The Ticket: Eat Your Way Through Canada’s History

The Edible Museum pop-up gives you a chance to indulge in 150 years of Canada's best culinary moments.

The Edible Museum pop-up gives you a chance to indulge in 150 years of Canada’s best culinary moments.

If you’re a foodie and can’t afford a grand tour of Canada, we’ve got the next best thing. For one night only, The Edible Museum pop-up allows visitors to eat their way through Canada’s culinary history as chefs recreate key dishes and moments in Canadian culinary history — such as the surprising origins of poutine and the innovations behind the first Canadian winery to grow Bordeaux varieties. Naturally, there will also be wine tastings from VQA wine brands such as Jackson-Triggs, Nk’Mip, and Black Sage Vineyard.The multi-sensory experience, produced by Here There Studio, features some of Vancouver’s best chefs in a two-storey exhibit set to bring Canadian food history to life with immersive presentations. At the first stop on the grand tour of Canada is Burdock & Co.’s Chef Andrea Carlson, with her quirky dish of local rice and toasted bran risotto. Then, in a Sylix Nation pit-house, a First Nations residential structure found in the Okanagan, Salmon N’ Bannock’s First Nation kitchen team celebrate the region with a Sylix-inspired plate featuring the traditional ingredients found in the area. To acknowledge Canada’s French influence, JC Poirier (of Ask for Luigi, Pourhouse, and St. Lawrence) will be serving sucre a la creme and tourtiere and “Quebec style” ketchup in a Quebec sugar shack. Eleanor Chow Waterfall from Cadeaux Bakery will be serving B.C.’s pride and joy, the Nanaimo bar, in a post-WWI kitchen exhibit. The exhibition comes to a close with a look at how Canada has shaped the international wine market with a feature on Inniskillin Estate Winery’s famous ice wine, paired with the winery’s own chocolate truffles.

Tickets are $22, and all proceeds are donated to the Greater Vancouver Food Bank.

The Edible Museum

The Permanent, 330 East Pender St.February 9th