SALMON SUPPER with Chef Wayne Harris
Discover how to select, prepare, and make the most of one of British Columbia’s most iconic ingredients.
As part of the Taste of Abby Fall Festival, join Chef Wayne Harris for an immersive, hands-on class dedicated to whole salmon fabrication and preparation. You’ll learn professional techniques for cleaning and filleting an entire salmon, minimizing waste, and utilizing every part of the fish with confidence.
Bring your own fillet knife (optional) to participate in the salmon fabrication demonstration. WUSTHOF fillet knives will also be available to purchase to all attendees during the class.
Using premium West Coast salmon and seasonal ingredients, Chef Wayne will guide you through three versatile recipes that showcase the fish from raw preparation to beautifully cooked entrées, finishing with a classic dessert.
Featured Menu
- Salmon Tartare with Ginger Marinade, Avocado, Radish & Chili Oil
- Miso Maple Salmon Bowl with Jasmine Rice, Pickled Red Cabbage, Dijon Aioli, Mango & Edamame
- Lemon Curd Pie with Graham Cracker Crust
Two servings of wine from Abbotsford’s Seaside Pearl Farmgate Winery or a non-alcoholic beverage are included with your registration.
Class begins at 5:30 pm and runs approximately 3½ hours.
About Chef Wayne Harris
Chef Wayne Harris is an accomplished Canadian chef whose career has spanned luxury hotels, award-winning restaurants, and culinary education. As Executive Chef at Vancouver’s Shangri-La Hotel, he led one of the city’s premier dining destinations, earning a reputation for refined cuisine, exceptional technique, and a passion for outstanding ingredients.
Wayne later helped develop and refine menu offerings for Cactus Club Cafe, contributing to one of Canada’s most recognized restaurant brands. He also worked alongside celebrated Canadian chef Rob Feenie as his sous chef during Iron Chef, bringing precision, creativity, and teamwork to one of television’s most demanding culinary competitions.
Today, Chef Wayne is passionate about sharing professional techniques with home cooks. Drawing on decades of experience, he teaches approachable methods that build confidence in the kitchen while showcasing the outstanding seafood and seasonal ingredients that make British Columbia one of the world’s great culinary destinations.
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