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From Farms To Forks 7

October 14, 2016

On Sunday, October 2nd we held our annual Harvest Kitchen Party, From Farms to Forks 7! We were once again joined by an amazing group of local chefs, growers, and vineyards to welcome 150 guests to the Pacific Institute of Culinary Arts to enjoy great food and drink and help raise funds for Growing Chefs!

We invite you to relive the evening with us thanks to our wonderful photographers Olivia Sari-Goerlach of OSG Photography and partner Ben Goerlach. Additional photos provided by  Michelle Sproule of Scout Magazine.

Our guests were welcomed to the party with sparkling wine and canapés including Turmeric Panisse by chef Alessandra Quaglia of Provence Marinaside and Covert Farms, as well as Pulled Jackfruit Steamed Buns by chef Rob Clark from the anticipated soon-to-be-opened restaurant, The Arbor by The Acorn, made with fresh vegetables from Klippers Organics.

Our friends, chef Morgan & chef Edison, from Pier 73 offered an incredible ice block Ploughman’s Table full of pickled & preserved vegetables from Hazelmere Organics, smoked Golden Ears Cheese Crafters cheeses, seafood ceviche, jerky, and foie gras with quince jam thanks to Gelderman Farms.

Mixologist Dylan Williams of Bambudda and Ms. Better’s Bitters created an impressive Scarlet Sour cocktail with concord grape puree from Stoney Paradise Farms and Sin Gin from Gillespie’s Fine Spirits.

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Emcees Fred Lee & Margaret Gallahger joined us again this year in welcoming our guests, leading the nights events, and introducing our Growing Chefs! Charles Dickens Elementary school students who shared their love of participating in our Classroom Gardening & Cooking program. The speeches portion of the evening also included Growing Chefs! founder, Merri Schwartz, who shared another amazing thank you poem dedicated to everyone that helped make our night a huge success. Pacific Institute of Culinary Arts’ Executive Chef & Program Director, Julian Bond, announced the doors were open and everyone could be released into the kitchens!

ARC Restaurant‘s chef Karan Suri dished a spicy vegetarian Ras El Hanout Roasted Cauliflower with sweet parsnip hummus with the help of Hannah Brook Farm.

Andrea Carlson, Chef & Owner of Burdock & Co. served amazing Braised Oxtail Stuffed Walla Walla Onions with ingredients from Klippers Organics and Two Rivers Specialty Meats.

The incredible chef Stewart Boyles & team from Culinary Capers Catering made Braised Lamb Shoulder with carrot purée from Helmer’s Organic Farm produce.

Tableau Bar Bistro was paired with Stoney Paradise Farm and chef Jennifer Belbeck and team created for guests a Country Duck Pȃté with delicious sungold tomato jam.

Chef Gilles L’Heureux of Los Cuervos Taqueria & Cantina created a wonderful new favourite this year of Choripapa Taco using Helix Farm potatoes. Looks like he got some help in the kitchen from an extra special chef!

Homer St. Cafe and Bar‘s chef Chris West brought us a rare Smoked Lamb Sirloin with tomato jam paired with vegetables from Foxglove Farms.

Chef Jesse McCleery and his team from pilgrimme and Galiano Sunshine Farm made a unique and delicious Roasted Squash with onion, pear, & beef heart.

The Observatory chef Brendan Robson made a beautiful Smoked Sturgeon with black garlic dashi and pickled Glorious Organics vegetables.

Guests were offered an assortment of amazing desserts including Ginger Cake  with sungold tomato sorbet & vanilla ice cream by Chef Rhonda Viani of West made with produce from Mighty Pitchfork. Pastry chef Wendy Boys baked Classic Apple Pie with aurora golden gala caramel & vanilla chantilly using apples from Parsons Farm MarketBella Gelateria arrived with their gelato cart offering three different hand-crafted gelato and sorbet flavours including a Seasonal Berry Vegan Sorbet thanks to Krause Berry Farm. All desserts were paired perfectly with fortified and ice wines and delicious teas from Namasthé.

The end of the night guests were served fine cheeses provided by Natural Pastures Cheese Company with Terra Breads Pecan Fruit Crisps, Houweling’s tomatoes and fresh Stoney Paradise Farms grapes.

Our guests were gifted decadent East Van Roasters cacoa nib toffee to take home.

Wine pairings were generously provided by Constellation Canada, and included:
Black Sage Vineyard Pipe
Inniskillin Cabernet Sauvignon
Inniskillin Discovery Series Chenin Blanc
Inniskillin Reisling Icewine
Jackson Triggs  Reserve Shiraz
Jackson Triggs Grand Reserve Chardonnay
Sumac Ridge Pinot Noir
See Ya Later Ranch Pinot Noir
See Ya Later Ranch Riesling
See Ya Later Ranch Rover Shiraz

Beer was kindly provided by Moody Ales

The Pacific Institute of Culinary Arts were once again wonderful hosts and we are always grateful for the amazing venue space. 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 Whole FoodsPedersen’s, ArtonaScout Magazine, Edible Vancouver Magazine and Daily Hive.

We want to thank everyone who helped us make the evening a success. With your generous support, we raised over $20,000 in funds for our Classroom Gardening and Cooking Program. This means we are able to give hundreds of B.C. kids hands-on experience growing and cooking their own healthy, nutritious food in the upcoming year.

We hope you enjoyed the night as much as we did and we look forward to seeing you next year!

View the full From Farms to Forks 7 Flickr photo album here.

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