Vancouver World Chef Exchange - Cross-Pacific Indigenous Nations - SOLD OUT
- February 2, 2020
- Times: 06:00 PM
- Location: Salmon n' Bannock Bistro
- 7 - 1128 West Broadway
- Vancouver, BC V6H 1G5
- Admission: $242.05 All Inclusive * SOLD OUT!
THIS EVENT IS SOLD OUT.
Join Salmon N' Bannock's all-Indigenous team in welcoming Maori Chef Rewi Spraggon from Auckland, New Zealand and Edmonton's Chef Shane Chartrand.
"Off the Hook" Indigenous Dinner
Presented by Salmon n' Bannock
Produced by Tourism Vancouver and sponsored by Air Canada and The Westin Bayshore Vancouver, and Indigenous Tourism British Columbia
*ALL Inclusive – includes multi-course dinner, beverage pairings, tax, gratuity and ticketing fees. No minors. No refunds or exchanges. Due to the nature of this event, please note that dietary restrictions or substitutions cannot be accommodated.
Our fifth annual Vancouver World Chef Exchange! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver. The result? Five of the world’s culinary best join us for a series of delicious collaborations with our own city’s top talent.
Join us at Salmon n' Bannock while we take you on a culinary journey featuring our contemporary Indigenous cuisine. Taste our indigenous flavours and let us take you to new waters. A wonderful night of collaboration between 3 distinct indigenous cultures.
Waters may seperate us by distance but our culture and love of food unite us together. This very exciting evening featuring the cuisines of Salmon n' Bannock Bistro along with acclaimed chefs Shane Chartrand from Edmonton and Maori Chef Rewi Spraggon from Auckland, New Zealand. Join us for a magical evening of wonderous food showcasing the jewels of the ocean. At Salmon n' Bannock, not only do we have game but this meal is going to be off the hook.
About the Salmon n' Bannock Team, Vancouver
Salmon n’ Bannock Bistro is Vancouver's only First Nations restaurant. We specialize in wild fish, free range game meat and of course bannock, freshly baked daily. We use traditional ingredients that we prepare and present in a modern way.
Our current staff proudly represent the following First Nations: Cowichan, Cree, Haida Gwaii, Kwakwaka'wakw, Lil'wat (Mount Currie), xʷməθkʷəy̓əm (Musqueam), Nuxalk, Ojibway, Squamish, Tsleil Waututh
Hy ch' qa! Thank you!
About Chef Ida Baker, Squamish Nation
Chef Ida has been cooking since the age of 12 and graduated from VCC in 2004. She as has catered many banquets and weddings and worked in numerous restaurants - in every tier of the food industry. While familiar with many international cuisine styles, Ida repeatedly finds herself drawn back to native food, especially when culturally relevant.
Known for her various soups she's never been happier than working at Salmon n' Bannock Bistro - giving her an opportunity to share flavours of her culture with guests.
About Chef Janine Delorme-Bird, Cowessas Reserve, Saskatchewan
Chef Janine has been cooking since the age of seven and describes food as what helps her understand both herself and her people. Food brings everyone together, and it holds much history and traddition. It is her vision to help youth of today and tomorrow understand what she has learned, and believes that cooking culture is her medicine - promoting oral teaching and understanding between peoples of different cultures.
About Chef Rewi Spraggon, Auckland, New Zealand
Chef Rewi has a background in traditional Māori arts and culture through his upbringing by elders within his tribe. He was educated in the art forms of traditional Māori kai, weaponry and oratory and is fluent in Te Reo Māori, for which he is often called upon to represent and speak for his tribe.
Rewi is a popular Māori chef through broadcasting on radio and television, where he infuses Māori ingredients with everyday foods. A former presenter of Māori Televisions’ Maara Kai, Spraggon solely presented the programme in Te Reo Māori teaching people the native foods and medicinal benefits of the forest.
Rewi also presented Kai Time on the road, the highest rated programme at the time on Māori Television, which sees Rewi travel the country showcasing locals and their cuisine. Rewi’s focus has turned to the revival and celebration of authentic hāngi – a tradition slowly being lost by urbanisation and fast living. Rewi says to cook hāngi for people is at the heart of the welcome and hospitality of Māori culture, acts of service known as manaakitanga.
Māori have cooked in the ground with fire and steam for thousands of years. Rewi Spraggon is considered a master of the ancient traditions of hāngi cooking, where the food is slow cooked in a day long process. Today, Rewi continues the ancient practices, at his home in the forests of the wild West Coast of Auckland. He uses a time-honoured method to heat rocks then bury and cook delicious food. To make and eat hāngi food connects you deeply to the people and to the land of Aotearoa.
About Chef Shane Chartrand, Edmonton, Canada
Shane Chartrand grew up on a farm in Alberta, Canada and moved to Edmonton for culinary training
Working with award winning chefs, and training in some of the best restaurants and hotels he could find, in Canada, he has furthered his culinary skills. Shane has taught cooking classes to Aboriginal youth, remembering that success is not just dependent upon credentials and experience, but also how much one has to offer back to the community.
Culinary competitions, charitable and otherwise, have also played a prominent role in his work, helping to further expand upon his experience and training.
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