Edmonton’s SABOR Restaurant once again plays host to one of the city’s most anticipated food festivals of the year.

The 5th Annual SABOR Seafood Festival runs from August 7-31 and features a globally inspired surf and turf menu featuring seasonal and local ingredients to compliment Ocean Wise certified sustainable seafood.

On July 30th, 100 media and vip guests were invited to an exclusive dinner featuring a chef collaboration hosted by Chef Lino Oliveira and special guests Chef Lyndon Honda from Sheraton Maui Resort & Spa and Chef Tom Muromoto from Ka’anapali Beach Hotel.

A Kukui nut lei was presented to each guest as they arrived by Shelley Kekuna, Executive Director of the Ka’anpali Beach Resort Association, guests enjoyed a cocktail reception with small bites from each of the chefs and welcome bubbles before a multi-course feast including flavours from the islands, Portugal and Puerto Rican flair.

Christian, Lino and the gang at SABOR had such a great time with Chef Lyndon and Chef Tom…They made sure their first visit to Edmonton was a memorable one and presented the Hawaiian duo with personalized Edmonton Oilers jerseys with their lucky number.  An incredible trip giveaway rounded out the evening and was won by local blogger, Andrea Chan. It was an incredibly memorable and exciting moment for all, especially since she’s walking down the aisle in two weeks!

To see pictures from the event look for #saborseafoodfest on Twitter and Instagram or have a peek through the photo gallery. Check out what folks are saying about our preview party: LindaHoang.com, Beyond Umami and Only Here For The Food.


5th Annual SABOR Seafood Festival

Media/VIP Preview – Monday, July 30


Vinhas De Moncao Espumante Rose Vinho Verde Minho – Portugal

Cocktail Reception

Raw Bar

Ahi tartare on taro chip – by Chef Tom

Island shrimp cocktail w. papaya tomato salsa  – by Chef Lyndon

Langostine White Bean Burrito – Chef Lino


SPAM ‘n Clams – by Chef Lino
Portuguese Sausage SPAM, garlic, pimento, white wine, cilantro

Chilled lobster tail w. avocado – by Chef Lyndon
w. vanilla bean lime vinaigrette

Grilled prawns w. coconut taro leaf curry – by Chef Tom


Ko’ala lamb chops w. mango mint chutney – by Chef Tom


Octopus three-ways – by Chef Lino
grilled w. sea asparagus
stewed w. red wine and tomatoes


Puerto Rican-style pork stew w. green banana fried rice – Chef Lyndon


Coconut ice cream stuffed Malasada w. mango cream