Cheese and Sausage Fest – Friday Nov 1st to Sunday Nov 3rd
Time to treat your taste buds with some new cheeses. Call it an experiment du fromage! We bring it some new savoury cheeses for you to try. And, we make some delicious sausages with our favourite ingredient – cheese!
Simmering Sausage Weekend – Thursday Nov 7th – Monday Nov 11th
Each year we cook up our finest simmering sausages to keep you warm on those cold fall nights! Smoky and savoury – they heat you from the inside out! Great in one-pot dishes such as cassoulet and choucroute.
Cassoulet Weekend – Thursday Nov 21st – Sunday Nov 24th
Once each year we make our own cassoulet with roast lamb, salted pork and white beans. Add duck confit, Toulouse sausage and a healthy dose of garlic butter to turn this into a savoury feast! Each cassoulet comes in an oven-friendly container and serves two.
Blood Sausage Weekend – Thursday Nov 28th – Sunday Dec 1st
Our last batch of Boudin Noir and Morcilla for 2019. Pre-order to reserve.
Harvest Weekend – Friday October 4h – Sunday October 6th
This weekend we celebrate the bounty of B.C.’s harvest. Okanagan apple sausages, pumpkin sausages, cranberry quince glazed ham – love what’s in season!
Thanksgiving Weekend – Thursday October 10th – Monday October 14th
No Thanksgiving is complete without great food. So, of course we will be creating all sorts of special terrines, pates, and sausages for the holiday feast.
And don’t forget, we will be making our own Swedish Hams for the occasion. Full and half sizes available – pre-order to reserve!
Mushroom Fest – Friday October 19th to Sunday October 21st
Our second annual tribute to the mushroom – B.C. is home to many wild, edible mushrooms like the Chanterelle, Morel, and Oyster. Each has its own unique texture and flavour, which make them perfect ingredients for our sausages and patés!
Halloween Sausage Blood Fest! – Friday October 25th to Sunday October 7h
Boudin Noir, Morcilla, Black Pudding-the best way to celebrate Halloween!! Pre-order to reserve.
It is with heavy hearts that we say goodbye to summer. But there is a lot of special food coming in September to keep our bellies happy! A few key dates to keep in mind this month:
Labour Day Weekend – August 30th to September 2nd
The final weekend of summer and a great reason to break out the bbq with family and friends. It is our final weekend for Chili Cheese brats and Southern BBQ Pulled Pork sausages. Lots of other items great for grilling as well!
First week of September – Back to school September 3rd
For the first week of school we like to make a few special treats perfect for packed lunches and recess snacks. Ham mortadella, roast turkey and maple glazed ham are great for sandwiches. Turkey pepperoni is a quick source of protein at break time!
Garlic is the ultimate turn on – for food! For our garlic fest, we put garlic in almost everything – smokies, sausages, bratwurst, and chorizos! It is also one of the few times in the year we make our Red Garlic Salami. Bring your breath mints!
Our “micro-farm” partner for September is Giesbrecht Farms located in the Fraser Valley. Since 1993 Brian Giesbrecht has been raising free-range heritage pigs such as Berkshire and Tamworth on this small farm. Look for lots of sausages made with Giesbrecht pork this week at Oyama.
Oktoberfest is a 200 year old party dedicated to sausages, pretzels and beer! For the occasion, we will be making at least half a dozen types of bratwursts, and have plenty of mustards, pretzels and sauerkraut on hand. Enjoy responsibly in your finest lederhosen!
Also, this is first weekend of fall for Boudin Noir and Morcilla! Pre-order to reserve (604-327-7407 or firstname.lastname@example.org).
Bastille Day (La Fête Nationale) – Sunday, July 14th
There is a strong French tradition at Oyama, both in the style of products we make and in our passion for good food. So, for France’s national day we like bring out French favourites such as Strasbourg Terrine, Boudin Blanc and Jambon de Paris (truffled ham) – bon appetit!
BC Day and Labour Day Long Weekends
As is our tradition, we will be making Coiled BBQ sausages (great for sharing) as well as our famous Chili Cheese Brats and Southern Pulled Pork sausages for these long weekends. If you order ahead we will reserve some for you.
And ….. All Summer Long we will have 40 types of fresh sausage and 10 types of smokies perfect for the grill
Box 126 – 1689 Johnston Street
Granville Island Public Market
Vancouver, BC V6H 3R9 Google Map