Presented by:

Tickets are $150 each (with a $100 tax receipt for Canadian residents) and includes one three-course take-out meal per ticket with the exception of Wild Origins which will be a Canada and USA mail-out Cook-Along package with Chef Moran for four. Also included with your ticket is a link to the evening programming experience. There are limited tickets available so order your meal now while all the options are available to you. Everyone is welcome to bid on silent auction items available from now until April 25!


Menu:

  1. Read the menu and see participating restaurants.
  2. Purchase your tickets.
2021 Sakura at Home Menus

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Prepared by Team Salmon n’ Bannock

Appetizer: Candied Salmon served with maple drizzle and sweetgrass infused cherries.

Entree: Duck Confit with Cherry Glaze and stewed cherries served on Ojibway wild rice with signature Bannock Bella Bella Seaweed Butter.

Dessert: Cherry Walnut Cake


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Prepared by Canada’s Top Chef 2019, Paul Moran and full of micro-nutrients from these coastal wild foods!

Meal Kit “Cook-along” with Paul (video): Yukon Morel Mushrooms + Haida Gwaii Bull Kelp, Saskatchewan Wild Rice, Inspired Primavera (dinner for 4) (V)

*Canada and USA wide mail-out available only; no pick-up

  • When checking out, please input your mailing address in the “Additional Comments” section or shipping address.

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Prepared by Chef Andrea Carlson, Vancouver Magazine’s 2020 Chef of the Year

Appetizer: Cherry Leaf Cured Scallop and Shiso Rice Crisp with House Cured Sakura Gel and Ice

Entree: Burdock and Sakura Sausage, Koji Cured Pork Jowl and Collar with Ume Glaze, Shallot and Beet Salad, Potato cream

Dessert: Sakura Milk Custard with Meringue-Sour Cherries and Salted Cherry Blossom Sorbet

Drink: Cherry Cherry Bang Bang Cocktail with Artisan Sakemaker Sake, Jasmine Tea, Cherry Vodka


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Prepared by Team Vij’s, Chefs Vikram Vij and Meeru Dhalwala

Appetizer: Papri Chaat with sprouted lentils, potatoes and organic blueberry chutney

Entree: Vij’s family creamy chicken curry with cherry blossom Basmati rice pilaf OR Green onion, tomato, and coconut curried vegetables with cherry blossom Basmati rice pilaf (V)

Dessert: Coconut pudding with fruits and rose water


 

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Prepared by Chef Kazuya Matsuoka, Corporate Executive Chef of Aburi Restaurants

SHUSAI:

  • Ebi Fritter white tiger prawn in herb-beer batter, sweet chili aioli
  • Chicken Nanban lightly fried, marinated in sweet and sour soy
  • Pan Seared Scallop hokkaido scallop, yuzu puttanesca
  • Saikyo Miso Sablefish yuzu miso reduction
    served with seasonal vegetables

ABURI SUSHI:

  • Aburi Salmon Oshi Sushi wild sockeye salmon, Miku sauce
  • Aburi Ebi Oshi pressed prawn, ume sauce, lime zest
  • Aburi Saba Oshi house cured mackerel, miso sauce
  • Red Wave Roll prawn, avocado, red tuna wrapped, masatake sauce
  • Sakura Roll spicy tuna, shiso, konbu dashi gelée, salted sakura flower

DESSERT: Silky White Chocolate Mousse created by Head Pastry Chef Kiko Nakata – red berry ume shu compote, yuzu curd, almond sponge, ume meringue, ume shu gelée


Chef Will Lew 

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Chef Clement Chan

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Prepared by Ocean Wise Sustainability Leader, Chef Will Lew + Canada’s 2010 Top Chef of the Year, Chef Clement Chan

‘Edible Beach’ Appetizer: 

  • Edible Pink Scallop Shells -Ikura, Hokkaido Scallop Mousse, Sea Buckthorn, Avocado, “Nori” Sand
  • Smoked Salmon Motoyaki -Umami Sushi Rice, Torched Honey Miso Mayo, Fresh Wasabi, Kabayaki
  • Kelp Envelope-Smoked Haida Gwaii Shellfish, Pork Kakuni, Braised Pacific Octopus, Maple Butter Glaze, Tapioca ‘Coral’ Crisps, Sea Asparagus

Entree: Sake Kasu Honey Glazed Gindara Sablefish on Buckwheat soba with wild mushrooms, spring vegetables and Smoked Bacon Dashi Nage

‘Sakura Sweets’ for Dessert: Matcha White Chocolate Truffle, Cherry Blossom Soy Panna Cotta, Black Sesame Mini Mochi Cake, Umeboshi Streusel

Collaborating with Ocean Wise to pick recommended restorative species

The Keefer Bar

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Add-on Cocktail: Amber Bruce mixologist at The Keefer Bar is creating a special ‘Akebono’ cocktail for our Toast and you’ll be able to order the Cocktail Kit from their website for pick up.

Preview Menu Choices

Auction: Click here to register and bid!

What to Expect at Sakura at Home:


Special Gift: All tickets purchased will receive a Sakura at Home gift from our sponsor McMillan LLP.

Dress Code: Put on your shades of pink, cherry blossoms, hats, party attire to make it truly a celebration with your bubble.

Food: We are proud to present exclusive take-out menus created by some of Vancouver’s top chefs celebrating more of our city’s diversity this year. We are overjoyed to work with this year’s restaurant partners which include: Burdock & Co, Chef Will Lew + Chef Clement Chan, Miku, Salmon n’ Bannock, Wild Origins, and Vij’s. We highly recommend guests to pick-up their orders at the respective chosen locations to show your support in-person! Pick-up time slots (between 4:30pm-5:30pm) will be allotted to you after your purchase. Please contact us separately ([email protected]) if pick-up is impossible for your situation.

Cocktail: Amber Bruce mixologist at The Keefer Bar is creating a special ‘Akebono’ cocktail for our Toast and you’ll be able to order the Cocktail Kit from their website for pick up.

Program: Guests will learn how to mix the ‘Akebono’ cocktail with Amber Bruce, enjoy Bard on the Beach Artistic Director Christopher Gaze with Festival winning haiku, hear about the drone filming of In Full Bloom from the chief drone pilot Patrick Weir himself, and be first to experience the world premiere of In Full Bloom drone film project.

Support & Donate: On April 1, 2021, come prepared to bid on a selection of auction items. To donate an auction item or an experience for Sakura at Home or sponsorship opportunities, please reach out to Linda Poole at [email protected]

Why it’s important to purchase tickets to our only fundraiser, Sakura at Home, and support the work of the Festival, ensuring the Vancouver Cherry Blossom Festival (VCBF) maintains the ability to:
  • Present mostly free arts and culture programming to help create a more accessible, inclusive, and tolerant society, appreciative of beauty
  • Connect communities and generations in interactive, social, and artful ways
  • Showcase local professional and emerging talent
  • Educate on cherry tree culture in all its ramifications
  • Bring the joy of cherry blossoms to everyone while uplifting spirits

2021 programming includes a new feature of calming cinema in partnership with Peacemaker Filmworks—In Full Bloom, Soundwalk Dance, a new educational video resource for elementary students entitled BLOOM!, Haiku Invitational, Tree Talks & Walks, and BC Blossom Photo Watch.

Click here for the program

We feel so fortunate to work with these wonderful chefs who volunteer their time to make this event possible.

 

Emcee Bio

Gloria Macarenko

Exclusive Sakura at Home Media Partner:

Gloria Macarenko is the host of CBC Vancouver’s afternoon show On The Coast, where she explores the day’s news and local communities. Gloria is also the host of CBC Television’s Our Vancouver, a current affairs program that focuses on the city’s diverse culture, as well as The Story from Here, a national Radio One show that brings Canadians lively and intriguing interviews from across the country.

Performer Bios

Patrick Weir

Patrick Weir is the lead Heavy Lift Drone Pilot at Peacemaker Filmworks and an active member of IATSE 669 as a UAV Aerial Cinematographer. Previously an owner/operator at Gyronimo Aerials, Patrick Weir has been pushing the limits in the field of UAV/ Drone Cinematography since the inception of the brushless gimbal in 2012. Today Patrick Weir is flying drones for the largest productions in the world including Deadpool 2 and Predator.

 


Peacemaker Filmworks

Peacemaker Filmworks is a specialty camera team and leading service provider to the Candian film & television industry.


Ken Hsieh

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Ken Hsieh, music director and conductor of the Vancouver Metropolitan Orchestra enjoys performing on piano and percussion when the opportunity arises. After a life-changing experience with a hand injury that turned his career into conducting, he still maintains playing the piano for leisure with friends. His teachers and mentors have included: Lee Kum-Sing, Henri-Paul Sicsic, Henri Brassard, and Stephane Lemelin. He has performed as a solo pianist conducting from the piano with the Vancouver symphony orchestra, and as a piano soloist with the Vancouver metropolitan orchestra, New West symphony orchestra, and surrey youth orchestra.


Christopher Gaze

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Christopher Gaze is best known as the Founding Artistic Director of Bard on the Beach Shakespeare Festival, which celebrates its thirty-first season in 2020. He hosts the Vancouver Symphony Orchestra’s popular Tea & Trumpets series and also their annual Traditional Christmas concerts.

Christopher plays a leading role in British Columbia as an advocate for the arts in general, and his passionate dedication to Bard on the Beach has fuelled its growth into one of the largest professional theatre companies in Canada, drawing close to two million patrons since he founded it in 1990.

His many honours include Canada’s Meritorious Service Medal, Honorary Doctorates from UBC & SFU, the Mayor’s Arts Award for Theatre, and the Order of British Columbia.


Rachel Wang

Rachel Wang is seven years old and is from Vancouver. She has been playing piano since she was two and a half years old. Rachel studies under Professor K.K. sum. She immensely enjoys playing for audiences and has participated in many local and international piano competitions. She achieved 1st place in the 2019 Frank Liszt International Youth Piano Competition. She is also the youngest pianist ever to have entered the final round of the 28th world music competition. She has competed with older pianists, even competing with pianists from the age group of seventeen. She has achieved a lot of awards with her talent and hard work. Rachel hopes to be an accomplished concert pianist.


Programs subject to change.

All event titles are protected trademarks of the Festival