FOOD AND THE ARTS CHERRY BLOSSOM FEST

Seven B.C. chefs a-cooking, music, film and poetry a-happening — it's all part of this year's Cherry Blossom Festival fundraiser on April 25. For Sakura at Home, chefs create three-course dinners celebrating cherries and their blossoms.

The chefs: Andrea Carlson (Burdock), Vikram Vij and Meeru Dhalwala (Vij's), Kazuhiro Hayashi (Miku Waterfront), the culinary team at Salmon n' Bannock, Will Lew (Nootka Marine Adventures), Clement Chan and Paul Moran (Wild Origins). Tickets include a takeout meal with dishes like cherry leaf cured scallop and shiso rice crisp, house-cured sakura gel and ice from Burdock and sakura roll with spicy tuna, shiso, konbu dashi gelée, salted sakura flower from Miku.

Virtual performances include Vancouver Metropolitan Orchestra conductor Ken Hsieh on a Fazioli piano, Bard on the Beach artistic director Christopher Gaze reading haiku and the world premiere of In Full Bloom, a short film by Patrick Weir.

Tickets are $150 (with a $100 tax receipt).

For more information on menus and tickets, visit vcbc.ca.