by Jo Dickins
What better way to celebrate the Water exhibit at the R.O.M. than to showcase both the rock-star caliber fish supplier, Akiwenzie Fish & More, and the superb, Vancouver-based, fountain-of-sustainable-fish-knowledge group, Ocean Wise? On April 28th, C5’s executive chef Ted Corrado invited Chef Jamie Kennedy to join him creating a fish-filled menu for a full house of eager guests, who also enjoy
ed wine pairings presented by Stratus’ Charles Baker. Here are some images from the evening.
![jo_dickins_rom_01](http://goodfoodrevolution.files.wordpress.com/2011/06/jo_dickins_rom_01.jpg)
The Reception featured local bubbly and lovely canapés, like these cold smoked whitefish cakes with wild leek tartar sauce.
![jo_dickins_rom_12](http://goodfoodrevolution.files.wordpress.com/2011/06/jo_dickins_rom_12.jpg)
Frothy amber goodness; J.K. addresses the guests, explaining how important suppliers like the Akiwenzies are to his cooking.
![jo_dickins_rom_15](http://goodfoodrevolution.files.wordpress.com/2011/06/jo_dickins_rom_15.jpg)
J.K. gets ready to dole out some precious roe; a shot of J.K.’s production notes, the kitchen blueprint
![jo_dickins_rom_18](http://goodfoodrevolution.files.wordpress.com/2011/06/jo_dickins_rom_18.jpg)
The main was a grilled Chinook salmon (yes, fresh water) with sorrel beurre blanc and mignonette; Chef Corrado coordinating the dispatch.
Jo Dickins is a Toronto photographer who covers the local food moment community for Good Food Revolution. She also has a day job working withJamie Kennedy and with whom she is working on a book project and other exciting culinary ventures. Photo: John Gundy.