Food Talks Vol 14

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Food Talks Vol 14 Speakers (from left to right)  Shaun and Sonia Strobel, Teddie Geach, Guy Dean, Trevor Bird and Mike McDermid

On November 2 we presented the 14th event in this Food Talks series which featured 5 inspiring speakers from the Seafood and Oceans community who spoke about themselves and our Theme: From boat to table – the sustainable seafood supply chain.

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The evening began as guests had a change to take a behind the scenes tour of the Vancouver Aquarium galleries.

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Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.

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Teddie Geach

Ocean Wise Seafood Specialist; Vancouver Aquarium

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Guy Dean

Albion Farms & Fisheries

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Sonia Strobel

Skipper Otto’s Community Supported Fishery

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Trevor Bird

Chef of Fable Kitchen and Fable Diner

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Mike McDermid

The Fish Counter

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our volunteer Katherine as well as team at the Vancouver Aquarium.

By: Richard Wolak

Food Talks Vol 14 on November 2

November is Ocean Wise month, and Food Talks is marking it with an evening dedicated to the topic of ocean-friendly seafood. This is the fourteenth event in this Food Talks series which we are co-presenting with the Vancouver Aquarium, where Ocean Wise began as a conservation program in 2005. Come join us to meet and mingle with other foodies, and hear some enlightening speakers from the food community.

Richard Wolak - Founder

Hosted and Moderated by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: 

From boat to table – the sustainable seafood supply chain.

Our Speakers Line-up:

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Trevor Bird

Chef of Fable Kitchen and Fable Diner

Chef Trevor Bird is the owner of Fable restaurant in Vancouver, where he showcases farm-to-table cuisine along with his passion for Canadian ingredients and flavours in all of the menu’s dishes. With an obsession for cooking that began as a teenager, Chef Bird’s career has led him into such acclaimed kitchens as Ottawa’s National Arts Centre, and Vancouver’s Jean George’s MARKET and Daniel Boulud’s Lumiere, among other top establishments. In 2011, he wowed Canadians with his innovative culinary skills, placing runner up against some of Canada’s greatest chefs in Top Chef Canada Season 2.

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Teddie Geach

Ocean Wise Seafood Specialist; Vancouver Aquarium

Teddie Geach is currently the Seafood Specialist with the Vancouver Aquarium’s Ocean Wise program. She completed a Master of Environmental Science at the University of Toronto with a concentration on aquatic ecosystems. Working with the Vancouver Aquarium’s Ocean Wise program she is responsible for determining the scientific direction behind the seafood recommendations. She also works closely with seafood suppliers and distributors to advise them on sustainable sourcing, fishing and aquaculture practices. Every day she is inspired and excited by the passionate people she works with who share her love and commitment to sustain healthy oceans.

 

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Mike McDermid

The Fish Counter

Mike has over 20 years of fisheries experience ranging from work in the commercial urchin diving fishery, to research on fishery impacts at the Department of Fisheries and Oceans, and 10 years at The Vancouver Aquarium Marine Science Centre, 7 of which were spent working on the award-winning Ocean Wise program advancing sustainable seafood in Canada. Mike is owner and co-founder of The Fish Counter in Vancouver a fish market that offers the highest quality, direct from fisher, local, seasonal and sustainable seafood (100% Ocean Wise). This year Mike was named one of the Globe & Mail’s Top 53 Canadian Food Influencers for his work with sustainable seafood.

 

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Guy Dean

Albion Farms & Fisheries

Guy Dean graduated from University of British Columbia with a degree in Marine Zoology and has been involved in the seafood Industry for over 28 years from Farmer, Harvester, Fisher, Processor and Distributor.   He started his seafood career involved in helping operate an independent salmon farm and hatchery on the West Coast of Vancouver Island and has worked on fishing vessels in Canada and Australia as well as a commercial diver and harvester in Japan.  He worked for over 15 years in the Primary Processing side of the West Coast seafood industry – including stints in production, sales and management.  He’s currently the Vice President and CSO of Albion Farms and Fisheries – the largest center of the plate distributor in Western Canada.

Passionate about supporting and promoting the consumption of sustainable seafood and particularly the long-term viability of the seafood industry, he sits on the board of a number of industry led foundations within North America including Sea Pact, of which he is a co-founder and chairman.  Most recently, Guy acts as a representative of the seafood industry sitting on the Monterey Bay Aquarium Seafood Watch Program’s “Multi-stakeholder Committee” – one of only 14 people internationally to be chosen for this prestigious role.  Recognized by “Seafood International” magazine as an influential Business leader within the Industry – Guy regularly travel’s globally where he is an acknowledged speaker and advisor regarding marketing of sustainable seafood in an effort to move the industry forward.

 

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Sonia & Shaun

Skipper Otto’s Community Supported Fishery

Sonia and Shaun Strobel founded Skipper Otto’s Community Supported Fishery to help connect conscientious consumers to local fishermen and their sustainably harvested catch.  Shaun began gillnetting with his father, Otto, at the age of 7.  Dismayed at the dwindling independent salmon fishing fleet, Shaun wrote his master’s thesis on the labour history of the BC fishing industry in the late 90’s and subsequently became a high school teacher. Sonia, also a high school teacher, was an avid supporter of the local agricultural food movement and married into the fishing family in 2001. Applying her knowledge of Community Supported Agriculture Programs to fishing, Sonia conceived of the idea for the CSF in 2008 and Skipper Otto’s CSF became one of the first CSFs in the world.  As a result, Otto has been able to remain in fishing and his son, Shaun was able to return to a career in fishing.  The CSF now supports roughly 30 independent fishermen and delivers sustainable local seafood to over 2,100 families in BC, Alberta, Saskatchewan, and Ontario.

The Evening:

Enjoy a wonderful line-up of speakers who will talk about our theme: “From Boat to Table—the Sustainable Seafood Supply Chain”, featuring entrepreneurs and scientists describing how sustainable seafood gets from the fisherman’s boat to your dining room table.   There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages will be available for purchase until 7pm).

The Aquarium’s galleries will be open and behind-the-scenes tours will be offered for a limited number of participants, free of charge (a $65 value).  Sign-up for these tours will be on a first-come, first-served basis on the night of the event.  Only a limited number of participants will be able to join the behind-the-scenes tours, so come when doors open!

Doors and bar open at 6:00 p.m.  Behind-the-scenes tours start at 6:15 p.m.  Most of the Aquarium’s galleries will be open for participants to explore on their own before the talk begins at 7:00 p.m.

Tickets:

Adults: $20

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

Location: 

Gold Corp 4D Theatre at the 

Video Sponsor

Food Talks Vol 13

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Food Talks Vol 13 Speakers (from left to right) David D. Kitts, David Speight, Victoria (Vicki) Wakefield, Véronik Campbell and Colin Moore. 

On October 28 we presented the 13th event in this Food Talks series which featured 5 inspiring speakers from the UBC community who spoke about themselves and our Theme: UBC Food Systems

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The evening began as guests mingled over coffee and tea, followed by a wonderful selection of charcuterie,  cheeses and passed canapes from the host location Sage Restaurant on the UBC Campus.

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Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.

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Colin Moore

Director, Food Services UBC

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David D. Kitts           

Professor,  Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.

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Victoria (Vicki) Wakefield

Purchasing Manager – Student Housing & Hospitality Services

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Véronik Campbell

Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm

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David Speight

Executive Chef, UBC Food Services

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our volunteer Katherine as well as UBC Food Services and Sage Restaurant.

By: Richard Wolak

Food Talks Vol 13 on October 27

This is the thirteenth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the UBC food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: UBC Food Systems

  • 54,000 people are on campus daily during the school year
  • UBC Food services operates 40 restaurants featuring many different types of cuisines, in popular branded restaurants as well as their own concept restaurants.

Our Speakers Line-up:

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David Speight

Executive Chef, UBC Food Services

David is a homegrown Vancouver talent who has been cooking professionally for the past twenty years. He has successfully completed culinary programs both locally at Vancouver Community College as well as from the Culinary Institute of America in New York. Prior to leading the team at UBC, David held the Executive Chef position at Rogers Arena, Monk McQueen’s Seafood & Oyster Bar and Bridges Restaurant on Granville Island. Chef Speight believes that food found in the Pacific Northwest Region is amongst the best in the world and looks to provide guests with local, sustainable, organic offerings wherever possible.

In Chef Speight’s current position as Executive Chef at the University of British Columbia he oversees Wescadia Catering, Sage Restaurant, the Point Bar & Grill, Athletics & Recreation as well as the new mobile food truck fleet that consists of five individually themed food trucks. In his short time at UBC he has already won the UBC Chef’s Challenge cooking competition (twice) and played a key role in the inaugural long table Harvest Dinner feeding 750 students, faculty and staff on the lawns of Main Mall. He is partnering with the UBC Farm to increase the amount of locally grown produce on campus

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Colin Moore

Director, Food Services UBC

Colin has 35 years of experience as a Food Service & Retail Operations Leader working with many global brands including; Starbucks, Yum Restaurants and Walt Disney. Colin started his food career working in Hospitality Services at the University of Guelph where he graduated with a Commerce degree in Hospitality & Tourism.  As the Food Services director at UBC, he is responsible for the strategic planning and successful operation of all 35 brands and 40+ restaurant locations including: Residence Dining, Retail Operations, Central Commissary, Catering, 2 full-service restaurants, and a mobile food truck fleet. UBC Food Services is an important part of Student Housing and Hospitality Services at UBC. UBC  Food Services has been serving the 55,000+ students and 15,000+ faculty and staff for the past 80 years and takes pride in supporting many campus initiatives, partners  and student events throughout the year. UBC Food Services is proud to be the primary and preferred choice to the UBC campus and continues to work with the campus community to ensure we are always providing an experience that exceeds our customers’ and employees expectations.

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Victoria (Vicki) Wakefield

Purchasing Manager – Student Housing & Hospitality Services

Vicki is no stranger to sustainability. In procurement circles, she is affectionately known as the ‘queen of green.’ It is a well-earned moniker, considering the years she has spent incorporating ethics and the environment into purchasing policies.

With 20 years in the public and private sectors, a Certified Professional Purchaser and member of the Purchasing Management Association of Canada. Vicki is known throughout the country for her dedication to social responsibility and for her willingness to share what she has learned.

In 2005 Vicki was hired by the City of Vancouver to implement the purchasing policy on ethical and sustainable purchasing, along with a list of admirable expectations from City Council. Vicki’s responsibilities included implementation of the new green policy, training buyers and educating vendors that wished to do business and were not sure how to compete under the new criteria of “green”.

Vicki continues her work in Sustainability now at the University of British Columbia formally with Supply Management as the Manager of Logistics and Sustainability and now as Purchasing Manager for SHHS. Vicki is an advisory committee member for the Sustainable Purchasing Network, and a well sought after speaker on Sustainable and Ethical Purchasing in Canada.

Vicki sits on the CAUBO National Procurement Board representing UBC and the West.

Vicki presented at the 2005 McMaster University Supply Chain Symposium, 2006 state of the Fraser Basin Conference, 2008 ACTE Conference in Alberta, UBC Leading Practices Forum in 2007, 2008 and 2009, PMAC National Conference in Quebec City this past June and was featured recently on the cover of B2B Canadian Manufacturing Magazine.

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David D. Kitts           

Professor,  Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.

Dr. David Kitts is a Professor in the Food Science program within Food Nutrition and Health, in the Faculty of Land and Food Systems at the University of British Columbia. Dr. Kitts teaches undergraduate courses in Food Chemistry (3rd year) and a graduate course in  Food Toxicology and Risk Assessment.  Dr. Kitts’ research program has focused on the areas of food chemistry and toxicology; specifically establishing structure-function relationships between many minor bioactive constituents of food constituents at both the cellular and molecular level with nutritional and toxicological significance. He has worked on characterizing the antioxidant-bioactivity of many pigments found in foods, such as Maillard Reaction products and numerous anthocyanin phytochemicals present in soft fruits. He has also worked to find ways to stabilize natural folates and characterize antioxidant capacity of the major vitamin E isoforms.  Dr. Kitts has authored, or co-authored over 200 peer reviewed publications and book chapters. He serves on scientific boards for the Canadian Sugar Institute and Danone Canada and is currently the Associate Dean Research in the Faculty of Land and Food Systems.

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Véronik Campbell

Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm

Véronik combines her experience managing environmental and social food research and education programs with a business and entrepreneurial approach to transform our food system. Connecting industries, researchers, students, and community members, Véronik facilitates the development and implementation of innovative agri-food systems solutions that lead to thriving and robust economies, environments, and communities. “I eat three times a day and then I spend the rest of my day thinking about food; how we grow, transform, eat, and waste it. Sounds a bit intense, but I quite like it.”

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

The Evening:

Enjoy some appetizers by Chef Christopher Krogh and Chef David Speight of Sage Restaurant, followed by a wonderful line-up of speakers who will talk about our theme: related to the food community at UBC.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages will be available for purchase).

Location: Sage Restaurant – 6331 Crescent Road, Vancouver

Tickets:

Adults: $16

UBC Students: $8

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

 

Location & Food Sponsor

Food Talks Volume 12

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Food Talks Vol 12 Speakers (from left to right) Takayuki Omi, Peter Van Stolk, Loren Taves, Dominique Duby and Cindy Duby.

On April 27 we presented the twelfth event in this Food Talks series which featured 5 inspiring speakers from our community who spoke about themselves and our Theme: Perfectionism in our Food Community 

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The evening began as guests mingled over coffee and tea from the host location Momento Coffee House on the Great Northern Way Campus.

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Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.

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Dominique and Cindy Duby

Chefs and Co-Owners Wild Sweets

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Takayuki Omi

Chef at The Raw Bar

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Peter Van Stolk

CEO – Spud

Loren Taves

Loren Taves

Owner, Taves Family Farms and Applebarn Pumpkin Farm

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our Videographer Geoff Peters,our volunteer Stephanie and our photographer Michelle Hondl, as well as Momento Coffee House.

By: Richard Wolak

Food Talks Vol 12 on April 27

This is the twelfth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: Perfectionism in our Food Community

1) Getting it right, always

2) How have they achieved their goals

3) Is failing a concern to being innovative

Our Speakers Line-up:

Peter Van Stolk

CEO – Spud

Peter is the CEO of SPUD (Sustainable Produce Urban Delivery), an online grocery store delivering local & organic products to customers in 6 cities within North America.

Peter previously founded the Jones Soda Company in 1987, and served as CEO and Chairman of the Board of Directors through 2007. Peter also oversaw the launch of new product lines including non-carbonated juice, tea, ad energy drinks. He successfully competed against the global multi-billion dollar soda giants, and earned brand loyalty among consumers, all on a shoestring budget. By 2007Jones Soda had reached over $40 million in revenue, transforming Jones Soda, from a small premium Soda to a international brand with global aspirations.

Spud delivers local and organic groceries to homes and offices with six locations in Victoria, Vancouver, Calgary, Edmonton, Los Angeles and San Francisco. In each location, they hire locally, buy locally, and deliver locally.

You can follow Peter Van Stolk on twitter @SPUDVancouver

Dominique & Cindy Duby

Dominique and Cindy Duby

Chefs and Co-Owners Wild Sweets

Wild Sweets® By Dominique & Cindy Duby is Canada’s only science-based artisan cocoa bean-to-bar chocolate-maker. It evolved from a three-year research and development project in collaboration with the University of British Columbia, which resulted in the opening of a brand new virtual chocolate boutique in November 2013. Wild Sweets® By Dominique & Cindy Duby Cocoa Bean-To-Bar Chocolate Online Boutique is an haute couture concept of chocolate that is part of an exclusive group of only a few premium sweet boutiques in the world that are combined “Chocolatier | Cacaotier | Pâtissier.” The online boutique focuses exclusively on chocolate, and all the chocolate products are made from our own cocoa bean-to-bar chocolate. The boutique promises consumers a luxurious range of chocolate products that are unique in the chocolate world, thanks to the nature of and our total control over the entire chocolate-making process! .

Dominique & Cindy Duby are the chefs and owners of Wild Sweets® By Dominique & Cindy Duby (www.dcduby.com), a critically acclaimed Designer Chocolatier Atelier, Vintage Chocolate-Maker Laboratory and Virtual Boutique, which has emerged as one of North America’s finest artisan chocolatiers. The Dubys also own DC DUBY Hospitality Services Inc., an international firm offering culinary training and consulting services to hotels and catering companies worldwide, as well as product development, food styling and photography. In addition to these full-time business endeavors, Dominique and Cindy are also award-winning authors. Their first book, Wild Sweets: Exotic Dessert and Wine Pairings, won Best Book for Food and Wine Matching (2003) at the Gourmand World Cookbook Awards in Spain. Their second book, Wild Sweets Chocolate, won for Best Chocolate Book (2007) at the Gourmand World Cookbook Awards in Britain. In 2008, they launched a new series of books titled Definitive Kitchen Classics. To date, three books in the series have been released: Crème Brûlée, Chocolate and Panini. The Dubys are currently working on more titles.

You can follow Dominique & Cindy Duby on twitter @WildSweets

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Takayuki Omi

Chef at The Raw Bar

Takayuki (Taka) Omi has spent the past 17 years honing his skills as a sushi chef, and leads the Raw Bar team at the Fairmont Pacific Rim, he is passionate about the art of sushi-making and educating diners on the ongoing sustainable seafood practices

Under his direction, The Raw Bar has been named the city’s first 100 per cent Ocean Wise sushi destination by the Vancouver Aquarium. Since The RawBar made its debut in 2013, it has been become renowned for its innovative presentation and quality of ingredients – a must-dine for the sushi-savvy.

He sharpened his skills in Japan and Toronto before opening The Lobby Lounge where he’s been creating masterpieces so unique you almost don’t want to eat them – almost. When Taka isn’t rolling and slicing in The Raw Bar, he shares his skills; teaching sushi classes many of which are held at the Nikkei National Museum & Cultural Centre.

You can follow Takayuki Omi on Twitter @takayukiomi

Barbara-Jo McIntosh

Barbara-jo McIntosh

Author and Owner of Books to Cooks

Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo’s Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts. Barbara-jo opened Barbara-Jo’s Books to Cooks in Vancouver’s Yaletown district in 1997 and in 2005 relocated to the Armoury District on 2nd Avenue. Barbara-Jo’s Books to Cooks is an epicureans’ delight, where food lovers and cooks of all abilities find inspiration.

Author of the bestselling Tin Fish Gourmet, Barbara-jo served on the prestigious James Beard Awards cookbook selection committee for six years.  In 2003, Vancouver Magazine honoured her with a lifetime achievement award for her many contributions to the local culinary scene. In 2004 Barbara-jo published Great Chefs Cook at Barbara-Jo’s. This charming book captures the ambience of forty culinary events featuring celebrated chefs and authors with over 50 recipes contributed from their own cookbooks. In 2010 Barbara-jo launched french apple press, an independent press whose aim is to publish unique and treasured books for likeminded culinary and book enthusiasts. French apple press released their first book in June 2010, Cooking for Me and Sometimes You; A Parisienne Romance with Recipes by Barbara-jo McIntosh. In her culinary memoir with recipes, Barbara-jo takes readers along with her as she realizes a life-long dream of spending a month living, loving, and cooking in Paris as a true Parisian.

You can follow Barbara-Jo on twitter @bookstocooks

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Loren Taves

Owner, Taves Family Farms and Applebarn Pumpkin Farm

Located in Abbotsford, BC, Taves Family Farms was established in 1969 by Loren Taves’ parents. After Loren graduated, he and his brother decided to pursue farming and focused on niche markets, starting with gooseberries and then apples that were unique to coastal climates. Shortly afterwards, Loren started growing red and black currants followed by artisan peppers and tomatoes.Today, Taves Family Farms consists of 4.5 acres of greenhouses that grow artisan vegetables.

The Taves are active in farmers’ markets, extending from Abbotsford to Vancouver, where they sell their 100% Natural Apple Cider (picked, pressed and bottled on site), plums, pears, gooseberries, currants, several varieties of apples and tomatoes, miniature peppers and cucumbers, and eggplant.

“Since 1998, I have been involved in selling our produce at farmers’ markets and directly to customers at the farm gate.  This lead me to believe that by participating in the direct sale of the food we grow, it’s an important part of  the farm as it informs not only the consumers about where the food is grown, and who grows it, but it also teaches the farmer about what consumers want and like. This important process continues on at the various farmers’ markets we attend and at the Applebarn every fall. It’s why we state with pride “Come to the Farm for a Taste of the Country.” (Loren Taves)

The entire operation is founded on environmentally responsible and ethical farming practices, innovation, community, and quality. In 1990, Loren and his wife, Corinne Taves, created the Applebarn—a destination designed for ‘fall family’ fun. Loren’s philosophy is to “continue perfecting the complex relationship between the land and resources and the business of growing food.” He is passionate about farming, and will continue to develop the important and direct connection between the harvest of great food and the families that enjoy it.

You can follow Loren on twitter @TavesFarms

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

Location: 

Momento Coffee House
577 Great Northern Way, Vancouver

The Evening:

Enjoy a cup of coffee or tea and some light eats followed by a wonderful line-up of speakers who will talk about our theme: Perfectionism and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages along with other food will be available for purchase).

Tickets:

Tickets: $20 per person

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

 

Location & Beverages/Food Sponsor

momento

Video Sponsor

Food Talks Volume 11

FoodTalksYVR Entrepreneurs

Food Talks Vol 11 Speakers (from left to right) Lauren Elbe, Ken Beattie, Paul Davidescu, Steve Hodge and Yashar Nijati.

On September 16 we presented the eleventh event in this Food Talks series which featured 5 inspiring speakers from our community who spoke about themselves and our Theme: Innovation in our Food Community.

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The evening began as guests mingled over coffee and tea from the host location Lost & Found Cafe.

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Yashar Nijati

Founder – Yummus Organics

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Lauren Elbe

Founder – Nuez Milk

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Paul Davidescu

Co-Founder – Tangoo

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Steve Hodge

Pastry Chef and Owner of Temper Pastry

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Ken Beattie

Beer Educator – Eureka Beer Guide

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There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our Videographer Geoff Peters, and our volunteer Stephanie. Photo credit for group shot The Food Gays.

By: Richard Wolak

Food Talks Vol 11 on Sept 16

This is the eleventh event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks 

Theme: Innovation in our Food Community

 1) Innovating when they started their business

2) How have they achieved their goals

3) Is failing a concern to being innovative

Our Speakers Line-up:

Ken Beattie

Ken Beattie

Ken Beattie

Beer Educator – Eureka Beer Guide

Ken’s passion for the beer industry began in British Columbia in 1987 when he was hired as a summer student with Molson Breweries. Ken spent 10 years with Molson beginning his sales career in Northern BC and finishing his tenure in Downtown Vancouver. In 1997, an entrepreneurial opportunity in the beverage industry was offered and Ken entered into a three year role as the general manager of a 30 room boutique hotel with a 150 seat liquor primary license in New Westminster.

In 2000, Ken was offered the first district sales manager role for Sleeman Breweries in Western Canada. The opportunity to represent and sell a brand portfolio that included international, national and regional brands that made up the Sleeman portfolio was the next logical step in Ken’s experience. As the provincial manager from 2009 to 2012 Ken oversaw all aspects of the sales process for both the retail and on – premise channels for British Columbia.

Ken is now combining his passion, experience and evolution in the beer industry to pursue his entrepreneurial desire by owning his own company, Eureka Beer Guide, which represents Prud’homme Beer Certification®, Canada’s leading beer training program. This multi-level beer education course has something to offer to everyone from the beer aficionado to the hospitality professional. This opportunity empowers Ken to combine his love of beer, his industry experience and his leadership skills to both industry and non- industry beer enthusiasts.

As of July 2013, Ken is the Executive Director of the British Columbia Craft Brewers Guild, which represents half of the 70, owned and operated craft breweries and brewpubs in BC. These artisans produce and promote premium hand crafted beers that are truly BC and showcase their talents to the world.

Follow Ken on Twitter @EurekaBeerGuide

Steve Hodge

Steve Hodge

Steve Hodge

Pastry Chef and Owner of Temper Pastry

Steven Hodge grew up in Dundarave. After graduating from West Vancouver secondary high school, Steven spread his wings and moved to California to attend Whittier college, graduating with a bachelor of arts degree in business administration in 2000. Realizing his undeniable passion for cooking, he went on to complete the le cordon blue program at the California school of culinary arts in Pasadena in 2002. Specializing in none other, than pastry and chocolate.

After spending eight years in California, completing his apprenticeship at Dominic’s Restaurant in West Hollywood, Spago Catering, and Porto’s Bakery. Steven moved back home to Vancouver in 2004, where he assumed the executive pastry chef position at coast restaurant, part of the global group.
 Constantly striving to better his craft, Steven then decided to apprentice with the sugar art team of Patrice Cordier and Dominique Jerry in 2005. Soon after, with a taste for adventure, Steven and his wife Lara moved to London England where he spent three years working in some of the world’s most renowned restaurants; Le Caprice Restaurant, Gordon Ramsay’s 3 Michelin star restaurant, Royal Hospital Road, and the famous, Wolseley Restaurant.

In 2008, Steven and Lara returned home to Vancouver, where Steven was given the opportunity to work alongside renowned pastry chef Thomas Haas. He spent four and half years fine tuning and perfecting his skills under the guidance of Thomas.

In 2014, Steven opened Temper Pastry in Dundarave. Using only the highest quality of ingredients, temper offers the richest, handcrafted chocolates, flakiest pastries and melt-in-your-mouth desserts, as well as a selection of gourmet sandwiches, quiches, and roasted Stumptown coffee.

Follow Steve on Twitter @Temperpastry

Paul Davidescu

Paul Davidescu

Paul Davidescu

Founder – Tangoo

Paul is the CEO and Co-Founder of Tangoo, the pocket concierge app that recommends a personalized list of restaurants and venues tailored to your mood and occasion. After an inspiring study exchange semester in Barcelona, he started working on Tangoo – a brand about empowering people to better connect with one another through real world social experiences.

What started as a school project on his exchange, evolved into a social dining events company that ran over 30 events in 18 months, engaging over 1500 people and inspiring 25 media appearances on the likes of CTV, Global TV, CBC Radio, The Globe and Mail, Vancity Buzz and other local and national media publications.

The Tangoo concept evolved once more after an overnight epitome caused Paul and his team to rethink the concept and adapt it to the rapidly growing tech industry. It was before a 300-person Pitch Day at Launch Academy where Tangoo competed against 20 other startups. To their delight, pitching the new back of napkin concept won the judges over and awarded Tangoo first place.

Since Tangoo’s Pitch Day win, they roared ahead with a new team and product. The new idea was recently pitched at the CBC’s Dragons’ Den auditions in the late winter and was called up to pitch on the show in April.

There has been a great reception to the concept by dining establishments with many participating on the new platform. These include the likes of independents such as Vij’s, Chill Winston, Pidgin, Revel Room, and top restaurant groups such as Heather Hospitality Group, The Glowbal Group, and Thai House Group. Foodies and proprietors can get in on the action and Download Tangoo’s Free iOS App

Follow Paul on Twitter @pauldavidescu CEO at

Lauren Elbe

Lauren Elbe

Lauren Elbe

Founder – Nuez Milk

Lauren Elbe is a personal trainer and the creator of the Nuez Beverage Co. a Vancouver based brand that makes organic, fresh made, preservative free almond and hazelnut milks. After her first bite of a European tomato, Lauren began to question why conventional grocery store food was so lacklustre. Lauren has studied holistic nutrition and has become passionate about local food and what “good” food means for flavour, our health, our communities and the environment. “I dream of a world where food can just be food. Where I don’t need to analyze the ingredients list of a product to try to decipher if there are ingredients that aren’t going to serve me, a world where food is made in kitchens and not laboratories.”

Follow Lauren on Twitter @NuezMilk

Yashar Nijati

Yashar Nijati

Yashar Nijati

Founder – Yummus Organics

Yashar had a whirlwind 2013 when he founded Yummus Organics and became a Director @thisopenspace (formerly Chinatown Experiment) in a short span of two months. He used thisopenspace as a marketing tool for Yummus, opening ShwayShway Café, a pop-up inspired by the Middle Eastern eatery where he tried hummus for the very first time only four years ago.  He comes from a diverse background, holding a BSc in Biochemistry and a BBA in Marketing from Simon Fraser University. Yashar left his career in corporate telecomm sales less than a year ago to pursue his entrepreneurial spirit. He is inspired by the absolutely transparency of companies such as the Unreasonable Institute’s Failures and Mixed Made’s Startup Journey. His goal in impacting local food culture is to embrace the same micro transparency at Yummus Organics and inspire local food entrepreneurs to do the same.

Follow Yash on Twitter @_itsYash Founder 

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

The Evening: Enjoy a cup of coffee or tea by Lost + Found Cafe followed by a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages along with food will be available for purchase).

Buy Tickets via Eventbrite:

Tickets:

Regular Tickets: $25 per person. $40 for a 2 pack of tickets or $72 for a 4 pack of tickets (get a group of your friends/family together and save by purchasing a 4 pack or a 6 pack).

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc. 

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Food Talks Volume 10

group speakers

Food Talks Vol 10 Speakers (from left to right) Tim Pawsey, Michaela Morris, Michele Boufard, John Clerides, Sid Cross and David Schoelfield.

On December 3rd we presented the tenth event in this Food Talks series which featured 5 inspiring speakers from our community who spoke about themselves and a different wine related topic.

van urban winery

mingling

The evening began as guests mingled over wine from the host location Vancouver Urban Winery.

Representatives from three wine related organizations then spoke about their organization giving everyone an over view as to their role in the wine community.

mark hicken

Mark Hicken

Modernize Wine Association of British Columbia 

masa

Masa Shiroki

Artisan SakeMaker

dave stansfield

David Stansfield

Fresh Tap and Vancouver Urban Winery

 

Our Speakers Line-up:

 sid cross

SID CROSS

Topic: “The 6 best wine types already proven most successful for BC” (or why I love BC chenin blanc, riesling, white blends, pinot noir, cab franc, and syrah)!

david schoelfield

DAVID SCHOLEFIELD

Topic: ‘Place not  Grape: Defining Okanagan terroir’.

house wine girls

MICHELLE BOUFFARD and MICHAELA MORRIS 

Topic: “You don’t have to be rich to start a wine cellar’’

tim pawsey

TIM PAWSEY 

Topic: Drinking Outside the Box … Why Vancouver is forever in the Okanagan’s debt

john clerides

 JOHN CLERIDES 

Topic: Nuturing & Developing a Wine Culture in BC

speakers 2 in q and a

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

View all of the speakers presentations and the Q & A here which were filmed by Geoff Peters.

Thank you to Dianne Chow for taking the photos  (see more photos), as well as our Videographer Geoff Peters, and our volunteer Caro.

By: Richard Wolak

Food Talks Vol 10, December 3

This is the tenth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the wine community.

Food Talks goes WINE Talks for this edition! Our speakers will touch on all aspects of the wine industry including British Columbia and beyond. Each of the speakers will speak on their own wine topic (see below). You will also have a chance to learn from some industry supporting organizations.

Our Speakers Line-up:

 sid-cross-image_1st-choice

SID cROSS

Sid Cross is the Honorary President globally for The International Wine & Food Society and does a weekly posting on their site (blog.iwfs.org). Sid is an enthusiastic speaker who judges many wine and food competitions including The Lieutenant Governor’s Awards For Excellence in British Columbia Wines & The Canadian Culinary Championships. He is the only Canadian inducted as a Membre d’Honneur of the Academie du Vin de Bordeaux and to be awarded The Gourmet of the Year by The Society of Bacchus America “for outstanding knowledge of food and wines and for imparting this knowledge to others”. Sid is an Officier de l’Ordre du Merite Agricole awarded by the French Government. Follow him @winefoodguru.

Topic: “The 6 best wine types already proven most successful for BC” (or why I love BC chenin blanc, riesling, white blends, pinot noir, cab franc, and syrah)!

david s

DAVID SCHOLEFIELD

Few in the wine industry need an introduction to David Scholefield. His personality, experience, and profound global insight to the wine industry, in addition to his sharp wit and expert palate, make him a valued member of the Okanagan Crush Pad team. David was the inspiration for the Okanagan Crush Pad business model, which he first envisioned over ten years ago.

David’s devotion to wine sustained him throughout his long career as senior wine buyer for the British Columbia Liquor Distribution Branch (BCLDB), where he earned a global reputation for his ability to shepherd allocations of the world’s finest wines onto the shelves of BC liquor stores. It was during his many buying trips to wine regions around the world that he was first introduced to the concept of a cooperative wine production facility. The light bulb turned on while on a visit to New Zealand in the early 1990s when he discovered several of the top producers were making their wine from the same facility. David is an ambassador for Okanagan Crush Pad, and the “S” in the winery’s Bartier Scholefield label.

When he does not have his nose in a glass of wine, David can be found stomping through fields tracking birds or lurking around music shops and book stores in Vancouver. You can follow here @TrialtoBC

Topic: ‘Place not  Grape: Defining Okanagan terroir’.

Michelle-Bouffard-Headshot

MICHELLE BOUFFARD 

Michelle grew up in Québec where she studied classical trumpet and performed, taught and conducted music. She moved to Vancouver in 1996 to finish her bachelor’s degree in classical music and learn English. While serving in fine dining restaurants, she took an introductory wine course, which proved to be a revelation. In 2003, she completed her International Sommelier Diploma with top marks and worked as the resident sommelier at Marquis Wine Cellars. She went on to complete the internationally recognized Wine & Spirit Education Trust’s (WSET) Diploma Programme in 2007 with her first year funded by a scholarship awarded by the Vancouver Chapter of Les Dames d’Escoffier. Today Michelle is an instructor for the International Sommelier Guild and is a regular guest on French CBC radio. She speaks fluent French and English. Her defining wine moment was having her soother dipped in Champagne at Baptism but she also fully admits that she often cheats on wine with a delicious beer.

Michelle plays an active role in the wine community, sitting on expert panels for Cornucopia, the Vancouver Playhouse International Wine Festival and the Vancouver Magazine wine awards. Her wine travels have led her to the regions of Burgundy, the South of France, Abruzzo, Piedmont, Tuscany, Argentina, Chile, New Zealand, Napa, Sonoma, Washington, Oregon and the Okanagan. Co-Founder of House Wine, you can follow here @housewine_girls

Topic: “You don’t have to be rich to start a wine cellar’’

mm

MICHAELA MORRIS 

Michaela spent most of her youth determined to become an actress but a modeling stint in Japan fuelled her desire to travel. She spent several years cycle touring and working her way around Europe before earning a bachelor’s degree in Linguistics and French from the University of British Columbia. A one year exchange program led her back to France where she discovered the region of Burgundy and decided to pursue a career in the wine industry. After a five-year tenure at Marquis Wine Cellars, Michaela went on to become the Marketing/Logistics Manager for Liquid Art Fine Wines, a premium-only wine importing company. Michaela was awarded a scholarship by the Vancouver Chapter of Les Dames d’Escoffier for the internationally recognized Wine & Spirit Education Trust’s (WSET) Diploma Programme.  She successfully completed her diploma in 2005 and today she is a guest lecturer for the programme. She is fluent in both English and French and continues learning Spanish and Italian. Michaela’s guilty pleasure is lobbing off Champagne corks with a sabre and she has a weakness for anything that sparkles.

A familiar face in the wine scene, Michaela has participated in tasting panels for Les Chevaliers des Vins de France, Cornucopia and the Vancouver Playhouse International Wine Festival. She has traveled extensively throughout the wine regions of Alsace, Bordeaux, Burgundy, Champagne, Rhône Valley, Abruzzo, Piedmont, Sardegna, Sicily, Tuscany, Val d’Aosta, Napa, Central Coast, Argentina, New Zealand and the Okanagan. Co-Founder of House Wine, you can follow here @housewine_girls

Topic: “You don’t have to be rich to start a wine cellar’’

Tim Pawsey

TIM PAWSEY 

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada.

Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion.

He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada.

Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others.

Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile. You can follow him @hiredBelly

Topic: Drinking Outside the Box … Why Vancouver is forever in the Okanagan’s debt

john c

 JOHN CLERIDES 

John was raised listening to stories about his father’s childhood in a Cypriot mountainside village. He heard about how his grandfather looked after his family of nine by raising an assortment of animals, and by growing their own fruits and vegetables. His grandfather also tended their vines and made wine, along with their local moonshine which was nothing less than racing fuel. The seeds were planted for his curiosity about food and wine.

In 1977 his career began like any other good Greek Canadian, in the family restaurant. Ten years in the restaurant business gave John a strong foundation for working with people and listening to his customers. Painfully aware of the frustrations locals had by the limited selection of wines and indifferent service, John jumped at the opportunity to open Marquis Wine Cellars in 1986. Inspired by speaking with many of his seasoned wine friends and his readings John’s quest for knowledge began.

John has travelled extensively though Australia, Washington, Oregon, California, Italy, Spain, France and Austria, sourcing unique, flavourful, undiscovered wines. Even after 25 years his quest for discovery remains unabated. You will most likely find John in either one of three places, at Marquis Wine Cellars assisting his clients, in a vineyard or cellar somewhere in the wine world, or his most preferred location: at the local ice rink playing hockey. You can follow here @MarquisWineCell

Topic: Nuturing & Developing a Wine Culture in BC

Watch videos of past food talks here.

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

You will also have a chance to learn about some organizations that lead the way in the wine industry.

modernize

Modernize Wine Association of British Columbia is a registered non-profit society that advocates for a modern food and wine culture in B.C.

FreshTAP is a premium packaging company that provides wineries and licensees a cost-effective, hassle free and reliable way to join the rapidly expanding Wine-On-Tap market in stainless steel kegs.

Established in 2007 on Granville Island, Artisan SakeMaker is known as a unique commercial winery that produces award winning, hand-made, small batch and fresh sake. Our brand name “OSAKE” is widely recognized as “Canada’s first locally produced fresh premium sake” and its popularity has reached across the country and beyond.

Location: Vancouver Urban Winery

The Evening: Each guest will receive a tasting glass of Vancouver Urban Winery’s wine. Enjoy a wonderful line-up of speakers who will talk about themselves and their passion related to the wine community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a draw for prizes (A selection of wines from their Wine on Tap line-up will be available for purchase).

Buy Tickets via Eventbrite:

https://foodtalksvolume10.eventbrite.ca/

Advance Tickets: $20 per person before November 30

Regular Tickets: $25 per person after November 30 and at the door

Note: Eventbrite fee and gst is extra on all tickets purchased online.

Note: Limited tickets available. Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

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van urban winery

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