Ingredients by Ficoa #2

Toronto chef continues zero-waste series: Ficoa’s Gerry Quintero dives into sustainability with fish-tastic event!

On November 13th, fine dining restaurant Ficoa continues its innovative culinary series with a focus on fish butchery, showcasing chef Gerry Quintero’s commitment to sustainability and his zero-waste philosophy. As part of a monthly series celebrating the art of zero waste cuisine, this event invites food lovers to engage with sustainable practices while enjoying a unique culinary experience.

Following the success of Ficoa’s last event where chef Quintero explored the art of breaking down a pig, this instalment will highlight the Sukibiki scaling technique, in which he will honour every part of local trout and mahi mahi sourced from suppliers, Mimosa Springs and 46 South Fish Co.

Starting at 6:00 PM, the evening will feature a welcome martini paired with a smoked salmon roe snack, setting the stage for a hands-on demonstration where guests will learn the intricacies of dressing and filleting fish. Chef Quintero’s approach to each ingredient reflects his respect for food and the environment, utilizing the fish to its fullest potential.

This will not only enhance the dining experience, but will reinforce the values of sustainability that drive Ficoa’s mission.

Who is it for?

All ages

Tickets : $33.28

Tickets are $30.00 plus tax per person.

How to get tickets?

Buy online

 

Date: Wednesday November 13, 2024 | 6:00 PM – 7:30 PM

Venue & Address

Ficoa, 585 College St, Toronto, ON M6G 1B2

Wheelchair not accessible

Street Parking

Paid Parking

Accessible by Public Transport