Cuisine and Culture | A Tasting Plate of Pacific Flavors From Top Chef Ned Bell



Acclaimed chef Ned Bell spent parts of his childhood on the rugged coasts of Vancouver Island in British Columbia, instilling in him a taste of the sea’s diverse delicacies—and an appreciation for its delicateness. Sourcing seafood wisely and creatively has never been more important, and is the focus of his bestselling cookbook Lure: Sustainable Seafood Recipes From the West Coast.

“Cooking on the West Coast, we’re committed to sustainability, we’re committed to ethics, we’re committed to seasonality,” says Bell.

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