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
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.