Raising Fund for Earthbites School Garden Program
Some of Vancouver’s most talented and award-winning chefs have signed on to teach cooking classes to adults in order to raise funds to help kids connect with their food.
The list is impressive and includes a diverse array of Vancouver chefs:
- Chris Whittaker (Forage) – BC Restaurant Hall of Fame 2015 Inductee; Georgia Straight Golden Plate Awards: tied for second, Best Use of Local Ingredients 2015
- Sharon Hanna (The Book of Kale) – International Gourmand Award for Canada in 2014.; Taste Canada Food Award in 2013; Mayor’s Prize for Environmental Excellence in 2006.
- Shelome Bouvette (Chicha) – Voted #2 Best Latin Georgia Straight Golden Plates Awards 2014; Forbes Travel Magazine: Top 5 new bistros in Vancouver 2013
- Dawn Doucette (Culinary Concepts) – Top Chef Canada Competitor Season 4
- Alex Tung (La Grotta Del Formaggio) – First Place, Rustichella d’Abruzzo 2014 Primograno International Pasta Competition 2014
- Meeru Dhalwala (Vij’s, Rangoli) – Georgia Straight Golden Plate Awards Best North Indian 2015; #3 Best Overall Restaurant 2015
- Robert Clark (The Fish Counter) – Georgia Straight Golden Plate Awards Best Seafood Store 2015; Murray A. Newman Award for Significant Achievement in Aquatic Conservation 2013; SeaWeb Seafood Champion Award 2011
- Clement Chan (Le Tigre/Torafuku) – Culinary Team Canada; Top Chef Canada Competitor 2013; National 2010 Canadian Chef of the Year
- Linda Antony (Meet on Main, Anthony and Sons) – Vancouver’s newest vegan comfort food bistro specializing in gluten-free, wholesome, vegetarian and vegan cuisine
- Oliver Zulauf (Rocky Mountain Flatbread Co.) – Georgia Straight Golden Plate Awards #2 Best Kid Friendly Restaurant
- Alana Peckham (Alligga, Alana Peckham Catering) – Winner Chopped Canada 2015; Gold Medal Plate 2011
- Greg Hook (Chocolate Arts) – Georgia Straight Golden Plates Award #3 Best Chocolate Shop 2015
In addition to the fabulous support from these remarkable chefs and growers and long-time supporter Vancity, Cook Culture, Tickets Tonight, Hemlock Printers, and the Canadian School of Natural Nutrition will also be promoting the classes. “The community support is fabulous and the children are really going to benefit from this program expansion.”
EarthBites was founded in 2007 and is an initiative of the Rocky Mountain Flatbread Education Society. “It’s so much more than a school garden program,” explains founder Suzanne Fielden. “The children learn how to grow, harvest, craft and sell their food and they also learn about nutrition.” Now in five schools, the children are taught by a dedicated team of urban growers, nutritionists & entrepreneurs passionate about engaging children directly with the food they eat. “Until now, Rocky Mountain Flatbread Co., Vancity grants, and the children’s pocket market income have been funding this program,” Fielden adds, “but with the expansion of the program into new schools this year, we felt some self-generating revenue was needed and came up with the idea of cooking and growing classes for adults.” Tickets are now available for the 2015 cooking classes and information about their growing classes will be posted soon.
The cooking classes will be taught at the new demonstration kitchen at the Canadian School of Natural Nutrition on West Broadway. The 2015 classes are $85 each and begin August 8th with Chef Chris Whittaker’s “Wild Things” and run until November 12th with Chef Greg Hook’s “Caramel Caramel Caramel” just in time for the holidays.
More information about the classes and tickets can be found on their website at earthbites.ca
Classes start on November 15, 2014….more on this soon!
The hua foundation are dumpling aficionados, and co-director Kevin Huang’s pork and cabbage version is the bomb!
On October 18th, Kevin will be sharing his top-secret family recipe and you will learn how to make and cook perfect, juicy dumplings from scratch featuring local ingredients, including hormone-free meat from Windsor Quality Meats and Chinese cabbage from Green Leaf Farm.
Learn ingredient prep, fillings and cooking techniques. Each participant will fill and wrap dumplings to be enjoyed on the spot–with all the necessary dipping sauces, of course–and walk away with a bag of frozen dumplings to enjoy at home.
RESERVE TODAY No previous cooking experience required. Date: October 18, 2014 Time: 11 a.m. – 2 p.m. Location: Hua foundation headquarters, 418 East Hastings (detailed directions will be provided via email)
Tired of Mr. Noodles on a Friday night? Join Sonia on a series of cooking with menu items such as Pad Thai, pizza, tantra fruit salad, and for the finale class we will create a special dessert! Fridays. Food. Meet new people. Take one or take all three – this is a series you won’t want to miss and is for singles, couples, or those wanting to meet someone new in the kitchen!! Please bring containers for leftovers.3 096 E. Hastings Street
Friday, October 17, 24, & Nov. 7
6:30 – 9:30 pm
click here to register for 10/17
click here to register for 10/24
click here to register for 11/07
Members of the Maya in Exile Garden at the UBC Farm invite you to a traditional cooking workshop. Help prepare (and eat!) four dishes: Bledo con frijol (beans with amaranth leaf), tortillas de maiz (corn tortillas), ensalada tradicional(traditional salad), kelite frito con queso envuelto en tortilla (lambs quarters cooked with cheese wrapped in tortillas) and café tradicional (Mayan coffee).
Date: Saturday July 19th, 2014
Place: UBC Farm, 3461 Ross Drive, VancouverTime: 2:00-4:00PM
Cost: $30 (All proceeds to benefit the Maya in Exile Garden)
What to bring: Curiosity and your hungry belly
To register: e-mail Caroline at Pendleton.caroline@Gmail.com
On August 29, 2014 learn the magic of perfect food and wine pairings your dinners into decadent experiences. Join Chef David Robertson at The Dirty Apron Cooking School and house wine for a class that will demystify the art of harmonizing flavours and uncovering what makes for a perfect match.
On the menu:
- Warm Lemon-Chive Goat Cheese & Ratatouille Salad
- Smoked Sablefish with Buttered Dungeness Crab
- Roasted Venison Chop with double-smoked Bacon & Celeriac Root Pureé
- Decadent Hazelnut & Raspberry ChocolatePaté
Date: Friday, August 29th, 2014
Time: 5:30 – 9:30pm
Venue: The Dirty Apron Cooking School
540 Beatty Street, Vancouver, BC
Click here for more details and tickets. For more information call 604-879-8588.
On July 25, 2014 join The Dirty Apron Cooking School and house wine for a night of BC food and wine pairings you won’t soon forget. Revel in cooking with local ingredients while you sip Riesling, Pinot Noir, and Syrah as well as a sparkling and dessert wine. Each dish will be paired with its perfect wine mate, making this class delicious to the last drop.
On the menu:
- BC Spot Prawn and Yuzu Ginger Vegetable Gyozas
- Crispy Seared BC Salmon with a Scallion Potato Cake, Grilled King Oyster Mushrooms and Horseradish Crème
- Crispy BC Duck Breast, Sherry Orange Gastrique and Apple Sauté
- Apple and Almond Tart with Chai Ice Cream and Vanilla Maple
Date: Friday, July 25th, 2014
Time: 5:30 – 9:30pm
Venue: 540 Beatty Street, Vancouver, BC
for more details and to purchase tickets. For more information call 604.879.8588.
July 13, 2104 from 11 am-12 pm join Williams-Sonoma for a class designed by Ali Maffucci, blogger and founder of Inspiralized.com, the ultimate online resource for cooking with the spiralizer. This class will teach you some of Ali’s favorite recipes and tips. These recipes are perfect for summer, many of them are gluten-free and paleo-friendly as well.
Enjoy the Southeast Asian flavors of Spice Market, Jean-Georges Vongerichten’s famed New York restaurant on March 30th at Books to Cooks and leave with a cookbook to recreate the experience at home.
Spice Market’s executive chef, Anthony Ricco will be in town to kick off a new Spice Market menu at MARKET by Jean-Georges here in Vancouver. While here, he will join forces with Montgomery Lau, Chef de Cuisine atMARKET by Jean-Georges.
These two dynamic chefs will create an exciting evening in our shop based on Spice Market’s Southeast Asian street food inspired menu while using West Coast produce.
Yellowfin Tuna, Lemon Szechuan Vinaigrette
Roasted Salmon, Green Curry Broth, Thai Eggplant
Grilled Striploin, Garlic, Coriander and Sesame
Thai Jewels, Tropical Fruits and Shaved Coconut Ice
Cost: $135, includes demonstration, four course tasting menu, wine pairings, and Jean-Georges’ most recent book, Asian Flavors of Jean-Georges.
EVENT ALERT Cooking Class at The Vancouver Club
‘Deconstructive Modernist Molecular Cuisine’
Explore the art and science of ‘modernist cuisine’ as Executive Chef Sean Cousins and his culinary team draw inspiration for this dinner from the innovative techniques developed by the likes of Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee.
March 26th at 6:30pm