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From Farms to Forks 6

October 20, 2015

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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.

We invite you to relive the evening with us thanks to our wonderful photographers Jackie Dives and Dan Fleming.

First, our guests were greeted with glass of sparkling wine, and invited to enjoy fresh shucked oysters served by The Curious Oyster Company.

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Guests were also treated to an assortment of delicious canapés prepared by The Acorn, Pier 73, Au Comptoir, and Campagnolo Roma.

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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.

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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.

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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.

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Rob Scope of The Cascade Room shook up some Stone Throne cocktails created with Odd Society  Spirits and Stoney Paradise concord grapes.

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Andrea Carlson, Chef & Owner of Burdock & Co. and Glorious Organics offered guests a dish perfect for fall, Heirloom Squash Dumplings with Apple Browned Butter.

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Chef Lucais Syme of Cinara prepared a beautiful Hanna Brook Farm Brassicas and Salad with Herring.

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Chef Margaret Chisholm and her incredible team from Culinary Capers Catering baked tasty Potato Hand Pizzas with potatoes from Helmers’ Organic Farm, beemster cheese, micro argula, and chive oil.

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In the Supermarine kitchen, chef Jacob Deacon-Evans and Fresh.Ideas.Start.Here were serving up delicious Maple Candied Octopus with hazelnuts and garlic.

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With vegetables from Sapo Bravo Organics, chef Marc-André Choquette of Tableau Bar Bistro offered guests a flavourful Lightly Smoked Fraser Valley Duck Breast with a pickled vegetable medley.

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The always entertaining team from Los Cuervos Taqueria & Cantina, led by chef Gilles L’Heureux, served a mouthwatering Tamarind Glazed Berkshire Pork Belly Taco with help from Johnston’s Pork Farm.

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Homer St. Café and Bar‘s chef Tret Jordan, along with Foxglove Farms, created a lovely dish of Smoked Ox Tongue, Berkshire Pork, melon, squash, and grapes.

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Chef Jesse McCleery and his team from pilgrmme and Galiano Sunshine Farm created a heavenly Smoked Purple Barley with fermented late harvest vegetables, cured duck yolk, and kelp.

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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.

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Fine cheeses were provided by Moonstruck Organic Cheese Inc., paired with Terra Breads Pecan Fruit Crisps. All desserts were paired perfectly with local port and ice wines.

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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
Nk’Mip  Talon
Sumac Ridge Gewurztraminer
See Ya Later Ranch Rosé
See Ya Later Ranch Riesling
Beer was kindly provided by Moody Ales

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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 RoastersSip Soda, Namasthé, Pedersen’s, Artona, Victory Square, Scout Magazine, and Sophia Cheng PR.

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We hope it was as memorable event for everyone as it was for us. We look forward to seeing you all again next year!

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