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 The Gulf of Georgia Cannery Society will be hosting a Teacher Appreciation Event on Tuesday, November 4, 2014, from 3:30pm to 5:30pm. All teachers and student teachers are invited to join us to learn about the school programs offered at the Cannery, and to help us celebrate the launch of a new Teacher Resource . . . → Read More: Teacher Appreciation Event! November 4  Is it just chilly in the Cannery or are those chills down your spine? Staff are often asked if the Cannery is haunted, but we didn’t know for sure. Now there’s a chance to find out! This summer, Northern Paranormal Investigations conducted two over-night investigations at the Cannery. Join us for a presentation as . . . → Read More: A Paranormal Evening at the Cannery  This Halloween at the Gulf of Georgia Cannery, a murder will take place – and your choices determine the victim! Our first choose-your-own-adventure style Halloween tour is set amid Cold War tensions and even colder temperatures. All we know for sure is that trouble is brewing at the Cannery… Saturday, October 25 and Sunday, October . . . → Read More: Murder at the Cannery!  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 . . . → Read More: Cannery Farmers’ Market starts Sunday!  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, . . . → Read More: Join us for Culture Days at the Cannery!  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 . . . → Read More: Best Catch Seafood: Poached Salmon & Tartar Sauce  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 . . . → Read More: Ahoy there, mateys! Get thee to the Cannery this weekend!  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 . . . → Read More: Best Catch Seafood: Tataki Tuna with spicy cucumber & bull kelp salad  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  For the past few years, Music at the Cannery has been a welcome Steveston summer tradition – families, friends, and furry pals all gather on our Tank Deck to enjoy an evening of spectacular local music, by donation. This year was no different – in fact, the concerts were more popular than ever. We . . . → Read More: Music at the Cannery: the Finale |
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