From Farms to Forks

Chef Andrea Carlson (M) and her team plating their dishes!

On October 21st I attended a wonderful fundraiser that benefited Growing Chefs, it was From Farms to Forks 3. It was a Kitchen Party like none other, this was a culinary adventure held at the Pacific Institute of Culinary Arts, 15 chefs prepared a variety of dishes that were served in a multitude of kitchens throughout the culinary school.

Shawn Chesney of Oyster Express shucking oysters

Some of the city’s most prominent chefs and mixologists and the region’s best growers and producers put together a fun night of  canapés, B.C. wine and beer pairings, cocktails, and tasting stations! Emceed by Margaret Gallagher and Fred Lee who kept us all entertained through-out the evening.

Cauliflower Croquette from The Acorn

Vegetable Sausage Roll from C Restaurant

Smoked Steelhead from Tableau Bistro

Chef plating dishes

Burdock & Co chefs plating dishes

Pickled Crab Apple and Spicy Slopping Hills Pork Croquette from Kale & Nori Culinary Arts

Steak Frites from Les Faux Bourgeois

Stunning presentation of the Helmers Sieglinde Potato Tarts by Culinary Capers Catering

Helmers Sieglinde Potato Tart by Culinary Capers Catering

Smoky Sawmill Bay Oyster Bao by Fat Dragon Bar-B-Q

The Growing Chefs kids overseeing the Silent Auction

The participating restaurants included:  The Acorn, Burdock and Co., C Restaurant, Cocolico, Fat Dragon BBQ , Culinary Capers Catering, Kale and Nori Culinary Arts, King Pacific Lodge, La Quercia , Les Faux Bourgeois , Minami Restaurant, Oyster Express, Pair Bistro, Provence Restaurants, Tableau Bar Bistro, The Pear Tree Restaurant, West, YEW Restaurant.

Rhonda Viani, Pastry Chef of WEST with her Apple Spice Cake

Pear Tart from Minami Yaletown

Box of Chocolates from Beta5

There were delicious desserts along with a selection of cheeses and a sweet box of chocolates from Beta5 for everyone to take home.

By: Richard Wolak