EAT! Vancouver Food + Cooking Festival partnered up with the Naramata Bench Wineries Association to host a spectacular evening celebrating Canadian cuisine and wine on Thursday, April 30th, 2015.

Chefs from some of Canada’s best known restaurants prepared delicious bites of Canadian cuisine for attendees while partial proceeds and a silent wine auction supported Ocean Wise.

Thanks to a friend and Like Vancouver, I got to attend this awesome event and invited my friend L.L. to attend the party with me. 

The gala was held at Terminal City Club, spanning two floors. 17 restaurants participated in the event, 12 of which were from out of town, originating from all over Canada, all of them serving Ocean Wise food. An impressive 24 wineries also participated.

Black Hoof - Chef Jesse Grasso Pigs Ear Slaw with Kohlrabi & Cashews

Lemeac - Chef Jeremie Bastien Cured Ocean Trout Served with Smoked Sour Cream, Pickled Onion & Trout Roe

The Kitchen - Chef Abul Adama Wild Mushroom Soup Drizzled with Truffle Oil

Edible Canada - Chef Alvin Pillay Braised Venison & Bacon Polpette with Amola Truffle Salt Hop Shoot Pesto, Crispy Potato

Hillside Winery Bistro - Chef Rob Cordonier Johnston's Farm Pork Rillette with Wine Poached Cranberry & Brussel Sprouts

The Westin Edmonton - Chef Bryan O'Flynn Terrine of Pine-Smoked Sturgeon & Cured Quebec Foise Gras, mized with Northwest Territory Morels, the Crunch of Okanagan Apples & Toasted Brioche *Winning dish of 2015 Gold Medal Plates Competition

Top Chef Canada Season 2 winner Carl Heinrick - Richmond Station

Richmond Station - Chef Carl Heinrich Bulgogi Beef Tartare

The Lobby Restaurant & Lounge - Chef Joel Green Alaskan Weathervane Scallops & Risotto with Buerre Rouge

Wolf in the Fog - Chef Nick Nutting Tofino Spring Catch, Cedar, Wild Greens

YEW seafood + bar - Chef Ned Bell Ned's Albacore Tuna Delight

Bella Gelateria - Chef James Coleridge Handmade Gelato (Lemon Sorbetto)

Vancouver Aquarium - Chef Tim Bedford Crispy Pork Belly, Seared Scallop, Mint, Apple & Cucumber Salad

DaiLo - Chef Nick Liu Smoked Trout on Betel Leaf with Almond Satay Sauce, Fried Shallot

Charcut Roast House - Chef Connie de Sousa & Jessica Pelland Charcuterie Action Station "Boar Bacon & Pigs Head Mortadella"

The Vanilla Pod - Chef Bruno Terroso Grilled Eggplant Roll, with Mushroom Duxelles, Roasted Red Pepper, goats cheese mousse, pea shoots, & romano bean paste, finish with rosemary aioli

TIA Yukon - Chef Michele Genest Boreal Ice Cream Sandwiches: Rose Petal Macaroons, Birch Syrup Ice Cream

I didn't try many wines but this one was my favourite of the night. Framboise Fortified Wine from Elephant Island Orchard Wines. It was like drinking raspberry jam with a kick. Mmmm. (I am partial to sweet wines)

Silent Auction

It was an amazing kickoff to the EAT! Vancouver festival that took place last weekend!