eat the invaders
may 22, 2026
You’re invited to a creative collaboration of the UN’s Biodiversity + Design initiative — where cuisine meets conservation. Each bite becomes part of a culinary adventure that re-imagines how we nourish the planet, together by choosing over plentiful ingredients. Eat the Invaders is an evening for lovers of food and nature showcasing how people can support sustainable foods and re-balance human damaged ecosystems while eating like royalty.
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LaSalle College Vancouver – Culinary Facility – We’ll take over their gorgeous, brand new campus. Guests will get a behind the scenes look at their cafe and restaurant kitchens, meeting the chefs while they taste. Near Renfrew Skytrain Station.
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Tickets available for 5pm, 6pm, 7pm, 8pm entrance times.
25 guests in each entrance time so that you get a more intimate experience.
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Tickets are $129 to $169 depending on entrance time.
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Partial proceeds + exposure will go to two charities that support BC’s coastline rehabilitation: Peninsula Streams and Shoreline’s European green crab harvesting program + Ocean Wise
AN IMMERSIVE TASTING JOURNEY
Step into the brand-new, state-of-the-art teaching kitchens at LaSalle College for a stand-up tasting event unlike any other. As you tour the space, you’ll meet an elite lineup of 13 exceptional chefs — including Chef Thoshan (Secret Chef) alongside luminaries from Burdock & Co., Boulevard, and The Acorn.
Each chef will present mouth-watering creations featuring one or more invasive species, proving that sustainability can be synonymous with fine dining. To complement these bold flavors, guests will enjoy curated pairings of craft beer, fine wine, and premium non-alcoholic beverages.
THE SECRET CHEF’S RECIPES
Representing the soul of Sri Lankan spice through the lens of conservation, Chef Thoshan will be serving Spicy Coconut & Nettle Chutney and Thick Yellow Bamboo Coconut Curry.
Spicy Coconut & Nettle Chutney
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1 cup fresh young stinging nettle leaves (tender tops only)
1 cup grated fresh coconut (or unsweetened frozen, thawed)
2–3 green chilies (adjust to heat preference)
1–2 garlic cloves
1-inch piece of ginger
2 tbsp coriander leaves
Juice of ½ lime
Salt to taste
Water as needed
1 tbsp coconut oil or any neutral oil
½ tsp mustard seeds
1 dried red chili
6–8 curry leaves
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1. Prepare the nettles (important!)
Wear gloves while handling.
Blanch the stinging nettle leaves in boiling water for 1–2 minutes until wilted.
Drain and rinse with cold water. Squeeze out excess moisture.
2. Prepare chutney
In a blender, combine:
blanched nettles
grated coconut
green chilies
chana dal
garlic and ginger
coriander leaves
lime juice and salt
Add a little water and blend into a smooth or slightly coarse paste.
Heat coconut oil in a small pan.
Add mustard seeds—let them splutter.
Toss in dried red chili and curry leaves.
Pour this over the chutney.
Thick Yellow Bamboo Coconut Curry
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1½ cups bamboo shoots (sliced; if canned, rinse well)
1 cup thick coconut milk
½ cup thin coconut milk or water
1 medium onion (finely chopped)
2 garlic cloves
1-inch ginger
1–2 green chilies (optional)
1 tsp turmeric
1½ tsp coriander powder
1 tsp cumin seeds
1 tbsp chickpea flour (helps thicken)
2 tbsp oil (preferably coconut oil)
Salt to taste
Juice of ½ lime
6–8 curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds
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1. Prep the bamboo
If using fresh bamboo shoots, boil for 10–15 minutes to remove bitterness.
Drain and set aside.
Heat oil in a pan.
Add mustard seeds and let them pop.
Add fenugreek seeds and curry leaves .
Sauté onion until soft and lightly golden.
Stir in garlic, ginger, and green chilies.
Cook until fragrant.
Add turmeric, coriander powder, and cumin.
Cook briefly to bloom the spices.
Mix chickpea flour with a little water to avoid lumps, then stir it in.
Add bamboo shoots and thin coconut milk. Simmer for 8–10 minutes.
Stir in thick coconut milk.
Simmer gently until the curry becomes rich and thick.
Add salt and finish with lime juice
