Japan meets the Pacific Northwest in a signature dish by Blair Rasmussen, executive chef at the Vancouver Convention Centre. He is lauded for his use of local ingredients, and infusing as much of the city into his menus as he can. In his maple-seared sablefish with wasabi foam, his international travels seamlessly blend with the local region’s flavors.
“Sablefish is very, very rich,” he said of the main ingredient, which also goes by the name black cod. “It lives ...

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