Upcoming events
Your favourite NPR music series reimagined, but way better cause it's got drinks and food!​
Featuring all these amazing chefs, exclusive menus and curated cocktail pairing, check out the upcoming events!
****Date Updated!****
April 7
Justin Song Ell
Formerly of Crowbar, Superflux, and Elephant, Justin is known for nose to tail cooking-utilizing self developed aging and fermentation techniques. His cooking style highlights global flavors, emphasizing a heavy focus on local vegetables
​
Insta: @justin.song.ell
March 23
Yang Trinh
Yang Trinh is the chef and founder of Jiyu No Tori, with over 15 years of culinary experience. His cooking centers on Japanese izakaya-style cuisine, shaped by his training in Kyoto, Japan, where he worked in a traditional izakaya and developed a deep respect for seasonality, balance, and technique.
He also spent time cooking in Australia and in Italian kitchens, including Oca Pastificio, experiences that broadened his perspective while reinforcing his appreciation for craftsmanship and simple, well-executed food.
Through Jiyu No Tori—meaning “free bird” in Japanese—Yang expresses his private chef and pop-up work as a space to cook freely and without limits. It is a reflection of his personal style: rooted in tradition, guided by experience, and driven by the freedom to create food that feels honest and true to himself.
​
@jiyu.no.tori
March 30
Remi Jo
Remi has been an industry professional for over 16 years now. Working both front and back of house in his time in the industry. He likes to make food inspired by his heritage, his life experiences and those close to him. At Chickadee we will be serving an array of Anju, Korean bar snacks
​
@ratking.yvr
April 15
Pearly & Dickson of Dicky's Dumps
Founded by Pearl and Dickson — Hong Kong-born, lifelong Vancouverites, proudly existing and creating in a third culture and beyond — Dicky's Dumps is a labour of love in the most literal sense. Rooted in Chinese culinary tradition and inspired by a deep belief in the power of real food to bring people together, every dumpling we make is an expression of who we are and where we come from.
Each dumpling is handcrafted in small batches right here in Vancouver and flash frozen to preserve peak flavour and freshness — so whenever the craving hits, a homemade-quality meal is always within reach. But this was never just about dumplings. It's about the table, the conversation, the moment when food becomes connection. It's about expanding palates and building community, one bite at a time.
Food is culture, memory, love. Creating Dicky's Dumps is our way of living that out loud — and inviting everyone else to pull up a chair.
Whether you're stocking your freezer, hosting an event, or looking for a hands-on dumpling-making class, we'd love to be a part of your table
​
@dickysdumps