Feast of Fields at Krause

Chef Adrian Beatty of Seasonal 56

Chef Adrian Beatty of Seasonal 56

It was back to Krause Berry Farm last Sunday for the annual FarmFolk CityFolk’s, Metro Vancouver Feast of Fields, this was my 4th Feast of Fields and the 2nd time I have attended one at this farm. It was a beautiful day with passionate people out to enjoy an afternoon of eating, drinking and listening to music!

Chefs team from Whole Foods Vancouver on Cambie

Chefs team from Whole Foods Vancouver on Cambie

Gretchen from Gretchen's Here and Now

Gretchen from Gretchen’s Here and Now

Each Feast of Fields over the years has been a wonderful experience and each has been slightly different, this year I noticed many of the restaurants involved were ones that had opened in the past year and were either offering vegetarian fare or fare that was a bit out of the ordinary for this type of festival.

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Cedrik and Issabele from Namaste Tea Co with their Tea Craft Sodas

Cedrik and Issabele from Namaste Tea Co with their Tea Craft Sodas

Here are some of the many dishes that I enjoyed at this year’s feast,

Cured Salmon with Bittered Sling - orange and juniper bitters, on a corn pancake

Cured Salmon with Bittered Sling – orange and juniper bitters, on a corn pancake

Sandy Krause (left) of Krause Berry Farm with their Corn & Potato Rosti

Sandy Krause (left) of Krause Berry Farm with their Corn & Potato Rosti

Lee Murphy of Vista D'oro Farms with her mini Grilled Cheese with preserves

Lee Murphy of Vista D’oro Farms with her mini Grilled Cheese with preserves

Slow roasted honey glazed pork on a house baked challah bun with bacon marmalade, blue cheese slaw, and pork confit potato

Slow roasted honey glazed pork on a house baked challah bun with bacon marmalade, blue cheese slaw, and pork confit potato

Earthbites Flatbread Pizza from Rocky Mountain Flatbread Co

Earthbites Flatbread Pizza from Rocky Mountain Flatbread Co

Smoked Albacore Tuna Loin from Pier 7

Smoked Albacore Tuna Loin from Pier 7

Chef Trevor Bird of Fable Kitchen with his Tomato Essence - Urban Digs Farm heirloom tomatoes and fable made ricotta

Chef Trevor Bird of Fable Kitchen with his Tomato Essence – Urban Digs Farm heirloom tomatoes and fable made ricotta

Chef Karen McAthy of Graze Restaurant with her Shiso, Tomato and Kale

Chef Karen McAthy of Graze Restaurant with her Shiso, Tomato and Kale

Chef Allison of Chicha Restaurant with her Organic Ocean Bbq Salmon Sliders

Chef Allison of Chicha Restaurant with her Organic Ocean Bbq Salmon Sliders

Chefs from Preston's with their Chicken and Waffles

Chefs from Preston’s with their Chicken and Waffles

One of my favourite desserts was the Road Trip Bars from Gretchen’s Here and Now, followed by the Strawberry Lime Sorbet from Bella Gelateria, S’mores from Terra Breads and the Strawberry Cheese Pockets from Cadeaux Bakery.

Road Trip Bars from Gretchen's Here and Now

Road Trip Bars from Gretchen’s Here and Now

Strawberry Lime Sorbet from Bella Gelateria.

Strawberry Lime Sorbet from Bella Gelateria.

S'mores from Terra Breads

S’mores from Terra Breads

Strawberry Cheese Pockets from Cadeaux Bakery

Strawberry Cheese Pockets from Cadeaux Bakery

Krause Berry Farms started as a small 1-acre farm in 1947 and today has expanded to over 200 acres growing some of the Fraser Valley’s best berries and vegetables. Krause also produces a delectable selection of farm fresh baked goods including their famous berry pies, and this year they’re celebrating the opening of their own on-farm estate winery.

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This was my fourth visit to Feast of Fields, see my previous feast’s here in 2012 2011 and 2009.  This wonderful annual event is organized byFarm Folk City Folk and is their annual fundraiser.

I am already looking forward to attending next year’s event.

By: Richard Wolak