Any foodie worth his/her sea salt will savor the opportunity to go to EAT Vancouver for good eating organized by one of the most famous food cities, Vancouver.EAT Vancouver is a whole week devoted to all things culinary. At this food and drink extravaganza there is limited seating, intimate encounters with top chefs at cooking lessons and wine- paired dinners, where conversation between the pros and attendees was part of the design and encouraged.At one such dinner the well-know iconic chef from Vancouver, Chef Pino from Cioppino, personally delivered each course and impressed us not only with his creative combinations and flavors, but his impeccable sourcing, including Burrata soft cheese from Puglia, balsamic vinegar from Modena, local sea urchin, scallops and shrimp. For this thoughtful and creative chef “the world is his food basket” and his guests are the satisfied diners who have loyally supported him over a quarter of a century at his Yaletown digs.
At EAT Vancouver, besides the intimate events with limited seating, there were also stadium-sized events bursting with bites, brews and locally produced wines—where rubbing elbows was de rigueur for food and beverage tasting. The week offered something for everyone’s pocketbook and palette and was deliciously delivered.
EAT Vancouver’s festivities grew incrementally in size—starting on Thursday, April 30,2015, at The Canadian Flavours Gala. Canada is quietly producing world class food, wine, and chefs. From coast to coast, we explored the bounty of the land and sea in an ode to edible Canada.Some of the highlights of The Canadian Flavours Gala included “Smoked Trout on Betel Leaf with Almond Satay Sauce and Fried Shallot” from Chef Nick Liu of DaiLo. Chef Andrew Winfield of the River Café offered “Proseco Poached Oysters, Bathed in Birch Syrup, Apple Ponzu Celeriac and Pickled Seaweed.” Both of these creative dishes drew their inspiration from Western, Asian, and local Canadian roots and were a delight to savor.
The action got into full gear on Friday, May 1, 2015, at the official opening of the events held at BC Place Stadium, the world’s largest air-supported, multi-use, domed stadium, which is located at False Creek.
The BC Place Stadium—a capacity for nearly 60, 000—had plenty of room for all of the activities, exhibits, stages, tasting and sipping areas. This large space is an important consideration at any food and wine festival, as they can be so crowded that it becomes difficult to sip and nibble. That was not at all the case here. The organizers have thoughtfully planned the layout and logistics so attendees could all get their fill of what they came for… the largest, most comprehensive food and beverage festival in Canada.
Among the highlights that we experienced at EAT Vancouver were the “Talk and Taste Master Classes.” Some of the city’s top chefs shared their techniques, tidbits and beverage pairings every half hour.
EAT Vancouver “Craft Beer Alley” seemed to offer endless tastings of BC’s diverse brews and demonstrated why this region is globally recognized for its brewed creations.“The Canadian Food Artisan Pavilion” showcased the breadth and depth of the country’s most talented creative entrepreneurs, while the “Canadian Cheese Counter” presented seminars and cooking classes to spotlight the diversity and quality of the dairy industry and of course, Canadian cheese.
EAT Vancouver is a three day culinary extravaganza that must be part of every foodie’s calendar. To plan for the 14th year of the event, visit EAT Vancouver.
The host hotel for EAT Vancouver was the Pinnacle Hotel Vancouver Harbourfront, which was in the thick of all the gourmet activity.
