March brings a fresh wave of food events across Vancouver, offering plenty of opportunities to explore new menus, seasonal specials, and community gatherings centred around food and drink. Here is a roundup of food events happening around Vancouver this March.
Honey Salt at Parq Vancouver will host the sixth installment of their Art Dinner Series on March 6, featuring Executive Chef Johann Caner and BC artist Lana Schuster. The evening includes a four course dinner inspired by Emily Carr and local seasonal ingredients, alongside a live painting by Schuster, with the completed artwork auctioned to benefit North Shore Women’s Centre. Tickets are priced at $95 plus tax and gratuity, with optional wine pairings available. Reservations are recommended.
Honey Salt has introduced the “A Tavola!” three course Italian prix fixe menu available Sunday through Thursday evenings. Guests can choose dishes such as Caesar salad or calamari, mains like Chicken Parm, Fettuccine Bolognese, or Cacio e Pepe Gnocchi, followed by desserts including tiramisu or a brookie.
Copperpenny Distilling Co. and Fanny Bay Oyster Bar will host a spring series of Sunday oysters and cocktails pop ups in North Vancouver on March 22, April 12, May 10, and May 31 from 2 to 7 pm. Guests can enjoy freshly shucked oysters alongside gin based cocktails, including Copperpenny’s Oyster Shell Gin, with reservations recommended due to limited space.
Italian Kitchen is offering hands on pasta making experiences on March 7, 14, 21, and 28 from 2 to 5 pm. Guests learn to make pasta such as gnocchi, ravioli, and fettuccine before enjoying a private dinner featuring their creations served with classic sauces.
Loam Bistro is extending their morning Happier Hour for Spring Break from March 16 to 27 on weekdays (excluding Wednesdays). The dine in menu from 9 to 11 am includes breakfast favourites such as egg sandwiches, brioche egg dishes, and sausage with fried egg, along with beverage specials.
Lavantine Restaurant & Skybar has introduced a three course Spring Feature Menu available Sundays through Thursdays from 3 to 11 pm. The prix fixe menu includes starters such as Truffle Hummus or Burrata, mains including Salmon Skewer or Lamb Shank Tagine, and desserts like Tahina Crème Brûlée or Dubai Chocolate Cheesecake.
Fanny Bay Oyster Bar is hosting a Seafood and Sake Experience beginning March 26 at 6:30 pm, with additional dates in April. The event features curated seafood dishes paired with rare sake selections highlighting West Coast seafood.
D/6 Lounge has launched an “After Office Adult Happy Meal” available daily from 5 to 7 pm featuring a Wagyu burger, triple cooked fries, baked apple pie, and a Grey Goose martini. The lounge also hosts late night “On Cue Thursdays” from 10 pm to 2 am with live DJ sets and soulful music.
The Victor is offering the same After Office Adult Happy Meal along with their daily “Victory Hour” happy hour menu featuring sushi, seafood, and cocktail specials available during select afternoon and evening hours.
Pacific Institute of Culinary Arts is hosting Wolfgang Puck Oscar Pop-Up Dinners at their Granville Island campus on March 4 and 5 starting at 6 pm. The five course dinners pay tribute to Chef Wolfgang Puck and his well known post-Oscars celebrations, with dishes recreated by PICA chefs alongside advanced culinary and baking students. The menu includes Smoked Salmon Pizza with caviar, dill crème fraîche and capers, Chinois on Main’s Chicken Salad with mango and sesame, Green Pea Velouté with Hokkaido scallop and Meyer lemon, Wolfgang’s Austrian Beef Goulash with pommes purée, and an Austrian style Kaiserschmarren dessert with strawberries.
Kobe Japanese Steakhouse is celebrating 58 years in Vancouver with a limited time anniversary prix fixe menu available Mondays through Thursdays from 5 to 11 pm starting March 9. The Downtown teppanyaki restaurant at 1042 Alberni Street is offering the special menu for $60 per person plus tax and gratuity. The anniversary menu highlights dishes that have long been associated with the restaurant’s teppanyaki dining experience. The meal begins with Shabu Shabu Soup followed by Fresh Seasonal Vegetables and Teppan Shrimp served with steamed rice. The main course includes Tiger Prawns, Sirloin Steak, and Teriyaki Chicken, with Mario’s Gelati offered for dessert. Guests can upgrade their dinner by substituting a 6 oz Filet Mignon for the sirloin or adding a 4 oz Lobster Tail for an additional charge.