Feast of Fields at UBC Farm

Executive Chef Karan Suri (right) and Chef Jay Harris (middle) of Globe at YVR at Fairmont Vancouver Airport

Executive Chef Karan Suri (right) and Chef Jay Harris (middle) of Globe at YVR at Fairmont Vancouver Airport

I attended another joyous festival of food and drink this past Sunday for the 21st annual FarmFolk CityFolk’s, Metro Vancouver Feast of Fields, this was my 6th Feast of Fields. It was a cloudy cool day with a great crowd of passionate people out to enjoy an afternoon of eating, drinking and wandering through the farm.

Executive Chef Tee-Jae Conwi (right) of Spencer's Lounge

Executive Chef Tee-Jae Conwi (right) of Spencer’s Lounge

Spencer’s Lounge

Spencer’s Lounge

Spencer’s Lounge Cured Albacore Tuna

Spencer’s Lounge Cured Albacore Tuna

Chef

Chef Eddy Ramen and Chef Morgan Lechner of Pier 73 Restaurant

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Seared Sturgeon from Pier 73 Restaurant

Seared Sturgeon from Pier 73 Restaurant

Michelle and Paisley Nahanee - The Capilano Tea House and Botanical Soda Co.

Michelle and Paisley Nahanee – The Capilano Tea House and Botanical Soda Co.

The Rose Lemonade - The Capilano Tea House and Botanical Soda Co.

The Rose Lemonade – The Capilano Tea House and Botanical Soda Co.

UBC Farm

UBC Farm

I loved the Spencer’s Lounge Cured Albacore Tuna served with fresh Houweling tomatoes; as well as the flavourful and delicious Seared Sturgeon from Pier 73 Restaurant. The Rose Lemonade was one of my favourite beverages from The Capilano Tea House and Botanical Soda Co.

Chef Chris Whittaker’s Forage Cured Line Caught Albacore Tuna

Chef Chris Whittaker’s Forage Cured Line Caught Albacore Tuna

Confit Beef from Homer Street Café

Confit Beef from Homer Street Café

Burnt Caramel Gelato from Bella Gelateria

Burnt Caramel Gelato from Bella Gelateria

UBC Farm

UBC Farm

Loved the Chef Chris Whittaker’s Forage Cured Line Caught Albacore Tuna cooked with kelp with Glorious Organics vegetables and the kale wrap, as well as the delicious Confit Beef from Homer Street Café. The Burnt Caramel Gelato from Bella Gelateria was out of this world.

Chef Keith Pears, Chef James Thomson and Chef Candice Low of EBO Restaurant.

Chef Keith Pears, Chef James Thomson and Chef Candice Low of EBO Restaurant.

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Compressed Strawberries with beet, black pepper jam, lardo and pistachio crumb from EBO Restaurant

Compressed Strawberries with beet, black pepper jam, lardo and pistachio crumb from EBO Restaurant

Whiskey Cured Sockeye Salmon from Bin 941 Tapas Parlour

Whiskey Cured Sockeye Salmon from Bin 941 Tapas Parlour

Whiskey Cured Sockeye Salmon from Bin 941 Tapas Parlour

Whiskey Cured Sockeye Salmon from Bin 941 Tapas Parlour

Gazpacho Soup from Whole Foods Market.

Gazpacho Soup from Whole Foods Market.

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I loved the stunning Compressed Strawberries with beet, black pepper jam, lardo and pistachio crumb from EBO Restaurant. The Whiskey Cured Sockeye Salmon from Bin 941 Tapas Parlour was tasty, as was the Gazpacho Soup from Whole Foods Market.

Tree Island Yogurt girls

Tree Island Yogurt girls

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Tree Island Yogurt chai spice on Snickerdoodle cookies from Whole Foods Market

Tree Island Yogurt chai spice on Snickerdoodle cookies from Whole Foods Market

Cola Soda from Namasthe Tea Co;

Cola Soda from Namasthe Tea Co;

UBC Farm Blueberry cookies from the Ash Street Bistro.

UBC Farm Blueberry cookies from the Ash Street Bistro.

I loved the Tree Island Yogurt chai spice on Snickerdoodle cookies from Whole Foods Market combo; as well as the refreshing Cola Soda from Namasthe Tea Co; as well as the UBC Farm Blueberry cookies from the Ash Street Bistro.

Warm Okanagan Smoked Apple Herb Pie topped with honey yogurt and crumble from Globe at YVR Fairmont Vancouver Airport

Warm Okanagan Smoked Apple Herb Pie topped with honey yogurt and crumble from Globe at YVR Fairmont Vancouver Airport

Warm Okanagan Smoked Apple Herb Pie topped with honey yogurt and crumble from Globe at YVR Fairmont Vancouver Airport was delicious rounding out the many tasty bites of the afternoon.

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This was my sixth visit to Feast of Fields, see my previous feast’s here in 2014 2013 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