Quick Details
- 12 Tasting Dishes + 12 Chef Teams
- Blackberry Dessert Station by Earnest Ice Cream
- Seaweed Tasting by Seaweed Guru, Amanda Swinimer from Dakini Tidal Wilds
- Oyster Shucking Station by Fanny Bay Oysters
- Wine, Beer, Cocktail & Non-alcoholic tastings
- Premium Tea Station by TeaLeaves
- Meet the Chefs & Tour LaSalle College’s brand new kitchens
From :
CA$ 129-169
Can a forest grow wild on your plate or a kelp grove be rebuilt by a touch of uni butter. The most rarefied meals can become the most regenerative acts.
You’re invited to a creative collaboration of the UN’s Biodiversity + Design initiative — where cuisine meets conservation. Each bite becomes part of a culinary adventure that re-imagines how we nourish the planet, together by choosing over plentiful ingredients. Eat the Invaders is an evening for lovers of food and nature showcasing how people can support sustainable foods and re-balance human damaged ecosystems while eating like royalty.
What’s on the menu?
Invasive or over-abundant edible species like..
Sea urchin, venison, rabbit, Manila clam, blackberry, burdock, dandelion, stinging nettle, European green crab, bamboo, Japanese knotweed, invasive seaweed, Pacific oyster.
Limited Quanity Available of Chef Robin Kort’s Uni Pasta for pre-order
Tasting Format:
Participating chefs will create dishes featuring one or more invasive species. Guests will tour through the brand new teaching kitchen’s at LaSalle College, meeting the chefs and tasting their creations. This is a stand up tasting event where along with mouth-watering culinary creations, guests will enjoy some lovely drink pairings; beer, wine and non-alcoholic beverages will be poured.
Participating Chefs…
- Chef Andrea Carlson – Burdock & Co.
- Chef Robin Kort – Swallow Tail
- Anh & Chi Restaurant
- Chef Kenta Takehashi – Boulevard
- Chef Jonathan Lee – Good Thief
- Chef Tushar Tondvalkar – Kavita Restaurant
- Chefs William Lew & Sharon Chan – Pacific Reach – MamaInTheKitchen
- Chef Matt Gostelow – Acorn Restaurant
- Seafood specialist – Ficus Chan – Crab Bellingham
- Chef Cheryl Chang – Nourish
- Chef Thoshan – Secret Chef
- Guest Chef Joel Barohn from NYC
- Chef Julian Bond + Student Team – LaSalle Culinary Program
When & Where
Only on Friday, May 22nd!
Tickets available for 5pm, 6pm, 7pm, 8pm entrance times
25 guests in each entrance time so that you get a more intimate experience
Tickets are $129 to 169 depending on entrance time, 5-5:45pm Early-bird tickets, all other times are regular price
LaSalle College Vancouver – Culinary Facility – We’ll take over their gorgeous, brand new campus. Guests will get a behind the scenes look at their cafe and restaurant kitchens, meeting the chefs while they taste. Near Renfrew Skytrain Station.
Our Charity
Partial proceeds + exposure will go to two charities that support BC’s coastline rehabilitation: Peninsula Streams and Shoreline’s European green crab harvesting program + Ocean Wise
What is an “Invader”?
Our team of biologists and food specialists had great time researching our potential ingredient list. Focusing on invasive or over-abundant species, be they native or introduced to coastal BC and looking at them through the lens of sustainability. Could harvesting more of them be an aid to native ecosystems, was the pivotal question. An ‘Invader’ from this perspective is a very successful plant, for example, that it would be useful to eat more of.
My Thanks: We’ve created this event arm in arm with a pro-bono group of talented, wonderful people at Tea Leaves – Premium Teas, check out their amazing work with the UN Biodiversity Project!
Our wonderful participating sponsors:
