Delicious Food Photography | Travel | Healthy Recipes | Vancouver | British Columbia | Canada

EAT! Vancouver 2015 Media Preview Event | Culinary Event April 26 to May 3, 2015

[vc_row][vc_column width=”1/1″][image_with_animation image_url=”11331″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11268″ animation=”Fade In” img_link_target=”_self”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]2015 EAT! Vancouver Food + Cooking Festival will be a week long festival taking place throughout Vancouver between April 26th to May 3rd. Compared to previous years, EAT! Vancouver 2015 will feature eight day long culinary culture and festivities including hands-on workshops, collaborative chef dinners featuring top chefs from across Canada, Canadian Flavours Gala, a hospitality symposium, a pastry panel and the ultimate consumer food showcase at BC Place Stadium May 1st to 3rd.

We are so excited to preview the exciting line up this year from the Pinnacle Vancouver Harbourfront Hotel![/vc_column_text][image_with_animation image_url=”11277″ animation=”Fade In” img_link_target=”_self”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]2015 marks the 13th anniversary of EAT! Vancouver and the annual celebration of food will be bigger and better. I am most excited for the Dinner Series being hosted by many top Vancouver restaurants and chefs.

 

EAT! Vancouver Dinner Series:

Location: Throughout Vancouver | Date: Tuesday, April 28 to Sunday, May 3 | Price: $135 to $225

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EAT! Vancouver Hands-on Workshops

Location: Throughout Vancouver | Date: Sunday, April 26 to Friday, May 1 | Price: $45 to $200
Interactive workshops take place throughout the week that allow attendees rare, behind-the-scenes access to some of the city’s hottest restaurants, markets and production facilities:

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11246″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11244″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Bao Bei Chinese Brasserie: Beef Tataki, Fermented Veggies, Mala Aji Amarillo Sauce and Apple Pearls. If you haven’t watched Chef Joel Watanabe on Munchies then you should YouTube it now![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11251″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Forage: Yarrow duck pastrami, liver parfait, cured yolk, dandelion “marmalade” and wild greens.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][divider line_type=”No 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line_type=”No Line”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11252″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Cinara: Venison bresaola, onion and barley sauce, salted celery and nettles.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11256″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11257″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11254″ animation=”Fade In” img_link_target=”_self”][vc_column_text]The Dirty Apron Cooking School: Togarashi seared yellow fin tuna with caramelized ginger butter, tomato and sesame brioche.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11264″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Sebastian & Co Fine Meats Ltd: 12 hours smoked brisket tacos with chimichurri and salsa verdi.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11272″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Beaucoup Bakery & Cafe: Cardamon Kouign Amann are so fine![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11280″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Vancouver Aquarium: Ocean Wise albacore tuna tataki cooked perfectly with a sesame finish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11284″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11286″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Tojo’s Restaurant: Smoked sablefish battera.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][divider line_type=”No Line”][vc_raw_html]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[/vc_raw_html][divider line_type=”No Line”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11291″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Cafe Medina: Chef Jonathan Chovancek creates a Red Lentil Crusted Albacore Tuna with UBC Farm Moroccan Carrot Kimchi. Go Alma Mater for sustainable eating![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11294″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11302″ animation=”Fade In” img_link_target=”_self”][vc_column_text]The Lobby Restaurant and Lounge at Pinnacle Hotel: Pan seared Alaskan Weathervane scallop with citrus dungeness crab risotoo, micro greens and beurre rouge. The scallop was so juicy and perfect![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11297″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Pier 7 Restaurant and Bar: Tri-color beet salad with feta cheese, balasamic pearls, toasted buckwheat and micro greens.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11304″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Bella Gelateria: Lemon Pimm’s Gelatini chilled blend of Pimm’s Number 1, ginger liquer, cucumber and mint, topped with ginger beer and served with our lemon sorbetto.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11305″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”11309″ animation=”Fade In” img_link_target=”_self”][vc_column_text]The Belmont & Legacy Liquor Store: Bourbon braised beef short rib with herb corn bread and kale slaw. Best enjoyed with Wild Turkey 81 Bourbon.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11317″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Edible Canada: Birch syrup glaze pork belly, made with stinging nettle pesto and radishes.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11325″ animation=”Fade In” img_link_target=”_self”][vc_column_text]p2b Bistro & Bar: Mini chocolate gianduja pate triangle with pomegranate coulis and hazelnut nougat.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”11329″ animation=”Fade In” img_link_target=”_self”][vc_column_text]BC Craft Brewers:

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EAT! Vancouver Show Dates and Times

URL: http://eat-vancouver.com

Hours:

  • Friday, May 1 2 p.m. to 9 p.m.
  • Saturday, May 2 10 a.m. to 9 p.m.
  • Sunday, May 3 10 a.m. to 5 p.m.

 

ADMISSION

Adult $17
Adult ONLINE $15
Senior (65+) $12
Senior (65+) Friday, May 1 before 5 p.m. $6
Youth (ages 13 to 16) $9
Children (ages 12 and under) FREE

 

General admission tickets for EAT! Vancouver at BC Place taking place May 1 to 3 are available online at www.eat-vancouver.com as well as on-site at Gate A.

 

777 Pacific Blvd, Vancouver, BC V6B 4Y8
(604) 669-2300

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