From Farms to Forks 6
For the sixth year in a row we were joined by an amazing group of local chefs, growers, and vineyards to welcome 150 guests to our Harvest Kitchen Party, From Farms to Forks 6 and celebrate ten years of Growing Chefs!
A huge thank you to everyone who helped us make the evening a success. With your generous support, we raised an incredible $26,000 for 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.
First, our guests were greeted with glass of sparkling wine, and invited to enjoy fresh shucked oysters served by The Curious Oyster Company.
After canapé 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 and Founder Merri Schwartz, who shared our thanks to all those who helped make the night possible in true poetic fashion.
Before the kitchens opened for dinner service we had one more a very special presentation, two young growing chefs from Strathcona elementary school that participated in the classroom program this past year. They were excited to talk about their love of vegetables and the crowd loved hearing them share all the fun they had in the program.
Executive Culinary Chef Instructor, Darren Clay, of our amazing host venue, Pacific Institute of Culinary Arts took the mic to provide one final welcome to all our guests and to announce that it was time for the kitchen party to officially begin.
Chef Lucais Syme of Cinara prepared a beautiful Hanna Brook Farm Brassicas and Salad with Herring.
Guests wound down the evening of wining and dining by sampling delicious desserts, local gourmet cheeses, and fabulous dessert wines; all while putting in their final bids at the silent auction table. Miku Restaurant’s pastry chef Chris Janik created an almost-too-pretty-to eat Plum Linzer Tart with fresh plums from Parsons Farm Market. The talented chef Rhonda Viani of West and Pitchfork Organic Farm baked a perfect Pumpkin Coconut Custard Tart with orange marmalade and spiced cream.
Wine pairings were generously provided by Constellation Canada, and included:
Black Sage Merlot
Black Sage Vineyard Pipe
Inniskillin Pinot Noir
Steller’s Jay Brut
Inniskillin Vidal Icewine
Jackson Triggs Grand Reserve Chardonnay
Jackson Triggs Merlot
Sumac Ridge Gewurztraminer
See Ya Later Ranch Rosé
See Ya Later Ranch Riesling
Beer was kindly provided by Moody Ales
Our 6th annual From Farms to Forks was a roaring success thanks to our generous supporters. Again we want to thank The Pacific Institute of Culinary Arts for being our gracious hosts and providing us with the venue. Our teams of chefs, restaurants, growers, volunteers, sponsors, media, emcees, producers, silent auction donors, and of course all of our guests, are what make From Farms to Forks the fabulous fundraiser it is. An extra special thank you to our sponsors East Van Roasters, Sip Soda, Namasthé, Pedersen’s, Artona, Victory Square, Scout Magazine, and Sophia Cheng PR.
We hope it was as memorable event for everyone as it was for us. We look forward to seeing you all again next year!