One event at the CFCC is the Aboriginal Potlatch Supper taking place June 13th at Vancouver Community College that will showcase indigenous BC Products, cooked with traditional and modern methods.
The menu, complete with two BC wine pairing options for each dish, has already taken shape, thanks to Chef JC Felicella and Chef Ben Genaille from the Aboriginal Culinary Class at Vancouver Community College.
Aboriginal Potlatch Supper
Traditionally smoked salmon parsnip dumpling, pumpkin sauce
Spot prawn, poached in bentwood box sweet onion, garlic cream
Spiced seafood cakes, corn puree dandelion salad
Smoked trout apple salad young cress, wild mushroom vinaigrette
Rabbit sausage king oyster ragout, blueberry pine nut chutney
Braised bison brisket roasted squash salad, roasted onions, natural sauce
Roast venison loin sweet potato sauce, savory bannock bread pudding
Cinnamon bannock fritters Brown sugar cranberry sauce
Bannock bread pudding, sundried berry egg sauce
The menu will be served at food and beverage pairing stations so you can make your way around to sample all and any of these offerings – and visit the R and R Brewing beer station. Tickets are available online for $100.
Thanks to Cassandra from The Good Life Vancouver, I have a pair to give away. If you would like to attend this unique culinary event, here’s how you can enter to win your way in:
I will draw one winner at 10:00am June 9th. Must be 19 years or older to enter and win. Please enjoy responsibly.
Update The winner is @melaneyglyall!