Vancouver Christmas food options don't have to be expensive

'Tis the season to be spending, on everything from gifts, parties, decorations and, of course, dining out.

But On The Coast's Urban Foodie has a couple of picks for holidays dining experiences that won't break the bank.

First, at Vancouver Community College's Broadway campus, culinary arts instructor Chef Hamid Salimian and his students have created a pop-up dinner called VCC Chef's Table.

The students in the international culinary arts program prepare and serve a five-course menu at the VCC Broadway campus for only $30 per person or $45 with wine pairings.

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"Chef Salimian was formerly the executive chef at Diva at the Met, and he has trained these students to deliver on an incredibly high scale," Levykh told On The Coast host Stephen Quinn. "I've gone a couple of times now The menu changes every couple of weeks, but it's a fantastic deal, especially with the great wine pairings from B.C. wineries, as well as a welcome cocktail."

Levykh's other highlight is the Vancouver Christmas Market, which is now open at the Queen Elizabeth Plaza.

And while some might doubt the "bang-for-the-buck" factor of the Market, Levykh says it's a pretty good value.

"It's $8 on your first entry ...and they have a stellar line-up of food and drink vendors," she said.

"It's like a street food fair, with all the options, and it's open 11 a.m. to 9 p.m. daily, so it's a great lunch or dinner spot, plus people can ride the carousel, listen to live music, and shop for holiday ornaments and gifts."

Speaking of the Christmas Market, this week's recipe comes from one of their vendors.

This week's recipe: cream of wild mushroom soup with wild rice

Recipe courtesy of Taste the Wild (West Coast Wild Foods) at Vancouver Christmas Market. Serves four.

Ingredients:

• 4 Tbsp butter
• 3 cloves of garlic
• 1 fresh rosemary stalk or herb of your choice
• 1 onion
• 1 celery stalk
• 10-20 g of dried wild mushrooms
• 100 g fresh mushrooms (optional)
• 4 Tbsp vegetable stock powder
• 1/2 cup white wine
• 3 cups water (to rehydrate mushrooms)
• 2 cups heavy cream
• Chopped parsley
• Salt and pepper to taste
• 1 cup cooked wild rice

Directions:

1. Put dried mushrooms in a bowl with 3 cups of water, leave for 20 minutes, then drain the rehydrated mushrooms, saving the mushroom water to add to soup.
2. In a heavy-bottomed pan, heat butter and add the garlic, onions and celery.
3. Saut until onions are see-through and celery is fully cooked.
4. Add the rehydrated mushrooms (and fresh if desired), salt pepper and herbs. Saut for 8 minutes or so.
5. Stir in white wine on high heat until alcohol evaporates. Stir occasionally, for about 8 minutes.
6. Add saved mushroom stock from rehydrating mushrooms, cream and vegetable stock.
7. Simmer for about 10 minutes on medium heat, then blend using an immersion blender to desired consistency. For thinner soup, add more cream or more water and vegetable stock. For thicker soup, add more mushrooms.
8. Add cooked wild rice and chopped parsley. Let simmer for another 10 minutes.
9. Add salt and pepper to desired taste and serve.

Tip:

Add fresh grated parmesan for richer flavour or minimal blending for chunky soup.

To hear the full interview, click the audio labelled:Eat well and save with these frugal festive feasts