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 Hasselback, 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.
||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.
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 25 blind tastings with more than 250 participants! Throughout the summer, we hope to increase our visitors’ awareness of the different species of salmon that swim in the Pacific Ocean.
The results of the tastings have leaned toward a consensus that sockeye is the tastier choice over pink, but many have indicated that both taste equally great. Another goal of this program is to help our visitors make more informed seafood choices. Many have commented that they now understand why one species of salmon may be considered a more sustainable choice than another.
The Salmon Taste Challenge will continue every weekend after the 11am, 1pm and 3pm tours until September 7. Come visit and see if you can taste the difference!
All heavy clouds and murky skies, last Friday was the typical deceiving calm before the storm.
Fortunately for Music at the Cannery and their performers The Jessica Stuart Few, the rain managed to hold off for the duration of the show. And good thing, too – what a shame it would have been to miss a show like this due to weather trouble!
The Jessica Stuart Few, back for their second year, can best be described as indie-rock-folk-jazz… which is to say, they are hard to categorize as they are a little bit of everything. One thing that can safely be said, however: the Jessica Stuart Few are as much a blend of the East and West as Steveston is, and, like Steveston, does it in the best way possible – seamlessly. Layering the Japanese koto with drums, guitar, and double bass, they manage to create a richly textured harmony of sounds that pay homage to both traditional and modern inspirations.
Though Jessica, with her tug-at-your-heartstrings throaty voice and skill at the koto was obviously a star of the show, her bandmates Jon Foster and Dan Fortin were not there to simply look pretty either (though, true, the entire band was incredibly svelte). The two were very much talented in their own right; Jon had the crowd clapping and exclaiming with delight at his drum solo, and Dan’s obvious skill at the double bass was a delight in and of itself.
Photos by A. Penner
This Friday, July 25th, we hope for a bright yellow sun as we enjoy an evening of blues with A Couple of Hooligans, Dave Webb and Harpdog Brown. Don’t miss it – doors open at 6:00pm!
Salmon prepared by Karen Barnaby. Photograph by: Jenelle Schneider, SUN
If Karen Barnaby says ‘I love this combination with salmon. It’s one of my standard salmon dishes’ then I’m happy to take her word for it! Also, it almost goes without saying, avocado makes just about any dish more scrumptious. As featured in the Vancouver Sun.
1/4 lb (120 g) good quality slab bacon, diced
4 5 oz (150 g) boneless salmon fillets
Extra-virgin olive oil
Salt and pepper
2 large, ripe tomatoes, peeled, seeded and diced
1 tbsp (15 mL) small capers
1 tbsp (15 mL) coarsely chopped parsley
1 tsp (5 mL) prepared horseradish
1 tbsp (15 mL) balsamic vinegar
2 ripe avocados, halved, peeled and pitted
Over low heat, cook the bacon in a small frying pan until crisp. Leave in the pan with the fat.
Preheat the oven to 350 F (175 C). Drizzle the salmon with olive oil and season with salt and pepper. Heat a large, non-stick frying pan over medium heat. Place the salmon skin side up in the pan. Cook until the salmon is lightly browned. Flip the pieces over and cook until the skin is crisp. Transfer to the oven and cook for 4-5 minutes until cooked to medium. Remove from the oven.
Add the tomato, capers, parsley, horseradish, and balsamic vinegar to the bacon. Heat to a simmer and season with salt and pepper. Mash the avocado to a rough paste.
Place the salmon on the avocado and spoon the bacon vinaigrette over each piece.
Makes: 4 servings
Have you ever considered a career as a fisherman? Whichever side of the boat you’re on, Ralph Turner, a commercial fisherman during his high school and university years, shared his amazing experiences with us on July 12 as part of our summer “Fish Tales” fishermen demo and talks series at the Gulf of Georgia Cannery National Historic Site.
An engaging and knowledgeable fisherman, he described the friendly competition among the fishermen in Steveston. He talked about the harsh and dangerous conditions he once faced and the boats he fished on. While there were challenges, Ralph described his career as a most rewarding one. His favourite part was the sense of community which he was a part of.
Ralph showed us amazing photographs and also brought with him the (ancient!) compass that he used during his career. He will also show you how to mend a net; you never know when that skill may come in handy!
Ralph will be back this Saturday & Sunday, July 26 & 27 between 2-4pm, so be sure to come by and listen to his ‘splashy’ fish tales.
-Blog post by Q.Sin Photo by K.Yan
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
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 . . . → Read More: Scrumptious Seafood: Halibut Cakes with Caper Mayonnaise
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 . . . → Read More: “Mussels in Love” screens at the Cannery
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 . . . → Read More: 114 Years Ago Today: Fraser River Strike Begins
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!
4 5 oz (150 g) boneless salmon fillets
Sea salt and freshly . . . → Read More: Scrumptious Seafood: Salmon with Corn and Edamame Succotash
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?