FRESH SHEET

food

ACRE Through the SEasons

Juniper Cured Goose Rillette Tart: wild mushrooms, lingonberry compote

Alimentaria Mexicana

Lamb Belly Barbacoa Taco: Heirloom corn tortilla, jicama and radish, salsa verde cruda, cilantro, red abodo

Alouette Bistro

Duck Leg Confit: Baguette, Mustard, Endive, Brie

Anh and Chi

Asian Spiced Hardwood Roasted Hog - fine rice vermicelli, chive oil, Mẹ’s Chili Fish Sauce

Atlas Seak + Fish

Charcoal Grilled Prairie Ranchers Tomahawk Steak with Chimichurri Sauce

Bar Corso

Arrosticini, grilled abruzzo lamb skewers, house fermented pepperoncini salsa verde

Basta Barbecue x Farmer’s Apprentice

BBQ Lamb Belly Burnt Ends, Rose Honey BBQ Sauce, Rose Harissa, Pistachio Dukkah, Lemon Labneh

Belgard Kitchen

BBQ Beef Rib: smoked bbq sauce, grilled shishito peppers

Berrymobile Fruit Distribution Inc.

Fresh local berries and Okanagan sweet cherries

Billy Nguyen - private chef services

Koji Pork Belly, chimichurri and chicharron furikake

BRUNO Restaurant

Duck & Beet Risotto: truffle lavender honey glaze, pickled golden beets, foraged bc mushrooms

Boulevard Kitchen & Oyster Bar

Brant Lake Wagyu Pastrami, caraway sauerkraut, half sour pickle, Russian dressing

C|Prime Modern Italian Steak & Wine

Grilled Brant Lake Wagyu Striploin : Pomme Dauphine, Garlic Cream

Cask Whisky Vault

Kurobuta Pork Chashu Skewer: torched red miso motoyaki, chicharron, micro shiso

Chefs’ Table Society of British Columbia

Confit Beef Rib: Poached Dungeness Crab Salad, Herb Slaw

Chop & Chew

The Traveling Chicken: Texas style coffee rub chicken, taking a lay-over in Roanne, France for a quick sous vide, and ending the travels off on the charcoal grill, finished with a middle eastern inspired cucumber & mint yogurt dress

Club Versante Handmade Events

Truffle Beef Short Rib Croquette: porcini dust, shaved pecorino, green peppercorn aioli

Crack On

Bison + Wild Blueberry Smokies/Sunflower + Thyme Aioli/House Mustard/Focaccia

Cream Pony

Hot Nashville Chicken Glazer: OG spiced chicken, signature hot nash sauce, sweet pickle, garlic mayo, honey dipped donut

Diva At The MET

Bulgogi Brisket Slider : marinated cucumber, scallion, gochujang aioli

El Santo

Beef Shank "Birria" Gordita, Cascabel adobo, Pickled herb salad

Elisa

Beef Short rib hanging over fire, ancho and pasilla chili dry rub, three sauces - charred scallion, avocado salsa verde, tomatillo chermoula

Gastronomy Gastown

Notorious P.I.G. Pizza: braised pork, BBQ tomato sauce, roasted pineapple, smoked cheese, hot honey

Grand Villa Casino

Charcoal Grilled Prairie Rancher’s Hanging Tender, Pickled Radish, Crispy Enoki Mushroom, Chimichurri Sauce

H2 Kitchen + Bar

Smoked & Tallow Confit Beef Cheeks, house pickles, sweet and spicy BBQ sauce, white bread

hānai

Huli Huli whole chicken wings with caramelized fish sauce, sesame crunch

Havana

Smoked Adobada Ribs: Green Mango + Jicama Slaw

Haven Kitchen + Bar

Charcoal Grilled Pork Belly: Filipino Inihaw style with Atchara pickles

Homer St. Cafe And Bar

"Chorizo" Octopus, Green Romesco, Kennebec Potato Chip

Il Caminetto

Roman Piadina, house made mortadella, arugula, tomato, fresh cheese.

Juke Fried Chicken

Gluten Free Fried Chicken: Fish sauce and honey glaze, Black pepper Jam, Pickled Chilis, Lots of herbs

Lift

Grilled Oysters: Bourbon Chipotle Butter

Locavore Bar & Grill

Bacons and egg - Pea meal bacon house cured, tamagoyaki, bbq pork belly and "pickles"

Mary Ann’s Macarons

Candied Bacon Jalapeno Popper Macaron: Cowboy Candy, Cheddar Cheese Foam, Cream Cheese Snow

Mt. Pleasant Vintage & Provisions

Short Rib Teriyaki: Red cabbage slaw, Scallion/ginger topping, tobiko

Nicole Gomes

Cluck n Cleaver Buffalo Bite - buttermilk brined, hot sauce, blue cheese (nut free)

Notch8

Finest At Sea Albacore Tuna Ham, white bean puree, crostini, candied orange

NOx

Lamb Spiedini, caramelized radish marinade, Radish top verde, Rosemary pears

Okini

Wagyu Beef Tsukune: yakiniku tare, yuzu, sansho pepper

Ono Vancouver x La Cerveceria

Chicken Adobo with Papaya Atchara and Lechon Manok

Osteria Savio Volpe

Pork Collar Spiedini: Cherry BBQ Sauce, Wild Fennel Pollen

Paella Guys

VALENCIANA [CHICKEN & VEGETABLES] (GF) (DF) Chicken, mushrooms, green beans, green peppers, heart of artichokes, garlic, tomatoes

Pepino’s Spaghetti House / Caffe La Tana

Braised Bison Ribs with Chinotto BBQ sauce & summer corn salata

Pourhouse

Mini Kahuna Burger: Roasted pineapple, grilled onions, secret sauce, brisket & chuck smash patties, aged white cheddar, brioche // Scotch Egg: Soft boiled quail egg, fennel sausage, spicy mayo // Butter Basted Grilled Corn Wheels

Published on Main

LAMB DONAIR VIBES : Baby Gem, Turbo Sauce

Rockcoast Confections

Salted toffee ice cream bar - dulce de leche Irish whiskey frozen truffle

ruex cafe & bar

BBQ Szechuan style Chicken wings, crispy garlic, chili oil and coriander pickled cucumbers

Salt N Sear Catering Inc.

Harissa marinated lamb skewers with apricot coulis and mint chutney

Straight and Marrow

Roast Lamb Belly, Pea Puree, Smoked Carrot Puree, Uni Jus, Anchovy Crumb

Sumibiyaki Arashi

Kashiwa: Charcoal grilled chicken thigh and breast with tare sauce

Supper Club YVR

Lamb Roast Nachos, Grilled Hearts, Spicy Queso Sauce, Tomatillo

Tap & Barrel / Brewhall

Thai Sticky Lamb Ribs: Lemongrass BBQ Sauce, Crispy Bits, Chili Peanuts, Micro Cilantro

The Douglas Autograph Collection

Korean BBQ Beef tongue, Pickled Pears, House Kim chi, ssamjang, Bao

The Ellis

Duck wings: Confit, Tandoori spice, Herb Sauce

The Pie Hole

Pineapple Upside Down Pie: Double Butter Pastry, Pineapple Ring, Caramelized Sugar // Kalua Pulled Pork: Huli Huli BBQ Sauce, POG Salsa (Passionfruit, Orange, Guava)

The Victor

Charcoal Steak “Katzu Sando” fried milk bread, wasabi mayo, pickled slaw

Torafuku

Grilled Pork Belly, soft tortilla, house made kimchi, ssamjang mayo

TRadish Feasting House

Haida Gwaii; spot prawns, butter clams, herring roe on kelp and octopus garnished with dehydrated; smoked salmon, seaweed, sockeye eggs and spruce tip powder

Two Rivers Meats

Dry-Aged Tomahawk Ribeye // Short Ribs // Sausage

Vancouver Community College

Applewood Smoked Dry Ribs with Okinawa Black Sugar Rub Umeboshi & Bourbon Mop Sauce Yuzu Scented Pickles

Vianello Hospitality

Grilled Wagyu tri tip: Northern Divine caviar, Chianti & onion agro dolce

Wildlight Kitchen + Bar

Double-smoked Pork Belly: Puffed Corn Chip, Black Garlic BBQ Sauce, Pickles