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From Farms to Forks 2011 –Relive the night dish by dish

November 3, 2011

Once again, I’m happy to say From Farms to Forks: A  Growing Chefs! Harvest Kitchen Party was a huge success. The evening raised $14,000 for the program and we were joined by more than 125 guests. The funds raised will help us once again offer the Classroom Gardening and Cooking Program to elementary school classrooms all over Vancouver! I want to say another gigantic thank you to our incredible hosts, the Pacific Institute of Culinary Arts. We couldn’t have made it happen with out them. As well, thanks to all the chefs, growers, producers, journalists, designers, restaurateurs, students, volunteers, silent auction donors, and guests who made the night happen.

Relive each amazing dish in this photo essay.

Bishop’s and SOLEFood Farm

Eggplant 'Tartare' with Pickled Nasturtium Seeds and Quail Egg

C Restaurant and Organic Ocean

Grapefruit Cured Pink Salmon

The Dirty Apron Cooking School and Delicatessen and Mikuni Wild Harvest

Roasted Duck and Wild Chanterelle Mushroom Cake

The Food Lover’s Cooking Company and Root Down Farm

Max's cured Pemberton Beef Breasola

Hart House and Notch Hill Organics

Lightly Cured Snapper, Pickled Cippolini Onion and Crosnes Salad Canapé

Kale and Nori Culinary Arts and Glen Valley Organic Farm

Vancouver Island Salt Roasted Beets and Glen Valley Vegetables

Kale and Nori Culinary Arts and Parsons Farm

Mixologist Lauren Mote and her Willy's Fizz

King Pacific Lodge, Astra Organics, and O’Neils Orchards

Poached Quince with Gewurztraminer Sabayon

La Brasserie and The Lobster Man

Fresh Shucked Oysters

La Quercia and Thomas Reid Farms

Chef Lucais Syme serving his Chicken Liver Pappardelle

Maenam and Helmer’s Organic Farm

Chef Angus An serving his Geng Gari Chicken

Miku and Apple Lane Orchard

Tarte Tatin

Pear Tree Restaurant and Stoney Paradise Farms

Sungold Tomato Float

Provence and Stein Mountain Farms

Chef Alessandra Quaglia serving her Pissaladiere

ReFuel and UBC Farms

Chef Jane Cornborough and her Cinderella Pumpkin Soup

Tableau Bar Bistro and Sapo Bravo Organics

Bone Marrow with Squash Fritter

Vij’s and Klippers Organic Acres

Chef Meeru Dhalwala and her Roasted Eggplant, Butternut Squash and Paneer

West and Canadian Hazelnut Inc.

Hazelnut Brown Sugar Cake

Arila Apiary, Terra Breads, and Moonstruck Organic Cheese Inc.

Max and Daisy--two Gr. 3 students from Queen Elizabeth Annex help Chef Jonathan Chovancek of Kale & Nori Culinary Arts

Photos are courtesy of Heather Goldsworthy and Kyla Day.

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