Feast of Fields in Aldergrove

Terra Breads Butter Croissant with The Farm House Natural Cheeses Fromage Frais and Nectarine Preserve, made with nectarines from Parsons Farm

Terra Breads Butter Croissant with The Farm House Natural Cheeses Fromage Frais and Nectarine Preserve, made with nectarines from Parsons Farm

This year’s 22nd annual extraordinary feast was held on two adjacent farms on September 11, Laurica Farm and Fraser Common Farm was the setting for this feast. It’s one of my favourite events of the year, this annual FarmFolk CityFolk’s, Metro Vancouver Feast of Fields was my 7th Feast of Fields.

I loved the Terra Breads Butter Croissant with The Farm House Natural Cheeses Fromage Frais and Nectarine Preserve, made with nectarines from Parsons Farm.

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It was a sunny warm day with a great crowd of passionate people out to enjoy an afternoon of eating, drinking and wandering through the farms.

Chef Morgan Lechner of Pier 73 Restaurant

Chef Morgan Lechner of Pier 73 Restaurant

Chef Eddy Ramen of Pier 73 Restaurant

Chef Eddy Ramen of Pier 73 Restaurant

Ploughmans table dish

Ploughmans table dish

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Honey Cornbread from Ritual

Honey Cornbread from Ritual

I loved the Ploughmans table that Chef Eddy Ramen and Chef Morgan Lechner of Pier 73 Restaurant offered to guests, it was a very creative interactive dish with one of the longest lines during the feast. Ritual Restaurant’s offering was delicious and colourful, the Forma Nova Red Beets & Pear on Goldstrike Honey Cornbread with Buttermilk Fluid Gel and Red Veined Sorrel.

Fairmont Pacific’s Chef Will Lew

Fairmont Pacific’s Chef Will Lew

Fairmont Pacific’s Rabbit and Goat Cheese Pate Spheres

Fairmont Pacific’s Rabbit and Goat Cheese Pate Spheres

Chef Karan Suri and the Chicken Keema Pav

Chef Karan Suri and the Chicken Keema Pav

I loved the dish and the beautiful display from Fairmont Pacific’s Chef Will Lew and his team, the Rabbit and Goat Cheese Pate Spheres rolled in toasted and puffed grains, seeds, meadow flower petals, Oats & blue corn grits. I also loved Executive Chef Karan Suri and his dish from Arc dining at the Fairmont Waterfront’s Chicken Keema Pav: spiced minced Rossdown farms chicken with a toasted pav bun.

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Laurica Farm is a nonGMO permaculture farm, it’s fairly rustic and beautiful to wander, you’ll see the goats and the pigs meandering as well as Tomatoes in the greenhouse with other vegetables growing throughout.

Women from Small Flower Bakery

Women from Small Flower Bakery

Stone fruit Bruschetta

Stone fruit Bruschetta

Nita Lake Lodge Roasted Artichoke Hummus

Nita Lake Lodge Roasted Artichoke Hummus

Nita Lake Lodge presented a colourful dish of Roasted Artichoke Hummus

Nita Lake Lodge presented a colourful dish of Roasted Artichoke Hummus

yatt Vancouver offered up a delicious Black Apron Beef Brisket Taco

yatt Vancouver offered up a delicious Black Apron Beef Brisket Taco

The women from Small Flower Bakery were smiling and they had a wonderful seasonal dish, Stone fruit Bruschetta: Italian plumbs, nectarines, cashew crème fraiche, rosemary focaccia.  Nita Lake Lodge presented a colourful dish of Roasted Artichoke Hummus with Rootdown Farms Sweet Onion & Beet Relish, Organic Carrot Chips on a Rustic Seed Cracker. Hyatt Vancouver offered up a delicious Black Apron Beef Brisket Taco with Earth Apple farms tomato-chickpea and guanciale stew, Barnston Island micro cilantro, yuzu aioli.

Forage Restaurant served up roasted vegetables from Fraser Common Farm

Forage Restaurant served up roasted vegetables from Fraser Common Farm

Forage Restaurant served up roasted vegetables from Glorious Organics at Fraser Common Farm

Forage Restaurant served up roasted vegetables from Glorious Organics at Fraser Common Farm

Forage Restaurant served up roasted vegetables from Glorious Organics

Forage Restaurant served up roasted vegetables from Glorious Organics

Chef Chris Whittaker and his team from Forage Restaurant served up roasted vegetables from Fraser Common Farm of which their hut was located, Fire roasted Glorious Organics vegetables with foraged green Verde and Walnut Romesco.

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Fraser Common Farm features Glorious Organics who supplies many restaurants around the city with vegetables and edible flowers including Forage.

Charles and Rita of Long Table Distillery

Charles and Rita of Long Table Distillery

Long Table Distillery's Gin & Tonic

Long Table Distillery’s Gin & Tonic

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Mark Simpson of BC Wine Studio

Mark Simpson of BC Wine Studio

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Lisa of Salt Spring Coffee

Lisa of Salt Spring Coffee

Charles and Rita of Long Table Distillery made gin and tonics with their own gin.  Mark Simpson of BC Wine Studio pouring his wine. Lisa of Salt Spring Coffee served up a refreshing Citrus Cold Brew Coffee with with some Long Table Distillery gin.

Shannon and Chef Adrian Beatty

Shannon and Chef Adrian Beatty

Julia Smith of Urban diggs farm

Julia Smith of Urban diggs farm

Executive Chef Jesse Hochhausen and Executive Sous Chef Westley Feist of Showcase Restaurant

Executive Chef Jesse Hochhausen and Executive Sous Chef Westley Feist of Showcase Restaurant

Showcase Restaurant served a Date and nut fed pork

Showcase Restaurant served a Date and nut fed pork

It was nice to see Shannon and Chef Adrian Beatty serving up one of their creations, as was Julia Smith of Urban diggs farm who had a big pot of her Bacon jam. Executive Chef Jesse Hochhausen and Executive Sous Chef Westley Feist of Showcase Restaurant served a Date and nut fed pork, crumbled walnuts, date and berry chutney, crustini, chives.

Chef Quang Dang of West Restaurant

Chef Quang Dang of West Restaurant

West Restaurant served a Glen Valley Artichoke Remoulade

West Restaurant served a Glen Valley Artichoke Remoulade

Fable Kitchen served a Charcoal BBQ pastured skirtsteak

Fable Kitchen served a Charcoal BBQ pastured skirtsteak

Fable Kitchen served a Charcoal BBQ pastured skirtsteak with black pepper jam

Fable Kitchen served a Charcoal BBQ pastured skirtsteak with black pepper jam

Tuc Craft Kitchen served a Geldermann Farms pork belly porchetta.

Tuc Craft Kitchen served a Geldermann Farms pork belly porchetta.

Chef Quang Dang of West Restaurant served a Glen Valley Artichoke Remoulade with dill cracker and pickled purslane; Fable Kitchen served a Charcoal BBQ pastured skirtsteak with black pepper jam; and Tuc Craft Kitchen served a Geldermann Farms pork belly porchetta.

Krause Berry Farms served up a delicious Roasted corn

Krause Berry Farms served up a delicious Roasted corn

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Krause Berry Farms served up a delicious Roasted corn

Krause Berry Farms served up a delicious Roasted corn

Earnest Ice Cream

Earnest Ice Cream

Brockmans Chocolate

Brockmans Chocolate

Brockmans Chocolate

Brockmans Chocolate

Krause Berry Farms served up a delicious Roasted corn prepared in a commercial corn roasting trailer. Earnest Ice Cream served a mini ice cream cone of their Apple Pie; and Brockmans Chocolate featured their Crunchetti line of chocolates and I loved the dark chocolate with almonds, as well they served 10 different kinds of Double Dark Trufinii with Sea Salt.

Namasthé Tea Company served up some refreshing teas and sodas

Namasthé Tea Company served up some refreshing teas and sodas

Namasthé Tea Company served up some refreshing teas and sodas

Namasthé Tea Company served up some refreshing teas and sodas

Namasthé Tea Company served up some refreshing teas and sodas

Namasthé Tea Company served up some refreshing teas and sodas

Namasthé Tea Company served up some refreshing teas and sodas including the Smudge Soda, Turmeric Ginger Tonic Iced Tea, Matcha Sencha Mizudashi,

This was my seventh visit to Feast of Fields, see last year’s Feast here. 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