RIPE a Dinner Celebration

Meeru Dhalwala (middle) of Vij's Rangoli

Meeru Dhalwala (middle) of Vij’s Rangoli

It’s been a few years since I had attended one of the RIPE harvest celebrations. On October 19 I attended the annual fundraiser for Vancouver Farmers Markets. RIPE is a casual, family-style meal that includes a feast of delicious and seasonal food prepared by local chefs and market vendors, regional beer, wine, and cocktails, a silent auction, and live entertainment.

Kale & Potato Curry - Vij's Rangoli

Kale & Potato Curry – Vij’s Rangoli

Chef Karen McAthy (right) of Graze Restaurant

Chef Karen McAthy (right) of Graze Restaurant

Wild Rice Supil - Graze Restaurant

Wild Rice Supil – Graze Restaurant

Spinach & Swiss Chard Arancini - Forage

Spinach & Swiss Chard Arancini – Forage

Appetizers prepared by chefs from Vij’s Rangoli, Graze Restaurant and Forage were served before the sit-down, buffet-style meal prepared by Chef Tyler Dallner of Edible Canada.

Sophie Lui

Sophie Lui

The Emcee for the evening was Global TV’s Sophie Lui who welcomed everyone to this wonderful sold out event.

Glorious Organics seasonal salad

Glorious Organics seasonal salad

market breads

market breads

Chicken, Bratwurst with roasted potatoes

Chicken, Bratwurst with roasted potatoes, corn and carrots

Pea & Ricotta Ravioli

Pea & Ricotta Ravioli

Prairie Lentils

Prairie Lentils

The feast included a Glorious Organics seasonal salad, market breads basket from Beyond Bread and Pure Bread; Chicken, bratwurst, Prairie Lentils, Pea & Ricotta Ravioli, roast potatoes, carrots, corn, and beets.

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Scattered Coals

Scattered Coals

Dessert followed with various sweet treats along with musical entertainment provided by Scattered Coals.

This was a wonderful evening of joy and celebration at the Roundhouse Community Centre that saw members and supporters of Vancouver Farmers Markets partaking in a fine harvest meal. There was a fun silent auction as well as activities for children. If you love Vancouver Farmers Markets, consider joining them at next years’ RIPE harvest celebration.

By: Richard Wolak