VANCOUVER, BC (August 5, 2026) – Vancouver's premier live-fire culinary festival returns to Concord Pacific Place on Sunday, August 30, bringing together more than 60 of the region's top chefs, restaurants, cocktail bars, breweries, wineries and distilleries for an all-inclusive afternoon of exceptional food, drink and entertainment. Brewery & the Beast showcases exclusive festival dishes, premium beverages and live entertainment, all while celebrating the local farmers, ranchers and producers who make British Columbia's culinary scene one of the best in the world.

This year's lineup brings together some of Vancouver's most celebrated culinary talent, including Michelin-starred Published on Main, Michelin-recommended Boulevard Kitchen & Oyster Bar, Michelin Bib Gourmand recipient Anh and Chi, and acclaimed restaurants such as Selene Aegean Bistro, Kavita, Casa Molina, PEYA and Violeté, alongside renowned producers including Two Rivers Meats and Basta Barbecue.

Guests will enjoy unlimited food and drink throughout the afternoon, from live-fire cooking and premium beverages to artisan desserts, locally roasted coffee and non-alcoholic offerings, creating a complete culinary experience that showcases the diversity and talent of British Columbia's food and beverage community. A complete list of participating presenters is available at breweryandthebeast.com.

"This is our fourth year partnering with Brewery & the Beast, and it just gets better every year," says Gus Stieffenhofer-Brandson, Head Chef and Partner at Published on Main. "The festival gives us the opportunity to showcase what we do in a completely different setting while connecting directly with guests over great food. Watching people experience a dish you've created, right in front of you, is incredibly rewarding and one of the reasons we keep coming back."

Since launching in 2012, Brewery & the Beast has grown from a grassroots gathering into one of Canada's most anticipated culinary events. At its heart is a commitment to supporting local agriculture and responsible sourcing. Every protein served at the festival is 100% Canadian and sourced from producers who raise their animals ethically, responsibly and sustainably, reinforcing the festival's longstanding commitment to supporting local farms and ranches. The event is committed to impacting the community from a charitable aspect as well. Since inception, Brewery & the Beast has raised more than $200,000.00 for culinary scholarships, food security programs and mental health organizations. 

Beyondthe food, guests can enjoy cocktails, craft beer, wine, spirits and non-alcoholic beverages from leading producers, alongside live music and DJs that create the signature festival atmosphere Brewery & the Beast has become known for.

"Everyyear we strive to create an experience that guests remember long after the final bite," says Scott Gurney, Director of 17 Black Events. "Our chefs, producers and beverage partners are what make Brewery & the Beast so special. Bringing together the incredible people who shape the local culinary community has always been at the vision of this event, and we're excited to welcome everyone back for what promises to be our greatest celebration yet."

EVENT DETAILS

Date: Sunday, August 30, 2026
1pm - 5pm: VIP Experience + Main Event
2pm - 5pm:Main Event
Location:Concord Pacific Plaza - 811 Carrall Street, Vancouver 

TICKETS

Tickets are moving fast, and available to purchase online at breweryandthebeast.com. 
General admission: $179.95 +GST
VIP: $299.95 +GST
Group rates are available by contacting tickets@17blackevents.com

Vancouver, B.C., July 29, 2026 – Botanist is excited to announce Amanda Healey as its new executive chef, leading a new chapter for the award-winning restaurant at the Fairmont Pacific Rim. With more than 20 years of international culinary experience and a career shaped by some of the world’s most celebrated kitchens, Healey returns to British Columbia with her continued love for seasonality, sustainability, and a deep commitment to celebrating regional ingredients.

Healey most recently served as sous chef at Oncore by Clare Smyth, which earned and maintained an unprecedented three Chef Hat rating (Australia’s highest culinary distinction) during its five-year tenure.

“We are pleased to welcome Amanda back to Vancouver and to lead the culinary team at Botanist,” says Jason Cisneros, executive manager, operations, Fairmont Pacific Rim. “As we look to the future of Botanist, we also want to recognize the incredible foundation chef Hector Laguna helped build over the past nine years since opening the restaurant. Amanda brings a fresh perspective to Botanist with her impressive global experience. We know she’ll honour these roots. We look forward to seeing what she creates this summer.”

Prior to Oncore, where she worked directly alongside Clare Smyth and executive chef Alan Stuart, she spent more than a year at Quay under Peter Gilmore, further refining her approach to contemporary fine dining and ingredient-driven cuisine. She also held the role of executive chef at Mount Mulligan Lodge, a luxury resort in Queensland, Australia, which was named one of the 50 Greatest Luxury Hotels on Earth by Robb Report in 2025. In Vancouver, Healey previously worked in several top kitchens, including Hawksworth Restaurant and farm-to-table destination Royal Dinette as head chef.

At Botanist, Healey will lead the culinary program with a focus on thoughtful local sourcing and storytelling through food – continuing the restaurant’s ethos of celebrating the best of the Pacific Northwest.

“I’ve been fortunate my entire career to have worked with some of the world’s most talented chefs, learn from them, and be inspired by their vision,” says Healey. “Vancouver is one of the most memorable places I’ve cooked because British Columbia offers such exceptional access to seasonal ingredients and fresh seafood. Returning to lead a restaurant like Botanist, which so deeply respects the West Coast, is an opportunity to reconnect with the region and create menus that reflect both my experience and the ingredients found here.”

Healey’s first new menu at Botanist, starting with dinner service, is now available. Highlights include a la carte offerings and a special summer tasting menu, featuring local producers and bakers such as Beaucoup Bakery, Hannah Brook Farm, Glorious Organics, Solstedt Organic, North Arm Farm, Rangeland Meats, and eatFish.ca.

For menus and more information, please visit botanistrestaurant.com

WILMINGTON, N.C., July 29, 2026 – Aquaculture Stewardship Council (ASC), the world's leading certification and labeling program for responsibly farmed seafood, is helping more North American consumers make informed choices by building trust across the seafood value chain. Farmed seafood now accounts for over half of all seafood consumed globally, yet new research suggests many shoppers and diners still need help navigating seafood choices.

ASC's largest-ever consumer study, surveying nearly 15,000 consumers across 14 countries, found that independent certification programs are the most trusted source of seafood sustainability information globally, ranking ahead of environmental organizations, seafood brands and retailers. Yet less than half of Canadian seafood consumers are familiar with seafood certification labels, highlighting a significant opportunity for education around seafood sourcing.

Key findings from the research, which will be released in full later this year, include:

• Only 49% of Canadian seafood consumers recognize seafood certification labels on products.
• Less than half of the respondents in Canada (43%) claim: I specifically look and ask for fish/seafood that is sustainably sourced.
• Independent certification programs are the most trusted source of seafood sustainability information globally.
• ASC is the most recognized and trusted farmed seafood certification label globally and in key local markets, with particularly strong recall among Canadian consumers.
• Campaign recognition and sustainability message recall were highest in North America, demonstrating growing awareness reflected by ASC's consumer education and national marketing efforts.

“The latest research reveals a shift in consumer thinking,” said Athena Davis, Marketing Manager, ASC. “Sustainability is no longer just an environmental consideration – increasingly, it’s becoming a signal of the quality, health and confidence shoppers look for when buying seafood. While taste, health and quality remain the primary drivers of seafood purchases, trusted certification helps people identify products that deliver those attributes. The results are clear that the trust and intention are there, but converting those attributes into purchases that make a positive impact is where we must focus. This reinforces our continued effort to build awareness and interest in the value behind the ASC label, especially among those who are eating and leading sustainable seafood.”

ASC is translating these insights into action through its North American marketing campaign – the organization’s largest in history, now in its fifth year. In 2026, ASC’s focus is on connecting shoppers and diners to responsibly farmed seafood at every step of the value chain: from farm to store to kitchen.

From the Farm: Experiencing Responsibly Farmed Fish Firsthand

In April, ASC partnered with Riverence Provisions to host a farm tour for media, influencers and industry stakeholders, providing a firsthand look at the strict practices behind ASC-certified and labeled seafood. Attendees explored Riverence's brood facilities and fish farming operations to learn about fish welfare, water stewardship, traceability and the innovations that shaping the future of responsible seafood production. Also on the tour was Barton Seaver – chef, educator, seafood advocate and co-author of the Blue Food Cookbook. 

“Seafood, and especially farmed seafood, can be a real mystery to many. As chefs we have an opportunity – and a responsibility – to help everyone better understand where their seafood comes from,” said Seaver. “Responsibly farmed seafood plays an essential role in feeding our growing population and creates jobs and economic opportunity through new food systems. It’s also a delicious, nutritious and meaningful addition to our plates that sparks joy. The more we can educate the public on the value and virtue of farmed seafood done right, and how organizations like ASC are driving change, the more deftly we can navigate our seafood choices – for healthier people and a healthier planet.” 

Through the Kitchen: Chefs and Culinary Leaders Discuss the Future of Seafood

ASC is actively engaging chefs, farmers, distributors and foodservice professionals in activities and conversations about the role seafood farming plays in the future of our food systems.

Earlier this year, ASC participated in the Oyster Educators Summit in Seattle, bringing together shellfish leaders from across the industry to explore the world of sustainably grown oysters. A highlight of the event included a night tide experience hosted by Taylor Shellfish Farms, where attendees donning headlamps and shucking knives dove into Washington’s winter oystering rituals to gain a deeper understanding of oyster farming practices and their connection to coastal communities.

The conversation continued at the 20th Annual Terroir Symposium in Calgary this May, where ASC joined chefs, culinary educators, farmers and foodservice leaders from Canada and around the world to celebrate “The Joy of Food” during culinary exhibitions across the city, including at the Wilder Institute’s Calgary Zoo, the Calgary Opera and the Calgary Public Library.

The interactive multi-day symposium highlighted responsibly farmed seafood dishes from ASC-certified partners, curated by celebrated area chefs with a menu of:

• Taylor Shellfish Geoduck Clam Carpaccio by Chef May Ng of Satsuki
• Blue Ocean Mariculture Hawaiian Kanpachi Sashimi by Chef Satoru Kogo of 5 Senses
• High Liner Basa Crudo by Chef Sam Badgley of Milpa
• High Liner Shrimp and Noble Bison Wonton Crisps by Chef Matthias Fong of Foxtrot
• High Liner Prawn Pandesan Roll by Chef Leroy Borrega of the Wilde

“We strongly believe in ASC’s work to protect the future of our seafood supply chains and advance responsible aquaculture,” said Arlene Stein, Founder, Terroir Symposium. “Their commitment to advocacy and education within the hospitality industry is essential—helping chefs and food leaders make more informed choices and become part of building a more sustainable food system.”

To the Store: Retail Partnerships Help Shoppers Identify the Right Farmed Seafood

With over half of Canadian consumers still unfamiliar with seafood certification labels, ASC is bringing these conversations directly to shoppers through retail partnerships that make responsibly farmed seafood easier to discover, understand and trust. 

In June, ASC partnered with New Seasons Market to celebrate World Ocean Month across the Pacific Northwest through a campaign that spanned all 22 store locations. The promotion featured ASC-labeled seafood products, including Riverence Provisions trout, Kvarøy Arctic salmon, Ultra Natural shrimp and Cole’s Seafood tinned smoked salmon, alongside educational materials emphasizing the role that and responsibly farmed seafood plays in supporting healthy oceans and communities.

The campaign launched with an in-store activation featuring seafood tastings, giveaways and information about what to look for when shopping for seafood, supported by digital amplification on social media from popular content creator @cookingwithrel.

“At New Seasons Market, we're committed to doing business in a way that benefits the planet and our community. That means giving our customers confidence not only in the quality of the seafood they buy, but also in where it comes from and how it's produced,” said Athena Petty, Senior Manager of Sustainability, New Seasons Market. “Collaborating with the Aquaculture Stewardship Council and showcasing their label on our products helps us make it easier for shoppers to confidently choose seafood that's responsibly farmed, backed by rigorous standards, to supports a more sustainable food system.”

To highlight ASC’s local partnerships with both New Seasons Market and ASC-certified restaurant group Bamboo Sushi, the organization hosted a Portland-Based preview tasting featuring a creative menu from Bamboo Sushi chefs starring ASC-labeled seafood from Kvarøy Arctic (salmon), Riverence Provisions (trout) and Blue Ocean Mariculture (Hawaiian Kanpachi) with seasonal, summer-inspired dishes. 

ASC will build on this momentum during the second half of 2026. As the organization celebrates its fifth “National Seafood Month” in North America this fall, it is preparing for several marquee activations, including a monthlong August seafood promotion with Erewhon Markets and participation throughout September’s Climate Week NYC. Together, these initiatives will continue expanding awareness of responsibly farmed seafood and the ASC sustainability label, while strengthening consumer confidence to drive real change in our food systems.

Speciality coffee, a fast-growing segment within premium beverages, is gaining prominence across retail, foodservice, and packaging space, evolving from an artisanal niche into a mainstream lifestyle-led category. This is driven by converging consumer demand for premium quality, personalization, functional wellness, ethical sourcing, and sustainable packaging. Brands are increasingly using specialty coffee, which is defined single-origin provenance, distinctive flavor profiles, and craft credentials as a versatile platform for innovation, according to GlobalData, a leading intelligence and productivity platform.

The shift is substantiated by GlobalData’s 2025 Q3 consumer survey^†, in which 51% of global consumers claim that information about country of origin, manufacture details, and professional certification on product packaging influence their product choices, while 67% agreed that they will buy more products from a brand if it aligns with their personal beliefs and values.

GlobalData’s Hot Topics Case Study: Specialty Coffee report highlights the rapid repositioning of specialty coffee, moving from an artisanal niche to a premium, experience-led beverage category, mapping the key consumer trends and commercial opportunities available to brands.

Functional wellness and personalization reshape innovation

Brands such as Four Sigmatic are helping popularize mushroom coffee made with specialty-grade Arabica beans, while other companies such as Artizan Coffee are exploring cold brew, flavor experimentation, and clean-label formulations to meet rising consumer interest in health-conscious indulgence.

Shagun Sachdeva, Practice Head, Consumer and Foodserviceat GlobalData, comments: “Coffee has always carried functional associations through energy and alertness, but specialty coffee is now broadening that role. By combining premium taste with functional ingredients and personalized formats, brands can position coffee as a daily wellness ritual without sacrificing indulgence or authenticity.”

Foodservice fuels premium coffee experiences

Cafes are evolving into social spaces, remote-working hubs, discovery platforms, and brand theatres where consumers engage with origin stories, brewing methods, limited-edition blends, and customized beverages.

Brands such as Blue Tokai Coffee Roasters, Starbucks, Intelligentsia, and Onyx Coffee Labs illustrate how specialty coffee can scale through cafes, omnichannel retail, digital ordering, subscriptions, and premium single-origin propositions. Foodservice operators are using cold brews, seasonal formats, functional blends, and visually engaging drinks to increase menu differentiation and appeal to younger consumers.

Sachdeva explains: “Foodservice gives specialty coffee its strongest experiential stage. Consumers can discover new tastes and formats, learn about brewing, and engage with baristas, in a way that packaged retail cannot deliver. That makes cafés, restaurants, and coffee-led chains critical to building long-term specialty coffee awareness, penetration and loyalty.”

Sustainability, sourcing, and traceability become commercial necessities

Sustainability is becoming a category requirement. For specialty coffee brands, farm-to-cup traceability and verified quality standards are becoming central to consumer trust.

Innovations such as home-compostable coffee pods and capsule-free coffee systems show how brands and packaging suppliers are responding to consumer concerns around waste while maintaining convenience and freshness.  Brands such as Luckin Coffee and Laviet Coffee are using direct-trade sourcing, single-origin claims, vertically integrated models, and sustainable packaging to build credibility. 

Sachdeva concludes: “The specialty coffee opportunity is commercially attractive, but it is also increasingly demanding. The winners will be those that can combine premium sensory experiences with responsible sourcing, functional relevance, foodservice engagement, and clear storytelling. Specialty coffee is moving beyond a beverage trend to become a durable platform for innovation across retail, foodservice, packaging, and consumer brands.”

^†GlobalData’s 2025 Q3 global consumer survey, 22,203 respondents across 42 countries.