Food Connections

Casablanca seafood taste different than BC. 🌊 Since Atlantic waters are colder and saltier than the Pacific, the seafood gets a super distinct, briny flavor and firm texture. This city gets an insane daily catch delivered straight to the docks, then stacked up for display at their bustling fish markets. We tried all their top seafood: sardines, oysters, squid, shrimp, and spider crab, and blue lobsters. 🦐🦀

Tip: Head over to the Marché Central like we did, grab your catch fresh from the stalls, and let the local cooks grill it up for you right there! 🍽️😋 Doesn’t get any fresher than this!

Casablanca seafood taste different than BC. 🌊 Since Atlantic waters are colder and saltier than the Pacific, the seafood gets a super distinct, briny flavor and firm texture. This city gets an insane daily catch delivered straight to the docks, then stacked up for display at their bustling fish markets. We tried all their top seafood: sardines, oysters, squid, shrimp, and spider crab, and blue lobsters. 🦐🦀

Tip: Head over to the Marché Central like we did, grab your catch fresh from the stalls, and let the local cooks grill it up for you right there! 🍽️😋 Doesn’t get any fresher than this!

🇲🇦 Slow roasted spice marinated lamb (meshwi) with dried apricots, raisins, dates; Seasonal vegetable tagines, daily fresh squeezed orange juice, traditional hand made flaky flatbreads (msemen) with fresh honeycomb honey, tropical fruits for breakfast, snacking on assorted nuts off the shell… I’m loving the farm-to-table flavours, the fragrant spices, and sweet-and-savory combinations of Moroccan cuisine! A rich, aromatic fusion of Berber, Arab, Andalusian, and French flavours.

Feeling so blessed by the celebrations yesterday for my 40th birthday! A pin to recognize my 3+ years of service at TED, surprised by my colleagues with bubbles 🍾🥂and passionfruit truffles, then got to uber home to celebrate with some amazing humans in one room over laughter, food and worship. 🥰
What a great start to TED2025!

Looking forward to showcasing some amazing food and beverage talent this year to the conference! The curated lineup: 🍣🦪🍷🍶🥂🍵🥟🍦☕️🫖🧉🍰🥧🍭🍬🍸🍧🧋🍙🍾🧇🥐🥞

The show begins...

Inspiring stories and food for thought at . Scroll to the very bottom ⏬ to read my interview.

https://lnkd.in/g6Fd33X7

Had the best time reconnecting with my TED colleagues at the .association fundraiser, supporting women in the food and beverage industry! They local talent of female chefs in our city blow my mind! We are so blessed to be surrounded by such talent in Vancouver's food scene. According to .association president Joanna Jagger, "in light of the news of the US elections this week, there is no better remedy than gathering and championing women in our communities tonight!"

We are honored to announce an exciting dinner happening next week, Wednesday evening, June 26th, at the award-winning Burdock & Co Restaurant.
Chef Andrea Carlson will be crafting a very special menu, in celebration of all things slow, wild, local and delicious to raise awareness of Slow Food Vancouver Coastal's presence in Vancouver and our community's ethos to promote good, clean, and fair for all.
If you haven't tried Burdock & Co. yet, here's your chance! It will be an unforgettable evening celebrating our West Coast cuisine. Tickets in the link here https://www.exploretock.com/burdockco/

Heads-Up: Burdock & Co. Announces A Slow Food Fundraiser Dinner Experience a one-night-only, multi-course feast by Chef Andrea Carlson, featuring the best wild foods and flavours from BC, while supporting the Slow Food movement’s impactful work.

ended on Friday, but I'm still riding the waves of thrill, excitement, and wonder. It's hard to put into words the incredible 5-day experience for nearly 2000 guests that took an entire village to create! Each hour, each moment, and each direction you look was a well-thought-out design that took countless months to birth. This is our Experience Production team and our Food and Beverage team, who were all enough to make it all happen.

TED

At TED, we were tasked to curate some food and beverage activations for a climate luncheon. No better fit than having Shira and her culinary mastermind team behind The Acorn design some root to stem appetizers and desserts, and having Chef TJ Conwi dream up some mind blowing storytelling mocktails to highlight circular food innovation and food waste in our city. I’m so excited we can support ReRoot in their work to transform surplus food into chef curated nutritious meals to feed the community.

📣 If you’re looking for an excellent caterer for your next event, Ono Vancouver is professional, creative, and an awesome team of humans to work. Their team of chefs (ReRoot) have also been cooking thousands of meals per week since the start of the pandemic for food-insecure individuals in the DTES with the goal of having nobody in Vancouver go hungry.

Climatarian, flexitarian, vegetarian, vegan: Which diet is best for the planet? (And what do they mean?) Changing what we eat can help reduce carbon emissions and promote sustainable farming practices — but which diet could make the biggest difference? Earth scientist Mark Maslin PhD breaks down…