FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

local ingredients

Blueberry Cream Cheese Croissants (Blueberry Fest 2025)

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Blueberry Cream Cheese Croissant on a plate

Blueberry Fest is one of the most popular summer foodie events at UBC. Every year hundreds stop by for delicious blueberry treats, local produce, entertainment, and live cooking demos. If you can’t make Chef Hoang’s cooking demo on July 25th from 12 – 1pm, at the UBC Bookstore Plaza, make the recipe below to try … Read more

Blueberry Infused Salmon Gravlax with Edamame Salad (Blueberry Fest 2025)

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Blueberry Fest is one of the most popular summer foodie events at UBC. Every year hundreds stop by for delicious blueberry treats, local produce, entertainment, and live cooking demos. If you can’t make Chef Pascal’s cooking demo on July 24th from 12 – 1pm, at the UBC Bookstore Plaza, try out the recipes below and … Read more

Steelhead Crudo with Fermented Blueberry Nam Jim, Balsamic Pickled Blueberries, Crispy Ginger (Blueberry Fest 2025)

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blueberries on a bush

Blueberry Fest is one of the most popular summer foodie events at UBC. Every year hundreds stop by for delicious blueberry treats, local produce, entertainment, and live cooking demos. This year we’re joined by Chef Warren Chow, Executive Chef of Wildlight Kitchen and Bar and recipient of Michelin’s first-ever Young Chef Award for Vancouver in … Read more

Blueberries, Arugula, & Fonio Salad with Spiced Cashews (Summer Sizzler 2025)

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This year’s Summer Sizzler cooking demo is lead by Amanda Réhel, Sous Chef of Residence Dining at Feast in Totem Place. Get the recipe below for her Blueberries, Arugula, & Fonio Salad with Spiced Cashew and Ginger Vinaigrette, and join us for a cooking demo from 12:00 – 1:00pm on June 4th at the Bookstore Plaza.

Summer Sizzler also celebrates the opening day of the UBC Farm Wednesday Campus Market! Now open every Wednesday at the Bookstore Plaza, 11:00am – 2:00pm, from June 4 – Oct 29.

Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest — July 23, 24, 25.

Ginger Vinaigrette

Ingredients

  • 500ml – Olive oil
  • 250ml – Lime juice
  • 40g – Garlic, pureed
  • 115g – Fresh ginger, pureed
  • 2g – Salt
  • 2g – Pepper
  • 45ml – Agave syrup

Method

  1. In a blender combine pureed garlic, ginger, agave syrup, salt, pepper, lime juice. Emulsify with oil, slowly drizzling in.
  2. Taste and adjust for seasoning if necessary.
  3. Reserve.

Spiced Cashews

Ingredients

  • 4g – Ground coriander
  • 4g – Ground cumin
  • 4g – Sweet smoked paprika
  • 30ml – Canola oil
  • 1g – Salt
  • 1g – Pepper
  • 500g – Cashews

Method

  1. Preheat oven to 325F.
  2. Combine oil and spices and whisk together to thoroughly combine.
  3. Toss in cashews and ensure they are evenly coated.
  4. On a parchment lined sheet tray place seasoned cashews in an even layer with spaces in between to ensure roasting and not steaming is happening!
  5. Roast for 12-15 minutes (check half way).
  6. Allow to fully cool on the tray.

Steamed Fonio

Ingredients

  • 225g – Fonio
  • 350ml – Water
  • 1.5g – Salt

Method

Fonio is very similar to quinoa (just smaller) use your favorite quinoa steaming method here. I like to use my rice cooker.

  1. Mix all ingredients together and steam for 5-6 minutes.
  2. Much like rice or Quinoa Fonio should be fluffed when it comes out of the steamer to prevent over cooking and clumping.
  3. Allow to cool fully before using in salad.

Building a combined salad

Ingredients

  • 60g – Fresh blueberries
  • 10g – Red onion, julienned
  • 80g – Arugula
  • 25g – Cherry tomatoes, sliced in half
  • 45g – Fonio, steamed and cooled
  • 45ml – Ginger vinaigrette
  • 30g – Roasted spiced cashews

Method

  1. Combine all ingredients (except cashews) in a mixing bowl and dress with ginger vinaigrette.
  2. Place in center of serving bowl and garnish with roasted spiced cashews.

Black Bean Smash Burger (Summer Sizzler 2024)

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Two veggie burger sitting on a round platter. Topped with spinach, yellow peppers, tomatoes and burger sauce. Looks delicious.

Summer Sizzler is the first Chef Demo of the summer on UBC Vancouver Campus. UBC Farm produce is the highlight of this presentation. The demo is lead by Chef Darren Clay, Executive Sous Chef of Residence Dining at UBC. He loves local ingredients and simple recipes. Celebrate Veggie Burger Day (June 5th) with us and learn how create a yummy veggie burger with farm fresh produce and local seasonal ingredients. Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest — July 24, 25, 26.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 5 to October 30.

Yield: 8 burgers

Ingredients

  • 1/2 cup Mayonnaise (can sub Vegan Mayo)
  • 2 Tbsp      Adobo sauce (from canned adobo chilies)
  • 1 small Red onion (finely chopped)
  • 2 tsp         Salt
  • 3 cloves   Garlic (minced)
  • 1 tsp         Cumin (toasted & ground)
  • 1 tsp         Coriander (toasted & ground)
  • 1 slice       Jalapeno Havarti Cheese
  • ¼ cup       Jalapeno Havarti (grated)
  • 1 can Black beans (small can – rinsed)
  • 1               Egg (beaten)
  • 2 pieces Chipotle chilies (from can – finely chopped)
  • ½ cup      Breadcrumbs (toasted)
  • as needed, burger bun, shredded lettuce, sliced tomato, pickled onions

Method

  1. Stir mayonnaise and adobo sauce to combine. Chill until ready to serve.
  2. Heat heavy bottomed pan over medium heat. Add oil, red onion & salt and cook until soft and fragrant (2-3 minutes).
  3. Add garlic & spices and cook 1-2 minutes. Remove from heat.
  4. Coarsely mash black beans with a potato masher or fork. Add grated cheese, egg, chipotle chilies, breadcrumbs, salt & onion mixture.
  5. Mix until evenly distributed. Divide into 8 equal portions.
  6. Put each portion between parchment paper and using a pot lid press until 1-2 cm thick.
  7. Heat heavy bottomed pan to medium/ high heat, when hot add oil and place burgers in making sure to not overcrowd the pan. This will drop the temperature and you will not get a nice crust.
  8. Flip burger, add cheese slice until melted.
  9. Toast bun, add adobo mayonnaise and other toppings and finish with the warm burger.

Nicoise Salad (Summer Sizzler)

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Niçoise salad in a white dish. Two half boiled eggs, blanched green beans, olives, cherry tomatoes and poached salmon arranged nicely on top of mixed greens.

Summer Sizzler is the first Chef Demo of the summer on UBC Vancouver Campus. UBC Farm produce is the highlight of this presentation. The demo is lead by Chef Darren Clay, Executive Sous Chef of UBC Residence Dining Halls. He loves local ingredients and simple recipes. Learn how to build a salad with Farm fresh produce and local seasonal ingredients. Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest—July 26, 27, 28.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 7 to October 25.

Yield: 2 servings

Ingredients

Salad (serves 2)

  • 250 g UBC Farm mixed greens (4 big handfuls)
  • 2 cooked eggs
  • 10-15 green beans
  • 10 grape tomatoes, cut in half
  • 10 olives
  • 4 nugget potatoes, cooked, cooled, quartered
  • 80-100 g tuna (optional or salmon)
  • 4-6 tbsp vinaigrette

Vinaigrette (yield 2 cups)

  • 2 tbsp grainy Dijon mustard
  • 125 ml apple cider vinegar
  • 250 ml olive oil
  • salt & fresh cracked black pepper

Method

Blanched Green Beans

  1. trim green beans
  2. bring large pot of salted water to a boil
  3. prepare a large bowl of ice water
  4. drop beans, in batches, into boiling water for 1-2 minutes ensuring they have some bite to them after cooking
  5. drain and plunge in ice water for 2 minutes or until completely cool
  6. remove, dry, reserve for recipe

Cooked Eggs

  1. place eggs into a pot of cold water
  2. bring to a boil 
  3. turn off heat as soon as water reaches a boil
  4. let stand for 8–12 minutes covered, depending on your preference
  5. 8–9 minutes for medium well cooked yolk (think ramen)
  6. 10–12 minutes for a well done yolk
  7. drain after timer and place eggs in a bowl of ice water for 5-10 minutes
  8. remove and peel

Assemble

Grainy Mustard Vinaigrette

  • in a bowl with a whisk or in a mason jar with a lid
  • add all ingredients and whisk or shake to combine
  • store any remaining vinaigrette in the fridge

Plate Salad

  • cut potatoes in quarters
  • cut tomatoes in half
  • cut eggs in half
  • toss greens with 4–6 Tbsp of vinaigrette in large bowl, enough to coat
  • divide and place in bowl or plate
  • arrange vegetables and remaining salad ingredients on greens
  • season with salt and freshly cracked pepper

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