The Shadbolt Centre for Arts is a jewel in Burnaby. Tourism Burnaby is hosting this event, and it will be featuring Burnaby restaurants, as well as the beauty of Deer Lake Park and the Shadbolt Centre. Hart House Restaurant is one of my favourite restaurants in all of Vancouver. You can read my review of Hart House Restaurant here. Burnaby is a beautiful place, it’s where I live, and I want you to experience it as well. Event info, tickets, and a contest to win tickets are all below. Enjoy!
Small Plates on the Lake is Burnaby’s newest signature dining event.
Small Plates at Shadbolt Centre for Arts
Hosted at Deer Lake Park, in its inaugural year, guests should prepare to be dazzled by the intricate lighting and décor that will transform the South Plaza of the Shadbolt Centre for Arts to a majestic outdoor dining room.
I attended Food Talks Vol. 1 just a few weeks ago, and learned a lot about our local food scene, including restaurant initiatives and farmer’s markets. Food Talks Vol. 2 is coming on July 10th. It will be at EBO Restaurant at the Delta Burnaby Hotel (Willingdon and Canada Way is the closest intersection). Here is the latest press release about this event. Come out for a night of foodie (and wine) information. Enjoy!
Vancouver, BC – The 2nd Food Talk in this summer series which features 5 Speakers who are all movers and shakers from the food community will take place on Tuesday, July 10th from 7pm-9pm at the Delta Burnaby Hotel.
Richard says “I created the Food Talks to educate people in our community about the food that they consume, it is about awareness as much as it is about lifestyle”; Richard also said “ the Food Talk is also a social gathering which is more than hearing great people talk about their passion, it is also a chance for the community to meet and mingle over delicious appetizers, sip on wine and ask questions from our leading panel of experts”.
Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.
Wendy Boys – Pastry Chef & owner of Cocolico
John Skinner – Proprietor, Painted Rock Estate Winery Ltd.
Adam Chandler – Pastry Chef & owner of Beta5
Debra Amrein-Boyes –Founder – Farm House Natural Cheeses
Jason Pleym, President & Co-Founder, Two Rivers Meats
Appetizers will be featured by Chef Dan Craig & EBO Restaurant.
The event will be held in one of the ballrooms in the Delta Burnaby Hotel.
Today was my first Dine Out Vancouver event for the season. I heard many good things from foodies around Vancouver, such as @vanfoodster on Twitter. So I made sure that EBO Restaurant in Burnaby, near BCIT, would be on my list of restaurants to try. I was not disappointed.
Together with my spouse, I was able to try 2 different appetizers, main courses, and desserts. What we had:
Roasted Baja Scallops with Vanilla Scented Cauliflower Puree, Serrano Ham, Capers & Sultana Raisins (appetizer)
Beetroot and Goat Cheese with Marinated Baby Beets, Molten Marcella Goat Cheese, Organic Lettuce, Textures of Apples, Pine Nut Granola (appetizer)
Tuna, Rare Rice-Crusted Albacore Tuna Steak, Avocado Purée, Asparagus with Serrano Ham, Chili Gastrique (main)
Braised Beef Rib “galbijim” with Crushed Potatoes, Braised Carrots (main)
Warm Apple Crumble with Granny Smith Apples, Raisins Coconut Streusel and Vanilla Ice Cream (dessert)
Baked Marble Cheesecake with Berry Compote (dessert)
Our wines for the appetizers and main courses:
Sumac Ridge Cellar Selection Sauvignon Blanc
See Ya Later Ranch “Unleashed”Riesling
Sumac Ridge Cellar Selection Cabernet Merlot
The best pairing in my opinion was the Sumac Ridge Cellar Selection Sauvignon Blanc with the Roasted Baja Scallops. The Sauvignon Blanc had citrusy aromas and flavours, but also some wonderful stone fruit aromas/flavours. It was a light bodied wine with good acidity bursting with flavour. The scallops were lightly grilled and came with crunchy thin asparagus spears and squid ink sauce. The sweetness and grilled flavour of the scallops together with the crunchy asparagus and the sauvignon blanc enhanced each other. Really impressive.
My other favorite of the night was the Braised Beef Rib “galbijim” with the Sumac Ridge Cellar Selection Cabernet Sauvignon Merlot blend. The wine was medium bodied, and quite flowery. The Braised Beef rib was falling off the bone tender and full of flavour on its own. The wine was lower in tannins and the flowery aromas/flavours made the beef rib even more flavourful. It’s flavour did not compete for attention with the beef. Nice.
Dessert was a toss up. I have a soft spot for warm apple crumble (and pie), and for cheesecake. I’m sure you would like either one. Neither was too large or heavy.
Give EBO Restaurant a try during Dine Out Vancouver, or after! Enjoy.