Vancouver's Chef Boosts B.C.'s Economy By Buying Local For Fundraiser

    VANCOUVER, Jan. 26 /CNW/ - With Canadian finance experts predicting a dim
outlook for 2009, B.C.'s top chefs are doing their part to boost the local
economy by buying homegrown ingredients. The newest addition to Coal Harbour,
Miku Aburi Restaurant, is playing its part in sustaining the local economy by
joining The British Columbia Hospitality Foundation for 2009's Founders Dinner
II on January 26th.
    The menu for tonight's second annual BC Hospitality's Founders Dinner
will feature an array of culinary creations from B.C.'s top chefs using local
ingredients such as Miku's local wild Sockeye Salmon appetizer created by Chef
Keiichiro Nireda. The dinner offers local Chefs a chance to feature BC
suppliers such as Angel Seafoods, one of Miku's seafood suppliers.
    "It is our mandate to help the local economy as much as possible by
tapping into the spectacular ingredients in our own backyard," said Tai
Hasumi, Miku's general manager. "We are thrilled to be a part of this event,
which not only celebrates B.C.'s local suppliers and restaurants, but raises
funds for an important cause - The British Columbia Hospitality Foundation."
    The British Columbia Hospitality Foundation provides support for
individuals within the hospitality community coping with extraordinary costs
arising from a serious health crisis. For more information, please visit
    In an effort to showcase spectacular culinary treats, renowned chef and
Miku owner Mr. Seigo Nakamura will also host a three-day seven-course dinner
event January 27th, 28th and 29th. For reservations, please call 604.568.3900.

    About Miku

    Owned by Japanese Restaurant Group, Tora Corporation, Miku Aburi Sushi
Gourmet Cuisine Restaurant made its North American debut in Vancouver BC in
2008. The restaurant introduces a new style of Japanese cuisine to BC called
Aburi, the art of flame seared sushi. Using local BC ingredients and
sustainable materials where possible, Miku places great importance on offering
healthy and organic culinary choices while celebrating the art of new and
innovative Aburi cuisine. For more information, please visit:

For further information:

For further information: Media Contact: Beth Boyle, Spark PR,, (604) 488-4736

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