Culinary Stage: Chef Luis Valenzuela | Two Coasts, One Table

Mexico’s Pacific coast meets the waters of British Columbia in this vibrant culinary experience led by Chef Luis Valenzuela.

At the centre of the event is Chef Luis’s Santa Madre–style Pescado Zarandeado: beautiful B.C. fish prepared with chile adobo, cooked and served with charred salsa verde, a crisp fresh salad and warm corn tortillas. Bold, smoky and bright, the dish captures the generous, uncomplicated spirit of coastal Mexican cooking—where exceptional ingredients are all that is needed to create something…

Throughout the demonstration, Chef Luis will share the flavours and techniques that give this iconic dish its character. Guests will discover how different chiles build depth rather than simply heat, how a well-balanced adobo enhances delicate fish, and how charring ingredients transforms a salsa verde.

He will also explore the role fire plays in Mexican cooking and offer practical tips for preparing and serving fish with confidence at home.…