Edible Canada’s President and Founder, Eric Pateman, has grown his company from a tiny one-man culinary concierge service into one of the leading ambassadors of Canadian cuisine. Beginning simply as Edible Vancouver in the spring of 2005, Eric widened his scope beyond city limits with a culinary artisan retail store and expansion to Edible British Columbia.
Edible Canada’s vision is to make a national food community which helps define Canadian cuisine and generates a strong sense of food culture. Through learning, collaboration, celebration, story-telling and food experiences, our mission is to support the growth of Canada’s culinary collective, creating more opportunity for all those who help shape the face of Canadian food.
Edible Canada’s services include a vibrant bistro, retail & online artisan food store, demonstration kitchen, culinary tours, events, and other adventures. While Edible Canada’s primary store location resides on Granville Island, you can also find ‘walls’ filled with the store’s products in partnering locations including: Handpicked Home (White Rock, BC), Codfathers (Kelowna, BC), Blackcomb Liquor Store (Whistler, BC), Okanagan Crush Pad (Summerland, BC), and Road 13 (Oliver, BC).
At Edible Canada, we Celebrate Canadian cuisine in various ways.
Exploring new flavours while touring, creating dishes inspired by the land and our many cultures and curating products from small Canadian artisans to help disclosure our beautiful produce.
Eric Pateman is the nation’s leading ambassador of Canadian cuisine and a story teller for hundreds of small artisan food companies, farmers, fisherman, foragers and is known to bring together chefs and influencers from all aspects of the culinary world.
Eric owns and operates the successful Edible Canada brand of companies, which includes a restaurant, retail stores and a culinary travel division. Additionally, Eric also has an award -winning salt company and a consulting practice that keeps him travelling around the world about 75% of the time working for both public and private sector clients to define cuisines, build brands and shape the future of food. He is regularly sought as an expert for Canadian food and wine for research projects, cooking demonstrations and speaking engagements. He is the co-author and contributor to three books, and was named as the recipient of the Mayor of Vancouver’s Art Award for Culinary Arts, was one of Business in Vancouver’s Top 40 Under 40 Business People, and was named to Western Living Magazine’s list of the Top 40 Foodies Under 40.
When Eric isn’t working, he’s home in the mountain town of Squamish or hanging out in Whistler, his favourite place to relax and unwind.
Tobias Grignon is a born and raised B.C. His past experience has included being the Executive Chef at Bistro Pastis and its sister restaurant, Le Parisien. After two-and-a-half years of preparing award-winning French cuisine, Tobias moved to open Mamie Taylor’s in Chinatown and eventually Edible Canada where he currently resides as our Culinary Director. Tobias has extensive experience cooking with local seafood. He’s stated that “(b)uying locally is really important to me. It’s just the way we should be doing things.”
Rare Seared Albacore Tuna
Rice Crisp, Spicy Curry, Pickled Ginger, Micro Cilantro, Thai Basil, Sliced Avocado
2017 Lunessence Sauvignon Blanc Muscat
Fire Roasted Carrot & Brussels Sprout Salad
Pecorino Cheese, Shaved Almonds, Carrot Top Pesto
2015 Lunessence Reserve Chardonnay
Torched Wild Sockeye Salmon
Bacon, Wild Chanterelle Mushrooms, Wilted Kale
2016 Lunessence Crescendo
Fraser Valley Lamb Chops
Chocolate, Cinnamon & Cloves, Blistered Cherry Tomatoes & Fresh Mint
2016 Lunessence Cabernet Sauvignon
Dark Chocolate Terrine
Haskap puree, Spruce Tip Creme
2015 Merlot Ice Wine
Set menu. Each course paired with a beverage