Farms to Forks

From Farms to Forks 6

A Growing Chefs! Harvest Kitchen Party on Sunday, October 4th at Pacific Institute of Culinary Arts@

Don’t miss this opportunity to support Growing Chefs all while enjoying delicious food and drinks at PICA! I love these kitchen parties and wouldn’t miss this! Hope to see you there. Tickets $200
Sunday, October 4, 2015
Pacific Institue of Culinary Arts
1505 West 2nd Ave.
This is a 19+ event.

Farms to Forks

For the sixth year in a row, we’re bringing together some of the city’s most prominent chefs and mixologists and the region’s best growers and producers for a fun night of B.C. wine and beer pairings, cocktails, and tasting stations! This year is especially exciting as we are celebrating our 10th anniversary!

Chef Alvin Pilay


Join us on a culinary adventure as guests can wander from kitchen to kitchen and watch the chefs in action. Each chef will be paired with a local B.C. grower and producer to celebrate the best of the season. Throughout the night you’ll get to try dishes from more than fifteen of the city’s best chefs! Each chef station is also paired with a carefully selected B.C. winery. Wine pairings provided by Constellation Brands.

Here’s a sneak preview of just a few of our participating restaurants!

The Acorn
Burdock & Co
Campagnolo Roma
The Cascade Room
Culinary Capers Catering
East Van Roasters
Homer St. Cafe and Bar
Los Cuervos Taqueria
Miku Restaurant
Pier 73
Tableau Bar Bistro

Sponsorship opportunities available for this unique dining event. Email us for more details.

To avoid the service fee, send us an email or call 778-885-1308 to purchase tickets directly from us.



cincin grillroom photocreditsteveli

CinCin Anniversary Menu

If you eat anywhere this weekend, make it CinCin as it’s the last weekend for their 25th Anniversary special commemorative menu. My friend Tess and I had an excellent and very tasty time trying this menu. I’d do it again in a flash and the price is a deal! It is a super romantic room too, so grab your partner and you’ll be in their good books forever.

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For the anniversary menu Chef Andrew Richardson mixes CinCin classics with contemporary twists and incorporates wood-fired dishes the spectacular Grillworks Infierno.

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The four-course anniversary menu will be featured only until Monday, October 5th and is only $79 per person plus tax and gratuity, with suggested wine pairings available too!

Every dish is impressive and this is a meal you won’t soon forget. The service is impeccable and as the evening progresses I guarantee you’ll  slip into a lovely state of deep satisfaction. We were super impressed with the wines, they are the perfect addition should you care to imbibe. My only complaint is that I didn’t get back to try this twice.  It was too dark to get GREAT pictures and do the food justice, but here’s a bit of a peak of what you will be served.

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roasted tomato soup with basil and olive oil
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golden and chioggia beet salad, goat cheese and pistachios – smoked orange vinaigrette
Umani Ronchi Casal di Serra, Verdicchio dei Castelli di Jesi, 2013
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ravioli of goat milk ricotta and parmesan, truffle vinaigrette, parsley and roast hazelnuts
Castello Di Monsanto Chardonnay, 2012
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wood-grilled tenderloin of beef – potatoes, prosciutto and parmesan
ash-roasted onions and salmoriglio
Carpineto Farnito Cabernet Sauvignon, 2009
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tiramisu – espresso-soaked savoiardi, mascarpone, maple and cocoa nibs
Rubinelli Vajol Recioto Della Valpolicella, 2011

Reservations for CinCin Ristorante’s 25th anniversary menu are highly recommended and can be made online here or by calling the restaurant at 604 688 7338. Further information about CinCin’s silver celebration can be found online at


Les Dames Gala

Les Dames d’Escoffier BC Honour Chef Lynn Crawford

October 17th, 2015 – Four Seasons Hotel, Vancouver

It’s one of the most coveted culinary seats at a table in the city, a stunning long table for 100 guests (the city’s longest single table) and one of the most uniquely elegant dining experiences of the year. An annual event hosted by Les Dames d’Escoffier, BC Chapter that honours a single great international chef, with the city’s top chefs preparing the multi course meal.

les dames chef lynn poster

The guest of honour this year, Chef Lynn Crawford, former Executive Chef Four Seasons Hotel Toronto and New York, Chef-Owner of Toronto’s Ruby Watchco, Star of Pitchin’ In and Chopped Canada on Food Network Canada & The Cooking Channel.

The Chefs, an all-star collaboration never before seen together in Vancouver all under the leadership of Les Dames d’Escoffier member and Culinary Capers Catering award-winning Executive Chef Margaret Chisholm. Executive Chefs include Lisa Ahier of Sobo, Tofino, BC; Connie DeSousa of Char|cut Roast House, Calgary; Jackie Ellis of Beaucoup Bakery, Vancouver;  Bruno Feldeisen, the Four Seasons Hotel, Vancouver; Dana Hauser, the Fairmont Waterfront, Vancouver; Wayne Martin, former Executive Chef, Four Seasons and Crave on Main, of Capital Grill & Bar, Winnipeg; Earls Chef Collective*, David Wong, Hamid Salimian, Ryan Stone, Brian Skinner, Dawn Doucette, and host chef, Ned Bell, Executive Chef Four Seasons Hotel Vancouver and YEW Restaurant & Wine Bar all preparing a different course to honour Chef Lynne Crawford. And as usual, the rest of the city’s top chefs drop by later in the evening to mingle with the guests of honour. The theme this year, Chef Crawford’s love of farmers, hearty flavours, local and seasonal ingredients.

The evening starts with an elegant off lobby reception mingling with Lynn and the chefs, other industry luminaries and the evening’s host, Fanny Kiefer, where Vintage Corks wine agency has arranged for the guests to be first in the world to try the inaugural release of Goldeneye Brut Rosé by Duckhorn Wine Co.

Other wines and spirits, all Chef Crawford favourites, paired with the multi course meal include Kim Crawford Sauvignon Blanc, Joie Rose, Culmina Family Estate Winery Decora Riesling, Maison Louis Jadot Bourgogne Pinot Noir, Painted Rock Syrah, Mission Hill Family Estate Terroir Merlot, Fonseca 10 Year Old Tawny and Kir Royals.

Guest ticket price $325 inclusive per person, tickets are limited.  All funds raised goes to support the outreach and scholarship programs of the BC Chapter of Les Dames d’Escoffier, including Project Chef and Growing Chefs. Tickets

Les Dames would like to thank our generous event sponsors including: including: Nicolas Sabanis of Vintage Corks, Robert McCullough of Penguin Random House of Canada, Linda Seiffert of Snowcap, Rhonda Pederson of Pederson’s Rental & Events, Evan Orion of Flowerz, Hassan Aghamohseni of Tala Florists, Theressa Logan of Northern Divine Caviar, Gary Meister of Vancouver Wedding Shows, Caren McSherry of The Gourmet Warehouse, Four Seasons Hotel, Bernardin, Dave and Mary Ann Horton – Harley Davidson.

lynn crawford

More about Chef Lynn Crawford

Lynn Crawford was trained at George Brown College in Toronto. She was formerly the executive chef at the Four Seasons in Toronto and the former executive chef of the Four Seasons in New York. She is known for her appearances on the hit Food Network show Restaurant Makeover, which is seen in over 16 countries worldwide and appeared on the Food Network’s Iron Chef America (the first Canadian woman to compete). She lost the battle to Chef Flay with peanuts as the secret ingredient.

In 2010, Chef Crawford launched Ruby Watchco, a table d’hôte restaurant, in Toronto’s Riverside neighbourhood. Starting that same year, she stars in the Food Network Canada series entitled Pitchin’ In, in which she goes out to take on the challenge of getting the freshest and best ingredients. She was also nominated for a Gemini Award in the Best Host in a Lifestyle/Practical Information, or Performing Arts Program or Series category for the Pitchin’ In shrimp episode.
About Les Dames d’Escoffier

Les Dames d’Escoffier is an international association of professional women dedicated to supporting the advancement of people in the hospitality and culinary domains as well as fostering industry excellence through educational and charitable activities.  Each year the BC Chapter holds special events to raise funds in support of its local endeavors.  For more information on the BC Chapter of Les Dames d’Escoffier, visit 

*Earls Chef Collective is a group of top chefs working together bringing new inspiration into Earls kitchens. They collaborate on new dishes and recipes in the Vancouver test kitchen. The “Collective” includes Chefs: Dawn Doucette (Top Chef Canada, Zuni café), Hamid Salimian (formerly Diva at the Met, Culinary Team Canada), Jeff McInnis (Top Chef, Root & Bone, New York); Colin Bedford, South Carolina; David Wong (formerly ORU and Fairmont Pacific Rim, Bocuse d’Or); Ryan Stone (formerly The Pear Tree, Alain Ducasse, L ‘Atelier by Joël Robuchon, Culinary Olympics, Bocuse D’or), Tina Fineza (Roaming Dragon, Terra Breads, La Taqueria, Les Faux Bourgeois, King Pacific Lodge) and Chef Brian Skinner (Acorn, Otarian, Noma, Gold Medal Plates).


Harvest Haus Octoberfest

harvest house

Vancouver’s largest Volksfest returns for its succeeding year. Held under the Festzelte at Queen Elizabeth Plaza –  Harvest Haus brings folklore from the 1st century to the Great White North. Combining modern fare with authentic European harvest traditions, gather your closest mates for the most gluttonous and gratifying weekends of the year!

The crunch of fresh produce, crackle of the grill, the fizz of the pour, the bite of the chopping block and the clinking of glassware. Applause. Laughter. Conversation. Music. The sounds of autumn! PROST!



Located right downtown Vancouver on the Queen Elizabeth Theatre Plaza, the Harvest Haus Halle seats up to 1,000 revelers. Choose from one of six sittings to celebrate the season, the fruits of the fields and the drinks of autumn.


  • Bavarian-themed long table seating plan for hundreds of attendees
    – long table seating is prioritized for Kapitans
    – GA seating subject to availability on a first come first serve basis
  • Drinking stein vessels provided to all attendees to amplify the Bavarian event feel.
  • Multiple food and beverage themed areas within the larger Harvest Haus Halle, highlighting ingredients and products of the harvest
  • Theatrical keg tapping opening ceremony, interludes and closing stage performances
  • A mix of unique and expected Bavarian musical entertainment including Vancouver’s premier Oktoberfest band The Alpiners & Oom Pa band The Oktoberators
  • Authentic European food stalls in the Marktplatz serving traditional Oktoberfest fare including pretzels, bratwurst, spaetzle, and schnitzel, accompanied by local ingredients from Sole Foods
  • Custom created Harvest Haus merchandise and gift shop
  • Outdoor harvest market including merchants and harvest producers
  • Harvest-themed staff throughout the experience


We highly recommend that anyone who is choosing to imbibe at Harvest Haus has a designated driver or chooses another form of transportation other than driving. For your safety and the safety of others, please do not drive while impaired.

There are three parkades located near the theatre – Queen Elizabeth Theatre Parkade (located directly underneath the theatre), Lawill Park Parkade (located across the street from the theatre) and the Vancouver Public Library Parkade. Click here for more information and maps to these parkades.

Public Transit:


  • Vancouver Taxi – 604-871-1111
  • Yellow Cab – 604-681-1111
  • MacLure’s Cabs – 604-831-1111
  • Book a Designated Driver to get your vehicle home safely – 604-917-0177
Avocado Ambassador

History Of The California Roll

Last week Meinhardt’s opened a second location and as I was roaming the aisles, I spied those darn Avocados From Mexico! This time they were making their way into sushi rolls! This got me thinking about all the rolls I’ve had topped with or filled with this wonderful fruit and wondering how avocado got to be a big part of the North American sushi menus.

California Roll Avocados From Mexico

I remember being told that Tojo had invented the California Roll in Vancouver when he moved from Japan and was trying to get Vancouverites more excited about sushi. He realized the seaweed and raw fish was a bit iffy for these newcomers to sushi, so he turned the rolls inside out to hide it the seaweed and began playing with ingredients such as cooked crab and avocado. A lot of people from California made there way to Vancouver for Tojo’s offerings and the roll was a favourite with them, hence the name.

Another explanation stems from California where Chef Ichiro Mashita was welding his sushi knife. In the 1970’s tuna was only available part of the year and as Americans liked the fatty texture of the fish he looked for something to replace it with when it wasn’t around and found avocado in the produce isle. He also turned the roll inside out as American diners found seaweed unappealing.   Of course these were Mexican avocados that had then been planted in California, so hence not really Avocados from Mexico, but due to drought California has been importing Mexican Avocados and Vancouver sushi is practically 100% Avocados From Mexico right now.


I prefer to side with our local sushi chef, but it’s just as possible that both chefs came to the tasty conclusion around the same time. These crazy rolls are now a fav across North America and have led to all sorts of non-traditional sushi rolls. Of course the best are made WITH Avocados from Mexico.


Now I’m no expert in making sushi at home (as you can see from the pictures above), so I went to the experts on youtube. I’m going to watch these a few times and try again!

This will also require sushi rice.

What else do you like to roll into your sushi rolls and where do you eat sushi in Vancouver?


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CONTEST CLOSED! Commit to Fit – Four Weeks with Carl From Subway

Congrats to Pam and to all that partcipated in the Commit to Fit journey. We have another giveaway and fitness challenge for ourselves and you coming up TUESDAY!

As you may have noticed on twitter, we are participating in Carl’s Crew Commit to Fit, sponsored by Subway Canada for four weeks and will have some tips, insight and a contest for you to come along on what is always a never ending journey! AND a $150 GC to Subway Canada; that’s many many many subs or salads!

Commit to Fit is about taking weekly challenges to move in the right direction of physical and mental health by making small changes. Week one’s challenge – tackle those pieces of “unfinished business” that we all keep putting on the back-burner and that cause us stress and anxiety over time. Can you identify with this? I so can….I have to catch up on some financial work, get my home in better order, get out and move daily and much much more!

commit to fit

This challenge lasts all month, so pick one thing a week and get it done! For me 1) taxes 2) daily exercise 3) organize wine.  Yes, organizing wine is a priority and is hard for me because it is hiding everywhere in my apartment and much of it has to go as it’s WAY past expiration date. At any given moment I am about to be crushed to death by a bookcase full of wine and cookbooks falling on me. This is a problem, even if it sounds like it’s not. Oh hoarding issues, you trouble me.

Create a list of three things you’ve been putting off that you’d like to tackle in the next month. The goal is to have all three checked off by the end of this round of the program!

Be sure to follow @SUBWAYCarl on twitter to stay up to date on with weekly challenges and #MondayMotivation videos. Opt in to receive the weekly challenge emails by signing up on the SUBWAY® Canada Facebook Page.  The Carl’s Crew worksheet will be attached to weekly emails and is below to help you track your progress and tasks.

carl's crew worksheet final

Week two Carl is focused on increasing our core strength. Our abs help to support our entire body so it’s important that we take care of them. Hold a one-minute plank (or more, if you’re up to it!) five days of the week. This is hard for me and made me realize how much I need yoga and more core work!

Looks like week three is to try a new vegetarian meal (easy for me) and week four is a push up challenge (not sure how that will go). Then we’ll be on our own to keep the commit to fit going! Or will we???

Now the giveaway:

a Rafflecopter giveaway

slow fish dinner

Slow Fish Dinner

Slow Fish Dinner with the Chefs Table Society

Lovers of seafood and social times are to mark their calendars, as the Chefs’ Table Society‘s Slow Fish Canada Dinner returns at the Pacific Institute of Culinary Arts (PICA) on September 27th, 2015. This annual event unites Vancouverites to gather and taste sustainable seafood in the most interactive way. Tickets, $89 + taxes and fees, can be purchased here.

The evening starts with PICA culinary student-prepared canapés, and libations including BC wines and beer from and beer from Dogwood Organic Brewery. Next, attendees move through the school’s eight professional teaching kitchens to meet the visiting chefs, who will each offer a tasting-sized portion of sustainable and lesser-known local seafood delicacies paired with wines from Salmon Safe wineries: Tinhorn Creek Vineyards, Covert Farms Family Estate, Sage Hills Vineyard, Haywire , vinPerdu Cellars, Inniskillin Okanagan Estate Winery, See Ya Later Ranch, Kalala Organic Estate Winery.

The event is presented by The Chefs’ Table Society of British Columbia, whose mandate is to support sustainable food production and BC producers. Leading the event is Chefs’ Table Society chef Ned Bell, YEW Seafood at the Four Season’s. Other participating chefs include: Andrea Carlson, Burdock & Co, Robert Clark, The Fish Counter, Scott Jaeger, The Pear Tree, Alana Peckham, Alligga, Dino Renaerts, Bon Vivant, Chris Whittaker, forage and Greg McCallum, L’Abattoir.

The intention of the event is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. The quality and variety of the ocean’s bounty will be in the spotlight at this special dinner.

Ingredients could include items such as sea urchin, sea kelp, wild gooseneck barnacles,scallops, halibut, pink salmon, wild lingcod, squid and geoduck*. Produce to be provided by Salmon Safe Rootdown Organic Farm, Glorious Organics, Klippers Organics Acres, Glen Valley Organic Farm, Shalefield Organic Gardens, Stein Mountain Farm, Helmer’s Organic Farm, and Harker’s Organics.

slow fish dinner



Tickets, $89 + taxes and fees, include reception, food samples and Cbeverages. As well, a chance to interact with eight acclaimed chefs.

With only 100 tickets available, seafood lovers are advised to act quickly, so they do not miss what is sure to be an exciting and delicious affair. Tickets can be purchased here.  
*Please Note: Due to the fluctuations in water temperature the slow fish to be used is subject to change based on safety and sustainability of product.  

About The Chefs’ Table Society of British Columbia

The Chefs’ Table Society of British Columbia is a registered, non-profit society composed of BC’s leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit Get social with the chefs on FacebookInstagram, or Twitter.

About Slow Fish Canada

Slow Fish Canada is a campaign to that focuses on issues related to fisheries, and encourages only the seasonal consumption of wild salmon, discourages the consumption of any form of farmed salmon, and is committed to the restoration of wild salmon stocks. Learn more about the Slow Fish Movement at Follow Slow Food Canada on Facebook and  Twitter.

Staring:  Ned Bell – Yew at the Four Seasons, Robert Clark – The Fish Counter, Scott Jaeger – The Pear Tree, Andrea Carlson – Burdock & Co., Chris Whittaker – Forage, Alana Peckham – Alligga, Greg McCallum – L’Abattoir, Dino Renaerts – Bon Vivant

Each dish accompanied by local Salmon-Safe produce and paired with wines sourced from Salmon-Safe B.C. winegrowers
Enjoy a roving dinner through the Pacific Institute of Culinary Arts’ kitchens meeting chefs and producers along the way. Spend the evening learning about sustainability and eating delectable dishes.

Date: September 27, 2015, 6:00 PM – 9:00 PM
Location: Pacific Institute of Culinary Arts (PICA)

Ticket information:

Homey Home

CONTEST CLOSED #Giveaway $230+ Bean Bag Chair and Vancouver Home + Design Show Tickets


It’s hard to believe that summer is officially over, but fall is finally here! The Vancouver Home + Design Show is just a month away  on October 22- 25, 2015 at the Vancouver Convention Centre West.
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The Vancouver Home + Design Show is the ultimate authority on all things design, entertaining and home improvement. With big names like Jillian Harris & Todd Talbot, stars of W Network’s Love it or List it Vancouver and Cheryl Torrenueva, judge from W Network’s Game of Homes, plus more than 325 local exhibitors and a host of exciting new exhibits, there’s expert insight, innovation and inspiration for stylish living at every turn. Sounds like the perfect time to update your home!

We have partnered with Homey Home to give away a Unique Patterned Bean Bag Chair valued at $199 and 4 Vancouver Home + Design Show tickets. AND the chair is adult sized, and the cover is water proof and can be removed and washed.

a Rafflecopter giveaway

apple baskets

Salt Spring Island Apple Festival

We’re heading to Salt Spring Island Apple Festival on Sunday October 4, 2015!


So many apples, so little time, but take time to taste the apples along the way! Salt Spring Island was among the first area in BC to grow apples (1860) and now grows over 350 varieties organic apples. Home to the Salt Spring Island Organic Apple Co-op, Salt Spring Island is the Organic Gardening Capital of Canada.


  • When: Sunday, Oct 4, 2015
  • Where: All over Salt Spring Island. Start at Fulford Hall on the Fulford Ganges Road (you can’t miss it).
  • Theme: Let the KID inside you escape.

Local photographers have captured this great little event over the years, each in their own way, and collectively they documented the apple festival in a very powerful way.Visit the Official Apple Festival website >> to view more than 1000 photos of past festivals and get a feel for this popular event. And you may want to check out the Salt Spring Apple Youtube channel >>

More Apple Festival highlights

  • Display of HUNDREDS of apples all grown organically on Salt Spring Island
  • Tasting of more than 100 apple varieties at just one farm (Apple Luscious). Most others had tasting of their own varieties
  • At least 12 labeled varieties of apple pies baked by the Pie Ladies
  • Theatrical performances by Johnny Appleseed, Theodore Trage, the Queen and Captain Apple
  • A rich history of apples going back to 1860
  • Educational information on organic apple growing
  • Apple identification services
  • Orchard bee and honey bee experts available
  • Apple art by local artists

Salt Springers are very proud of their apples and the incredible collections we amass at Fulford Hall for every Apple Festival is a sight to take your breath away. The scent of apples when you enter the room will take your soul on a journey. Last year, we had 262 varieties all grown organically on Salt Spring Island, arranged alphabetically and all with detailed labels. The task of setting up the collection is performed the night before by a team of about 30 island volunteers, ranging in age from children to senior citizens, who consider this one of the highlights of their year.

The Weather – and Critters!

Salt Spring Islanders love their apples and are delighted to show visitors our apple diversity. The weather affects the apple crops – at Apple Festival 2006 there were 296 varieties, but with a very cold, wet spring in 2007, some varieties did not produce a crop in 2007. In 2008 the 300 variety barrier was broken for the first time, and in 2012, an outbreak of the tent caterpillar devastated many apple crops. This critter creates a tent in which hundred caterpillars can live in safety while they devour the tree’s leaves and flowers. The tent caterpillar it has a 7 year cycle, and in 2013 the apple crop was better but we are hoping 2014 will be a bumper year. This festival is farm based, connecting you to the organic farmers on Salt Spring. They are your best guarantee of food quality and good health. The Salt Spring Apple Festival Proceeds go to:

  • Development of a juicing facility on Salt Spring
  • Annual $500 bursary given to someone on Salt Spring, to support practical learning in the field of organic agriculture.
  • Supporting the education of a third world child
  • Up to $100 going towards thanking in the best possible manner, a local who has made Salt Spring a better place to live.

River District Farmers Market and Pie Contest

Guess what we are judging tomorrow! PIE. Come out to the 4th annual River District Farmers Market and check out the pies and more on Saturday Sept 26 from 10:00 a.m.  Pie judging from  2:00 – 3:00 pm; find out which pies rise to the top. Top three winners will receive fantastic prizes!

River District Farmers Market


What to look for at the Market?

-Baked goods
-Organic & Seasonal produce
-Prepared Food
-Local Honey
-Grass-fed Organic Meat
-Local Wineries and Distilleries
-Live Music
-Family Fun Activities
-Waterfront Playground and Pier

Most Weekends Rocky Point and Dog Meister will be serving up Ice Cream and Hot Dogs.

Come out and enjoy the River District Community!