9 essential dishes to try at EAT! Vancouver's Talk & Taste

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The EAT! Vancouver Food + Cooking Festival is packed with wonderful things to see and do, but the most important experience for attendees is the tasting. it’s called EAT! after all!

For the concluding three days of the expanded week-long festival, EAT! Vancouver will once again take over BC Place, filling the stadium with fun events, live cooking demos, vendors, chefs, beer and wine, and delicious things to eat.

Over at the Talk & Taste stage, the programming of Master Classes is jam-packed with exciting presentations and eating opportunities.

While it would be delicious, and filling, to get a ticket to each and every one, we’ve got a list of nine must-try Talk & Taste presentations and the dishes that will be served up.

Bao Bei

Vancouver’s top-notch high-end Bao Bei is all about inventive Asian cooking. Executive Chef Joël Watanabe will be preparing a Beef Tartare on Taro Root chip.
– Friday, May 1, 3-3:30 p.m.

YEW Seafood & Bar

Sustainable seafood enthusiast Ned Bell does his cooking at Downtown’s prestigious YEW. He’ll be making Scallops with Rhubarb & Pink Lady Apples.
– Friday, May 1, 4-4:30 p.m.
– Saturday, May 2, 5 p.m.
– Sunday, May 3, 12-12:30 p.m.

Forage

Forage is one of Vancouver’s most sustainable restaurants. At the head in the kitchen is Executive Chef Chris Whittaker, who will be making Elk Jerky with Pickled Onion and Potato Salad.
– Friday, May 1, 5-5:30 p.m.

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SEE ALSO: How green is my restaurant? The future of sustainable dining

Café Medina

Executive Chef Jonathan Chovancek from Downtown’s popular Café Medina (and Vancity Buzz food columnist) will be on stage making a Chilled Albacore Tuna with Carrot Pickles.
– Friday, May 1, 6-6:30 p.m.

Fable

Check out “Top Chef Canada” finalist Trevor Bird from Vancouver’s Fable as he makes Roasted Halibut and Asparagus.
– Saturday, May 2, 3-3:30 p.m.

Maenam

Maenam’s award-winning cuisine makes the restaurant a destination dining spot in Vancouver. Their Executive Chef Angus An will be making Betal Leaf Wrapped Crab: Dungenous crab, betal leaves, diced ginger, diced shallots, diced limes, sliced chilies, toasted coconut, toasted peanut, galangal & tamarind dressing for Talk & Taste.
– Saturday, May 2, 4 p.m.

The Westin Edmonton

Get a taste of what’s cooking in Edmonton. Executive Chef Ryan O’Flynn will be presenting his Gold Medal winning dish from Gold Medal Plates, a Terrine of Pine Smoked Sturgeon with Quebec Foie Gras and Okanagan Apples.
– Saturday, May 2, 7 p.m.

Cinara

Executive Chef Lucais Syme from Vancouver’s terrific Cinara is making Veal Tongue, Steamed Clams, Saffron Mayonaise, Roasted Red Peppers, with Fresh herbs.
– Sunday, May 3, 2-2:30 p.m.

Wildebeest

Go wild for Vancouver’s Wildebeest, as Executive Chef Wesley Young demonstrates and serves up Sous-vide poached farm egg, Risotto of pickled garlic scrapes, barley, fontina cheese, and buckwheat.
– Sunday, May 3, 3-3:30 p.m.

Admission to each Talk & Taste Master Class is $7. Each session begins with a conversation with the chef about their dish and the inspiration behind it and includes a sample food and beverage tasting. Seating is limited to 48 people per class.

 

Vancity Buzz is proud to be the exclusive online media sponsor of EAT! Vancouver

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Lindsay William-Ross Lindsay is a Senior Editor at Vancity Buzz, and currently runs the site's Food section. A fourth generation Vancouverite, she spent the last two decades in Los Angeles, where she was EIC of the city's top blog, earned her MA, attended culinary school, and was an English professor (among other things). Lindsay's first published piece was December 1980 in The Province; it was her letter to Santa. E-mail: lindsay@vancitybuzz.com
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