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From Farms to Forks 4

November 12, 2013

On the evening of  Sunday, October 6th, we were joined by 22 incredible chefs, 21 local growers and farmers, 2 engaging emcees, 1 fantastic mixologist, dozens of volunteers, and over 150 guests, to celebrate our 4th annual Harvest Kitchen Party, From Farms to Forks 4.  With your generous support, the night was an unbelievable success, raising almost $18,000 towards our Classroom Gardening and Cooking Program, which gives kids hands-on experience growing and cooking their own healthy, nutritious food.

Please join us in reliving the night through photos, thanks to our wonderful photographers, Jackie Dives and Nikola Jurlina.

As guests began to arrive, they were greeted with sparkling wine and a mouth-watering selection of canapes.

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Guests enjoyed a Tomato and Eggplant Bruschetta from Chef Nathan Lowey at Campagnolo Roma and Stoney Paradise.

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Fresh Shucked B.C. Oysters thanks to Shawn Chesney from Oyster Express and The Lobster Man.

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Hay and Carrots from Chef Brian Skinner at The Acorn and North Arm Farm.  This delicious canape was made with Thumbelina carrots, pickled shallots, sourdough toast, and a hay emulsion.

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Basil-Spiked Pumpkin Puree with creamy goats cheese and a honey harissa crostini from Chef Alessandra Quaglia at Provence Restaurant and Hazelmere Organic Farm.

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Pickled and Preserved Vegetables of Hannah Brook Farm with a potato and herb puree topped on a house-made cracker from Chef Chris Whittaker at Forage.

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Crispy Pacific Provider Salmon with tonkatsu sauce, great bear seaweed, yuzu aioli, salmon roe, and housemade sembai from Chefs Bredan Robson and Morgan Lechner at Pier 73, Pacific Provider, and Cropthorne Farm.

Once the canape service was finished, guests were welcomed by speeches from Growing Chefs!‘ Executive Director Helen Stortini, Founder Merri Schwartz, PICA’s Executive Chef and Program Director Julian Bond, and emcees Margaret Gallagher and Mark Forsythe.

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Everyone was then treated to a brilliant cocktail demonstration from Bittered Sling‘s Sabrine Dedden.  Pairing peaches from Klippers Organic Acres and handcrafted gin from Long Table Distillery, guests were in for a special treat!

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At 6:30pm, the “Culinary Kitchen Adventure” was set to begin!  Guests toured the kitchens of the Pacific Institute of Culinary Arts, sampling delicious dishes from talented chefs and wine pairings from local vineyards.

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Duck and Pork Terrine with tomato jam and pickled autumn vegetables from Chef Tret Jordan from Homer St. Cafe and Bar and Sapo Bravo.

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Sapo Bravo‘s Eggplant Relish on Savoury Waffle with fried chicken oyster from Tableau Bar Bistro‘s Chef, Marc-Andre Choquette.

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Shallots and Venison with parsley sauce, onion puree, roasted shallots, and venison salada from La Pentola‘s Chef Lucais Syme and Close to Home Organics at Glen Valley Organic Farm Co-op.

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Chanterelle and Netted Gem Potato Lasanga with Corn Nage from Culinary Capers Catering Chef Margaret Chisholm and Helmers’ Organic Farm.

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Wildebeest Chefs Jacob Deacon-Evans and Wesley Young’s Fraser Valley Lamb Tartare with onions from Glorious Organics and a mustard green emulsion.

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Rosemary Smoked Mussels with pickled garlic and buckwheat shoots from Chef Andrea Carlson at Burdock and Co. and Sawmill Bay Shellfish.

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Wheat Berry, Lovage, and Fall Vegetable from Chef David Gunawan at The Farmer’s Apprentice and SOLEfood. Guests also enjoyed the Crispy Pork Fra Diavola from Chef Alvin Pillay at The Blackbird and Klippers Organic Acres, Mushrooms on Brioche with sherry cream sauce from Chefs Scott Dicks and Christopher Hughes at Les Faux Bourgeois and Ponderosa Mushrooms and Specialty Foods, and Panaeng Curry of Beef with roasted shallots and thai basil from Chef Sean McGuire at Maenam and Crisp Organics.

After sampling the 10 different dishes, guests enjoyed a touching presentation from two kids who had been part of Growing Chefs!‘ Classroom Gardening and Cooking Program.  Hearing about much fun they had in the classroom and how much they loved veggies was sure to put a smile on everyone’s face!

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The night ended off on a sweet note with guests enjoying incredible desserts from Pastry Chefs Rhonda Viani (West Restaurant) who paired up with Parsons Farm Market, creating a Spiced Squash Cheesecake, and Chris Janik (Miku Restaurant) who also paired with Parsons, making a Chestnut and Pear Dome.  Upon leaving, guests were treated with a delicious Harvest Toffee with agassiz hazelnuts from Canadian Hazelnut made by Chocolate Makers Shelley Bolton and Merri Schwartz at East Van Roasters.

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Wine pairings were generously provided by Constellation Canada, and included:

Inniskillin Pinot Blanc

Inniskillin Riesling Icewine

Jackson Triggs Reserve Shiraz

Jackson Triggs Sunrock Chardonnay

Nk’Mip Series Pinot Noir

Nk’Mip Winemaker Series Merlot

Petales d’Osoyoos Larose

See Ya Later Ranch Gewurtztraminer

See Ya Later Ranch Pinot Noir

Sumac Ridge Cabernet-Merlot

Sumac Ridge Sauvignon Blanc

VQA Open Sociable Sparkling

Beer was kindly provided by R & B Brewing Co.

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The success of From Farms to Forks 4 would not have been possible without all the generosity and support we received!  A BIG thank you to The Pacific Institute of Culinary Arts for being our hosts and providing us with a fantastic venue, to all the chefs, restauranteurs, growers, producers, suppliers, media, sponsors, silent auction donors, volunteers, and guests.  We truly hope you had an enjoyable culinary experience and we hope to see you again next year!

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For more photos from the event, feel free to check out our flickr account, here!

A list of our sponsors and silent auction donors can be found here.

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One Comment leave one →
  1. Bill Clark permalink
    November 12, 2013 11:03 pm

    Mary ,, so proud of you ,,, the things you do for others is humbling to the heart ,, thanks for being who you are ,, you go girl ,,,,,,

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