Aw, Shucks! An Oyster Tasting

In this hands-on workshop, you’ll learn about the taste of place in oysters and sustainable sourcing from around the continent.

Okanagan Sockeye Salmon

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.

Critters and Cocktails

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.

The Ancient Art of Tortillas

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.