Chefs

At Outer Coast Seaweeds we assist chefs and restaurateurs create an indigenous dining experience with wild Pacific Seaweeds. For delicious recipes, browse our Seaweed Lady Recipes.

Chef Christophe Letard, Cobblers Cove Hotel --- "You have to shape your thinking around the food, and Outer Coast Seaweeds has done that for cooking with Seaweed ... It brings out the flavours, especially in seafood, though, believe it or not, it's best with meat."

Eat Epicure & Travel Magazine --- "Along with being a new inspiration for salads, chefs have served the briny fronds wrapped in a tuille, baked into crackers, in stir-frys, soups and fish stocks and even pickled."

J. Sushil Saini, Northwest Palate Magazine --- "The sea lettuce-crusted tuna is served on a vibrant pool of sea lettuce purée. It's a tender, sweet, and deeply harmonious combination."

Ken Hueston, Vancouver Island Chef's Collaborative ---"Your seaweeds are premium, your service is great, and I trust your judgement. Thank-you."