What's New at VCC
May 31, 2011Let your taste buds go wild!
VCC’s widely-popular Aboriginal restaurant is open for the summer season and offering a special 15 per cent discount on lunch fare through July 31.
Wild Salmon is run by 13 students in the Aboriginal culinary arts program, along with instructors and instructor assistants. Patrons of Wild Salmon will discover how Aboriginal cuisine mixes traditional ingredients with contemporary cooking methods.
Chef Ben Genaille says," Students leave here with culinary skills and hopefully, a renewed pride in their native heritage. It is a very unique place to dine."
Wild Salmon features a new array of menu items in 2011 such Hagul Jam soup, smoked applewood trout salad, and slow-smoked bison brisket with roasted squash salad and savoury bannock bread pudding.
Wild Salmon is open until August 26 for lunch only with weekday sittings starting at 11:30 a.m. Call 604.443.8352 to make a reservation. The restaurant is located on the second floor of VCC's Downtown campus.
Hear the clip from CBC Radio One:
Watch Chef Ben Genaille from VCC on Shaw TV Vancouver's Urban Rush.
