Events

Celebrate campus food culture with us!

SAVE THE DATE

Upcoming foodie events on campus.

EVENT BLOG

Recipes from past events.

SPONSORSHIP

We sponsor campus events!

UBC Blueberry Fest, 2018, July 18, 19, 20 at UBC Bookstore

 

MEET YOUR MAKER

Celebrating food sustainability & ethical business practices.

Cooking demo + samples + Plant-based recipes | noon to 1pm
with Chef Brad Vigue, Executive Chef of Residence Dining Rooms
(recipes will be uploaded here after event)

Learn more about where your food come from.
Meet the people behind the food we serve on campus: 

Ethical Bean Coffee
Milano Coffee Roaster
Goodly Foods
Hardbite Chips
Wendel’s Fine Foods
UBC Farm pop-up Market*
Vancouver Farmers Market Direct*
*Remember to bring your own bags & containers to shop for your local produce.

DATE: September 25, Wednesday
TIME: 11:30am-1:30pm
LOCATION: UBC Bookstore Plaza

Event presented by UBC Food Services in partnership with UBC Bookstore, UBC Farm and UBC Conferences & Accommodation

UBC Blueberry Fest, 2019, July 17, 18, 18 at UBC Bookstore

 

BLUEBERRY FEST 

Made with love with BC blueberries
Featuring local + UBC Farm ingredients
Cooking demo + samples + recipes: noon to 1pm

July 17 | Culinary Director, Executive Chef David Speight
July 18 | Scholar’s Pastry Chef, Tanyia Khanna
July 19 | Ocean Wise Chef, Ned Bell

Pancake breakfast with Ethical Bean Coffee daily
Baked goods—muffins, scones, tarts, cookies, cheesecake and more…
Ice Cream Sundaes
UBC Farm Salad
Bulk local blueberries direct from Mandair Farms
Samples, recipes and foodie skills at cooking demo

Live music by Peter DeVries… also featuring Summer Music Institute Campers on Wednesday.

GREEN EVENT:
Bring your own plate or container and cutlery for the pancake breakfast and all your blueberry purchases.

DATE: July 17, 18, 19
TIME: 9am-1pm
LOCATION: UBC Bookstore Plaza

Event presented by UBC Food Services in partnership with Ethical Bean Coffee, TransCold, UBC Bookstore, UBC Farm, BC Blueberries, Pedersen’s Event Rental,   Lonsdale Event Rentals and Phoenix Tents.

Neapolitan-style zucchini pizza from Mercante at UBC.

SUMMER SIZZLER

Celebrate the UBC Farm Pop Up Market season!
Fresh Ideas for Foodies.
Featuring Sustainable Seafood + UBC Farm ingredients.
Chef Demo: Meet Residence Chef, Johnny Bridge from Gather @Vanier’s.

Join us at UBC Bookstore Plaza for samples, recipes and some foodie skills. 

FREE event

GREEN EVENT:
Bring your own container and cutlery tasting.
Remember to bring your own bag for your fresh ingredients purchases from UBC Farm.
Learn more about Ocean Wise, Sustainable Seafood & UBC Food Services. 

DATE: June 12
TIME: 12-1pm
LOCATION: UBC Bookstore Plaza

RECIPE for Side Stripe Prawn Roll

RECIPES

Blueberry Oatmeal Breakfast Bars

Blueberry Oatmeal Breakfast Bars

Fuel your mornings with these irresistible blueberry oatmeal breakfast bars! They’re so good, we bet you’ll be reaching for them throughout the day.

Side Stripe Prawn Roll

Side Stripe Prawn Roll

Get a taste of the sea with these delightful side stripe prawn rolls! Chef Johnny demonstrated how to prepare this recipe at Summer Sizzler on Wednesday, June 12, 2019.

Energy Balls

Energy Balls

Need a pick-me-up during your afternoon class? Look no further than these super easy no-bake energy bites. Packed with fibre and plant-based protein, they make for a great snack in between meals.

Pesto Pasta

Pesto Pasta

Remember that vegan and nut-free pesto we made? You can use it to make this super quick and easy pesto pasta. Get your meal-prep on and make a batch to have on hand for lunch or dinner!

Vegan Pesto (Nut-free)

Vegan Pesto (Nut-free)

Did you know you can make your own pesto at home with just a few ingredients and a food processor?

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies

In a rush at breakfast time? Try making these easy blueberry breakfast cookies on the weekend and have breakfast plans sorted for the whole week!

Congee

Congee

Looking for a warming and filling breakfast? Congee is super easy to make and very budget friendly! Try making a batch to eat throughout the week and top with whatever ingredients you like.