COOKING STAGE SCHEDULE

Vancouver's best and 'greenest' chefs and food experts will share their tips and some tasty treats on the EPIC Cooking Stage, presented by the Green Table Network.


Friday, May 8th       Chef Profiles

TimeChefDish / Ingredient
2:30pmDino Gazzola
Grouse Mountain		Wild Vancouver Island spring salmon tartare, coriander flat bread, citrus nettle bread
3:30pmBanks Thomas
Saltspring Island
Coffee Company		Going Beyond Cafe Quality Coffee at Home
4:30pmAndré LaRiviere
Green Table Network		Make your own salt-dried tomatoes
5:30pmTrevor Kallies
Granville Room 		Special Cocktail Hour – Organic Mixology 101


Saturday, May 9th       Chef Profiles

TimeChefDish / Ingredient
11:30pmJeff Van Geest
Diva at the Met		 Canning Techniques
12:30amDavid Peake
Peake of Catering		Dried Similkameen apricots filled with Salt Spring Island blue Juliette cheese wrapped in mipkuzola (Eskimo prosciutto)
1:30pmPeter Robertson
Raincity Grill		Queen Charlotte halibut with braised Pemberton asparagus and tarragon butter
2:30pmChris Whittaker
O'Doul's		Queen Charlotte halibut with parsley sauce and crispy potato salad
3:30pmDonna Wadsworth
Savoury City Catering 		Rhubarb compote and Irish soda bread
4:30pmWilliam Tse
Goldfish		Queen Charlotte black cod, cured pork belly and taro root saute, miso coconut cream
5:30pmTrevor Kallies
Granville Room 		Special Cocktail Hour – Organic Mixology 101


Sunday, May 10th       Chef Profiles

TimeChefDish / Ingredient
11:30amJonathan Chovancek
Culinary Capers		 Qualicum scallops from Organic Oceans
12:30pmAndrea Potter
Radha Yoga & Eatery 		Fermentation: simple techniques to preserve food (sauerkraut / pickles)
2:30pm Tee-jae Conwi
Zin Restaurant & Lounge		 Roast organic chicken, poached pear chocolate tart with rhubarb jam