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Cannery Farmers’ Market starts Sunday!

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The Gulf of Georgia Cannery Society is pleased to present the all-new Cannery Farmers’ Market, beginning this Sunday, October 5.  Steveston’s own Miss BC, Taylor Scott will be here to cut our ribbon at 10am sharp to kick-off the market, which will be held every other Sunday until April 26 (check for all market dates here).

The market will run from 10am to 3pm, where you will find familiar favourites like A Bread Affair, Sweet Thea Cake Company, Rockweld Farm, along with many new vendors offering products including organic meats, wines, preserves, gourmet salts, and ready-made foods to delight your taste buds!

Here’s what to expect at our market:

– A cosy, neighbourhood gathering place to find products that are made, baked, grown, raised, caught or harvested by the approved vendor in B.C.

– The “Cannery Corner Cafe”, a heated area where you can sit and enjoy warm beverages while enjoying your favourite vendor food.

– A heated Kids’ Area, stocked with crafts, books and games.

– Local entertainment and arts, starting with an art display at our Oct. 5 and 19th markets, presented by the Richmond Artist Guild, showcasing art from local artists, depicting scene of Steveston and the Gulf of Georgia Cannery.

Please keep checking the website for all updates.  See you at the market!

 

 

 

Join us for Culture Days at the Cannery!

Culture Days is a national event honouring Canada’s cultural establishments. This is a three-day doors-open event inviting the general public to learn more about the arts and cultural centres in their communities.

The fifth annual Culture Days weekend will take place September 26, 27 and 28, 2014, and will feature thousands of free, hands-on, interactive activities that invite the public to participate “behind-the-scenes,” to discover the world of artists, creators, historians, architects, curators, designers and other creative people in their communities.

Celebrate Culture Days with the staff at the Gulf of Georgia Cannery at Under the Rafters: A Behind-the-Scenes Tour of the Gulf of Georgia Cannery - Guaranteed to delight, join this exclusive, behind-the-scenes tour of the usually hidden spaces that make up the Gulf of Georgia Cannery. Tour times: 10am and 2pm Fri, Sat, Sun. To reserve a spot contact Annika at annika.penner@pc.gc.ca or 604-664-9203.

Best Catch Seafood: Poached Salmon & Tartar Sauce

Photo by Heidi Rampfl

Photo by Heidi Rampfl

Robert Clark’s Poached Salmon

For the fish:

1 pound salmon

Poaching liquid:

4 cups water

1 cup white wine

1 cup white wine vinegar

2 tablespoons salt

1 tablespoon whole black peppercorns

1 medium onion, diced

1 stalk celery, diced

3 pieces bay leaf

3 pieces clove

Method:

Bring to a boil the poaching liquid ingredients. Remove from the heat and let rest for one hour.

Cut the salmon into 8 equal portions and lay in a shallow baking dish, small enough that the salmon portions fill the bottom but they do not touch.

Bring the poaching liquid back to a rolling boil and immediately pour over the fish. Shake the dish once to ensure the fish has not stuck to the bottom of the pan then cover and allow to cool.

The Fish Counter Tartar Sauce

2 cups mayonnaise

2 tablespoons lemon juice, and zest from the lemons

2 tablespoons of shallots, fine chop

2 tablespoons of parsley, fine chop

2 tablespoons of capers, fine chop

2 tablespoons of tarragon

1/2 cup cornichone, fine chop

Ahoy there, mateys! Get thee to the Cannery this weekend!

 

Jennifer Heine. Courtesy of Grand Prix of Art.

No weekend plans yet? No problem! The Cannery will be a hive of activity, with three exciting events taking place over the weekend.

Talk like a Pirate Weekend, 12-4pm Saturday & Sunday

Brush up your Pirate Parlez and swagger on up to the Cannery for an afternoon of fun, games and loot! With regular admission.

Artifact Talk at Grand Prix of Art, 12:30-1:30pm Saturday

Check out the artists hard at work outside the Cannery, then stop by the Cannery tent starting at 12:30pm for our first ever artifact talk with our Collections Manager, Heidi Rampfl. Free to public.

Great Canadian Shoreline Clean-up, 1-3pm Sunday

Grab a pair of gloves and garbage bag and come help us clean up! Sign up to join us under the Garry Point Park (South) or Garry Point Park (North) and meet us by the entrance to Kuno Garden, near the southwest corner of the Garry Point parking lot.

 

 

Fishing the West Coast Photo Contest 2014

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Fishing the West Coast, the Cannery’s annual photo contest, is now accepting entries!

Send us your photos (maximum of 10 per person) taken in 2014 that relate to fishing or the Cannery. This year, the grand prize is $300 from G&F Financial Group!

Photos may be submitted in either 8×10 prints (our preference), high-resolution digital files (minimum 300dpi), or uploaded to Flickr.

Please download an entry form or drop by the Cannery to pick one up, and send us your photos by December 15, 2014 to win!

All entries will become part of the Gulf of Georgia Cannery Society’s permanent collection.

If you have any questions, please email Karen Lee.

Best Catch Seafood: Tataki Tuna with spicy cucumber & bull kelp salad

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Photo: Mimi Horita for Gulf of Georgia Cannery.

If you were lucky enough to sample this dish prepared by Chris Whittaker at our Best Catch Sustainable Seafood Festival this weekend, you can now recreate it in your own kitchen. Generously shared by Forage for your home cooking delights, this recipe is as simple as it is scrumptious. Bon appetit!

Serves 4

1 loin albacore tuna thawed and trimmed
ice water bath large enough to submerge tuna

Make sure tuna is dry and sear with open flame or on extremely hot well oiled bbq.  sear until it just begins to colour on each side and plunge into ice water bath for 1 minute.  Remove and pat dry. slice into 1/2 inch slices and set aside.

Cucumber Salad

2 large field cucumber (peeled and seeded and julienned into small strips)
1/2 cup bull kelp soaked and julienned
1 tbsp Sea Salt
1/8 cup grape seed oil
3 tbsp white wine
1 tbsp chili paste
1 tbsp sugar

Mix all ingredients together and serve with tuna.  Enjoy!

Slow Fish Mystery Chefs Dinner

Got an adventurous palate and a free evening on Saturday, September 27th? Check out the Chef’s Table Society‘s Slow Fish Mystery Dinner at Granville Island’s Pacific Institute of Culinary Arts. You’ll tour through the school’s eight professional teaching kitchens to sample sustainable and lesser-known local seafood delicacies. The chefs’ identities will be kept under wraps . . . → Read More: Slow Fish Mystery Chefs Dinner

Go snorkelling…with salmon!

The Campbell River is ideal for snorkelling with salmon because of its depth and visibility. (Stefanie Taylor)

Want to get up close and personal with BC’s best-known fish? If driving to the spawning grounds to take in the view is too tame for you, try donning a wetsuit and a snorkel and swimming amongst . . . → Read More: Go snorkelling…with salmon!

Scrumptious Seafood: Lyonnais-style salad with smoked salmon

Photo: AP Photo/Matthew Mead

I’m starting to hear that some Steveston locals are (gasp!) tiring of the taste of fresh salmon at this point in the season. If you share this sacrilegious view, I’d highly recommend making friends with someone who has a smoker and putting a piece of nicely smoked sockeye to good . . . → Read More: Scrumptious Seafood: Lyonnais-style salad with smoked salmon

2014 Best Catch Sustainable Seafood Festival

The Cannery is hosting the third annual “Best Catch” Sustainable Seafood Festival on Sunday, September 14 from 11:00 am to 4:00 pm. Best Catch will help you discover which seafood choices are best for the planet.

Local chefs Chris Whittaker (Forage), Robert Clark (The Fish Counter), Ian Lai, and Robert Uy (The Apron) will . . . → Read More: 2014 Best Catch Sustainable Seafood Festival