David Suzuki - Keynote Address
On May 11 I attended, Cooking For A Cause, hosted by King Pacific Lodge and the Gitga’at First Nation, a celebration marking the launch of their co-founded charitable organization: Guarding the Gifts. The intimate evening held at the Gulf of Georgia Cannery brought together a collective of likeminded environmental and cultural advocates, that featured top culinary talent, to draw attention to the risks the Northern Gateway Pipeline Project poses to the First Nation Gitga’at people and the Great Bear Rainforest on BC’s northern coast.
Master of Ceremonies, Vickie Gabereau
Matthew Good performing
Hosted by Vicki Gabereau, Cooking For A Cause featured an evening of entertainment – including an acoustic performance by rock icon Matthew Good, and songs by First Nation singer Ta’Kaiya Blaney. A notable highlight of the evening was a keynote address from environmentalist David Suzuki, who is an adopted member of the Eagle clan of the Gitga’at First Nation.
Chef Michael Stadtlander with his Eigensinn Farm’s salmon, scallop, octopus and sablefish terrine
Brent Petkau – The Oysterman – Produces Courtesans on Cortes Island
Chef Quang Dang and one of his chefs from West Restaurant
West Restaurant’s Chef Quang Dang created this steamed sablefish with blackened mushroom couscous grand fir emulsion
Chef Andrea Carlson and her Dungeness crab wrapped in leak with creme fraiche custard and elderflower ice
Chef Jonathan Chovancek of Kale & Nori
Gitga at Dance Group
King Pacific Lodge Sardines topped cracker with a consomme of cucumber
Chambar with their Mussels Congolaise, Tomato Coconut Cream, Smoked Chili, Lime & Cilantro
Chef Robert Clark and Chef Lee Humphries with their honey lemon glazed octopus with a cuke salad, tzatziki and an oregano cracker
Maenam’s Hot and Sour Soup with Clams
Maenam’s Hot and Sour Soup with Clams
Chef Wendy Boys – Cocolicio Strawberry rhubarb Shortcake
Chef Merri Schwartz of King Pacific Lodige– Chocolate Cremeux preserved cherries seaweed cocoa nibs
Chef Merri Schwartz (r) of King Pacific Lodige
Renowned Canadian chefs presented culinary delights that incorporate ingredients sourced from the Great Bear Rainforest. Chefs who supported the evening include Michael Stadtlander of Eigensinn Farm, Robert Clark of C Restaurant, Nico Schuermans of Chambar, Andrea Carlson of Burdock & Co., Angus An of Maenam, Wendy Boys of Cocolico, Quang Dang of West Restaurant & Bar, Jonathan Chovancek of Kale & Nori Culinary Arts, as well as King Pacific’s own Executive Chef Jesse McLeery and Pastry Chef Merri Schwartz.
By: Richard Wolak