Coverage of a school based art program run by the Burnaby Art Gallery. The program is designed to educate students about the intersecting histories of math and art and to introduce them to artists who used mathematics in their work. In this hands-on class, kids create works of art using pattern, tessellation and origami paper folding.
Photos were later used in various marketing materials for the program.
The EAT! Vancouver Show at BC Place is the largest food festival in Canada. The 13th EAT! Vancouver floor show was packed with food, beverage and cooking exhibits as well as well-known chefs giving demonstrations on the Zwillings Celebrity Stage. Over 30,000 people attended the festival which ran over 3 days and showcased samples of local food artisan products, international food and a multitude of cooking and kitchen products. The Sips Pavilion offered wine, beer and cocktail tastings for thirsty tasters.
What does all that look and sound like? Here’s an overview of what we experienced.
There was so much to see! Our favourite discoveries during the show in no particular order were Sons of Vancouver Distillery, Project Chef, It’s Not Bacon! and Western Sage Honey.
Sons of Vancouver is a two man show. The guys run a small batch distillery on Vancouver’s North Shore using locally sourced grains. I tried the amaretto and it was wonderful!
Project Chef is a non-profit program that partners with Vancouver School Board and teaches students about healthy food – where it comes from, how to cook it and how to make healthy food choices. This is a fantastic program and I’d totally encourage people to check them out – they are on the look out for parent volunteers and community partners.
It’s Not Bacon! by Everyday Superfoods was a total surprise. It’s Not Bacon! is smoked coconut flakes that taste like….well…..bacon! If you are vegetarian, vegan or just someone wanting to do “Meatless Mondays” I would encourage you to try this product. We were served mini “BLT”s at the show and they definitely passed the taste test.
Western Sage Honey is specialty honey brand on offer from KB Honey, a family-run business in Surrey. Their honeys were delicious. I was intrigued by the health benefits of bee pollen and bought a jar to try.
There were so many other booths with great products on offer, some we already know and love plus 100’s of new and exciting products to try and knowledgeable people to chat with. Here are some photos of the exhibition. Check them out and let us know what your favourite find at Eat! Vancouver was.
The Canadian Flavour’s Gala, held at Terminal City Club on April 30th, kicked off the 2015 Eat! Vancouver’s Food and Cooking Festival. Chefs from some of Canada’s most well-known restaurants offered samples of their Canadian culinary creations paired with spring release wines from the Naramata Bench Wineries Association.
It was an amazing evening, with the chance to try some fabulous food with expert wine choices. Here is a quick video of the vibe of the event. If you can imagine yourself here, keep an eye out for next year’s Flavour’s Gala.
Here are some of our top choices from the evening.
Cured Ocean Trout with Sour Cream, Pickled Onion, and Trout Roe, Chef Jeremie Bastien, Montreal’s Restaurant Leméac This was more suble than smoked salmon but still had a deliciously smokey flavour. Very fresh and not too rich.
Prosecco Poached Oysters, Chef Andrew Winfield, River Cafe. I’m not usually a huge oyster fan due, but these were poached so still tasted fresh and ocean kissed, but didn’t have the texture of a raw oyster. They tasted so good I had three!
Ned’s Oceanwise Albacore Tuna Delight, Chef Ned Bell, YEW seafood + bar. Tuna topped with haskap berry compote. Haskap berries? I’d never heard of them but they tasted great – a berry surprise.
Chef Ryan O’Flynn of The Westin Edmonton described his dish as “Canada on a Plate”. His Terrine of pine-smoked Sturgeon and cured Quebec Fois Gras was a 2015 Canadian Gold Medal Plates competition winner.
For both of us, the dish of the night was Chef Joel Green’s Alaska Weathervane Scallops and Risotto with Buerre Rouge. If this is a sample of the menu at The Lobby Restaurant and Lounge, we’ll be visiting for sure.
A yummy selection of Upper Bench Cheese.
There was a HUGE selection of wine with more than 20 vineyards representing the Naramata area.
The Vancouver Aquarium’s Ocean Wise™ program received partial proceeds from the evening. Many of the chef’s supported the program with their choice of Ocean Wise sustainable seafood.
Did you attend? What was your “pick of the night?” Leave a comment below.
All photos taken on Olympus Tough TG-3
Video shot on Canon EOS-M + 22mm lens