Saturday and Sunday afternoons, Nov 12-13 and Nov 19-20. Held on the festival mainstage and featuring local and national chefs, producers and beverage professionals, these demonstrations give attendees the chance learn first hand the cooking techniques and the pairing intricacies that make all the difference.
Edible Canada executive chef and Canadian culinary ambassador, Eric Pateman, will join us for an afternoon showcasing recipes, beverages and stories that engage and captivate the imagination as to “what is Canadian cuisine?” Each course will be paired with wines from BC's iconic Black Hills Estate Winery.
Focusing on the “wilds” of Canada, you will learn about the origin of unqiue Canadian ingredients and simple ways to showcase them to your friends and family! Chef Pateman is known for this “comfort food” approach to cooking and likes to showcase dishes that can easily be replicated at home.
Joining Eric on stage will be Harriet Vianello, the Restaurant & Bar Manager at Edible Canada who will create a unqiue cocktail showcasing Quebec seaweed, and also showing off stunning wines from Black Hills Winery, one of BC’s most iconic wineries!
This menu will be gluten and lactose free.
The Wilds of CanadaCelebrating Ingredients from Coast to Coast Welcome “Wild” Cocktail
Grilled 5-Spice Calamari chilies, garlic & cilantra
2014 Dirty Laundry "Grande Dame" Old Vines Gewürztraminer, Summerland, Okanagan Valley Quebec Blue Cheese Crouton & Foraged Mushrooms
Wild Boar Lardo, Roasted Seaweed
2012 Hillside Gamay Noir, Naramata Bench, Okanagan Valley Canadian Prairie Bison Cheeks
Smashed Goat Butter Potatoes, Herb Gremolata
2014 Black Hills Syrah, Black Sage Bench, Okanagan ValleyABOUT ERIC PATEMAN
A Vancouver native with a lifelong passion for food and wine, Eric has worked in the hospitality industry for over two decades as a chef, hotel consultant, entrepreneur as well as having the opportunity to rate restaurants for the Mobil Travel Guide.
Eric Pateman has grown his company from a one-man culinary concierge service he started in 2006 to be one of the leading ambassadors of Canadian cuisine and a story-teller for hundreds of small companies from coast to coast. With restaurants, retail stores, a culinary travel division, consulting division, a salt company, as well as non-profit marketing organization focused on Canadian food exports and tourism, Eric is at the forefront of the nation’s culinary scene.
Eric’s business and personal culinary adventures have included time throughout North America, Europe, Africa, Asia and more. Edible Canada is the product of Eric’s insatiable passion for great food and beverages, his extensive knowledge of the hospitality industry and an enthusiasm for exceeding expectations when it comes to customer service and meeting new people!
Eric is regularly sought as an expert on Canadian food and wine for research projects, cooking demonstrations, brand ambassador roles and speaking engagements. He is the co-author of two books – “The BC Seasonal Cookbook” and “How Canadians Communicate About Food”. Eric was named as the recipient of the Mayor of Vancouver’s Art Award for Culinary Arts in 2013, one of Business in Vancouver’s Top 40 Under 40 Business People in 2007, and to Western Living Magazine’s list of the Top 40 Foodies Under 40 in Western Canada in 2008.
