From Farms to Forks 7

On October 2nd, I attended the annual fundraiser that benefited Growing Chefs, it was From Farms to Forks 7. 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.

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Executive Director Jaydeen Williams

Executive Director Jaydeen Williams

Executive Director Jaydeen Williams talked about the event as it began during the reception.

The reception featured a delicious array from Ploughman’s Table by Chefs Morgan Lecher and Eddy Ramen of Pier 73 Restaurant; along with a Scarlet Sour cocktail from Bambudda Restaurant.

Chefs Rob Clarke and Brian Luptak

Chefs Rob Clarke and Brian Luptak

Pulled Jackfruit Steamed Buns

Pulled Jackfruit Steamed Buns

Arbor Restaurant

Pulled Jackfruit Steamed Buns

Chef Stewart Boyles and his team

Chef Stewart Boyles and his team

Braised Lamb Shoulder

Braised Lamb Shoulder

Culinary Capers Catering

Braised Lamb Shoulder confit Helmers’ potatoes, carrot puree, crispy parsnip

Chef Karan Suri and his team

Chef Karan Suri and his team

Roasted cauliflower, parsnip hummus

Roasted cauliflower, parsnip hummus

ARC at Fairmont Waterfront

Roasted cauliflower, parsnip hummus

 

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 cocktail pairings, and tasting stations! Emceed by CBC’s Margaret Gallagher and Fred Lee who kept everyone entertained through-out the evening.

By: Richard Wolak