Food Trends Tasting Class featuring Jackie Ellis, Denise Breyley, Sarah Stewart and Robertson Allen
October 5th, 7-9pm
1133 West Hastings Street
Jackie, Denise, Sarah and Robertson will share their top food trends with panel moderator Lindsay William-Ross, answer your questions, and then invite EAT! guests to taste some of their favourite hidden gems found throughout the Pacific Northwest and meet the producers who so passionately make these unique products.
Jackie is a lifestyle entrepreneur who has taken her enthusiasm for design, culinary arts, writing and education and turned her talents to a number of projects including Beaucoup Bakery and Cafe, and The Paris Tours
Denise Breyley, chief forager at Whole Foods Market has one of the best jobs out there: she gets to travel around the Pacific Northwest and meet amazing farmers, ranchers and producers.
Sarah Stewart is the executive chef of Juniper Kitchen and Bar. Passionate about building community through food, Sarah’s commitment to seasonal, local, and wild ingredients, traditional techniques and the conversation of our shared Canadian culinary heritage play a vital role in the food programme she’s crafted for Juniper.
Robertson is a consultant at The Hartman Group, a food-oriented consumer research and consulting company in Seattle. Rob is a published anthropologist, applied researcher, and seasoned ethnographer in the food and beverage industry. He holds a Ph.D. in Sociocultural Anthropology from the University of Washington.
Lindsay is Daily Hive’s National Food Editor. A fourth generation Vancouverite, she has also lived in Toronto, NYC, and L.A. Previously the EIC of LAist.com, she earned a Master’s in English, attended culinary school, and taught English at Cal State L.A. Lindsay’s first published piece was in 1980 in The Province; it was her letter to Santa.
Taste products from these producers:
BETA 5 Chocolate Demo
October 4th, 7-9pm
413 Industrial Avenue, Vancouver
Limited to 20 guests
As Pastry Chef / Chocolatier and co-owner of BETA5, Adam Chandler’s fascination with chocolates and pastry stems from his desire to combine science and art to create innovative, flavourful, and aesthetically powerful edible creations.
Adam will lead an intimate class for 20 guests and explore the idea of flavour pairing with chocolate. Adam will then demonstrate making chocolate that best expresses a few flavour pairings including the process of making a molded or enrobed chocolate.