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Steph Wants

Eating My Way Through Canadian History At The Edible Museum

 
 

For the lucky Vancouverites who copped a ticket to The Edible Museum of Canadian Food and Wine, prepare to eat your way through this two-storey, multi-sensory pop-up happening tonight and one-night only.

 
 

I can't think of a better way to commemorate Canada's epicurean history than to enjoy flavours of premium Canadian wine and inspired dishes while walking through immersive landscapes and installations inside The Permanent Building.

 
 
 
 
 

During last night's preview, we sipped and tasted our way through the five exhibits at the pop-up museum to honour Canada's most awarded VQA wineries and iconic foods from some of Vancouver's favourite chefs. There were no shortage of top VQA wine brands to enjoy like Jackson-Triggs, Nk'Mip, and Black Sage Vineyard, thoughtfully paired with dishes that carry influences from French Canada to First Nations.

 
 
 

Steller's Jay Toast to Canadian Food & Wine
featuring Steller's Jay 2009 Pinnacle Sparkling

 
 

Made for Canada

 
 
A remembrance of the proud, sometimes quirky and always Canadian moments that elevated food and wine to exciting new heights.
 
 

Jackson-Triggs
2015 Niagara Grand Reserve Chardonnay
2014 Okanagan Grand Reserve Cab-Shiraz-Viognier

Local Rice & Toasted Bran Risotto
by Chef Andrea Carlson from Burdock & Co
 

 
 
 
 

Stylix Pit-House

A celebration of the Okanagan valley's rich abundance of ingredients and terroir.
 

NK'MIP Cellars
2015 Qwan Qwmt Chardonnay
2014 Merriym (Red Meritage)


Salmon n' Bannock's Sylix Inspired Plate
— cherry filled bannock, cucumber boat with barbecue salmon & candied salmon
 

 
 
 
 
 

Sucre a la Creme & Tourtiere and "Quebec style" ketchup
by Chef J-C Poirier from Ask for Luigi
& St. Lawrence opening soon

Black Sage Vineyards
2014 Merlot & 2009 Pipe

 
 
 
 
 

Quebec Sugar Shack

Canada's adaption of classic French food has led to the
creation of one of this country's great cuisines
 
 
 

See Ya Later Ranch
2015 Pinot Noir & Pinot Gris

Cadeaux Nanaimo Bar
by Chef Eleanor Chow from Cadeaux

 
 
 
 

The Kitchen, Post World War I

The first blossoming of culinary sophistication and experimentation that lay the groundwork for food and wine as we know it
 
 

Inniskillin Icewine Chocolate Truffles
with Inniskillin 2015 Okanagan Riesling Icewine & 2015 Niagara Vidal Icewine

 
 
 
 

Tickets for tonight's Edible Museum of Canadian Food & Wine were a steal for $22. All proceeds are donated to the Greater Vancouver Food Bank, a local charity that provides access to healthy food, education and assistance to those in need throughout Vancouver.

Congratulations to Here There Studio, the multi-sensory event design duo, for producing such a magnificent event where food meets art & culture. Judging by the amazing turn out, this is a call for more unique pop-ups more often in Vancouver please! *hint hint*

 

On that note, be sure to stay connected with my social platforms
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