The line-up for Music at the Cannery 2014 is complete! The Cannery’s summer music series, Music at the Cannery, sponsored by G&F Financial Group, Cannery Brewing Co., and Canada Berries, is presented in collaboration with The Beat Merchant. The series starts on July 4th and continues every Friday night until August 29th, rain or shine. Shows start at 6:30, but please arrive early to ensure a seat. Admission by donation. Cash bar available.
||An internationally recognized and award-winning recording artist, composer and musician, Richmond’s own Charlotte Diamond presents a family concert with her son Matt.
||Ralph Shaw will thrill audiences with a style inspired by the British Music Hall era.
||The Jessica Stuart Few, a folk jazz power trio, is one of the hottest groups to emerge from Canada’s eclectic indie folk scene.
||A Couple of Hooligans, featuring Dave Webb and Harpdog Brown, present an evening of blues.
||Gabriel Mark Hasselbach, a JUNO award winning multiinstrumentalist, showcases his unique
stylings through contemporary and mainstream jazz.
||Irish Wakers play energetic jigs, reels and hornpipes meshed with traditional songs, shanties and waltzes. Michael Burnyeat will join the group on fiddle.
||Featuring original jazz, blues,country and pop music, Robert Hubele plays slide-Dobro and acoustic/electric guitar.
|Bocephus King is a local songwriter and musician on a new path, ever-creating his own distinct sound. Mark Petersen performs alt-blues with raw and raucous vocals over oily guitar, snappy skins, fat bass and woozy organ.
||Harpdog Brown, one of Canada’s premier blues singers and harp masters, teams up with Jordan Edmonds, a young man with an old soul when it comes to playing blues guitar.
Photo by Lara Ferroni
It’s (almost!) Labour Day long weekend and what better way to wrap up summer than a gourmet burger filled with freshly caught salmon? Get yourself down to the Steveston Public Sales Float, then give this Bon Appetit recipe, via epicurious, a whirl!
To make burgers:
Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.
Place 1 slice of toast on each of 4 plates. Top each with burger. Spread burgers generously with mayonnaise. Top each with tomato slice, 2 radicchio leaves and second toast slice. Serve immediately, passing remaining mayonnaise separately.
Robert Hubele (pronounced Hue-bell-E, like Jubilee) was the latest in our line up of talented performers for Music at the Cannery. With a cooperatively bright sun, a captivating artist, and our comfortable (almost surprisingly so) chairs out on the tank deck, the show was again a major success! We managed to draw a full house within minutes of half past six.
Hubele performed songs that were each unique, with a blues, jazz, pop, or country twist – not only that, but every song was written by the man himself.
Bocephus King will sadly not be joining us this Friday as previously scheduled. We are, however, extremely thrilled to announce that Mark Petersen will be joining us in the King’s stead! A local Vancouver blues and rock artist, he is sure to rock the socks off the crowd. Be sure to catch this guaranteed to be amazing, razzle-dazzling, penultimate show of Music at the Cannery! (And be sure to catch yourself some berry wine and cannery beer as well, while you’re at it.)
If you head down to the Steveston Public Sales Float and happen to buy yourself a whole salmon -’in the round’, as they say- stop by the Cannery to have it cleaned! We’ve got a team of experienced volunteers happy to help you out with the messy work, like gutting your fish and removing the head. Cleaning is by donation and subject to volunteer availability.
As some Steveston neighbours may have already noticed, there are sections of the Cannery building currently ‘under wraps’.
The reason why, you may ask? Well, thanks to Parks Canada, our 120 year-old building is getting a fresh coat of paint! In order to do this, the existing layer of old lead paint must first be carefully removed; the plastic wrap has been placed to keep the old paint from falling into the river below. Workers will also replace any rotten wood and reglaze the windows.
In a few months, the newly restored areas will be painted in bright new Canfisco red and white!
On August 8th, Friday last, the Irish Wakers charmed at the Music at the Cannery series with Michael Burnyeat on the fiddle as a special guest.
The 2014 Music at the Cannery series has been, for the most part, graced with excellent weather. And last Friday was no exception; Irish jigs and Maritime reels were paired with hot sun and blue skies, bringing to mind the feeling of a salt lashed sea voyage.
It made for an energetic, animated evening that left all in attendance smiling and good-humoured.
Like the week before it, all seats on the tank deck were taken by ten past six. However, many decided to stay even so and enjoy the music in the park. Not a bad idea, considering the nice soft grass and nearby ice cream stand!
There are now only three shows left for Music at the Cannery this summer – next week is Robert Hubele playing original jazz, pop, country and blues. Be sure to arrive by about 6pm to ensure a seat on the tank deck. And, as always, concession and cash bar are available.
This past weekend, the Cannery hosted a salmon barbecue at Britannia Heritage Shipyard’s Maritime Festival. For 7 hours on Saturday and Sunday, a fantastic crew of volunteers grilled salmon, chopped veggies, and served up numerous plates of salmon burgers. The food was generously donated by Canfisco and Save-On-Foods. In addition to the Cannery’s reliable . . . → Read More: Salmon barbecue funds new teacher resource
Sockeye season is open, so get yourself a fresh filet and give this simple yet scrumptious recipe from the Monterey Bay Aquarium‘s Seafood Watch a go!
Ingredients (Serves 4 to 6) 1 side of skin-on sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/3 cup dark brown sugar 2 tablespoons lemon zest 1 . . . → Read More: Scrumptious Seafood: Broiled Sockeye Salmon with Citrus Glaze
Gabriel Mark Hasselbach, a multi-instrumental jazz musician, performed at the latest of the Gulf of Georgia Cannery’s Music at the Cannery series last Friday August 1st.
As one might expect, the very talented JUNO award winning artist drew quite a large crowd and by 6:15, 15 minutes prior to the show’s start, all 150 . . . → Read More: Friday Night Jazz with Hasselbach
Cedar-Planked Salmon With Maple-Mustard Glaze Photography by Jeff Coulson
The salmon are on their way! Soak your cedar planks, fire up the BBQ and get ready to give this delectable Canadian Living recipe a whirl.
Ingredients 1-1/2 lb (680 g) salmon fillet 1/4 cup (60 mL) maple syrup 2 tbsp (30 mL) grainy Dijon . . . → Read More: Scrumptious Seafood: Cedar-Planked Salmon with Maple Mustard Glaze
This Monday marks the centenary of Canada’s entry into World War I. In remembrance of this anniversary, we are sharing some of the history of the involvement of B.C.’s salmon canneries during the war. Part one of this blog post can be found here: Salmon Canning in WWI: Feeding the Troops (part 1 of 2). . . . → Read More: Salmon Canning in WWI: Defending the Coast (part 2 of 2)