Cooking for a Cause a Celebration

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

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