March 25th, 2014
Guest Chef Market Dinners
Join us – and top guest chefs from BC – for a gourmet, seasonal feast in our custom designed private room at Edible Canada at the Market.
For the 2014 Guest Chef Market Dinner series, we’re very excited to welcome back a few of our previous guest chefs, and also looking forward to welcoming new chefs into our custom demo kitchen in the heart of Granville Island.
For these one-of-a-kind evenings, guests enjoy an exclusive, multi-course seasonal dinner prepared right in front of you. Our sommelier chooses select and often rare Canadian wine, beer and spirits to pair with your meal, and guests are offered a 10% discount in the Edible Canada Retail Store and on future tours booked at the event. Since the goal of the evening is just to relax and enjoy the experience, we will email you a copy of the recipes and wine pairings from the night.
Each Market Dinner is limited to only 24 guests. Gift certificates are available, as are multipack savings packages.
Confirmed dates are listed below. If you’d like to be added to our mailing list and be first to know about additional events and promotions, please email us.
NEW 2014 DATES – Click on the arrow next to each chef’s name to learn more about them.
|February 4, 2014
“Sweet Tapas” with Pastry Chef Bruno Feldeisen from the Four Seasons Yew Seafood + Bar
|February 27, 2014
Okanagan Bounty” with Joy Road Catering: Cuisine Du Terroir – SOLD OUT
|March 3, 2014
“Cocktail Fever” with H from Notturno – SOLD OUT
|March 12, 2014
“Southern BBQ” with Re-up BBQ - SOLD OUT
|March 19, 2014
“Farm to Table with Celebrity Farmer” with Cibo Trattoria’s with Faizal Kassam & Urban Digs Farm – SOLD OUT
|April 10, 2014
“Naked Chocolate” with Afke Zonderland
|April 16, 2014
“Deerholme Foraging Book Signing” with Bill Jones – POSTPONED
|April 23, 2014
“Maple Syrup Dinner” with Brad Cumming of the Westin Resort & Spa Whistler, Grill & Vine
|May 7, 2014
“Paired with Pastry” with Pastry Chef Charles Massion of The River Rock & Edible Canada’s very own Sommelier Courtney Massion
|May 15, 2014
“Wild Foraging” with Brian Skinner of The Acorn & Alexander McNaughton
|May 27, 2014
“Spring Fling” with Sean Murray of the Four Seasons Yew Seafood + Bar
|June 3, 2014
“Celiacs Unite” with Executive Chef Eric Pateman of Edible Canada
|June 18, 2014*
“Whisky Dinner” with Cask Strength & Edible Canada
|October 15, 2014
“Wild Mushroom Foraging” with Bill Jones
|October 23, 2014
“Bubbles& Tapas” with Blue Mountain Winery
|November 6, 2014
“Healthy Heart Dinner” with Nutritionist Jennifer Trecartin
|November 19, 2014
“Holiday Entertaining” with Pastry Chef Bruno Feldeisen of the Four Seasons Yew Seafood + Bar
|November 24, 2014*
“Whisky Dinner” with Cask Strength & Edible Canada
||$80 per person, including gratuity, plus tax
||7:00 PM to 10:00 PM
|Min/Max Group Size:
||14 to 24 people
||Private Dining Room at Edible Canada at the Market
- 3 for $225
- 5 for $350
- 10 for $650
Multipack savings must be booked by calling our office at 604.558.0040 or by email email@example.com.
- See more at: http://www.ediblecanada.com/tours-and-events/guest-chef-market-dinners/#sthash.1HpU2anZ.dpuf
Posted under Interesting Articles
February 23rd, 2014
Well Done Surrey Fire Fire Fighter’s Great Event!
and Jeff Wong at Swirl Wine Stores
Thank you for inviting us to be a part of your great fundraiser.
See you next year!
Posted under Sharing with the Community
February 10th, 2014
Celebrating our families…what a wonderful holiday!!
My sons and myself went for a lovely lunch at the Roadside Cafe today to celebrate…. well… us!!
When I think about my family and how we were raised, I think about a family of seven with my Dad working as a carpenter and my mom working just as hard at home, keeping us 5 kids in order, planting the seeds for our big garden as soon as the frost had passed and canning cherries and peaches in the fall. We would pick our potatoes, carrots and beans from the garden before every meal and quickly steam them for dinner.
The protein was pork chops, chicken or beef that Mom and Dad bought straight from the farm. Once a year, I would tag along (not that I had a choice) with Mom and Dad to a farmer out in the country to buy a side of beef, part of a pig and lamb. It would all come wrapped in that light cherry colored freezer paper with a black grease marker vaguely stating what cut was tucked inside.
It wasn’t easy to ‘grab’ something from the kitchen to snack on in our house. I thought people who bought milk in a carton were rich! Only powdered milk for us…. (it was a shock when I found out milk wasn’t really blue). A box of chips bought at the Friday night grocery shop was gone in a heartbeat. The only processed food was the sliced cheese and maybe if we were lucky cheese whiz or Velveeta…. yum!! ha ha I know now it’s plastic cheese, but man it was a treat back then!
When I look at my 3 big brothers and my sister and see how healthy they are and might I say slim too, I give my parents the credit. We’ve all raised our kids the same way(except for the powdered milk)… because that’s how we were taught… whole food, locally grown, minimal junk, we didn’t know any different.
Whole food, very little processed foods perhaps equal healthy humans without weight issues?
I drive by that gorgeous new Surrey Memorial Hospital and as gorgeous as it is…. it’s horrifying too! It’s filled with very sick people and clearly the government is planning for a steady stream of customers because it’s expanded greatly along with all the other health (or lack there of) facilities that surround it.
I think every one of my siblings still has a garden as I do. I’m not a big fan of meat myself, but I think the moral of the story is to know where your food is coming from, buy whole locally grown foods.
My thought on this family day with my parents now passed, is that, I am thankful to them for taking good care of us and teaching us how to take good care of our families and so on.
Thank you Mom and Dad
Marilyn, your youngest daughter
Posted under Food
February 9th, 2014
Easy Gluten-Free Pancakes
1 cup gluten free flour conversion chart and mix below
2 tablespoon coconut sugar
2 teaspoons baking powder
1/2 teaspoon clear pure vanilla extract
1/2 teaspoon cinnamon
1 organic egg
1 cup plain almond milk, coconut milk, regular milk part yogurt and milk
2 tablespoons melted coconut oil or sunflower oil
frozen wild organic blueberries
I just add each ingredient in a mixing bowl and whisk after the dry ingredients go in.
Add wet ingredients and mix by hand with whisk till incorporated.
preheat stainless steel fry pan (not straight aluminum or coated) to medium ish and spray with olive oil.
pour pancake mix into pan to desired size and drop blueberries on top of batter
flip when pancake starts to bubble
Yum Yum!! Just made them for my son this morning!
Posted under Recipes