To preach avoidance of species that are over-fished, or harvested in ways that can damage oceans beds, is not enough. Thus chef Frank Pabst’s month-long celebration features such things as sea urchin, jellyfish, mackerel, octopus, and gooseneck barnacles.
Pemberton, Whistler, Fraser Valley, and the Okanagan have played host to some of B.C.’s finest al fresco dinners. It was just a matter of time until these outstanding farm-to-table fetes would arrive in Vancouver.
With a close proximity to a world-class wine region, a number of Vancouver restaurants are partnering with Okanagan and Similkameen wineries to develop branded house wines. It’s a marriage of terrior, cusine, and culture, all from the West Coast.