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From Farms to Forks 5

October 28, 2014


fftf program title

On October 5th we were joined by over 150 guests and an amazing group of local chefs and growers to celebrate our fifth annual Harvest Kitchen Party, From Farms to Forks 5!

With your generous support, the night was an unbelievable success, raising $20,000 towards our Classroom Gardening and Cooking Program,. This means we are able to give hundreds of kids hands-on experience growing and cooking their own healthy, nutritious food in the upcoming year.

We invite you to relive the evening with us through the following photos, thanks to our wonderful photographers Jackie Dives and Dan Fleming. To see all the photos from the evening head over to our our From Farms to Forks 2014 flickr album  and be sure to check out Vancouver Courier’s video recap of night’s festivities.

Upon arrival guests were greeted with glass of sparkling wine, and invited to enjoy fresh shucked oysters served by The Curious Oyster Company, and an assortment of delicious canapés.




After canape service our festivities officially kicked off with our two energetic emcees for the evening, Margaret Gallagher and Fred Lee, and welcoming speeches from Growing Chefs! Executive Director Helen Stortini, Founder Merri Schwartz, PICA’s Executive Chef and Program Director Julian Bond.




Before dinner service we had one more a very special presentation from two young growing chefs from Strathcona elementary school that had participated in the classroom program this past year. They were very excited to talk about their love of vegetables and the crowd loved hearing them share all the fun they had in the program.



The students were also thrilled to be able to chat with and join the chefs, like chef Gilles L’Heureux and his team from Los Cuervos Taqueria, in the kitchens. The kids weren’t the only ones excited when dinner service began and the kitchens were open for guests to take in all the excitement and flavours of the night’s culinary adventure.


Tableau Bar Bistro‘s chef  Marc-Andre Choquette and Sapo Bravo Organics prepared a delicious Maple Roasted Curry Squash Arrancini


Guests enjoyed Urban Digs Fresh Fennel Seed and Blood Sausage from chef Andrea Carlson of Burdock & Co.

Chef Alvin Pillay from The Blackbird Public House & Oyster Bar and Crisp Organics prepared an Albacore Tuna Poke withwalla walla onion, squash, black garlic.


Chef Margaret Chisholm and her team from Culinary Capers Catering, and Helmers’ Organic Farm served up Gnocchi with Roasted Artichokes


With ingredients from Hannah Brook Farm chef Trevor Bird from Fable prepares Brassica Salad with Confit Salmon


Cinara‘s chef Lucais Syme and Pitchfork Organic Farm offered guests Wilted Rainbow Chard, Cinara Sausage and Preserved Beets


A Confit Pork Chuck Flat, with salt baked fingerling potato, pickled zucchini, and squash puree was made by Homer St Cafe and Bar and Foxglove Farm


Chef Nathan Lowey from Campagnolo prepared a Pork Sausage and Eggplant Ravioli with fresh spicy tomato sauce using ingredients from and Stoney Paradise Farm.


Other dishes enjoyed throughout the evening included: Salt Baked Beets from The Acorn and North Arm Farm,  House Made Pastrami, compressed fruit, jalapenos, pickled mustard seeds, dark rye from Pier 73 and Hazelmere Organic Farm, Roasted Potato with Fennel Cream and House Smoked Steelhead Trout from Provence Restaurants and Close to Home Organics, and Venison with Lacto-plum, winter squash, charred kale, corn and whey from pilgrim and Galiano Sunshine Farm.

Rob Scope from The Cascade Room, prepared a special cocktail for our guests using ingredients from Long Table Distillery, and Klippers Organic Acres


The night closed with a selection of local cheeses form Golden Ears Cheesecrafters and Milner Valley Cheese. and two sweet treats for dessert.  A Poached Peaches with Ginger Cake and Lemon Cream from chef Rhonda Viani of West and Sapo Bravo Organics and an Apple Strudel with vanilla sauce, balsalmic and cassis reduction from chef Chris Janik of Miku Restaurant and Parsons Farm Market. On their way out the door guests were also treated to East Van Roasters’ Harvest Toffee with 70% peruvian dark chocolate thanks to Growing Chefs! founder Merri Schwartz of East Van Roasters, and Avalon.




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

Black Sage Merlot
Black Sage Cab Franc
Inniskillin Reisling
Inniskillin Discovery Series Chenin Blanc
Inniskillin Riesling Icewine
Jackson Triggs  Reserve Select Riesling Icewine
Jackson Triggs  Sauvignon Blanc
Jackson Triggs  Merlot
Nk’Mip  Talon
Nk’Mip  Winemakers Series Chardonnay
See Ya Later Ranch Pinot Gris
See Ya Later Ranch Pinot Noir
See Ya Later Ranch Gewurtztraminer
Beer was kindly provided by R & B Brewing Co.


From Farms to Forks 5 would not have been possible without all the generosity and support we received!  A HUGE thank you to The Pacific Institute of Culinary Arts for being our hosts and providing us with a fantastic venue. We also want to be sure to send thanks to all the chefs, restauranteurs, growers, producers, suppliers, media, sponsors, silent auction donors, volunteers, and guests. We wouldn’t be able to do it without you.

We truly hope you had an enjoyable culinary experience and we look forward to seeing you again next year!

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