Sustainable seafood success at YEW. ” … superlative YEW at Four Seasons Hotel Vancouver (Silver), where discreet servers deliver chef Ned Bell’s fine takes on local steelhead trout, octopus, Dungeness crab, and other oceanic gems.” 2013-04-24 — /travelprnews.com/ — Since becoming a sophisticated and sustainable seafood concept in September 2011, the team at YEW restaurant + bar has… Read the full press release