The Goods from Eat! Vancouver
Vancouver, BC | The annual EAT! Vancouver Food + Cooking Festival is back, serving up a week of collaborative dinners, expert-led classes and signature tasting events, from November 4 – 9th and tickets go on sale next week!
This year’s EAT! calendar begins with a series of specialized hands-on workshops led by local industry pros, followed by two evenings of dinner collaborations before wrapping up with two signature events: the glamorous Harvest (Chef created canapés expertly paired with Pacific Northwest wines) and a full day of deliciousness at Pastry Day. Both ‘Signature Events’ give food lovers the opportunity to experience a taste of almost everything, with full days featuring sweet and savoury experiences.
Although the festival’s format is familiar, for the first time the exclusive Vancouver Club will be opening its doors to EAT! attendees as the primary host and setting for the festival’s two major Signature Events, EAT! Harvest and EAT! Pastry Day. This year’s festival also has a brand new charitable cause: the BC Cancer Foundation. Net proceeds from Signature Event ticket sales will be donated directly towards their research efforts in cancer prevention, treatment and patient quality of life.
Public ticket sales start on September 12th and, since most events are super limited and everything is in high demand, we suggest reading on and making your EAT! plan now! DETAILS
EAT! Harvest (Friday November 8th) is still the best and most economical way to get a big portion of the enormous amount of talent and tastes involved in this year’s festival. Over the course of a single evening, 15 local and visiting chef participants will come together in a single room at the Vancouver Club, united by the very same motivation: to delight eaters with their brand new, seasonal canapé creations. Tickets for EAT! Harvest are $135 per person and include all 15 tantalizing bites paired with local wine from the Pacific Northwest. To enjoy this rare migration of chef talent get yours here now!
Sweets lovers who are seeking to elevate their dessert experience to new sugar-induced heights won’t be able to resist attending EAT! Pastry Day (Saturday November 9th). For one afternoon, a total of 15 pastry chefs and chocolatiers will be offering their sweet solutions to your sugar cravings during the Grand Tasting event. In addition to this sweet EAT! finale, there are two new additions to this year’s Pastry Day calendar: a private dessert demonstration with Thomas Haas, and an informative dessert plating and tasting which is presided over by Haas and three of his Vancouver-based contemporaries in confectionery.
During the “Exclusive Demo with Thomas Haas” the renown pastry chef and chocolatier will be sharing three of his personal recipes that are full of fine dining flair but can also easily be executed in your own home kitchen. The demonstration is followed by the “Expert Tasting Panel” – an hour-long in-depth tasting with Haas, Christophe Bonzon (Chez Christophe), Greg Hook (Chocolate Arts) and Adam Chandler (Beta5). Ticket availability for both events are extremely limited (there are only 18 spots for the demo and 32 for the tasting) and are available here.
This year five Vancouver chefs will be opening their restaurant kitchens to visiting chefs from PEI to Portland, Oregon, over the course of two nights of collaboration dinners. Available on Wednesday November 6th and Thursday November 7th only, these specially designed menus are exclusive to the EAT! Dinner Series and are limited to only one or two seatings per dinner. Seatings range in size – from 30-100 guests each – and style, with prices starting at $110 per person.
For a memorable plant-based experience, seek out a ticket to dine at The Acorn restaurant when Chef Brian Luptak and Chef Christine Sanford (Biera, Edmonton) will be combining their shared passions for seasonal produce at two intimate sit-down dinners. These meals will be as exceptional in presentation as in flavour, and made all the better by the ambience of their beautiful dining room setting. Since this is the one-and-only vegetarian offering of the festival, and dinners at the Acorn in previous years have sold out quickly, you’ll need to act fast to get your tickets to this special night! DETAILS
From Newfoundland and Labrador’s obscure Fogo Island to downtown Vancouver, Chef Jonathan Gushue will be traversing the entire continent to participate in this year’s EAT! Vancouver festival, making him one of the farthest travelling participating chefs. Gushue will be bringing his acclaimed ingenuity and focus on native ingredients into the kitchen at the Vancouver Club, where he’ll join forces with local industry vet and sustainable seafood advocate Chef Ned Bell. Together they’ll be creating an exceptional bi-Coastal meal for just 40 diners – a rare one-off experience that’s unlikely to ever be reproduced. DETAILS
On November 7th, Wildebeest chef Ian McHale will be welcoming Toronto chef Carl Heinrich (Richmond Station) to collaborate on a spectacular family-style meal for 70 guests. To find out what happens when two acclaimed talents from completely different culinary backgrounds get together in one kitchen, you’ll need to get in on this one-night-only feast. DETAILS
The big ticket dinner of this year’s festival is a collaboration between two Italian-inspired, North American food ambassadors: Cioppino’s Chef Pino Posteraro and Chef Cathy Whims of Nostrana (Portland, Oregon). Their honourable, cross-border passions will be igniting in the kitchen to produce one extravagant dinner for 100 special guests. Who knew that diplomacy could produce such delicious results! DETAILS
The collaboration between Campagnolo Chef Robert Belcham and La Palma (Toronto) Chef Craig Harding is sure to be one that’s as full of personality as it is in big Italian-inspired flavours. To indulge in this 60-seat family style feast, get your tickets here now! DETAILS
For those looking to have a well-balanced EAT! experience, there are plenty of opportunities to feed your mind as well as your appetite. Intrepid food lovers and aspirational cooks will want to take advantage of one of the six hands-on, chef-guided Expert Classes on offer at this year’s festival, including the arts of pizza-making, sausage-stuffing and fish-gutting, and two transportive culinary experiences to the streets of Peru or a soda shoppe circa the early 19th century.
You can learn the many nuances of pizza-making from one of the most adept pizza chefs in town by signing up for the Educational Pizza Making at Nicli Antica Pizzeria. Over 2.5 hours, restaurateur Nick Doyle will be kneading his knowledge into the brains of 16 students during a hands-on demo that includes dough making, tossing and, best of all, eating!
A dozen charcuterie lovers and charcu-rious will have the chance to learn the basics of this culinary art from two of Canada’s meatiest chefs: Vancouver’s own Robert Belcham and P.E.I’s Dave Mottershall. During their 2.5 hour workshop, the East and West Coast experts will be imparting the how-to’s of everything from pig butchery to preparing your spread. A selection of charcuterie pairings is also included along with plenty of wine!
Nobody in Vancouver knows Peruvian street food like Chicha chef and restaurateur Shelome Bouvette and, for one night only, you can be schooled by chef Bouvette on the art of grilling up an authentic Peruvian meal that you can then make at home. This demonstration style workshop includes freshly grilled South American cuisine and beer pairings!
Let the capable hands of Ai & Om Knives owner, chef Douglas Chang, guide your blade as you learn how to properly butcher and prepare fresh fish during this 2.5 hour long workshop. Bring your favourite knife, or use one of the knives provided.
Ingest some authentic nostalgia by grabbing tickets to the Iconic Soda Shoppe, popping up at the Clough Club for one night only. Diners at this exclusive event will be treated to comfort foods from the 30s-50s, including some mostly begone classic accompaniments like boozy egg creams and phosphate soda pop.
There are absolutely no secrets about what will be going into the sausages at the Artisan Sausage Making workshop with Sebastian Cortez. With the assistance of the craft butcher and owner of Sebastian & Co Fine Meats, eight participants will create their own personal recipe and then make five pounds of sausage to take home…but not before tasting the product of their labours and collectively deciding which sausage will be a feature on Sebastian & Co’s menu the following week.