Tag Archives: PICA

Slow Fish – Slowing Down To Enjoy Sustainable Food

Chef’s Table Society Presents Slow Fish in the Kitchens of PICA

The Slow Food movement includes food from the land and also food from the Ocean. It’s a little more difficult to see the state of the sea and what lies beneath, but it’s equally important. For the third year a group of chefs from the Chef’s Table Society and sustainable seafood suppliers band together in Vancouver to present a Slow Fish Dinner, and this September 8 chefs cooked in 8 kitchens and paired their dishes all with salmon-safe local wines to raise awareness of the seafood we should be consuming more of if we want to save our seas.

Slow Fish PICA

Slow Fish PICA

Canapés Prepared by the students of the Pacific Institute of Culinary Arts

dogwood brewing

The Pacific Institute of Culinary Arts has produced some of the best chefs in the city, and they cook along side the chefs and create the canapes for the evening. Dogwood Honey Lager was on tap for those interested in sampling some uber-local beer.

Chef Lisa Ahier Sobo

Chef Lisa Ahier SoboChef Lisa Ahier, SoBo Restaurant Tofino with her Gooseneck Barnacles, Fennel juice, Sweet Cipollini onions and Nanoose Garlic Chef Karen Barnaby

Chef Karen Barnaby

Chef Karen Barnaby, Albion Farms & Fisheries Pastrami Cured Pacific Provider Wild Salmon with fermented Brussels’ Sprouts

Chef Ned Bell

Chef Ned Bell Slow Fish

Chef Ned Bell, Ocean Wise/Vancouver Aquarium Humpback Shrimps Crudo, Late Summer Squash, Citrus and Sprouted Grains

Chef Sean Cousins Vancouver Club

Chef Sean Cousins Vancouver Club

Chef Sean Cousins, The Vancouver Club “Popcorn” Butter Poached Northern Divine Sturgeon, Caramelized Apples, Lovage Crust

Chef Meeru Dhalwala

Chef Meeru Dhalwala Slow Fish

Chef Meeru Dhalwala, Vij’s and Rangoli Spiced and Seared Ling Cod with Creamy Bengaly Curry

Chef Bruno Feldeisen

Chef Bruno Feldeisen

Chef Bruno Feldeisen, Semiahmoo Resort Geoduck, Charred Corn & Peach Salad, Avocado, Yuzu Olive Oil Emulsion

Chef Roger Ma Boulevard

Chef Roger Ma Boulevard

Chef Roger Ma, Boulevard Kitchen & Oyster Bar Grilled Pacific Octopus, Heirloom Tomatoes, Puffed Quinoa, Lovage Mayonnaise

Chef Thompson Tran

Chef Thompson Tran  Chef Thompson Tran, The Wooden Boat Confit Kissed Honey Mussels, Vietnamese Roasted Peanuts, Scallion Butter Bella Gellateria

James Coleridge, Bella Gelateria Sorbet and gelato

Culmina Wine

Culmina Wine

Culmina Family Estate Winery

Haywire Winery

Haywire Okanagan Crush Pad

Inniskillin Wineries and Jackson Triggs Estate Wines

Kalala Winery

Kalala Organic Estate Winery

Sage Hills

Sage Hills Estate Winery

Seven Stones Winery

Tinhorn Creek

Tinhorn Creek Winery

From Farms to Forks 6

A Growing Chefs! Harvest Kitchen Party on Sunday, October 4th at Pacific Institute of Culinary Arts@

Don’t miss this opportunity to support Growing Chefs all while enjoying delicious food and drinks at PICA! I love these kitchen parties and wouldn’t miss this! Hope to see you there. Tickets $200
Sunday, October 4, 2015
Pacific Institue of Culinary Arts
1505 West 2nd Ave.
This is a 19+ event.

Farms to Forks

For the sixth year in a row, we’re bringing together some of the city’s most prominent chefs and mixologists and the region’s best growers and producers for a fun night of B.C. wine and beer pairings, cocktails, and tasting stations! This year is especially exciting as we are celebrating our 10th anniversary!

Chef Alvin Pilay

TICKETS

Join us on a culinary adventure as guests can wander from kitchen to kitchen and watch the chefs in action. Each chef will be paired with a local B.C. grower and producer to celebrate the best of the season. Throughout the night you’ll get to try dishes from more than fifteen of the city’s best chefs! Each chef station is also paired with a carefully selected B.C. winery. Wine pairings provided by Constellation Brands.

Here’s a sneak preview of just a few of our participating restaurants!

The Acorn
Burdock & Co
Campagnolo Roma
The Cascade Room
Cinara
Culinary Capers Catering
East Van Roasters
Homer St. Cafe and Bar
Los Cuervos Taqueria
Miku Restaurant
Pier 73
pilgrimme
Provence
Supermarine
Tableau Bar Bistro
West

Sponsorship opportunities available for this unique dining event. Email us for more details.

To avoid the service fee, send us an email or call 778-885-1308 to purchase tickets directly from us.

 

 

Avocado Showdown With Avocados From Mexico

Hobby Chefs Dish Up Avocado Recipes In A Tough Culinary Competition – The Avocado Showdown!

It’s been a rough life being an Avocados from Mexico in the past few months. I’ve been creating delicious avocado-based dishes, interviewing sports royalty and celebrity chefs, giving myself avocado facials, and the worst yet, having to sample through tasty avocado dishes to judge the Avocado Showdown at the Pacific Institute of Culinary Arts (PICA)! There were nineteen dishes in all and we had to sample them all, at least once!

Avocado Showdown

My awesome co-judges were Angie Quaale, from Well Seasoned Gourmet Food StoreCrystal Allen, blogger from Hello Creative FamilyDennis Pang, new father extraordinaire and Pangcouver blogger and Lisa Bolton, from Food Bloggers of Canada and Food Well Said.

There was everything from drinks to desserts and of course some guacamole!  Kitchen Uncorked produced a Mediterranean Avocado Dip, Live Well, Live Green  rolled up a Vegan Black Bean Burrito Roll topped with with guac, and More Than Your Average Mom dished up a Shrimp & Avocado Salad with Zesty Avocado Cilantro Lime Dressing; and that was just the start.

It truly was a tough competition as we judged based on appearance, creativity and taste. Avocado can be a tough one as it browns and softens quickly, and, since dishes had to be prepared in advance, it’s tricky to present them looking fresh.

There were a few dishes that really shone and one thing I must mention to anyone cooking is don’t be afraid to season. Salt and acid are your friends when used correctly and a little can go a long way in elevating a dish. Sprinkle, splash and spritz away!

Avocado Showdown

Recipes were submitted blindly, so there was no way of knowing who made what, but a couple of my pals ended up grabbing the first and second place. Emily Caulfield, blogger of The Fat Pigs and front of house manager at The Portly Chef, won the ultimate avocado championship with a Sweet & Spicy Mole, Jalapeño Biscuit and Avocado Ice Cream dish.

Avocado Showdown

Runner-up winner was Alyssa Dawson, avid foodie and host at Novus TV, who created a Tropical No-Bake Cheesecake.

Avocado Showdown

Vicki Siu and Teresa To, local food enthusiasts, took home third-place with a Chipotle Chicado Soup that had a great spicy kick to it!

Emily Caulfield was on Global TV as well, showcasing her award-winning recipe.

The winners and their prizes – Pro shots from Sean Neild!

Justin Darnes of Drinks Undressed created an avocado drink called the Alligator Fizz; creative and refreshing.

spring roll

PICA served up a plethora of appies and while we judged chef Darren Clay cooked up Avocado & Side Stripe Shrimp Spring Roll with Lemongrass Dipping Sauce and then each attendee made their own roll.

For event photos and recipes, please visit Avocados from Mexico Facebook page.

If you missed the event, watch the video from Novus TV to join in on the fiesta!

For more recipe ideas, nutritional information and tips, visit MY avocado section at GOOD LIFE VANCOUVER or www.avocadosfrommexico.ca
Connect with Avocados From Mexico on Facebook or Twitter and Good Life Vancouver at Facebook, Twitter and Instagram.

#LoveAnAvocadoToday or #AlwaysInSeason.

 

Molson Canadian Cider Night at PICA

As you know we love to cook, so when Molson invited us down to sample their new cider and learn some new cider-based recipes at PICA, we happily showed up with our aprons on! This is an excellent example of how to promote a product. The cider is refreshing and we got to know more about it while having some fun and an excellent meal; newsworthy stuff!

PICA Spot Prawn

Spot Prawns

PICA Spot Prawns with Molson Cider

A reception with Molson’s new Canadian-sourced and made apple cider was followed by a spot prawn sacrifice by Chef Julian Bond and a delicious salad resulted.

Chef Michael Smith PICA

Molson Canadian Cider Reduction

Halibut Cheeks

Chef Julian Bond and Chef Darren Clay split our group in two and we made all sorts of mess while we learned the in’s and out’s of the PICA kitchen. Michael and I focused on the fritter batter and the cider reduction and assisted in assuring the halibut was cooked properly.

Chef Darren Clay PICA

kichenaid

Kitchenaid Pasta Rolling

I rolled out some pasta. We’ve got the Kitchenaid pasta maker at home, so a little supervised practice on my techniques was welcome. More home pasta coming up soon.

The results!

Molson Canadian Cider Poached Spot Prawn Salad

Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar

Halibut Cheeks

Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea

Rhubarb and Apple Fritter

Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme

Molson Canadian cider

Recipes below for you home chefs!

Pan Seared Halibut Cheeks Yields: 2-3 servings 

Ingredients:
4 – 8                Halibut Cheeks (about 10oz)
Salt and White Pepper to taste
1 tbsp              Olive Oil

Method:

  • Pat the halibut cheeks dry, and then season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook and sear one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
  • Return the cheeks to the skillet and add the cider reduction and heat them in the sauce until cooked through, about two minutes.

Cider Reduction

Ingredients:

2 cups     Apple Cider or Pressed Apple Juice
2 cups     Chicken Stock
1                Cinnamon Stick
4                Whole Cloves
4                Black Peppercorns
2                Sliced Shallots

Method:

  • Combine the apple cider, beef stock, cinnamon stick, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat.
  • Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.)
  • Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set aside.

Tagliatelle Pasta Dough

Ingredients:

250g             All Purpose Flour
4                      Egg Yolks
1                      Egg
3 Pinches   Salt
50ml             Water
1tbsp           Olive Oil

Method:

In a food processor, pour in all of the dry ingredients and olive oil, and mix until it comes to a coarse cornmeal consistency.

  • Add water and mix until it comes together in a dough ball.

Rhubarb & Apple Fritter

Apple & Rhubarb Compote Ingredients: 

¼ cup                          Fresh Orange Juice
¼ cup                         Sugar
1 bunch                     Rhubarb (trimmed, washed, cut into 4cm lengths)
4                                  Apples (peeled, cored, halved, each half cut into large dice)
1 x 3cm-wide  strip   Orange Rind (pith removed)
1                                  Cinnamon Stick

Method:

  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, apple, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool before adding to Fritter dough.

Fritter Ingredients:

312g              All Purpose Flour
1 tsp               Salt
1 tsp               Baking Powder
½ tsp              Baking Soda
65g                 Sugar
1                      Lemon (zested)
1                      Egg
1                      Egg White
300g             Buttermilk
56g                 Butter (melted)

Method:

  • Sift together flour, salt, baking powder, baking soda, sugar, and lemon zest
  • Whisk together whole egg, egg white, and buttermilk, and temper in melted butter
  • Whisk the egg mixture into butter, do not overmix
  • Add the compote, let stand for 30 mins. Then deep fry in oil (365°F) 

Cider & Vanilla Custard

Ingredients:

1 cup               Whole Milk
½ cup              Sugar
½                       Vanilla Bean (split lengthwise, seeds scraped)
Pinch               Salt
4                         Large Egg Yolks
¼ cup               Cornstarch
1 cup               Apple Cider
2 tbsp              Unsalted Butter (cut into small pieces)

Method:

  • In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, add the apple cider to the raw egg mixture. Then slowly pour about ½ cup of the hot milk mixture into the egg-yolk/cider mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes (or it coats the back of a spoon). Remove and discard vanilla bean.
  • Add the butter, and beat the custard with a wooden spoon until the butter melts and is incorporated.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (or whisk by hand) 

Lemon Crème

Ingredients:

250g                Sugar
125g                Lemon Juice (fresh)
8g                    Lemon Zest
120g                Egg Yolks
100g                Unsalted Butter Chunks

Method:
 

  • Measure the sugar into a stainless steel bowl and then whisk in the lemon juice/zest, followed by the egg yolks.
  • Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C.
  • Add the butter and emulsify with an immersion blender.
  • Place plastic wrap on the surface and refrigerate.

Vancouver Avocado Showdown Cooking Competition

AFM-Blogger Event Invitation (July 21)

I’m judging this avocado recipe competition and hope to see some of you there!

Get out your best Avocados From Mexico recipe and compete! Create a fun, shareable dish using Avocados from Mexico and enter it in a blind-tasting competition against the best of BC food bloggers.

Come down for some avocado cooking tips with chef Darren Clay, get to taste many snacks and try each others creations and sample cocktails by Justin Darnes!

Tuesday, July 21, 2015 at 5:30 PM at Pacific Institute of Culinary Arts

Contact Amy Chen at amy@townhallbrands.com to register.

Limited spots available. Prizes will be awarded to the top three winning dishes.

 EMAIL for the registration form Vancouver’s Avocado Showdown- July 21st, 2015

 

WHAT: Create a fun, shareable dish using Avocados from Mexico and enter it in a blind-tasting competition against your fellow BC food bloggers. 

DATE: Tuesday July 21st, 2015 (Event start time: 5:30pm)

  • Please arrive at 5:15pm to check-in and set-up your dish. 

LOCATION: Pacific Institute of Culinary Arts (101-1505 West 2nd Avenue, Vancouver BC) at beautiful Granville Island

REQUIREMENTS:

  • Avocados from Mexico must be used as an ingredient in the recipe.
  • The dish must be large enough to serve 8 people.
  • There will be no preparation equipment (i.e. oven, fridge, microwave) available to use. Please come with your dish ready to be evaluated and served.
  • Send the following to Amy Chen amy@townhallbrands.com by Friday, July 3rd, 2015:
    • Name of your dish.
    • Recipe, listing all ingredients (for allergy awareness)
    • One-line description of your dish.
    • Any allergies or dietary restrictions you have (because we want to give you snacks while your dish is judged)

JUDGING CRITERIA & PROCESS:

  • Upon arrival, you will be randomly assigned a number that corresponds to your dish. Only the event organizer will know who created each dish.
  • Your dish will be placed at the judging table with a tent card in front that has information about the dish.
  • When judging begins, judges will walk the tables to evaluate and blind-taste each dish. Each dish will be judged based on: creativity (10 points), taste (10 points) and presentation (10 points).

HOW TO WIN & PRIZE:

  • Once all entered dishes have been tasted and evaluated by judges, the winning dish will be the one with the highest total accumulated score.
  • The winner will receive an Avocado Green Kitchen Aid blender (valued: $200.00) and an opportunity to feature their winning recipe on the AFM social media channels.
  • Second and third place winners will receive a Molcajete (valued: $70.00).
  • All entrants will receive a take-home gift bag of the latest avocado gadgets (valued: $50.00).                             

OTHER FUN:

While judges are evaluating and tasting all entered dishes, you’ll have a chance to:

  • Enjoy avo cooking with chef Darren Clay.
  • Taste an exclusive, VIP cocktail made by bartender Justin Darnes
  • Enjoy other delicious bites from PICA.
  • Participate in photo booth fun with fellow bloggers and Avo-Man.
  • Taste beautiful BC wines from Okanagan Crush Pad (Narrative Red) and Mt. Boucherie Winery (Gewürztraminer 2013).Once judges are done judging, you’ll also have a chance to taste each other’s creation. 

STILL HAVE QUESTIONS?

 

 

From Farms to Forks 5

IMG_9423Growing Chefs! Harvest Kitchen Party

Sunday, October 5th, 2014 at the Pacific Institute of Culinary Arts

TICKETS $169
Sunday, October 5th, 2014
Doors 5:30pm
Pacific Institute of Culinary Arts
1505 West 2nd Ave.

For the fifth year in a row, we’re bringing together some of the city’s most prominent chefs, mixologists, and the region’s best growers and producers for a fun night of B.C. wine and beer pairings, cocktails, and tasting stations!

Wander through the PICA’s classroom kitchens on a culinary adventure and watch the chefs in action as you try dishes from more than fifteen of the city’s best chefs! Each chef station is paired with a local B.C. grower and producer, as well as a B.C. winery.
Here’s a sneak preview of just a few of our participating restaurants!
The Acorn
The Blackbird
Burdock & Co.
Campagnolo
Cinara
Culinary Capers Catering
The Curious Oyster Company
East Van Roasters
Fable
Homer St. Cafe and Bar 
Los Cuervos Taqueria
Miku Restaurant
Pier 73
Provence Restaurants
Tableau Bar Bistro 
West 
Wine pairings provided by Constellation Brands.

Participating Growers and Suppliers Include
Close to Home Organics
Foxglove Farm
Galiano Sunshine Farm
Hannah Brook Farm
Hazelmere Organic Farm
Helmers’ Organic Farm
Klippers Organics
Out Landish Shellfish Guild
Paradise Valley Farm
Pitchfork Organic Farm
Sapo Bravo Organics
Stoney Paradise
Terra Breads
Urban Digs Farm
Beer by R & B Brewing Co.
Cocktails sponsored by Long Table Distillery

Media Sponsors
Scout Magazine
Vancouver Magazine 

Sponsorship opportunities are still avaliable for this event. Email us for more information.

Pedroncelli Winery Dinner at PICA

pedroncelli

Join the Pacific Institute of Culinary Arts at Bistro 101 for an evening of delectable wine paired and their talented students’ creations.

On June 24, 2014 Sonoma County’s Dry Creek Valley, Pedroncelli Winery is featured.
Julie (Pedroncelli) St. John – owner, Paul Martin of Peacock & Martin Wines – importer, and our ever so suave maitre d’s Adam Butler & Tim Goodison will all be on hand to guide you through an evening of culinary wonders and vinous excellence. And of course, the night wouldn’t be complete without cameo appearances from our ever-enthusiastic sommelier,Tim Ellison.
Date: Tuesday, June 24th, 2014

Reception: 6:00 PM

Guest Introduction: 6:45 PM

Dinner: 7:00 PM – 9:30 PM

Location: Pacific Institute of Culinary Arts’ Bistro 101

Event Fee: $85.00 + GST

MENU:

Butter Poached Spot Prawns

Chardonnay

~

Stilton & Roasted Eggplant Ravioli

Mother Clone Zinfandel

~

Roasted Strawberry & Mint Granité

~

Smoked Bacon-Wrapped Rabbit
Espresso Demi

Bushnell Vineyard Zinfandel

~

Grilled Flank Steak
Chilis, Pecans, Wild Mushroom Escabeche

Petite Sirah

~

Ten Layer Chocolate Cake
Raspberry Foam

Petite Sirah

NOTE: A vegetarian menu may be provided, but must be specified at the time of registration.

High Coffee Debuts in Vancouver

high coffeeFirst-of-its-kind Concept Developed by NABOB Coffee Company —

 We’ve all heard of High Tea – but High Coffee? NABOB Coffee Company invites you to join them for this first-of-its-kind concept in Canada. Coffee connoisseurs have become increasingly sophisticated and discerning in recent years, so NABOB has decided they deserve their own afternoon ritual complete with a variety of bold blends, and bold pairing selections.

Sweet and savoury recipes, inspired by NABOB’s new bold and whole bean blends, will take you on a flavour-induced trip to exotic places from Costa Rica to Guatemala, all the while relaxing in the home of coffee in Canada – Vancouver. Join us in the Village on False Creek to experience this new experience for bean lovers.

When it comes to culinary excellence and bold ideas,  Vancouver’s most recognized culinary school – Pacific Institute of Culinary Arts and their Executive Director, Chef Julian Bond – are the natural partner for NABOB to bring this concept to life. NABOB invited Chef Julian and his students at PICA to create their unique pairings for the High Coffee debut, and we hope you’ll come down to find out what they’ve come up with.

WHAT: NABOB Coffee Company’s High Coffee Canadian Debut
WHERE: Village Square

The Village on False Creek

Intersection of Salt Street and Walter Hardwicke

WHEN: Thursday, April 25th

12PM – 3PM

WHO: Jane Carman – NABOB Coffee Company

Chef Julian Bond – Pacific Institute of Culinary Arts

PICA Students

About the NABOB Coffee Company

The NABOB Coffee Company was founded in Gastown, in 1896, by Robert Kelly and Frank Douglas. Their passion for coffee began on Water Street in Vancouver, first at number 123 and then 375 which is The Landing building today. This is where they started with premium quality coffee beans to roast and blend great tasting coffee for Western Canadians. Today, NABOB Coffee Company continues that passion by selecting premium quality coffee beans from Rainforest Alliance CertifiedTM farms to create great tasting, sustainable ground coffee at a fair price for all Canadians to enjoy.

 

Menu Leak! – From Farms to Forks 3

A Growing Chefs! Harvest Kitchen Party

Sunday, October 21st at Pacific Institute of Culinary Arts

Early Bird Tickets $149
Sunday, October 21st, 2012
Doors 5:30pm
Pacific Institute of Culinary Arts
1505 West 2nd Ave.
For tickets call 778.885.1308 or email us to purchase directly, or purchase online.

We’re bringing together some of the city’s most prominent chefs and mixologists and the region’s best growers and producers for a fun night of  canapés, B.C. wine and beer pairings, cocktails, and tasting stations!

Wander through the PICA’s classroom kitchens on a culinary adventure and watch the chefs in action as you sample food and drink from more than fifteen of the city’s best chefs!

Here’s a sneak preview of just a few of our participating restaurants!

Wine pairings provided by Vincor Canada. Beer by R & B Brewing Co.

Sponsorhip Opportunities and group tickets are available for this sell-out event. Please contact us for more details.

A Growing Chefs! Harvest Kitchen Party
Sunday, October 21st at Pacific Institute of Culinary Arts

Early Bird Tickets $149
Sunday, October 21st, 2012
Doors 5:30pm
Pacific Institute of Culinary Arts
1505 West 2nd Ave.
For tickets call 778.885.1308 or email us to purchase directly, or purchase online.
View our silent auction preview!

We’re bringing together some of the city’s most prominent chefs and mixologists and the region’s best growers and producers for a fun night of  canapés, B.C. wine and beer pairings, cocktails, and tasting stations!

Wander through the PICA’s classroom kitchens on a culinary adventure and watch the chefs in action as you sample food and drink from more than fifteen of the city’s best chefs!

Here’s a menu sneak preview from just a few of our participating restaurants!

Oyster Express and The Lobster Man
Fresh Raw Oysters
Freshly shredded horseradish, lemons, cocktail mignonette, tabasco sauces
Stellers Jay Brut

The Acorn and Hannah Brook Farm
Cauliflower Croquette
smoked cheddar, apple, foraged sorrel

C Restaurant and North Arm Farm
Vegetable Sausage Roll

Provence Restaurants and Mikuni Wild Harvst
Wild Mushroom Crostini

Burdock and Co. and Klippers
Klippers Squash and Pickled Walla Wallas
See Ya Later Ranch Nelly Rose

Culinary Capers Catering and Special Events and Helmers Organic Farm
Helmer’s Sieglinde Potato Tart
Raclette cheese, fresh herb salad
Jackson Triggs Gold Series White Meritage

Fat Dragon BBQ and Sawmill Bay Shellfish Co.
Smoky Sawmill Bay Oyster Bao
spicy citrus dressing with fresh coriander
See Ya Later Ranch Unleashed Riesling

Kale and Nori Culinary Arts and biovia Organic Link with Muckabout Orchards
Pickled Crab Apple, Spicy Slopping Hills Pork Croquette
wild ramp kimchi, green onion tofu mayo

King Pacific Lodge and Crisp Organics
Hand Made Ramen with Winter Squash Kimchi
bbq pork, burnt kale, corn
See Ya Later Ranch Unleashed Pinot Gris

La Quercia and Mighty Fraser Farm Goods at Glen Valley Organic Farm Co-operative
Eggs and Saor
Inniskillin Pinot Grigio

Les Faux Bourgeois and Felix Farms
Steak Frites
Inniskillin Dark Horse Vineyard Meritage

Pear Tree Restaurant and Stoney Paradise Farm
Lo Stock Farms Squab cured pastrami
chilled Stoney Paradise Einset grapes
Nk’Mip Qwam Qwmt Syrah

Tableau Bar Bistro and Sapo Bravo
Smoked Steelhead
celeriac, pear, squash, walnut
Jackson Triggs Gold Series Chardonnay

Cocolico and Canadian Hazelnut
Fig, Hazelnut and Caramel Verrine
milk chocolate cream with poached figs, hazelnut crumble, warm caramel foam
Jackson Triggs Riesling Icewine

Minami Restaurant and Parsons Farm Market
Pear tart
Jackson Triggs Riesling Icewine

West and Apple Lane Orchard
Apple spice cake
apple butter cream, apple compote
Jackson Triggs Riesling Icewine

Wine pairings provided by Vincor Canada. Beer by R & B Brewing Co.

EAT! Vancouver Joins Pop-Up Trend with Pacific Institute of Culinary Arts’s Pop Up Culinary Centre

Vancouver’s had its share of pop-up markets, retail stores, and donut shops. Now, the EAT! Vancouver Food + Cooking Festival on June 1-3 is jumping on the pop-up bandwagon by presenting the Pop-Up Culinary Centre in conjunction with long-time EAT! exhibitor, Pacific Institute of Culinary Arts (PICA).

This isn’t your typical quiche or cookie baking home economics class. Nine different classes – teaching hands-on fundamental cooking techniques like deboning, knife skills, shellfish shucking, and pastry plating – will be taught by PICA’s internationally-trained Chef Instructors under the leadership of Executive Chef Julian Bond.

Each hands-on class provides a unique bird’s eye view into the foundation skills taught in our professional culinary programs,” says Chef Bond. “No matter your skill level, we’ll jump start your culinary prowess.” Chef Bond recently became the inaugural recipient of the Mentorship Award at the 23rd annual Vancouver Magazine Restaurant Awards.

The full schedule of classes can be found on EAT! Vancouver’s website at www.eat-vancouver.com.

Attendees can sign up in advance on EAT! Vancouver’s website for $25+HST per session. Classes are limited to 16 people each.

About Pacific Institute of Culinary Arts: In its 15th year and located at the head of Granville Island, Pacific Institute of Culinary Arts is one of Canada’s first highly accredited private culinary institutes providing Culinary Arts & Baking & Pastry Arts Diploma Programs. Core culinary curriculums include a mandatory Wine & Spirit Education Trust Foundation (WSET) Certification. Built into the curriculum is a Food & Beverage Operations Management program where graduates are able to hone their skill sets in an extensively renovated and industry relevant student-run Bistro 101 and Bakery 101. A Catering Department affords PICA the prestige of being one of Canada’s premiere centres dedicated to culinary excellence. For more information, please call (604) 734-4488 or visit www.picachef.com.

More than 35,000 visitors are expected to attend the EAT! Vancouver Food + Cooking Festival at BC Place Stadium over the three-day weekend. For information and tickets please visit www.eat-vancouver.com.