FRESH SHEET

Food

Ate *

Lechon, whole roasted pig and banana leaves, achara, calamansi and tamarind, chicken skin

Bartholomew’s Public House

Slow roasted pork shoulder, fried mac & cheese, smoked tomato relish

Bin 4 Burger Lounge

Beef burger w/ Birria beef brisket, onion & cilantro salsa, crispy tortilla, chipotle aioli, lime cilantro crema

Cafe Brio

Pork Corn Dog, Honey Mustard

CAMOSUN COLLEGE CULINARY ARTS

Gochujang Fried Chicken Bao, Spicy Pickle

CHEFS’ TABLE SOCIETY OF BRITISH COLUMBIA

Bison Shortrib Taco: 48hr braise, flame finished, Okanagan stonefruit, pickled onions, goat cheese, arugula, chimichurri

Collective Catering

Pan Seared Duck Kofta: Black Garlic Butter, Bacon and Local Blackberry Glaze

CRAFT Beer Market

Braised Brisket Sliders: Stout, CRAFT Hot Sauce, Brioche, Pickled Red Onion, Tarragon Aioli, Crispy Shallots

Dumpling Drop

Chicken thigh: water chestnut, garlic, chili, cilantro, cabbage, white pepper, soy sauce, sesame oil

FARO Pizza at The Oak Bay Beach Hotel

Selection of Pizzas

Ferris’ Restaurant Group

Baharat beef and bone marrow kofta, harissa, zhoug, yoghurt, butternut squash and Aleppo pepper // Scorched tuna sashimi tostada, piquillo, pineapple, avocado crema, crispy leek

Finest At Sea

Grilled Sablefish Collars: Korean BBQ Sauce, Quickled Cukes

Food For Thought Catering Ltd.

Pork Belly Burnt End: Cornbread Bite, Carolina Mop Sauce

Hanks * a restaurant

Grilled cheese, smoked whole duck meatballs, house sun dried tomato and pepper sauces, pickled pepper

HAUS SAUSAGE CO

Foie-Wurst Chicken and Foie Gras Bratwurst Pickles, Mustard, Sweet Dough Bun from Irene’s Bakery

Herb & Omni

Smoked Beef Corndog: Smoked beef tongue & heart sausage, Jimmy Red Corn Batter, Lamb Sweetbread Chantrelle Aioli

House of Boateng

Shito & Honey Glazed Duck Wings

Inn at Laurel Point

Isaan Sausage: Sai Oua, Nuoc Mam, Umami Crumb, Bitter Greens

island chef pepper co.

Wagyu Brisket Sliders: Coffee Reaper Crusted Brant Lake Wagyu Brisket, Sriracha Coleslaw, Potato Bun

L’Apéro Wine & Cheese Bistro

Smoked Rabbit: Seasoned Potatoes topped with melted Raclette Cheese

La Mano

Taber Corn and Ricotta Ravioli, Pickled Ramp and Smoked Butter, Bacon Crumble

Little Qualicum Cheeseworks

Fresh Cheese Curds, kettle chips drizzled with chill crisp honey drizzle

LURE Restaurant & Bar

Maple Glazed Gochujang Pork Belly, Sunomono pickle, wakame salad, gochujang glaze & crispy shallot crunch

MArilena

SABLEFISH A LA PLANCHA smoked fishbone ‘tare’, rayu chili sauce, crispy rice, fresh herbs

Mustard Seed

Smoked Elk Carppaccio, Horseradish, Capers

niche grocerant

Lamb meatball with preserved lemon and mint cous cous & whipped feta

Nowhere *

Grilled hanger steak, smoked sablefish, maple, coffee, cocoa, fermented cheery bombs, pickled corn

Old Firehouse Winebar

Grilled confit lamb terrine with pomegranate, ras el hanout and pistachio gremolata

PArachute Ice Cream

Beer Snacks - peanut butter base with fudge, pretzels and peanut brittle // Sweet Bacon & Jalapeno Corn Bread – bacon fat base with candied jalapenos and corn bread // Porter Beerscream – our ice cream made with a chocolate porter

Part And Parcel

Lemongrass beef tongue, thai bbq sauce, herbs, cucumber, butter lettuce

q at the empress

Korean BBQ Short Ribs: Sweet Soy, Garlic Chive, Ssamjang

Red Barn Market

Red Barn thick Cut Double Smoked Bacon Regular and Maple / BBQ Hot Buffalo chicken wings

Refire Kitchen

Cola and lime BBQ pork belly

Salt N Sear Catering Inc.

Harissa marinated lamb buns with apricot coulis and mint chutney

Shuck Taylor’s

Pacific Oyster with Anchovy Butter

South Fire by Zambri’s

"Cordero a la cruz" (Lamb): Foraged Blackberries • Argentinian sausage • Onion "al rescoldo"

Swans Pub

Kentucky Fried Bacon: double smoked bacon battered and fried, all dressed mayo, maple chili crisp, jalapeno

Teatro Group

Stuffed Conchiglioni - Cacciatore "Hunter's Sauce", Whole Grilled Salmon, Herb Crumb, Parmigiano Reggiano

The Courtney Room

Slow Cooked Pork Shoulder: House made mustard, pickled BC stone fruit, Island Eko Pantry Strawberry Gochujang BBQ sauce, Square Root Farms Chicory

The Drake Eatery

Dry-aged Prairie Ranchers beef tartare, roasted garlic, chili, olive oil, Working Culture Bread Rugbrod // Prairie Ranchers slow roasted beef Striploin, donair sauce, pita

The Local

Pork Belly Burnt Ends: “Zinger’s Own” dry rub and glaze // Reverse Seared Tomahawk Steak: Coarse Salt & Freshly Ground Black Pepper

The Mint

Lamb Curry cooked in a onion tomato base with fenugreek, cumin, and coriander, along with apricots and pineapple. served with jasmine rice

the whole beast and the village butcher

Berbere Spiced Parry Bay Farm Mutton, Awaze

Two Rivers Meats

Dry-Aged Tomahawk Ribeye Steaks // Wagyu Beef Espada Grilled Flat Bread: with Salsa Verde

vista 18

Smoked pork belly lollipops grilled peach whiskey bbq sauce

Wind Cries Mary

Rossdown Chicken Boudin Blanc: Chicken Liver Mouse, Crispy Chicken Skin, Cranberry

Yonni’s Doughnuts

Pineapple and Bacon Fritter with a Guava glaze

Beverage

ardbeg

Ardbeg ‘Wee Beastie’

Black Fly Spirit Beverages

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Discovery Coffee

Discovery Classic Cold Brew

DRIFTWOOD BREWERY

Fat Tug IPA, Spiff Corn Lager, Driftwood Pale Ale

Farming Karma

Apple Soda, Berry Soda, Peach Soda, Pear Soda

Grüvi

Drysecco, Bubbly Rose, Golden Lager, Juicy IPA

Ocaso Tequila Soda

Salted Lime, Spicy Watermelon

OLIVER OSOYOOS WINE COUNTRY

Wines from Oliver Osoyoos Wine Country

Parallel 49

Craft Lager, Trash Panda, Hop Patrol New Zealand Pilsner

Sea Star Vineyard & Winery

Ortega, Stella Maris, Blanc de Noir

Select Wines and ICON Wines & Spirits

Three Finger Jack East Side Ridge Cabernet Sauvignon, Three Finger Jack Old Vine Zinfandel, Noble Vines 667 Pinot Noir, Noble Vines 446 Chardonnay

tito’s handmade vodka

Tito’s Lemonade

Unsworth Vineyards

Charme de L'île Rosé, Pinot Gris, Pinot Noir

vancouver island brewing

Islander Lager, Mystic Haze Pale Ale, Broken Islands Hazy IPA

Windfall Cider

Jackpot Dry Craft Cider