Thu 21 Sep 2017
Allium Executive Chef Sean Murray has invited Ned Bell, a long-time sustainable seafood ambassador, chef and author, to participate in his next chef series event on Thursday, September 21.
Allium Executive Chef Sean Murray has invited Ned Bell, a long-time sustainable seafood ambassador, chef and author, to participate in his next chef series event on Thursday, September 21 at 6 pm. This event will also serve as a launch party for Bell’s new cookbook, Lure.
Bell and Murray have created a three-course, seafood-forward menu including the following:
Albacore Tuna Sashimi
Crispy Shrimp, Calabrian Chili
First Course: Appetizer
Pacific Scallop & Wild Geoduck Crudo, Grapefruit Foam, Lime Salt
Second Course: Entrée
West Coast Halibut, Smoked Heirloom Tomato Butter, Hen of the Woods Mushrooms, Caper Powder
Third Course: Dessert
Kelp & Milk Chocolate Brownie, Caramel, Pralines
Price for this multi-course dinner is $85 per person and $35 for wine pairing. Call Allium for reservations at 312.799.4900. Guests will leave with a signed copy of Bell’s cookbook.
Starring on seven seasons on Food Network Canada’s Cook Like a Chef, Bell worked with Murray for five years at Four Seasons Hotel Vancouver and YEW seafood + bar – when Bell was the executive chef and Murray was executive sous chef.
Now based at the Vancouver Aquarium, Ned Bell is the executive chef for Ocean Wise, a sustainable seafood program with 700 partners across Canada, working to combat overfishing. In 2014, Bell founded Chefs for Oceans to raise awareness about sustainable seafood by riding his bike across Canada and was awarded the Global Seafood Award for Advocacy at the Seaweb Seafood Summit. With 80 recipes, Lure, Bell’s new book, allows readers to discover the benefits of healthy oils and rich nutrients that seafood delivers – along with sustainability guidelines around Pacific species of fish.
Also listing seafood as his cooking forte, Sean Murray’s resume is dotted with coastal experience – from Central America at Four Seasons Costa Rica to the Pacific Northwest. Joining Four Seasons Chicago as executive chef in 2016, he now brings his culinary passion to Allium, frequently named a top dining destination along the city’s Magnificent Mile.