Produced by Tourism Vancouver, Dine Out Vancouver Festival is Canada’s largest annual celebration of food and drink.
Attracting more than 100,000 locals and visitors, the festival takes over the city with 17 days of culinary events, prix fixe menus at 300-plus restaurants, as well as “Dine and Stay” packages and special hotel rates. The festival promotes local and regional ingredients, BC VQA wines, and the city’s exceptional culinary talent.
Brand-new for Season 17 is the Bauhaus Stammtisch, presented by Bauhaus Restaurant from January 20 – 24. Inspired by Chef Tim Schulte’s childhood memories of family dinners in Germany, guests will enjoy a delicious 4-course menu at a family style long table, with the option to add a BC and German wine paring.
Also new is the Painted Rock Estate Winemakers Dinner, presented by Tuc Craft Kitchen and Painted Rock Estate. For one night only, John Skinner of Painted Rock Estate Winery will host a 4-course Pacific Northwest dinner, paired with some of BC’s best wines from his award-winning winery.
Learn more about Vancouver’s historic Downtown Eastside and rich culture at the Save on Meats Experience. Indulge in a special 3-course menu based on diner classics while learning more about the positive impact the diner has within the city.
Take your pick of two new events, presented by YEW Seafood + Bar. At Vive La Vodka, enjoy a vodka tasting, oyster shucking session, martini and oyster pairing, small plates, and a preview of YEW’s soon-to-launch cocktail program. At Sweet + Simple, treat your sweet tooth while learning to make three delicious desserts: a chocolate souffle, macaron, and the Chef’s favourite seasonal dessert.
Returning favourites include Taste of the Market at Lonsdale Quay, a tasting tour through North Vancouver’s public market including craft beer, fresh seafood, artisan cheese and more; the Vancouver Aquarium’s Ocean Wise Pop-up, serving delicious sustainably-sourced seafood dishes from Chef Ned Bell and team; Fanny Bay Oyster Bar’s Get Shucked Up, where guests will learn to shuck oysters from the experts; Maime Taylor’s Low Country Pig Roast, featuring a Southern-inspired, three-course long-table dinner, complete with a whole roasted sucking pig; and back by popular demand, don’t miss the opportunity to grab tickets for the Secret Supper Soiree.
Be sure to check the Culinary Events calendar for even more exciting events, including a range of unique culinary tours, and the return of Street Food City.
Finally, prepare your palates for the Vancouver World Chef Exchange, presented by Aeroplan, the coalition loyalty program that brings its members closer to the people and places that matter most, which will bring international culinary stars to local kitchens.
prix fixe menus at 300-plus restaurants at $15, $35, $25 or $45 price points
Special Events: Varies — Free and Ticketed
January 10, 2019 – Reservations open and menus available
January 17, 2019 – Opening night of the festival at the Grand Tasting at the Rocky Mountaineer Station, open to the public. Early-bird tickets are $89.00.
How to get tickets?
At Participating Restaurants
WHEN & WHERE
January 18 to February 3, 2019 – Schedule
Participating Restaurants: Here
Vancouver World Chef Exchange Events
London’s Chef Warren Geraghty and Vancouver’s Felix Zhou
Where: Heritage Asian Eatery
When: January 22 at 5:30 PM and 8:30 PM
Details: Heritage Asian Eatery Executive Chef and Owner Felix Zhou reunites with friend and former chef mentor Warren Geraghty of Rhubarb Hospitality Group (UK). This exciting pairing kicks off the series with a historic twist, as Chef Felix was our very first Chef Exchange participant in 2015 and Chef Warren is the former executive chef of Vancouver’s West Restaurant. During this one-night-only event, the chefs will work in tandem to prepare an internationally inspired multi-course tasting menu that showcases their respective global experiences.
Sydney’s Francesco Mannelli and Vancouver’s Chef Edgar Kano
Where: YEW seafood + bar
When: January 24
Details: Join YEW seafood + bar at Four Seasons Hotel Vancouver’s Executive Chef Edgar Kano in welcoming Sydney’s Francesco Mannelli of Mode Kitchen & Bar at Four Seasons Hotel Sydney. This culinary collaboration will see local ingredients transformed by Chef Francesco’s Mediterranean influence, combined with a kick of Chef Edgar’s Latin inspiration. True to YEW’s sustainable seafood concept, guests can expect simple dishes, executed exceptionally to highlight the quality of fresh Vancouver seafood.
San Diego’s Chef Jason McLeod and Vancouver’s Chef Chris Janowski
When: January 24 at 7:00 PM
Details: Join Coquille Restaurant’s Chef de Cuisine Chris Janowski and his team in welcoming San Diego’s Chef Jason McLeod of Ironside Fish & Oyster. A proponent of sustainable fishing, Chef Jason will collaborate with the team at Coquille on a multi-course, wine paired menu that offers a taste of what the Pacific Ocean offers us from British Columbia to Southern California.
Dusseldorf’s Chef Sascha Stemberg and Vancouver’s Chef Tim Schulte and Chef David Mueller
Where: Bauhaus Restaurant
When: January 30 at 5:30 PM and 8:30 PM
Details: Bauhaus Restaurant’s Executive Chef Team, Tim Schulte and David Mueller, look forward to welcoming Dusseldorf’s Michelin Star Chef, Sascha Stemberg of Haus Stemberg. Inspired by his international travels, this five-course menu crafted by Chef Sascha will feature the best in Canadian ingredients, Asian flavors, and traditional European cooking techniques. Bauhaus Restaurants wine director Kevin Curley has worked closely with the chef team to create a British Columbia and German wine pairing.
Montreal’s Chef Jérémie Bastien and Vancouver’s Chef JC Poirier
Where: St. Lawrence Restaurant
When: January 31 at 8:30 PM and 8:15 PM
Details: Join St. Lawrence Restaurant’s Chef JC Poirier in welcoming Montreal’s Chef Jérémie Bastien of Monarque. Guests can expect “a night in Old Montreal” as the chefs combine their skills and experience to reflect cuisine routed in the Quebecois and Old French culture. This five-course dinner with a French wine pairing is sure to tantalize taste buds, helping bring a taste of the East coast over to the West.