Sunday, November 20th, 2022
Whistler Conference Centre
3PM – 7PM

Presented by Sawmill Bay Shellfish Company
November 20th 2022

Charity Fundraiser

Myeloma Canada

Martine Elias, Executive Director
Please donate generously, table located in front of fireplace

Net proceeds from the Bearfoot Bistro World Oyster Invitational & Bloody Caesar Battle will be donated to Myeloma Canada. Myeloma is the 2nd most common blood cancer. Every day, 11 Canadians are diagnosed with this incurable cancer, yet despite its growing prevalence, few people have ever heard of it.

While there currently is not yet a cure, people with myeloma are living longer and better lives, thanks to tremendous advances in research and treatments. More needs to be done in terms of awareness, funding, and research so people are diagnosed earlier, and a cure can be found.

Myeloma Canada is a non-profit organization dedicated to improving and empowering the lives of all Canadians affected by myeloma, accelerating access to the best care, while pursuing the prevention and cure for this disease.

Presenting Sponsor
Sawmill Bay Shellfish Company

Sawmill Bay Shellfish Company, a family-owned oyster farm on Quadra Island, has supported the Bearfoot Bistro World Oyster Invitational & Bloody Caesar Battle right from the outset in 2011. Steve Pocock and his family are donating more than 750 dozen every year to the event.

For Event Menu click HERE.

Feet Banks

Live Auction at 5:30PM
prior to finals

Shangri-La Hotel City Gateway

  • One night stay at Shangri-La Vancouver, Executive King Balcony Room, Free Parking
  • Dinner for two at Homer Street Cafe
  • Value $800

No Limits Helicopter Adventure

  • Sea-to-Sky scenic flight with glacier landing, up to 5 guests
  • Value $2100

Bearfoot Bistro Chef’s Tasting Menu for 6

  • Champagne Sabering
  • Tasting Menu
  • Wine Pairings
  • Vodka Room
  • Nitro Ice Cream
  • Value $2500

Time Winery Okanagan Getaway

  • Winery tour and barrel tasting
  • Dinner for 2
  • 1 night stay
  • Value $1000

Canadian Wilderness Adventures Snowmobile Tour and Dinner for 6

  • Steak night dinner at the Sproatt Mountain Cabin
  • Callaghan backcountry by snowmobile
  • Value $1800

Map Of My Life-Painting by Brian Mendieta

  • Oil on Canvas
  • Value $3888

Oyster Event Judges

Pino Posteraro Chef Owner of Cioppino’s Mediterranean Grill & Enoteca

Tom Stocks Director of restaurants, Taylor Shellfish Farms, Seattle

Oyster Shucker Competitors

Drew Johnson, Taylor Shellfish Oyster Bar, Seattle, Washington USA

Berlin Bugarin, Hydra Estiatorio, Vancouver, BC, Canada

Davis Small, Moran’s Oyster Cottage, Galway, Ireland

John Dejong, Heart’s Tavern & Bar, Kimberly, Ontario, Canada

Honor Allen, Dat Cajun Place, Panama City, Florida, USA

Nicky Annable, Smitty’s Oyster House on Main, Vancouver, BC, Canada

Nikolai Tchorbadjiysky Smitty’s, Oyster Bar, Vancouver, BC, Canada

Cole Johnson, Taylor Shellfish Farms, Seattle, Washington, USA

Sohei Kurihara, P-Function Co, Tokyo, Japan

Chris Manocchio, Rodney’s Oyster House, Toronto, Ontario, Canada

Mike Osborne, Fanny Bay Oyster Bar, Vancouver, BC, Canada

Jonathan Merrill, Salt and Earth Catering Co., Vancouver, BC, Canada

Jason Thotsaraj, Owl ’N Thistle Irish Pub, Seattle, Washington, USA

Calvin Shiu, Fanny Bay Oyster Bar, Vancouver, BC, Canada

Maria Dizalde, Girls That Shuck, BC, Canada & Washington, USA

Jim Oertel, Chewies & Oyster Bar, Vancouver, BC, Canada

Jennifer Perkins, Smitty’s Oyster House on Main, Vancouver, BC, Canada

Robert Skinner, Oyster Bob Catering, Vancouver, BC, Canada

Jeff Macintosh, Chewies Oyster Bar, Vancouver, BC, Canada

Aaron Winstone, Rodney’s Oyster Bar, Vancouver, BC, Canada

1st place $5000

2nd place $1000

3rd place $500

Oyster Shucking Competition and Rules

4 Heats of 5 competitors
Top 4 advance to final

Each contestant’s overall score will be a combination of shucking time, shucked appearance, presence of shell, grit, broken shell cup, meat cut, etc. Judges will add seconds to each contestant’s shucking time according to the following schedule.

The following conditions render an oyster unpresentable and subject to the following penalties:

  • unpresented (less than 30 opened oysters · 10 oysters of the 3 species) : 30 sec/oyster
  • presented with blood: disqualification
  • not presented upright/flipped: 10 sec/oyster
  • presented on flat shell: 10 sec/oyster
  • presented with a broken (in two pieces) under shell: 10 sec/oyster
  • presented with shell, grit, mud, or other extraneous material: 3 sec/oyster
  • presented with the meat cut or mangled: 3 sec/oyster
  • presented incompletely separated from the shell: 3 sec penalties for first 10 oysters. If more than 10 oysters are penalized then the penalty per oyster increases to 6 seconds per oyster over 10.

Bloody Caesar Battle Judges

Alexandra Gill  Editor of Canada’s Best Bars, Vancouver

Scott Barber   II Caminetto, Whistler

Jean-Sebastien Dupuis  Certified Specialist of Spirits, Vancouver

Bloody Caesar Battle Competitors

Kristina Suru, Seaside Provisions, North Vancouver
Botanist Gin, Executive Table Group

Jesse Leitner, Smitty’s Oyster House, Gibsons
One Foot Crow Lavender Gin, One Foot Crow Distillery

Kimberly Petrenko, Caramba, Whistler
Ketel One Vodka, Breakthru Beverage

Jason Cheung, Raven Room, Whistler
Tito’s Vodka, Titos

Patrice Sarrazin, Bearfoot Bistro, Whistler
Reifel Rye, Beam Suntory

Jacob Moore, Bar Oso, Whistler
Dobel Tequila, Proximo

Ryan Doumont, Elisa Steakhouse, Vancouver
Ardbeg, Charton Hobbs

1st place $500
Each contestant has five minutes to create and present four full-size Bloody Caesars in the glass of their choice in front of the judging panel.  Bloody Caesars are evaluated on the following scale:

Taste: 10 points   Presentation: 10 points   Originality: 5 points