From Farms to Forks 4

Chef Sean McGuire of Maenam (left) and his assistants from Pica

Chef Sean McGuire of Maenam (left) and his assistants Robin & Mercedes (right) from Pacific Institute of Culinary Arts

On October 6th I attended the annual fundraiser that benefited Growing Chefs, it was From Farms to Forks 4. It was another tasty Kitchen Party organized by the team of Growing Chefs held at the Pacific Institute of Culinary Arts, where chefs prepared a variety of dishes that were served in a multitude of kitchens throughout the culinary school.

Some of my favourite dishes of the night included:

Chanterelle and Netted Gem Potato Lasagna with Corn Nage

Chanterelle and Netted Gem Potato Lasagna with Corn Nage

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Culinary Capers Catering and Special Events and Helmers’ Organic Farm

Chanterelle and Netted Gem Potato Lasagna with Corn Nage

Wheat Berry, Lovage, and Fall Vegetable

Wheat Berry, Lovage, and Fall Vegetable

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The Farmer’s Apprentice and SOLEfood

Wheat Berry, Lovage, and Fall Vegetable

Shallots and Venison parsley sauce, onion puree, roasted shallots, venison salada

Shallots and Venison parsley sauce, onion puree, roasted shallots, venison salada

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La Pentola and Close to Home Organics at Glen Valley Organic Farm Co-op

Shallots and Venison parsley sauce, onion puree, roasted shallots, venison salada

Mushrooms on Brioche sherry cream sauce

Mushrooms on Brioche sherry cream sauce

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Les Faux Bourgeois and Ponderosa Mushrooms and Specialty Foods

Mushrooms on Brioche sherry cream sauce

Panaeng Curry of Beef roasted shallots, thai basil

Panaeng Curry of Beef roasted shallots, thai basil

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Maenam and Crisp Organics

Panaeng Curry of Beef roasted shallots, thai basil

Sapo Bravo’s Eggplant Relish on Savory Waffle fried chicken oyster

Sapo Bravo’s Eggplant Relish on Savory Waffle fried chicken oyster

Tableau Bar Bistro and Sapo Bravo

Sapo Bravo’s Eggplant Relish on Savory Waffle fried chicken oyster

The participating restaurants included:  The Acorn, The Blackbird, Burdock and Co, Campagnolo roma, Culinary Capers Catering, East Van Roasters, The Farmer’s Apprentice, Forage, Homer Street Café & Bar, La Pentola, Les Faux Bourgeois, Maenam, Miku Restaurant, Oyster Express, Pier 73, Provence Restaurants, Tableau Bar Bistro, West, and Wildebeest.

After A Day's Work Cocktail

After A Day’s Work Cocktail

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Bittered Sling Extracts and Long Table Distillery

After A Day’s Work Cocktail

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 CBC’s Margaret Gallagher and Mark Forysthe who kept everyone entertained through-out the evening.

By: Richard Wolak