Executive Chef Ned Bell of the Four Seasons Hotel Vancouver prepares a wild sockeye salmon salad at the Granville Island Public Market, featuring BC blueberries, local honey from Chilliwack, Venturi-Schulze balsamic vinegar from Vancouver Island, local toasted hazelnuts from Agassiz, and greens from Sole Food Farms - a social enterprise growing produce within the city of Vancouver.

Produced by michaelsider.com for Granville Island/CMHC.

granvilleisland.com
bcblueberry.com
fourseasons.com/vancouver

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