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Get patriotic at the The Edible Museum of Canadian Food and Wine next week.
The two main problems with museums, we’ve found, are: (1) a marked lack of booze, and (2) management’s unwillingness to let us taste the exhibits.
Not a problem at the Edible Museum of Canadian Food and Wine. On February 9, guests are cordially invited to eat and drink their way through our culinary history with guides The First Nations kitchen team (Salmon N’ Bannock), Chef Andrea Carlson (Burdock & Co), JC Poirier (Ask for Luigi, Pourhouse and the forthcoming St. Lawrence restaurant) and Eleanor Chow Waterfall (Cadeaux Bakery).
Onsite red and white wine pairings will be provided by Steller’s Jay, Jackson-Triggs Estate Wines, Nk’Mip Cellars Wines, Black Sage Vineyard and Inniskillin, who will present The History of Icewine in Canada exhibit.
While you get your national pride on, 100% of the proceeds will benefit the programmes at the Great Vancouver Food Bank.