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Posted November 1, 2018 by samuek in Blog Archive

Sustainable Consumption With MSC, Nobilo Wines & Chef Charlotte Langley

Drink Good Wine – Eat Good Food – DBADES 



This event discussed topics close to all our hearts here at IYMTO. The oceans are the last frontier for wild caught and sustainability was front and center at this media event.

MSC (Marine Stewardship Council) lead the conversation around their mantra to protect our oceanic food sources and what we can do to keep our oceans from become barren. As sushi lovers we discussed the status of several fish species including our beloved and unfortunately almost extinct, Blue Fin Tuna. The king of all sushi is king for a reason and has been on the endangered list for quite sometime. It is scary to think that Blue Fin Tuna and many others may not be available for future generations. We all however can do our part to help our Oceans. Easiest take away action is to look for the MSC logo on fish products. Want to know more? Check out their website here.

Nobilo Wines also came along which was a really good fit for this event. You go to so many events where a sponsor attaches their name to project but has no relevance to the brand or even stands for the opposite of what the brand believes in.  In Nobilos case, they produce wonderful wines, which pair beautifully with seafood but more importantly themselves believe and act on the idea of sustainability. The winery works hard to eliminate waste, reduce their carbon footprint and educate raw suppliers on the value proposition of sustainability.

Rounding the evening out was the stunning food of Chef Charlotte Langley. A voice for local, sustainable, really tasty food stuffs and quite the badass joked on the acronym DBADES or “Dont be a dick, eat sustainably.”

Food served that evening:

Trpical Shrimp Ceviche – Quebec cold water shrimp, sweet potato, pineapple, coconut milk, lime, cilantro, mint

Lobster Saffron Risotto – Nova Scotia Lobster, saffron, Nobilo Sauv Blanc, tomato, parmesan

Tomato Ricotta Tart with Roasted Cod – Iceland Cod, puff pastry, tomato, ricotta, cream, egg, basil




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