt

Over medium heat, saute the fennel with butter and garlic for 5 minutes. Add the cream and sea salt, simmer until the fennel is tender and puree in a Vita mix blender until smooth.

To Serve:

Spread 2 tbsp warm fennel puree on plate, place scallops on top and then garnish with 1 tbsp of the BC Blueberry Argodolce. Finish with a few fresh thyme leaves and enjoy!

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Catch Ned Bell live on the Savour Your Life Cooking Stage presented by Vancouver Magazine on Friday, October 12 at 3PM. Check our website for the complete schedule of appearances.