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From fish to burgers to scones, here are 10 delicious recipes from the chefs at this year's EAT! Vancouver festival
20 g lemon juice
Yield 1L
Serves 4-6
Dinner Series: Join chef Trevor Bird of Vancouver’s Fable Kitchen as he reunites with Carl Heinrich (Richmond Station) of Top Chef Canada fame.
Fable Kitchen Restaurant (1944 W. 4th Ave.), Wednesday, April 29: 7 p.m. ($135 plus tax)
Talk & Taste Master Classes: Join Chef Trevor Bird as he discusses the inspiration behind his dish.
BC Place, May 2, 3:00 to 3:30 p.m.
Makes six 3.5” tarts
Baking at Home with Jackie Kai Ellis: Join Jackie Kai Ellis in her home kitchen as she shares her favourite dessert recipes using local and seasonal ingredients for entertaining.
Jackie’s Home Kitchen (Kitsilano), Sunday, April 1, 2:00 p.m. to 4:00 p.m. ($65 plus tax)
Pastry Tasting & Panel Discussion: Join Vancouver’s most notable pastry chefs, Thomas Haas (Thomas Haas Fine Chocolates), Christophe Bonzon (Chez Christophe Chocolaterie Patisserie), Adam Chandler (Beta 5 Chocolates) and Jackie Kai Ellis (Beaucoup Bakery), in a discussion on the art and science of sweets.
Pinnacle Vancouver Harbourfront Hotel (1133 W. Hastings St.), Wednesday, April 29, 2015, 4:30 p.m. to 5:45 p.m. ($45 plus tax)
Celebrity Chef Throwdown: Celebrity chefs Jackie Kai Ellis (Beaucoup Bakery), Anna Olson (Host on Food Network) and Jonathan Chovancek (Café Medina) face off in a fun, fast-paced culinary fight to the finish, moderated by two-time reigning champion Rob Feenie (Cactus Club Café).
BC Place: Friday, May 1, 8 p.m. (Free; included in general admission ticket)
The scones are best enjoyed the day they are baked.Makes 8 large scones
Celebrity Chef Stage: Join Chef Anna Olson as she cooks up a storm on the Celebrity Chef Stage.
BC Place: Friday, May 1, 3 p.m. to 3:45 p.m.; Saturday, May 2, 12:15 p.m. to 1 p.m. (Free; included in general admission ticket)
EAT! VIP Experience: A small number of participants will have the chance to interact with their celebrity chef favourites.
BC Place: May 1 to 3
Dinner Series: Vancouver’s Dirty Apron Cooking School welcomes special guests, Food Network star Anna Olson and Vancouver’s own baking queen, Jackie Kai Ellis, for a hands-on baking demonstration followed by a sit-down dinner.
Dirty Apron Cooking School (540 Beatty St.), Saturday, May 2, 6:30 p.m. to 9:30 p.m. ($195 plus tax)
When I think of sloppy joes, those ground beef sandwiches I remember eating as a kid, it reminds me of my mom preparing Hamburger Helper (yes, that’s right, I’ve had it a few times). The key to her version was a soft bun and a drippy grey meat mix – nothing more.
This updated recipe is an Asian version made using both pork and beef. The key is to buy soft buns and warm them – in the oven if it’s already on, or in the microwave for 10 seconds – to soften them up. If you don’t want to make sloppy joes, use this recipe with pasta for an Asian-style spaghetti or serve it with mashed potatoes as a main course. Remember to pour off all the fat from the meat before adding the liquids.
Slaw will keep refrigerated in an airtight container for two days.
Refrigerate leftover meat and slaw, separately, in airtight containers for up to two days.
Serves 6 to 8
Celebrity Chef Stage: Join Chef Rob Feenie as he cooks up a storm on the Celebrity Chef Stage.
BC Place: Friday, May 1, 6:45 p.m. to 7:30 p.m.; Saturday, May 2, 4 p.m. to 4:45 p.m. (Free; included in general admission ticket)
This is a great way to reuse the bits of fruit and vegetable skins from the summer. You can substitute the pepper scraps with cherries, corn or grapes to make great tasting vinegars.
Fermentation Master Class: Jonathan Chovancek, Executive Chef of Café Medina and co-proprietor of Bittered Sling Extracts, will guide participants through a master class on fermentation — an age-old food preservation technique used by cultures around the world, is now making a comeback in modern Western cuisine.
Café Medina (780 Richards St.): Monday, April 27, 7-9 p.m. ($45 plus tax)
Talk & Taste Master Classes: Join Chef Jonathan Chovancek as he discusses the inspiration behind his dish.
BC Place: Friday, May 1, 6 p.m. to 6:30 p.m. ($7 plus tax)
Makes 4 servings
Dinner Series: Dine with chefs Connie DeSousa of CHARCUT Roast House and Jessica Pelland of Charbar, and Andrea Carlson of Burdock and Co.
Burdock and Co. (2702 Main St.), Tuesday, April 28: seatings at 5:30 p.m. and 9:00 p.m. ($135 plus tax)
Hospitality Symposium: Panel 4 ‘Beyond the Chop’
Pinnacle Vancouver Harbourfront Hotel (1133 W Hastings Street), Wednesday, April 29, 2:30 to 3:45 p.m.
Canadian Flavours Gala: Enjoy an evening with chefs from some of Canada’s finest restaurants showcasing delicious bites of Canadian cuisine paired with new spring releases from the Naramata Bench Wineries Association.
Terminal City Club (837 W Hastings Street), Thursday, April 30, 7:00 to 9:30 p.m.
Mix all the dry garnishes together, then spoon over small amounts of the dressing to bind it. Do not over-dress. Spoon a large scoop of the dressed garnish into the center of each betal leaf. Serve as is, or top with a grilled prawn.
Dinner Series: Dine with chef Nick Li