In this hands-on workshop, you’ll learn about the taste of place in oysters and sustainable sourcing from around the continent.
Chef Derek Uhlemann will demonstrate recipes featuring Okanagan sockeye salmon. He’ll be joined by special guests from Okanagan Nation to tell the cultural stories of this special fish.
Enjoy an authentic, edible insect dish from the Oaxacan region of Mexico. It will be paired with a unique twist on a traditional agave based cocktail to match the flavor profile of the edible insects.
Josh Greenfield, of the Brothers Green dynamic duo, will share one of his favorite plant-based dishes that you can easily recreate at home on a budget!
Traditional cook Benedicta Alejo Vargas will demonstrate the ancient technique of nixtamal and her three-corn tortilla with red, blue and yellow native corn varieties from Michoacan.