{"id":20740,"date":"2018-06-01T15:06:54","date_gmt":"2018-06-01T15:06:54","guid":{"rendered":"http:\/\/www.wineanorak.com:\/wineblog\/?p=20740"},"modified":"2018-06-01T15:06:54","modified_gmt":"2018-06-01T15:06:54","slug":"in-vancouver-we-buy-and-cook-spot-prawns-straight-from-the-sea-with-chef-ned-bell","status":"publish","type":"post","link":"https:\/\/www.wineanorak.com:\/wineblog\/videos\/in-vancouver-we-buy-and-cook-spot-prawns-straight-from-the-sea-with-chef-ned-bell","title":{"rendered":"In Vancouver: we buy and cook spot prawns straight from the sea, with chef Ned Bell"},"content":{"rendered":"
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Ned Bell, celebrity chef, author of ‘Lured’<\/figcaption><\/figure>\n

This was a fun day. We headed out to Granville Island, Vancouver, where we met up with chef Ned Bell<\/a> at Edible Canada<\/a> After a lunch of bison poutine, we visited Granville Island market to buy some ingredients. Then it was off to have a look at some seafood. We were tempted by Dungeness crab and lobster at Lobster World, but then Ned told us that some of his fishermen friends had just landed with some spot prawns. It’s spot prawn season here, and they are highly prized. So we headed down to Fisherman’s Wharf and bought some.<\/p>\n

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Bison poutine<\/figcaption><\/figure>\n
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Granville Island market<\/figcaption><\/figure>\n

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From the sea to the table in a couple of hours<\/figcaption><\/figure>\n

Then it was back to Cook Culture, where Ned gave us a cooking class. With the spot prawns, we made a tomato-based pasta and also an asparagus and prawn risotto. It’s not for the squeamish, though: to eat them at their best, you have to remove their tails while they are still alive. These were washed down with some BC wines. Here’s a film of the shopping trip and the cookery class.<\/p>\n


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