VFC – Joie Farms Winery Dinner

Vancouver Fish Company / Joie Farms Winery Dinner
Thursday, March 9th, 2023 – 6:00pm

$199 / person
(Includes canapés, multi-course meal, wine pairings & gratuity; taxes extra.)

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Celebrate the season of new beginnings with an elegant wine dinner event showcasing everything stellar about spring in the Okanagan Valley. Your host for the evening:  The Vancouver Fish Company’s Executive Chef Matt Blais and guest Chef Quang Dang, alongside JoieFarm Winery’s Winemaker Richard Charnock/Karl Duda and Managing Partner and Owner of Tap Restaurant Alistar Veen.

This talented collaboration will take you up close and personal with the growing climate of the Naramata Bench.  JoieFarm wines are consistently expressive of the cool-climate, lake-moderated desert terroir of the Okanagan Valley and, equally important, compatible with West Coast cuisine which The Vancouver Fish Company is committed to serving truly local & sustainable cuisine. 

Your exceptional evening begins with a reception designed to set the stage for delights to come, followed by 4 decadent, wine-paired courses. Each course blends modern techniques with a West Coast culinary tradition while simply highlighting the beautiful spring ingredients from our local farm and producer partners. Savour it all paired with our winemaker’s hand-picked selections, including our first new wine releases of 2023

Experience an evening of cooking with renowned chefs and sommeliers as they guide you through each course with wine pairings for an evening of great food and amazing wine.

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Matthew Blais, Executive Chef of The Vancouver Fish Company Restaurant & Bar on Granville Island brings over 15 years of culinary experience, extensive knowledge of farm to table cooking and a dedication to responsible seafood choices.

Prior to taking on the challenge as the Executive Chef with The Vancouver Fish Company Restaurant & Bar, Matt has worked as a Chef in many recognized Vancouver establishments such as the Edible Canada, Royal Dinette and Dundarave Fish Market. 

Whilst his style and cuisine may have changed and developed over his 15+ years as a chef, his philosophy remains the same. Using fresh quality ingredients, letting the flavors speak for themselves combined with pure passion for food is the secret to his success.


Chef Quang (pronounced ‘Wang’) Dang began his culinary career at Joe Fortes Seafood and Chophouse and further apprenticed at the Metropolitan Hotel before moving to West Restaurant, where he worked as junior sous chef. West won the Vancouver magazine ‘Restaurant of the Year’ in 2004 and 2005 during his tenure. After three years at the renowned seafood-centric C restaurant, where he worked with Chef Rob Clark, O.C., Quang became executive chef at the Metropolitan Hotel’s Diva Restaurant. He returned to West as executive chef for seven years,  was executive chef at Whistler’s Araxi Restaurant, then became corporate executive chef for their parent company, Top Table Group. More recently, he has been executive chef at D.I.C.E.D., a culinary social enterprise organization.

Early in his career, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery.

Quang went on to compete in a number of international food competitions such as the Bocuse D’Or in Lyon, France; the National Chaîne des Rôtisseurs in Winnipeg; and as a Canadian representative at the European Seafood Exposition in Brussels, the largest of its kind.

“Every day brings a new adventure,” he says, “defined by the seasons and the extraordinary ingredients available to us in the Pacific Northwest. It is my privilege to have worked alongside the finest culinary and service brigades in Canada.”

About The Vancouver Fish Company

The menu we create, our kitchen’s intention, and how we source ingredients are all focused on one thing: To celebrate BC’s West Coast.

The Vancouver Fish Company offers a true West Coast experience in the heart of one of Vancouver, BC’s world class destinations, Granville Island. The award-winning restaurant opened its doors in  2014. , opening its doors in 2014.

From hook to plate, The Vancouver Fish Company immerses guests in a premium yet unpretentious experience, showcasing the best sustainably caught seafood in the city. The vibrant restaurant and bar boasts waterfront views and an expansive patio that overlooks a lively marina. The high quality, freshly prepared seafood is accompanied by an exceptional wine, beer and cocktail list. 

Whether indulging in happy hour or celebrating a special occasion The Vancouver Fish Company is the place to connect and enjoy welcoming west coast hospitality, amazing seafood and so much more.

The Food

The Vancouver Fish Company’s menu is filled with an abundance of high quality, sustainably caught seafood, with all of the fish sourced from local fishermen. Executive Chef Matt Blais and his culinary team make the most of the bounty of fresh ingredients available from their neighbours on Granville Island, including the local fishing boats, shellfish markets and of course, Granville Island Public Market. With individual plates and shared options alike, there is something for everyone.

The core menu is available year-round with seasonal changes, daily features and special happy hour offers. The restaurant and bar also offers vegetarian options with vegan options upon request.

The Experience

Guests will find genuine, passionate and knowledgeable staff offering a welcoming experience for all – West Coast hospitality at it’s finest. 


The Vancouver Fish Company team is dedicated to sustainability, serving high quality, sustainably caught seafood honouring their ‘hook to plate’ motto. All fish on the menu is sourced from local fishermen and while most seafood is Ocean Wise certified, all is sustainable.

About JoieFarm Winery

JoieFarm Winery has been creating focused, award-winning wines on the Okanagan Valley’s beautiful Naramata Bench since 2004. We are internationally renowned for our aromatic white wines, mouth-watering rosé, and world-class Pinot Noir and Chardonnay.

JoieFarm wines are consistently expressive of the cool-climate, lake-moderated desert terroir of the Okanagan Valley. We only work with varietals that are suitable to our growing climate and, equally important, compatible with West Coast cuisine.

Our wines are known for their freshness, natural balance and complexity and are revered for raising the bar within BC winemaking. Passionately reflecting and shaping our region’s food and drink culture, we are proud to make European-inspired wines for West Coast living.

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Guests with food allergies, please advise your server.

We cater to various dietary restrictions and offer vegetarian and vegan options as well. Please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.

*Menu prices and offerings subject to change without notice.

Gratuity of 18% added to parties of 8 or more

The consumption of RAW oysters poses an increased risk of food-borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination – Medical Health Officer

or call +1 604 559 FISH (3474)