Meat & Bread

Whole Hog Porchetta: Salsa Verde | Carway Mustard

Millers Meatcraft

Pork Belly Burnt Ends: Cherry BBQ Sauce | Pork Rind Crisp

Modern Pastures

Modern Pastures Healthy Beef Sticks

Mount Pleasant Vintage

Smoked Chicken Drumsticks: Alabama White BBQ Sauce | Chives

Nammos Estiatorio

Kontosouvli: Slow Rotisserie Pork Shoulder | Creamy Tzatziki
| Mustard

Onda by Casereccio

Strawberry Sorbetto

Gianduia (Hazelnut Chocolate)

Ono Vancouver x Reroot Kitchen

Hawaiian Style Fried Chicken Wings: Filipino Grilled Chicken Inasal

Paella Guys & Co + Casa Molina

Paella Valenciana: Chicken & Rabbit | Green Beans | Green Pepper | Heart of Artichoke | Tomatoes | Saffron | Pimentón | Rosemary
| Albufera Rice

Personas

Gomadare Striploin: Toasted Brioche | Truffle Aioli | Pommes Paille

PEYA

Duck on the Bone: Pom Glaze & Peanut Fire

Provisions

Char Grilled Chicken: Flatbread | Pemberton Pickles | Chickpea Garlic Sauce

Published on Main

BC Sweet Corn Street Corn

Salt N Sear Catering Inc

Achiote Fire Chicken: Pastor-Style Grilled Chicken | Charred Pineapple | Salsa Verde Cilantro | Flour Tortilla

Sauce Pantry

Harissa Marinated Chicken & Lamb: Green Goddess Slaw | Pickles

Selene Aegean Bistro

Short Rib Croquette: Braised and Slow Cooked | Feta Aioli

Smokin’ Barrels BBQ

Pitmaster's Wagyu Slider: Pit-smoked A5 Wagyu Brisket | Jalapeño Cheddar Cornbread | Burnt-end Glaze | Pickled Onion

Peach Pit Lollipops: Okanagan Peach-Glazed Pork Belly | Southern Smoke | Sweet Heat | Pickled Jalapeño

Soi Ram

Grilled Beef Skirt: lemongrass, mint, culantro, lime, shallots, thai chili, lime leaf, roasted rice, romaine lettuce

South Fire

Braised Whole Duck: Slow Cooked Over Wood Fire | Basted With A Winged Kelp XO Butter | Finished With Blackberry Sauce Spruce Tip Oil

Argentine-Style Bison Rib Roast: Seven-bone bison rib roast cooked a la cruz over live fire, basted with an herb and spice brine, and finished with South Fire XO butter.

Swahili Smoke

Roasted Bone Marrow: Flame roasted Wagyu bone marrow with your choice of sauce, served on a Melba toast

The Apron

"HK Style" Mini Pineapple BBQ Pork Jowl Bun

The Belgard Kitchen

Brazillian BBQ Pork Collar: pineapple pepper vinagrete, crispy bacon farofa

The PIE Hole

Burnt Basque Cherry Cheesecake Handpie: Burnt Basque cheesecake and BC sour cherry compote wrapped in our famous Double Butter Pastry, deep-fried until golden and finished with vanilla bean sugar.

FRASER VALLEY CHICKEN POT PIE: Roasted chicken, charred BC corn, leeks and garlic confit in a creamy Gruyère sauce with slow-simmered chicken bone broth and fresh thyme, wrapped in our signature Double Butter Pastry.

The Victor at Parq Resort

WAGYU BBBLT: Beef Belly Bacon, tomato jam, gem lettuce

The Station Tapas and Wine Bar

Marinated Picanha Skewer: House Made Chilli Oil, Puffed Rice, Cilantro

Legacy Lion's Mane Mushroom Steak: Moonbay Bull Kelp Chimichurri

The Watson x Bartholomew

Caribbean Goat: Haitan Pikliz, Cilantro Creme Fraiche, Puffed Wild Rice

Torafuku

Asian BBQ Baby Back Ribs: crispy toppings, herbs

Uli's Restaurant

Venison Bratwurst: Cornbread Bun, House Made Ketchup, House Beer Mustard

Vancouver Aboriginal Friendship Centre Society

Elk, Jalapeño & Cheddar Smokies, Frybread, House Mustard Selection.

VCC Culinary Arts

Prairie Ranchers Pork Char Siu: Ignited with Rose Wine Popcorn Rice, Pickled Daikon & Carrots, Crisp Lettuce, Sesame Vinaigrette

Violeté

Beef Short Rib: celeriac remoulade + puree

Wildlight Kitchen + Bar

Chicken Tostada: Jerk Chicken Thighs, Jerk BBQ, Escovitch Pickles, Micro Cilantro

Wooden Fish

BO LA LOT: Minced beef, minced pork, piper lolot leaves | Served with rice noodle bundles, scallion oil, and Wooden Fish’s nuoc cham