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.
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 team of volunteers, staff from Canfisco and G&F Financial, lent a helping hand.
We served well over 400 burgers and raised $3,200.00 which will be used to fund a new teacher resource based on our book The Monster Cannery. The resource will launch this autumn and will be available for download on our website, so stay tuned!
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!
- (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 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131ºF. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
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 seats on the Cannery’s tank deck were full!
Thanks to the lovely acoustics on the tank deck, however, the music could still be enjoyed perfectly in Fishermen’s Park just in front of the Cannery. Many came prepared with their own lawn chairs or simply picnicked right on the grass, enjoying the bright sun and music. Even random passersby, out for a walk with their (furry) friends, would often stop to catch a song or two. By 7 pm, the Cannery was a festive, cheerful hive of activity where children and adults alike relaxed and danced, enjoying the slow ease of a Friday night well spent.
This Friday August 8, the Irish Wakers are slated to amuse the crowd with their jigs, reels, and shanties. For anyone who likes a spot of fun, this is a must-see!
To ensure a seat, we advise visitors to arrive by 6pm. As always, the cash bar and concession will also be available.
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)
100 years ago, on August 4th, 1914, Britain declared war on Germany, drawing Canada into the First World War. The ensuing conflict touched the lives of millions across Canada in ways big and small, and as such, gives us an opportunity to share some of its history with the public.
In Canada, the West Coast . . . → Read More: Salmon Canning in WWI: Feeding the Troops (part 1 of 2)
We’re not referring to those riotous young’uns running around town, but rather – a blues band called “A Couple of Hooligans”, featuring Dave Webb on the keyboard and Harpdog Brown on vocals, who performed at Music at the Cannery last Friday.
Harpdog Brown is wearing a shimmery blue suit paired with . . . → Read More: A Couple of Hooligans at the Cannery
Can A or Can B? Which do you prefer?
The Salmon Taste Challenge at the Cannery is now in full swing! Just like another famous ‘soda pop’ Taste Challenge, visitors are invited to taste two different species of canned salmon, and then select their preference. Over the past four weekends, we have conducted over . . . → Read More: Try our Salmon Taste Challenge this summer!