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Sakura at Home: B.C. chefs create take-out meals for celebrating cherry blossom season

A delicious way to celebrate cherry blossom season in Vancouver
A cherry blossom-themed offering from Vancouver's Miku restaurant.

One of the most delicious ways to celebrate those beautiful pink blooms signalling the start of spring in Vancouver is Sakura Night, a key fundraiser that's part of the annual Vancouver Cherry Blossom Festival. With the fest shifting into virtual mode for 2021, B.C. chefs have created special "Sakura at Home" meals for a new way to celebrate - and raise funds - for the festive evening.

Among those taking part in Sakura at Home are Vancouver chefs Andrea Carlson of Burdock & Co; Vikram Vij and Meeru Dhalwala of Vij's Restaurant; Kazuhiro Hayashi of Miku Waterfront; and the team from Salmon n'Bannock (Vancouver's only Indigenous restaurant). Will Lew of Nootka Marine Adventures resorts on Vancouver Island is creating a meal alongside Vancouver chef Clement Chan. Additonally, Top Chef Canada 2019 winner Paul Moran, who has launched foraged food business Wild Origins, will be creating a meal kit for four that guests can prepare themselves at home.

"These flowers feed our spirit and fill our heart with hope and promise…feed your spirit and body with the variety of the seasonal selection of flavours and textures being showcased at Sakura at Home," said Darnell Stager of Salmon n’ Bannock.

The chefs have been tasked with creating meals that capture the beauty of the cherry blossom. Guests will choose which restaurant's meal they want when they purchase their tickets for the April 25 virtual event.