Thank you to all the guests and partners who supported Sakura Night and made it a success! Your tax receipt will be emailed to you by May 17.
Celebrate the Festival with 8 Top Chefs, May 5
Sakura Night presented by McMillan LLP is the not-to-be-missed food highlight of Asian-fusion flavours at the Vancouver Cherry Blossom Festival. Featuring eight of Vancouver’s top chefs, this gourmet evening of canapes, cocktails, and conversation is your opportunity to savour, celebrate, and support the Festival.
As a charitable society, the Festival holds this fundraiser reception in the spectacular Stanley Park Pavilion to celebrate the 2019 Festival and to present our over 23 free events. Your support is important. Buy a ticket and come celebrate.
Photos in the gallery are by Cakewalk Media Inc., Leila Kwok (Crowd, Ramen)
***Get your Early Bird Tickets before they are sold out! Receive a 14% discount now!***
Click to get your tickets!
Early bird prices of $150 available now while they last. (Receive a $80 tax receipt.)
Regular tickets are $175 afterwards.
Savour specially created small dishes from these top chefs:
- Shangri-La Hotel Vancouver – Executive Chef Ken Nakano
- Black + Blue – Chef de Cuisine Will Lew
- Benkei Ramen – Executive Chef Taka Omi
- The Victor at Parq Vancouver – Executive Sushi Chef Kazuhiro Kawamoto
- Zen Japanese Restaurant – Executive Chef Nobu Ochi
- Super Hiro – Executive Chef Hiro Watanabe
- Boulevard Kitchen & Oyster Bar – Pastry Chef Kenta Takahashi
- Uno Gelato – Gelato Master Andres Bermudez
Sip on these included drinks:
- Special welcome cocktail: Sakura G+T created by mixologist Christos Kalaitzis with Queensborough Omakase Japanese Style Gin, Central City Brewers & Distillers (Try out the recipe yourself, here!)
- Winemaker’s CUT wines poured by owner /winemaker Michal Mosny, Deadman Lake Vineyard, Oliver, BC
- Queensborough Omakase Japanese Style Gin, Central City Brewers & Distillers
- Sho Chiku Bai Classic Junmai Sake, MIO Sparkling Sake, and Takara Plum wine, D Way Beverage Ltd.
- Award-winning Queensborough Gin TWST Lime + Cucumber + Mint and FZZZ Lime
- DayTrip West Coast Lager, Stanley Park Brewing
- Pinky Tuscadero and Go Easy Pale Ale, Beere Brewing Co.
Our Featured Chefs & Their Creations
Chef Taka Omi
Born and raised in Tokyo Japan, Chef Takayuki (Taka) Omi found his passion for food early in life. After sharpening his skills in Japan’s restaurant scene and at the Yamaha Resort in Tsumagoi, he made his way to Toronto, where he honed his craft at a small Japanese restaurant under his mentor, Chef Okada. In 2010, the ‘West Coast called’ and Taka moved across country to open The Lobby Lounge in the Fairmont Pacific Rim where he has since held the reigns of Sushi Chef. His passion for spreading Japanese cuisine has also led him to Benkei Ramen, where he dedicates several hours a week to producing authentic and quality ramen for Vancouverites to enjoy. When Taka isn’t rolling and slicing, he takes his talents to the classroom and shares his skills; teaching sushi classes for adults and children with proceeds going to the Red Cross Relief Fund.
Shangri-La Hotel Vancouver
With over 20 years of culinary experience, covering all aspects of food and beverage operations, Nakano expresses his food philosophy at Shangri-La Hotel, Vancouver with sophisticated yet uncomplicated flavours, and menus that showcase the best ingredients from coast to coast.
With a passion for sustainability, he supports many local farmers, producers and fisherman; he was instrumental in launching the Vancouver Aquarium’s Ocean Wise program on Vancouver Island.
Chef Nobu Ochi
Boulevard Vancouver Kitchen & Oyster Bar
Silent Auction Features Celebrated Sculptor Marie Khouri
At this year’s Sakura Night, we will have a selected group of Silent Auction items you can bid on and then take home with you, should you win. The highlight of 2019 is a special unique set of hand-cast copper Cherry Blossom jewelry. These treasures were created especially for the Vancouver Cherry Blossom Festival by celebrated international sculptor and artist Marie Khouri. Don’t miss out on this unique opportunity to acquire this exquisite Cherry Blossom pendant and bracelet. Imagine what they’d look like on you or your special one! (Photos: Cakewalk Media Inc.)
“By sculpting these small abstract organic forms I gave them eternity…” -Marie Khouri
“I discovered the Cherry Blossoms upon my arrival in Vancouver. Taking inspiration from the blossom flower petals that are so ephemeral and fragile, I chose to reinterpret its form in my own signature work. Sakura, these small delicate pink flowers produced by the cherry blossom trees, drop to the ground and wither, falling like snow with the ebb and flow of the winds. By sculpting these small abstract organic forms I gave them eternity…” – Marie Khouri
Marie Khouri Profile
Vancouver-based sculptor, Marie Khouri, represents the broad multicultural and diverse demographic of Western Canada. Born in Egypt and raised in Lebanon, Khouri has developed a vast range of cultural and historical influences within her practice. With a childhood interrupted during the Lebanese Civil War, Khouri was relocated to Spain, Italy and Vancouver, finally settling in Paris where she was classically trained in sculpture at l’École du Louvre. On her return to Vancouver, a retrospective of her life took form in her sculpture, reflecting a passion for innovation and spontaneity.
Khouri’s work resides at the often-tenuous place between art and design, suggesting a lack of countries reminiscent of modernist thinking best epitomized by the Bauhaus School. Despite their formalist impulses, the sculptures she creates are not without feeling. Greatly influenced by Henry Moore’s idea of direct carving, Marie Khouri’s sculptures blend and extend metaphors of language, form and the body to propose an inextricable link – both political and personal – to a life deeply affected by the complex histories of the Middle East; and it is from these histories that her most evocative works emerge, rooted in a profound sense of dislocation and a search a greater sense of place. Each sculpture is formed through an extensive hands-on process that employs traditional sculpting techniques alongside contemporary innovations in material and building standards. Her timeless and unconstrained forms remain firmly situated in the contemporary moment, pushing the barriers of the medium where the surfaces reveal the entire process and the finished sculpture reveals the evolutionary method by which it was created.
“A celebration of culture and cuisine.”
- Read our latest press release: Eight Vancouver Chefs Unite to Support Vancouver Cherry Blossom Festival at Sakura Night Gala
- Watch Black+Blue Chef de Cuisine Will Lew prepare one of his dishes on Thursday’s CTV Morning News Live:
Sakura Night Committee: Tracy Penner, Linda Poole, Andrea Hill, Chelsea Dill, and Sally Grad-Jung.
*A charitable tax receipt for approx. $80 will be issued to you after the event, on request. Proceeds go towards the non-profit and charitable Vancouver Cherry Blossom Festival (VCBF), intra-community art and cultural festival vital for community engagement, multiculturalism, the arts, and the environment.
Programs subject to change.
All event titles are protected trademarks of the Festival