April 25: Sakura at Home

Virtual fundraiser celebrating spring & sakura, showcasing a diversity of great chefs and the beautiful art of food. Sakura at Home is emceed by Gloria Macarenko.

Tickets are $150 each (with a $100 tax receipt for Canadian residents) and include one three-course meal per ticket with the exception of Wild Origins, which will be a mail-out package for four. There are limited tickets available so get yours before they’re sold out!

Dress Code: Put on your shades of pink, cherry blossoms, hats, party attire to make it truly a celebration with your bubble.

Food: We are proud to present exclusive take-out menus created by some of Vancouver’s top chefs celebrating more of our city’s diversity this year. We are overjoyed to work with this year’s restaurant partners which include: Burdock & Co, Chef Will Lew + Chef Clement Chan, Miku, Salmon n’ Bannock, Wild Origins, and Vij’s. We highly recommend guests to pick-up their orders at the respective chosen locations to show your support in-person! Pick-up time slots (between 4:30pm-5:30pm) will be allotted to you after your purchase. Please contact us separately (info@vcbf.ca) if pick-up is impossible for your situation.

Cocktail: Amber Bruce mixologist at The Keefer Bar is creating a special Sakura at Home ‘Akebono’ cocktail for our Toast and you’ll be able to order the Cocktail Kit from their website for pick up.

Program: Guests will learn how to mix the ‘Akebono’ cocktail with Amber Bruce, enjoy Bard on the Beach Artistic Director Christopher Gaze with Festival winning haiku, hear about the drone filming of In Full Bloom from the chief drone pilot Patrick Weir himself, and be first to experience the world premiere of In Full Bloom drone film project.

Support & Donate: On April 1, 2021, come prepared to bid on a selection of auction items. To donate an auction item or an experience for Sakura at Home or sponsorship opportunities, please reach out to Linda Poole at linda.poole@telus.net

• Present mostly free arts and culture programming to help create a more accessible, inclusive, and tolerant society, appreciative of beauty
• Connect communities and generations in interactive, social, and artful ways
• Showcase local professional and emerging talent
• Educate on cherry tree culture in all its ramifications
• Bring the joy of cherry blossoms to everyone while uplifting spirits

Sakura at Home 2021 programming includes a new feature of calming cinema in partnership with Peacemaker Filmworks—In Full Bloom, Soundwalk Dance, a new educational video resource for elementary students entitled BLOOM!, Haiku Invitational, Tree Talks & Walks, and BC Blossom Photo Watch.

2021 Menus
F   IG   T	Appetizer: Candied Salmon served with maple drizzle and sweetgrass infused cherries. Entree: Duck Confit with Cherry Glaze and stewed cherries served on Ojibway wild rice with signature Bannock Bella Bella Seaweed Butter. Dessert: Cherry Walnut Cake
F   IG	Meal Kit “Cook-along” with Paul (video): Yukon Morel + Haida Gwaii Bull Kelp, Saskatchewan Wild Rice, Inspired Primavera (dinner for 4) *Available BC-wide mail-out only; no pick-up
F   IG   T	Appetizer: Cherry Leaf Cured Scallop and Shiso Rice Crisp with House Cured Sakura Gel and Ice Entree: Burdock and Sakura Sausage, Koji Cured Pork Jowl and Collar with Ume Glaze, Shallot and Beet Salad, Potato cream Dessert: Sakura Milk Custard with Meringue-Sour Cherries and Salted Cherry Blossom Sorbet Drink: Cherry Cherry Bang Bang Cocktail with Artisan Sakemaker Sake, Jasmine Tea, Cherry Vodka
F   IG   T	Sakura at Home Appetizer: Papri Chaat with sprouted lentils, potatoes and organic blueberry chutney Entree: Vij’s family creamy chicken curry with cherry blossom Basmati rice pilaf OR Green onion, tomato, and coconut curried vegetables with cherry blossom Basmati rice pilaf (V) Dessert: Coconut pudding with fruits and rose water
F   IG   T	SHUSAI: Ebi Fritter white tiger prawn in herb-beer batter, sweet chili aioli Chicken Nanban lightly fried, marinated in sweet and sour soy Pan Seared Scallop hokkaido scallop, yuzu puttanesca Saikyo Miso Sablefish yuzu miso reduction served with seasonal vegetables ABURI SUSHI: Aburi Salmon Oshi Sushi wild sockeye salmon, Miku sauce Aburi Ebi Oshi pressed prawn, ume sauce, lime zest Aburi Saba Oshi house cured mackerel, miso sauce Red Wave Roll prawn, avocado, red tuna wrapped, masatake sauce Sakura Roll spicy tuna, shiso, konbu dashi gelée, salted sakura flower DESSERT: Silky White Chocolate Mousse created by Head Pastry Chef Kiko Nakata – red berry ume shu compote, yuzu curd, almond sponge, ume meringue, ume shu gelée
Chef Will Lew  IG + Chef Clement Chan FB IG  T	‘Sakura at Home Edible Beach’ Appetizer: Edible Pink Scallop Shells -Ikura, Hokkaido Scallop Mousse, Sea Buckthorn, Avocado, “Nori” Sand Smoked Salmon Motoyaki -Umami Sushi Rice, Torched Honey Miso Mayo, Fresh Wasabi, Kabayaki Kelp Envelope-Smoked Haida Gwaii Shellfish, Pork Kakuni, Braised Pacific Octopus, Maple Butter Glaze, Tapioca ‘Coral’ Crisps, Sea Asparagus Entree: Sake Kasu Honey Glazed Gindara Sablefish on Buckwheat soba with wild mushrooms, spring vegetables and Smoked Bacon Dashi Nage ‘Sakura Sweets’ for Dessert: Matcha White Chocolate Truffle, Cherry Blossom Soy Panna Cotta, Black Sesame Mini Mochi Cake, Umeboshi Streusel Collaborating with Ocean Wise to pick recommended restorative species