LIVIN’ ON THE EDGE

No matter how you choose to pronounce it (Shau-dair? Chow-dah?) we’re thrilled to help pronounce @theedgekitchen as the winner of the @oceanwise #ChowderChowdown2021 in the "Best Use of Restorative Species" category for its ‘BC Carpet Shell Clam Chowder with Maple Smoked Turkey Bacon’ by Executive Sous Chef Mark Amos.

“For this year's chowder, we focused on ingredients that are local harvested, highly sustainable and very underrated,” says Amos. “The @OceanWiseSeafood program does amazing work supporting our oceans’ well being and Edge Catering is proud to be a continued partner and support in their initiatives however we can.”

Restorative aquaculture is defined as cultivating shellfish and seaweeds which generates positive social and environmental impacts. Amos used sustainably farmed Sugar Kelp and farmed Japanese Carpet Shell Clams from BC in his award-winning dish.

Big congrats to Chef Amos and his whole team at @theedgekitchen for the accolade!

Stand tall. Stay strong. Show love. Support local.