On October 6th I attended the annual fundraiser that benefited Growing Chefs, it was From Farms to Forks 4. 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.
Some of my favourite dishes of the night included:
Culinary Capers Catering and Special Events and Helmers’ Organic Farm
Chanterelle and Netted Gem Potato Lasagna with Corn Nage
The Farmer’s Apprentice and SOLEfood
Wheat Berry, Lovage, and Fall Vegetable
La Pentola and Close to Home Organics at Glen Valley Organic Farm Co-op
Shallots and Venison parsley sauce, onion puree, roasted shallots, venison salada
Les Faux Bourgeois and Ponderosa Mushrooms and Specialty Foods
Mushrooms on Brioche sherry cream sauce
Maenam and Crisp Organics
Panaeng Curry of Beef roasted shallots, thai basil
Tableau Bar Bistro and Sapo Bravo
Sapo Bravo’s Eggplant Relish on Savory Waffle fried chicken oyster
The participating restaurants included: The Acorn, The Blackbird, Burdock and Co, Campagnolo roma, Culinary Capers Catering, East Van Roasters, The Farmer’s Apprentice, Forage, Homer Street Café & Bar, La Pentola, Les Faux Bourgeois, Maenam, Miku Restaurant, Oyster Express, Pier 73, Provence Restaurants, Tableau Bar Bistro, West, and Wildebeest.
Bittered Sling Extracts and Long Table Distillery
After A Day’s Work Cocktail
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 beer pairings, cocktails, and tasting stations! Emceed by CBC’s Margaret Gallagher and Mark Forysthe who kept everyone entertained through-out the evening.
By: Richard Wolak