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Music at the Cannery 2014

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.

July 4 An internationally recognized and award-winning recording artist, composer and musician, Richmond’s own Charlotte Diamond presents a family concert with her son Matt.
July 11 Ralph Shaw will thrill audiences with a style inspired by the British Music Hall era.
July 18 The Jessica Stuart Few, a folk jazz power trio, is one of the hottest groups to emerge from Canada’s eclectic indie folk scene.
July 25 A Couple of Hooligans, featuring Dave Webb and Harpdog Brown, present an evening of blues.
Aug. 1 Gabriel Mark Hasselback, a JUNO award winning multiinstrumentalist, showcases his unique
stylings through contemporary and mainstream jazz.
Aug. 8 Irish Wakers play energetic jigs, reels and hornpipes meshed with traditional songs, shanties and waltzes. Michael Burnyeat will join the group on fiddle.
Aug. 15 Featuring original jazz, blues,country and pop music, Robert Hubele plays slide-Dobro and acoustic/electric guitar.
Aug. 22 Bocephus King is a local songwriter and musician on a new path, ever-creating his own distinct sound.
Aug. 29 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.

Uke enthusiasts entertained by Ralph Shaw

07-11 Ralph Shaw Music Night Photo 2 small

Ralph Shaw, “King of Ukulele”

Last Friday, July 11, the Gulf of Georgia Cannery was graced with sunny skies and sunny spirits, no doubt buoyed by the presence of Ralph Shaw – the one and only King of Ukulele. Bright, captivating, and humorous, his British Music Hall inspired music was met with enthusiasm by all. (So much enthusiasm, in fact, that we were sold out only minutes after 6:30! A tip for all those looking to join in on future music nights: be sure to arrive by 6:15 to guarantee yourself entry.)

Who knew there were so many ukulele enthusiasts squirreled away here in the Greater Vancouver area? Upon arriving to the concert, one gentlemen even commented: “I wasn’t aware that it was bring your own ‘uke’,” and for good reason; it seemed like half the crowd had their own miniature instrument tucked safely under their arms.

Ralph Shaw’s music is whimsical and playful, something that captured the crowd and kept them rapt. He made them laugh — he made them croon — he made them want to sing and strum along. He even, when the time was right, made them yodel. His passion and joy for what he does shows in every song – even the ones in which he literally “woofs” like a dog. Talk about a performer!

Join us this Friday July 18th, music enthusiasts, to groove along to the Jessica Stuart Few.

- Blog and Photos by M.Chen

07-11 Ralph Shaw Music Night Photo 1 small

Scrumptious Seafood: Halibut Cakes with Caper Mayonnaise

Recipe and cooking tips as featured in the Vancouver Sun.

Halibut Cakes with Caper Mayonnaise

Pan-frying halibut is a great way to get a golden crust and rich flavour. Finishing it in the oven ensures it will be perfectly cooked on the inside and still toasty brown outside.

Also, you can do this recipe with or without a food processor. Just make sure ingredients are finely chopped before mixing vigorously in bowl.

Ingredients

1 pound (450 g) chopped halibut

½ (125 mL) cup fresh dill sprigs

2 eggs

1/3 cup (80 mL) caper mayonnaise (see accompanying recipe)

3 tablespoons (45 mL) capers

2 tablespoons (30 ml) grainy mustard

1/2 teaspoon (2.5 mL) cayenne

1 cup (250 mL) panko bread crumbs (plus more for breading)

salt

pepper

Butter

Olive oil

Directions

Preheat oven to 400 F

To food processor add fish, dill, eggs, mayonnaise, capers, mustard, cayenne, 1 cup panko and a very healthy pinch each of salt and pepper.

Blend until well combined.

Add mixture to fridge for 15 minutes (patties are easier to form when slightly cool).

Using ¼ cup measuring device, measure out 10 servings.

Press each serving into patties (should roughly fill out the palm of your hand) before dredging each patty in a large bowl of panko bread crumbs to coat.

Once done, add back to fridge for 10 minutes.

Heat large frying pan to medium-high. Add a healthy pat of butter and some olive oil.

Allow to heat and bubble before adding 4-5 of the patties.

Fry for a minute on each side, or until golden before adding to baking tray.

Allow browned patties to finish cooking in the oven for about 3 minutes.

Meanwhile, start browning other patties.

Repeat until all are finished.

Can keep warm in oven on low heat until ready to serve.

Serve with caper mayonnaise.

“Mussels in Love” screens at the Cannery

Food and film are a natural pairing. Both capture the senses as well as the imagination. The Screen Bites program of the 2014 Your Kontinent Film & Media Arts Festival is taking the food + film experience to the next level. Get immersed into a culinary cinema screening of “Mussels in Love” (original title “L’Amour des Moules”), a Netherlands/Belgium film (Dutch with English subtitles)  which will be making its Canadian premiere at the Gulf of Georgia Cannery National Historic Site.

Join us for this special screening on Sunday July 20 at 7:30pm to get a glimpse into the life of the mussel and ‘dive’ into conversations about sustainable seafood! Tickets are sold in advance at $35 through this website (if you buy by July 18, you can get $10 off!).

114 Years Ago Today: Fraser River Strike Begins

This Tuesday marks the 114th anniversary of the beginning of the 1900 Fraser River strike, a landmark date in the labour history of British Columbia’s fishing industry. The strike was notable not only for its duration (until the end of the month) or its vehemence (resulting in the imposition of martial law in Steveston), but also for the fact that it managed to unite fishermen of First Nations, Japanese and European backgrounds, as well as First Nations shore workers and local shopkeepers. Workers often struggled to find common cause across ethnic lines, and so achieving such unity was no small feat at the time.

Strikers marching through Steveston. Photo credit: LAC MIKAN #3299776

Strikers marching through Steveston. Photo credit: LAC MIKAN #3299776

Last year we wrote about the strike here. This year, we have taken things a step further, commemorating the 1900 strike and other efforts throughout B.C.’s fishing industry to improve worker well-being in our newest exhibit, Solidarity on Ships and Shore—Organizing the West Coast Fishing Industry, running until Spring, 2015. Learn about the history of B.C.’s fishing and shore worker unions, fishing co-operatives, and credit unions in all their various struggles to shape the fishing industry for the better (and check out a short film on the 1900 strike!).

For more on the 1900 strike, photograph archives in the public domain are also a great resource. Check out the links below:

Library and Archives Canada–Steveston Strike

City of Vancouver Archives–Steveston Riots

Scrumptious Seafood: Salmon with Corn and Edamame Succotash

Salmon prepared by Karen Barnaby. Photograph by: Jenelle Schneider , SUN

The only thing better than the colours of this delectable dish by Albion Fisheries’ Karen Barnaby, featured in the Vancouver Sun, is the fresh combination of flavours. Happy summer cooking!

Ingredients

4 5 oz (150 g) boneless salmon fillets

Sea salt and freshly ground black pepper

4 tbsp (60 ml) unsalted better

1 cup (240 ml) diced red onion

1 cup (250 mL) shelled edamame beans, cooked

1/2 cup (120 ml) diced red bell pepper

2 cups (500 mL) corn kernels, either fresh or frozen

1/4 cup (60 mL) coarsely chopped fresh basil leaves

Directions

Preheat the oven to 350 F (175 C). Line with parchment or lightly oil a baking dish or sheet and place the salmon on it in a single layer. Season the salmon with salt and pepper. Bake for 12-15 minutes, depending on the thickness of the salmon, until it is just cooked in the middle.

While the salmon is baking, melt the butter in a frying pan over medium heat. Add red onions and cook until translucent. Add the edamame, corn and red pepper. Cook until the mixture is heated through. Season to taste and stir in the basil.

Remove the salmon from the oven and place on heated plates or a platter. Quickly reheat the corn mixture and spoon over the salmon.

Makes: 4 servings

Fraser River Sockeye Predictions: Better safe than sorry?

A sockeye salmon is reeled in by a fisherman along the shores of the Fraser River near Chilliwack, B.C., Wednesday, Sept. 1, 2010. (Jonathan Hayward / THE CANADIAN PRESS)

This summer’s Fraser River Sockeye run could be the largest in recorded history. Then again, maybe not. The Department of Fisheries and Oceans has forecast . . . → Read More: Fraser River Sockeye Predictions: Better safe than sorry?

Scrumptious Seafood: Salmon & Avocado Tartare

Have you checked the temperature lately? This heat is simply not meant for cooking. Check out this scrumptious, low maintenance recipe, as featured by Langara Fishing Adventures. Chop, mix, relax!

Ingredients

16 oz Haida Gwaii Salmon, trimmed and cut into 1/8 inch cubes

6 tbsp Extra virgin olive oil

2 Avocados, peeled and diced

. . . → Read More: Scrumptious Seafood: Salmon & Avocado Tartare

Can YOU handle our long weekend line-up?

The Cannery

The Cannery’s Crew!

Canada Day is coming up and we’re getting ready for a fantastic long weekend! Join us for our new summer programming, our Ships-to-Shore costumed guided tours, a little World Cup spirit and, of course, for free admission and fun on July 1st.

Here’s what’s happening:

Saturday, June 28th Salmon Taste Challenge . . . → Read More: Can YOU handle our long weekend line-up?

Come hear some Fishy Tales!

Poster - Blog

Ever wandered the Steveston waterfront admiring the fishing boats, but had no idea which one caught your dinner? This summer, the Cannery will be hosting commercial fishermen to teach you their practical skills and tell you tales of their adventures. Learn how to mend a net, tie a knot, navigate, and recognize different kinds of . . . → Read More: Come hear some Fishy Tales!

Take our Salmon Taste Challenge!

G991.30.2

Have you ever tasted canned salmon? Do you have a favourite species? Starting this weekend, canned salmon novices, connoisseurs and everyone in between can test their tasting skills at our Salmon Taste Challenge! We will be conducting blind tastings at 11:30am, 1:30pm and 3:30pm every Saturday and Sunday from June 28th to September 7th. Join . . . → Read More: Take our Salmon Taste Challenge!