SPOT PRAWN FESTIVAL is back this year on Sunday, May 31st!
3 ways to enjoy:
🦐 FREE - access to the docks, view cooking demos and more!
🦐 $12 - 8oz of Prawn + Seafood Chowder with a bun
🦐 $85 - Spot Prawn Brunch - grazing stand-up style with a tasting menu of 6 delicious spot prawn dishes prepared by BC’s top chefs (19+ only, no pets)
Come support our main fundraising event and our local sustainable @bcspotprawns fishery. Get your tickets now via the Link in Bio!
🙏 Thank you to our sponsors @bcspotprawns@falsecreekfishermenswharf@gordonfoodservicecanada
Ocean views + ultimate Sunday vibes + the freshest seafood in the city. Brunch plans don't get better than this!
Come hang out with us at False Creek Fisherman’s Wharf on May 31st for the Spot Prawn Festival Brunch. We are thrilled to highlight the amazing local chefs bringing their A-game to the wharf this year. Spaces are limited, so click the link in our bio to lock in your spot! 🥂
👨🍳 JUSTIN STARR from Joe Fortes Seafood & Chop House
🦐 Poached Spot Prawns | apple, fennel & radish salad, pea puree, lemon-herb oil
💬 From the x̄á’isla nation on the Kitamaat Village reserve, Ninuqamasu (Justin) Starr brings 20 years of cooking and management experience at iconic restaurants in Vancouver and Whistler, including The Cannery and currently Joe Fortes Seafood & Chop House. For over 35 years, Joe Fortes Seafood & Chop House has consistently earned and maintained its reputation as an award winning restaurant and a Vancouver dining staple . Both Justin and Joe Fortes' commitment to serving fresh, sustainable seafood offer guests a memorable and dynamic culinary experience.
20 passionate pastry professionals came together for an unforgettable evening at our monthly Pastry Meet Up. We were treated to an inspiring two-hour deep dive by Chef Julien Salomoni, who shared his journey, technical expertise, and invaluable advice for the next generation of chefs.
The room stayed buzzing long after the presentation ended, turning into an incredible night of networking, trading ideas, and real community building.
Thank you to everyone who brought their passion and made this Pastry Meet Up so special. Did you miss out this time? Subscribe to our newsletter to stay informed and up-to-date with upcoming meet ups!
Hey seafood lovers! In case you missed it, BC Spot Prawn season is here, and we're here for it! 🙌 Come join us for the iconic brunch at the Spot Prawn Festival on May 31st at False Creek Fisherman’s Wharf for a fun Sunday and a yummy seafood brunch. Tickets available now via the link in our bio!
👨🍳 CHRISTOPHER JANOWSKI from Sunflower Cafe
🦐 Chilled spot prawn with Sea buckthorn and Elderflower | Green strawberry, Hakurei turnip and Lovage.
💬 Christopher Janowski is the Executive Chef and owner of Maple Ridge’s Sunflower Cafe and Mission's Sunflower Lodge. With over 20 years of experience in fine-dining kitchens from Canada to Paris, Christopher’s true passion is rooted in the land. He manages a dedicated commercial farm, growing over 200 varieties of produce specifically for his restaurants. This "seed-to-plate" approach allows him to showcase the absolute best of the season. For this year's Spot Prawn Festival, he’s excited to pair his hyper-local harvest with BC’s finest coastal flavors.
With the Spot Prawn season officially opened on May 13th, our favourite time of the year is finally here 🌊 Join us to celebrate the highly anticipated sesason at False Creek Fisherman’s Wharf on Sunday, May 31st for the Spot Prawn Festival Brunch. We’re shining a light on the chefs who bring our local sustainably caught seafood to life. Tickets are moving fast—don't miss out!
👨🍳 DAVID LEE from Vancouver Aquarium
🦐 Chilled citrus poached Spot Prawn | Bisque pearls, Wonton cracker
💬 Chef David Lee is a Vancouver-based culinary professional currently working at the Vancouver Aquarium, where he showcases globally inspired West Coast cuisine. Drawing from the Pacific Northwest’s exceptional seafood and seasonal ingredients, his cooking blends clean, vibrant flavors with techniques influenced by international traditions. Known for his refined yet approachable style, Chef David creates dishes that highlight sustainability, freshness, and a deep respect for the ocean.
Show some love for our local sustainable seafood! 🦐 Join us at the Spot Prawn Festival on May 31st at False Creek Fisherman’s Wharf for a spectacular brunch experience. We’re thrilled to announce the incredible chefs who are joining the celebration this year. Grab your tickets at the link in bio!
👨🍳 YSMAEL MEDINA & CATALINO III JAVIER from Halina Modern Filipino Kitchen + Bar
🦐 Spot Prawn Inasal | BC Spot Prawns, Aligue Coconut Sauce, Rice Crisp, Ensalada
💬 Halina Modern Filipino Kitchen + Bar is a small Vancouver restaurant dedicated to sharing the flavours of Filipino home cooking in a thoughtful, modern way. Inspired by our families, our heritage, and the local ingredients around us, we cook with care and intention, hoping to introduce more people to the warmth and richness of Filipino cuisine. Our goal is simple: to create a welcoming space where good food brings people together and our culture can be experienced and appreciated by the community.
I’m truly grateful to be part of the Pastry Meet Up Series with Chefs’ Table Society. 🤍
Tomorrow will be a moment to share, connect, and speak about French pastry, growth, experience, standards, and what truly matters along the way.
📍 The Commons by CTS
1250 E Georgia St, Vancouver, BC V6A 2B1
🗓️ May 12
⏰ 5:00 PM to 7:00 PM
Everyone is welcome.
Entry is free, no reservation is needed, and please feel free to share this with anyone who might be interested. 🌿
If this speaks to you, save this post, share it with someone in pastry, and let me know if I’ll see you there. ✨
#ChefTableSociety #PastryMeetUp #pastry #VancouverPastry #pastrycommunity
Nothing beats ocean-to-table freshness. ⛴️ Join us for the Spot Prawn Festival Brunch on Sunday, May 31st at False Creek Fisherman’s Wharf! We are so excited to feature this next chef in our all-star lineup. Grab your tickets at the link in our bio!
🔸 TYLER PREVETTE from Folietta
🦐 Marinated BC Spot Prawn | Rice Cracker, Prawn Aioli, Micro Shiso
💬 Chef Tyler Prevette is a Vancouver-based chef known for his refined approach to classical French cuisine. He began his career in Calgary at La Chaumière under Chef Bob Matthews before completing his training at SAIT and earning his Red Seal. He moved to Vancouver to join Boulevard Kitchen & Oyster Bar, working alongside Chefs Alex Chen, Roger Ma, and Bobby Milheron. Known for his focus on sustainability and leadership, Tyler has built a reputation for consistency and strong kitchen culture. He is currently Executive Chef at Wentworth Hospitality, overseeing Tableau Bar Bistro and Folietta.
I am so pleased to drop this latest Podcast with one of the biggest Champions of our Industry, Mr. Jamie Maw. I hope you enjoy our conversation as much as I did.
Our fishery officially opens on May 13 at noon! 🦐🌊 We can’t wait to welcome live BC Spot Prawns back to docks, restaurants, and dinner tables 🫶🏻 Here’s to another exciting season supporting our hardworking harvesters, crews, and coastal communities!
#bcspotprawns #spotprawns #buybc
Calling all seafood lovers! 🌊 Celebrate the start of the season with us at the Spot Prawn Festival Brunch on May 31st. We’ve partnered with an all-star lineup of chefs to bring you the ultimate taste of BC. Find your tickets now at the link in our bio!
👨🍳 BOBBY MILHERON from Maxine's Cafe and Bar
🦐 BC Spot Prawn Spiedini | Grilled Prawn, Miso, Garlic, Annatto
💬 Bobby Milheron discovered his passion for cooking on Canada’s East Coast, graduating from the Culinary Institute of Canada before gaining experience in New England and Nova Scotia. He moved to Vancouver in 2008 to work under Chef Quang Dang at Diva at the Met, later rejoining him at West Restaurant as Sous Chef. Bobby then became Senior Sous Chef at Boulevard Kitchen & Oyster Bar before returning to West as Executive Chef until its closure in 2019. In 2020, he became Executive Chef for Wentworth Hospitality Group, overseeing multiple concepts. Bobby is known for championing seasonal, local ingredients and strong relationships with regional producers.
