Relais & Châteaux Chefs for Chefs Across the Water 2012

Guest Chef program offers gastronomic adventures and exceptional gourmet fare…

Hastings House Country House Hotel is delighted to announce a new line up of British Columbia Chefs for the 3^rd Annual Chefs Across the Water, guest chef program.  The new guest chef line-up builds on the tradition of connecting British Columbia’s fine dining establishments while highlighting the incredible bounty of the region’s produce.  This year Chefs Across the Water invites distinguished chefs from three Relais & Châteaux luxury hotels and gourmet restaurants to participate in a series of gastronomic island adventures in the months of June, September and October.

Chefs Across the Water participants and dates:

Chef Nicholas Nutting, The Wickaninnish Inn, Monday, June 11th

Chef Lee Parsons, The Wedgewood Hotel, Monday, September 17th

Chef Terry Pichor, Sonora Resort, Tuesday, October 16th

Hastings House General Manager, Kelly McAree says these reputed chefs will create their own celebrated menus for guests to enjoy. “We are thrilled to bring chefs with a diverse international repertoire, from the Relais & Châteaux family, here to Hastings House.  Our diners will enjoy an exquisite and memorable meal that compliments fully our Salt Spring Island pantry.”

Chefs will prepare a five-course dinner incorporating Salt Spring Island’s produce; seafood that includes, locally caught Dungeness crab and sable fish, as well as lamb and livestock for a foodie’s dream come true.  Wine pairings will be offered to complement this extraordinary menu.

For more information about Hastings House Country House Hotel or to book your Chefs Across the Water dinner, please visit: www.hastingshouse.com

Hastings House, a member of Relais & Chateaux an association of the world’s finest hoteliers, nestles on 22 acres of meadows, woodland and lawns overlooking Ganges Harbour on Salt Spring Island. This luxury getaway has 18 unique accommodations and an intimate spa, and operates year round. Forbes Travel Guide, the gold standard for discerning travellers, has once again awarded the hotel with a “Four Star Rating” and this English-style country house hotel has also been named one of 1000 places to See Before You Die (2012 Edition).

Kent & Marisa Goodwin, owners of Organic Fair Farm & Garden want to encourage Vancouver Islanders to join thousands of people worldwide to raise awareness on preventing diet- related diseases, and to arm people with the knowledge and tools to make healthier food choices.

Join these local food lovers as they share information, talents and resources;  pass on their knowledge and highlight the world’s food issues. Be a part of this global effort to make a difference. Food Revolution Day is about connecting with your community through events.

“As organic farmers and food producers, our passion has always been to inspire change in people’s food habits and to promote the mission for better food and education for everyone,” mused Marisa Goodwin. “We have made not only a lifestyle but lifetime commitment to making a difference in how and what the world eats.”

Organic Fair Farm & Garden

Saturday May 19th  10AM to 5PM

1935 Doran Road, Cobble Hill, BC Canada

http://foodrevolutionday.com/public-event/520/FR-

Please come to Organic Fair Farm & Garden to learn and explore where your food comes from. Take part in tours and workshops showing how to make delicious, quick and healthy dishes or learn about growing your own food.  Guests will savour healthy organic treats and dark chocolate tastings too!  It will be a fun day on the farm!

$5 entry includes a free dark chocolate bar and samples from our food demonstrations.  Proceeds from the entry to support the Jamie Oliver Food Revolution Foundation

Food Revolution Day Activities:

Healthy & Delicious Cooking Demonstrations   - 11AM, 1PM & 3PM – Marisa Goodwin

Come learn from Marisa how to prepare some easy, fun and healthy dishes loaded with vegetables that taste great too!  Samples will be offered!

Oven Baked Cumin Garlic Yam fries with Cilantro yogurt dip Carrot Cardamom & Pistachio Frozen Yogurtsicles Sweet Potato Power Cookies

Dark Chocolate 101 – 12PM,  2PM & 4PM – Kent Goodwin Learn why organic dark chocolate is a superfood and not JUNK food, and a part of a healthy diet.  Samples will be offered!

Organic Farm Tours – Kent Goodwin 10:30, 12:30PM, 2:30PM & 4:30PM Get a tour of our organic permaculture farm and learn about feeding your family using organic and permaculture techniques.  Visit our various animals including: rare heritage chicks & chickens, Muscovy ducks and Nubian goats. See the colourful eggs that go into our organic ice cream!

Organic Seed Sale – Cowichan Green Community Purchase seeds to raise funds for the Farm to School project. You can also learn more about the amazing Farm to School Program and how you can support this excellent local initiative.

“Farm to School is an inspiring program that not only offers students a healthy alternative to conventional lunches, but promotes the inclusion of local food in school meal programs,” states Vanessa Goodall, a Food Security Coordinator at the Cowichan Green Community (CGC).  “CGC aspires to again offer this program within Cowichan schools, and seeks community support in achieving this goal. Organic Fair Farm and Garden has been a key partner in the success of this program by providing our organization the opportunity to Stand Up for Real Food!”

Food Revolution Day aims to empower people like you to make healthier food choices that lead to healthier lives. Be a part of the Food Revolution at Organic Fair Farm and Garden on May 19th .

Fourth-annual wine and food fest prepares to uncork the fun and flavours of Vancouver Island and British Columbia

The Taste weekend kicks off on Thursday, July 19, 2012 at Victoria’s Crystal Garden with The Main Event: an evening brimming with more than 100 BC wines and great Vancouver Island eats.  Guests will be joined by local chefs, wine producers and the live music of Greenlaw, a local band with a unique blend of dub, soul, jazz, drum and bass-infused rhythms.

“People are taking a greater interest in what they eat these days and the idea of eating local and buying local is achieving a greater place in consumer’s minds,” says Kathy McAree, founder and producer of Taste.  “Local food is a given when it comes to keeping dollars in your own community.”  McAree brings these local values to the four-day festival collaborating with many like-minded local winemakers, chefs, artisan producers, farmers and  fishers – all key players in helping to make Vancouver Island a vibrant culinary destination.  Taste also attracts winemakers from mainland BC as well ensuring a wide variety with more than 150 wines available for islanders to taste and experience.

Other special events taking place July 20 – 22, 2012 include the Swine and The Vine pig roast on the Hotel Grand Pacific patio, a three-course brunch at Vista 18, a seafood extravaganza called Sips and Seafood hosted by Inn at Laurel Point, and a variety of wine seminars focusing on the fun of B.C. bubbly, getting “Bang For Your Buck” with B.C. wines under $20, and a worldwide pinot noir comparison.  Two of the wine seminars – hosted by writer, wine consultant, and sommelier, Kurtis Kolt – also include a year subscription to Wine Access Magazine.  And you won’t want to miss the dining adventure to take place in the middle of the field at the Vantreight Family Farm, overlooking the Saanich Peninsula and Pacific Ocean where guests can reach back and pick what’s on their plate!

Local industry professionals can taste hundreds of B.C. wines during the afternoon preceding The Main Event and Vancouver Island and Gulf Island restaurants can enter the Taste Wine List Awards presented by EAT Magazine by visiting www.VictoriaTaste.com/trade-industry

On-line tickets to Taste are set to go on sale April 19, 2012. Special money saving packages are now available for pre-purchase.  For more information on the events and purchase information, visit www.VictoriaTaste.com.

Trip includes round trip flight for two on Harbour Air Seaplanes from downtown Vancouver directly to Comox, 2 night stay at the luxurious Old House Village & Spa and two tickets to the highlight BCSF Chefs’ Dinner – a prize package valued at $1,200.

Friday, June 15, 2012 – BCSF Chefs’ Dinner

The BC Shellfish Festival is pleased to announce the lineup for the 2012 highlight Chefs’ Dinner to be held Friday, June 15 at the historic Filberg Heritage Lodge & Park in Comox. Tickets go on sale Monday, April 2, 2012. Over 200 guests will be treated to a six-course chef designed seafood menu paired with a BC wine. Ideally held in the oyster growing capital of Canada, the Comox Valley, the meal is served outdoors, along the banks of idyllic Baynes Sound. This year’s dinner will bring in chefs from near and far who all share a passion for preparing sustainably raised shellfish to offer guests a truly authentic taste of the West Coast. This year’s lineup includes:

• Ned Bell, Executive Chef, Four Seasons/Yew Restaurant, Vancouver
• Jonathan Chovancek, Executive Chef, Kale & Nori Culinary Arts, Vancouver
• Bill Jones, Executive Chef, Deerholme Farm, Cowichan Valley
• Aaron Rail, Executive Chef, Avenue Bistro, Comox
• Ronald St. Pierre, Executive Chef, Locals, Courtenay
• Matt MacDonald, Executive Chef, Berwick, Comox

Tickets go on sale April 2, 2012 and are $125 each. Please call 250.890.7561 to order!

Chefs have been paired with a BC shellfish grower and their product to bring their combined creations to guests. Every course will be expertly paired with a BC wine. During the reception, guests will be able to sample various raw oysters from different regions of BC, shucked and served by the farmers who grew them as well as samples of raw geoduck.

Tickets historically sell out quickly and with this year’s line-up that trend will undoubtedly continue so interested parties are urged to order tickets as soon as possible. Tickets are $125 and are available by calling 250.890.7561 on Monday, April 2. Chef bios are here.

All ticket sales are final. Due to the nature of the event we cannot make alternate food arrangements for those allergic to shellfish products.

Schedule

5:30 p.m. Opening, complimentary raw bar featuring locally grown oysters as well as geoduck, a cash bar and live music.

7:00 p.m. Supper program begins

9:30 p.m. Supper ends/ Last call

10 p.m. End

Eva Cherneff Photography

Join Slow Food Vancouver Island & The London Chef for a series of Slow Fish Events celebrating our diverse coastal waters.

Thursday March 29th – Small Fish & By Catch

May/June date TBA – Sea Things

Time: 6:00 pm to 9:00 pm

Location: The London Chef, 953 Fort Street (south side, between Quadra & Vancouver)

Event Style: cocktail style with small plates, full meal replacement, hands on learning, presentation & discussion.

RSVP – please book directly with payment to The London Chef. Note: spaces are limited, each class size is approx. 16 to 24 people based on program.

London Chef Phone: 250.590.1865 www.thelondonchef.com,

Slow Food Event Contact: Christine Smart 250.888.2583 www.slowisland.ca

Cost: $75.00 for non members, $65.00 for members (memberships available at the event) Slow Fish Series $210.00 non members & $180.00 for members. Tax and Gratuity will apply to above prices. Please note: series prices may be limited by availability.

Shellfish: Chef Dan Hayes presents a delicious small plate dinner and cooking techniques to honour our seasonal and local ingredients. Meet and taste your native oyster the Olympia, shuck a live scallop, crack a crab leg and mussel with your moules. Our guest Dr. John Volpe will speak about sustainable local choices, how the farmed shellfish industry is affecting our environment, and lead discussion about our local shellfish.

Small Fish & By Catch: Chef Dan Hayes celebrates the less known fish that are often forgotten or abandoned at sea. Enjoy an evening of discovery; skate, octopus, pilchards, dogfish, flounder and other treats fresh from the Sidney dayboats. Dr John Volpe will be enlightening the session with some serious insight into our fishing future and ideally what should be on our plates when choosing Northern Pacific West Coast fish.

Friday March 30th, Fairmont Empress (Crystal Ballroom)

The Wine Islands Vintners Association (WIVA) is holding its annual spring wine tasting event featuring wines, ciders, and meads on Friday March 30th at the Fairmont Empress Hotel in Victoria, BC.

The Wine Islands Vintners Association, or WIVA as it is better known, is “a grouping of over 40 licensed wineries, cideries, and meaderies on Vancouver Island and the Gulf Islands, woven together with a common thread – passion”, says Janet Docherty, Present of WIVA and owner of Merridale.  “We all have stories to tell and product we are proud of; many of the wineries have brought home awards from all over the world!

The tasting event has two components: trade and public.  The trade tasting will be from 2pm to 4 pm

with advance registration at http://www.wineislands.ca/events/trade-tasting.  “To make it easy for our

local wine shops and private liquor stores to know about our products, we have gathered under one roof”, says Wendy Johnston, director of WIVA and co-owner of Averill Creek.

After a short break, the public are invited from 5:30 to 8:00 pm.  For only $25, participants can sip and sample award winning wines, ciders and meads while nibbling on local cheese from Little Qualicum Cheeseworks.  Tickets are easy to purchase online now at http://www.wineislands.ca/events/4th-annual-wine-islands-spring-tasting, or in person starting February 25th at Spinnakers Wine Shops in James Bay and Vic West, Hillside Liquor Store, Vintage Spirits, Cascadia Liquor Store, The Strath Liquor Store, Tuscany Liquor Store, and Beverly Corners.

To add to the fun, WIVA will launch its 2012 Passport to the Wine Islands, a wonderful way to explore the wineries up and down the islands!  The more you visit, the better your chances to win prizes.

People unable to attend the tasting can find passports towards the end of March at tourism information centres, wine stores, and the WIVA site at www.wineislands.ca.

Do you think you have a discerning palate?  Try the blind tasting to see how well educated your palate really is.  All in all, it will be a delightful evening exploring passion, skill and quality for a very reasonable price. Support local, reduce your carbon footprint, and learn about the diverse terroir of the Wine Islands.

Enjoy some Island Time on Friday March 30th at the Fairmont Empress.

• Ned Bell, Executive Chef, Four Seasons/Yew Restaurant, Vancouver
• Jonathan Chovancek, Executive Chef, Kale & Nori Culinary Arts, Vancouver
• Bill Jones, Executive Chef, Deerholme Farm, Cowichan Valley
• Aaron Rail, Executive Chef, Avenue Bistro, Comox
• Ronald St. Pierre, Executive Chef, Locals, Courtenay
• Matt MacDonald, Executive Chef, Berwick, Comox

Chefs have been paired with a BC shellfish grower and their product to bring their combined creations to guests. Every course will be expertly paired with a BC wine. During the reception, guests will be able to sample various raw oysters from different regions of BC, shucked and served by the farmers who grew them  as well as samples of raw geoduck.

Tickets historically sell out quickly and with this year’s line-up that trend will undoubtedly continue so interested parties are urged to order tickets as soon as possible. Tickets are $125 and are available by calling 250.890.7561 on Monday, April 2. Chef bios are below.

More information about the festival and all the events taking place can be found on our website at bcshellfishfestival.ca/ and our FB Page at www.facebook.com/BCShellfishFestival.

Ned Bell, Executive Chef, Four Seasons/ Yew Restaurant, Vancouver

Ned Bell is one of Canada’s foremost culinary talents. Born in the Okanagan, British Columbia’s wine country, Bell has always had a passion for cooking and is steadfast in his vision and drive to create new, imaginative dishes with fresh, local ingredients.

Bell began his career in Vancouver working under two local restaurant legends: first under the tutelage of Le Crocodile’s Michel Jacob and then as Sous Chef for Rob Feenie’s Lumiere restaurant. In 1997 Bell set his sights eastward where he enjoyed successful stints as Executive Chef at Niagara on the Lake’s Peninsula Ridge Estate Winery, and at Toronto’s Accolade and Senses restaurants where he earned significant recognition by the city’s culinary cognoscenti. During his time in Toronto, Bell was a regular on Food Network Canada’s “Cook Like a Chef.”

Ready to make his mark on the up-and-coming Calgary restaurant, the new millennium saw Bell moving west to cook up a storm at Murrieta’s Grill in Calgary, where his list of accomplishments included winning Where Magazine’s Rising Star and Best Overall awards.

Wanting to get further engaged in the business side of restaurants, Bell joined the team at Vintage Chophouse and Red Water Grille as Corporate Chef where his passion, knowledge, creativity and focus turned the restaurants into two of Calgary’s most exciting culinary locales.

The vibrant, young chef is thrilled to return to his roots where he is excitedly living his dream of being both Executive Chef and an owner at Cabana Bar and Grille in Kelowna, BC. Bell’s talent and charisma continue to propel him forward. Since opening Cabana Bar and Grille, Bell has begun filming “It’s Just Food” for CTV, and has been voted one of Western Living’s Top 40 Foodies Under Forty.

Jonathan Chovancek, Kale & Nori Culinary Arts, Vancouver

Chef Jonathan Chovancek is the Chef/Owner of Kale & Nori Culinary Arts, with over 16 years experience cooking across Canada in such award-winning, ingredient-driven restaurants as the Relais and Chateaux   Aerie Resort, Sooke Harbour House, Eigensinn Farm, Avalon, Zambri’s, and King Pacific Lodge. During the 2006 and 2008 Olympic Games, Jonathan led culinary teams to Torino and Beijing, respectively, where he earned rave reviews from a discriminating international clientele on both occasions. Chef Jonathan’s skills were in full force throughout Vancouver’s 2010 Olympic Games, during a two-week period, serving over 59,000 people at 578 events. Two months later, Jonathan’s food and wine pairing skills won the top prize at the 2010 Vancouver Playhouse International Wine Festival Vintner’s Brunch.

As one of the Vancouver’s top catering chefs, Chef Jonathan is sought out as an expert speaker and instructor – teaching over 1000 delegates about the catered arts at the Catersource /International Caterers Association conference in Las Vegas.

2011 saw Chef Jonathan as the expert chef/host on CBC’s ground-breaking documentary, Village on a Diet, which was watched by over a million people weekly from coast-to-coast.

Jonathan has contributed recipes to the Ocean Wise Cookbook, Taste magazine, Wallpaper magazine and CBC’s Live Right Now national campaign for promoting healthy lifestyle. Chef Jonathan is a regularly featured guest on CityTV’s Breakfast Television, Shaw TV’s Urban Rush, CBC’s Steven & Chris Show and the O Network’s Grocery Bags.

Jonathan’s uniquely creative spirit, dedication to a healthy lifestyle and passionate organic philosophy have evolved into a gospel that he lives by, in both his personal and professional kitchens. He is committed to using the freshest possible ingredients and can be found shopping daily at Granville Island Public Market and local Farmer’s markets around Vancouver.

Bill Jones, Deerholme Farm, Cowichan Valley

Bill Jones is a chef and author based on Deer­holme Farm in the Cowichan Val­ley. He is a French-trained chef, author of 9 cook­books, win­ner of 2 world cook­book awards and busy jour­nal­ist, food con­sul­tant and com­mu­nity builder.

Bill and wife Lynn, gar­den year round on the prop­erty which they style as an edi­ble land­scape. He is an acknowl­edged local expert on wild foods and for­ag­ing with a pas­sion for wild mush­rooms and a keen respect of local First Nations eth­nob­otany and cul­ture. Bill has taught at many pres­ti­gious venues includ­ing The Herb Farm (Seat­tle, Wash.), Hol­ly­hock Retreat (Cortes Island, BC) and Fox­glove Farm (Salt Spring, BC)

Jones is a pas­sion­ate sup­porter of local food com­mu­ni­ties, a found­ing mem­ber of FarmFolk/CityFolk and  Slow­Food Van­cou­ver Island. His con­sult­ing com­pany Mag­netic North Cui­sine, is active in all areas of local food pro­duc­tion, mar­ket­ing and devel­op­ment. He has worked with hotels, restau­rants, bak­eries, seafood stores, gro­cery stores and regional farm-based busi­nesses. If it’s local food, Bill has worked with it.

Aaron Rail, Avenue Bistro, Comox

Aaron Rail has been cooking as long as he can remember. Citing his grandmother as his first inspiration, he was making pancakes for the family at age 5.  He started working in the restaurant industry at 13 and was immediately drawn to the camaraderie and shared efforts that took place behind the scenes to create memorable dining experiences.

With his easy going personality and ambitious nature, great jobs seemed to always be there when he needed them. Shortly after moving from Ottawa to Victoria, he was offered an apprenticeship at the Oak Bay Marina under Matt MacDonald. There he refined his skill both on the line and in the pastry shop. Now, with almost 20 years of honing his craft, he and his wife Hannah have decided to call the Comox Valley home.

Aaron’s food philosophy is simple: get the best ingredients you can, as locally sourced as possible, and treat them with respect. Chef Aaron’s vibrant talent shines through on the Avenue Menu. We hope you enjoy his efforts as much as we do!

Ronald St. Pierre, Locals, Courtenay

Locals, Food from the Heart of the Island is a restaurant that celebrates the quality food production of the Comox Valley. Chef St. Pierre is a Certified Chef de Cuisine, having earned the highest professional culinary recognition and accreditation available in Canada.  His team provides a memorable dining experience that marries the bounty of the region with culinary artistry, offered in a casually elegant setting, with heartfelt service.

Chef St. Pierre has worked for more than 20 years with producers to help develop local food sustainability with his ever changing seasonal menus and market sheets, setting the prevailing standard for the renowned Comox Valley food culture.

Matt MacDonald, Berwick, Comox

Chef Matt Macdonald has 27 years as a culinary professional. His experiences have varied from a small French restaurant, to a gourmet pizza joint, to Chateau Lake Louise. In that time he has owned and operated 2 award winning restaurants.

Presently Chef Matt heads up the food service for Berwick Comox Valley. He also continues to run a fine dining catering company, City Cuisine Catering, here in the Comox Valley.  As a chef he has found his passion in working with seafood, in particular that which is here on the BC coast.

As a chef he has found his passion working with seafood, in particular that which is here on the BC coast. Local produce and having friends who are farmers are part of the muse that inspires meals in Chef Matt’s culinary repertoire. “We are especially lucky here in the Comox Valley as we have the best of both worlds.  We live in a fertile valley that produces incredible produce, as well as we are adjacent to ocean filled with huge array of fresh seafood. What more could a Chef ask for”.

Joining Marisa for the 3rd liquid element is good friend and foodie Janice Mansfield, Personal Chef and creator of House Made cocktail bitters. People in the know will be expecting a complex and wonderful cocktail pairing with the dessert.
Under the direction of Queen Fatima Da Silva of Bistro 161 are a sensational list of local chefs: Matt Horn, Cowichan Pasta; Brad Boisvert, Amusé Bistro; Bill Jones, Deerholme Farm; Dan Hudson, Hilary’s Cheese; Bruce Woods, Bruce’s Kitchen; Steve Elskens, Farm Gate Foods & Catering; Allan Aikman, VIU Culinary Program; and, Marisa Goodwin, Organic Fair Farm & Garden.

Each sumptuous dish at the MS Dinner is matched with a different local Cowichan wine, including Averill Creek, Garry Oaks Winery, Rocky Creek, Silverside Farm & Winery, Unsworth Vineyards, and Venturi-Schulze Tickets are $125, with a partial tax receipt being offered.

Organize your friends & buy your tickets now as this event is sure to sell out fast. Only 80 tickets are available, 10 tables of 8. Please contact Anne Muir
at 250-748-7010 or anne.muir@mssociety.ca for more information or to buy your ticket.

Proceeds of the event support the MS Society of Canada, Duncan office. “Growing food, cooking food and sharing food defines my daily life. I am a food professional and make my living with my organic fair trade food company. Food consumes me just as much as I consume it,’ muses Marisa Goodwin. “Upon moving to our farm in the Cowichan Valley I have found my food Mecca. Anything I don’t make is here for me. Welcome to my slice of heaven.”
Organic Fair Farm & Garden is a beautiful organic farm and food company that make the most delicious organic chocolate and ice cream from scratch. Organic Fair is a small farm based family business. Owners Kent and Marisa Goodwin have created every single one of the products they sell. Kent and Marisa live on the farm with their 2 beautiful little girls along with their many different farm animals.

Chef’s Table For MS  2012 Menu

Assorted Canapés

- Rocky Creek Sparkling wine-

Allan Aikman & VIU Students

…

Pan Seared Qualicum Beach Scallops with Tea

Farm infused Pasta and Truffled Michell Farms

Parsnip Puree

- Unsworth Winery Pinot Gris -

Brad  Boisvert & Matt Horn

…

Poached Wild Salmon and Spinach Roulade

with Fennel Sabayon and Crispy Leeks

- Venturi Schulze Felino -

Steve Elskens

…

Gastrique, Hazelnut Brioche

- Garry Oaks Pinot Noir -

Bruce Wood

…

Braised Duck with Spices, Lentils, Parsnips and

a Leek Semolina Cake

- Averill Creek Pinot Noir -

Bill Jones

…

Pecan Crusted Hilary’s Fromage, Apple and

Vanilla Puree, Pickled Beet

- Silverside Tayberry Wine -

Dan Hudson

…

Flourless chocolate orange beet cake with a goat

milk caramel, orange curd ice cream and  a

chocolate shard

-Janice Mansfield Chocolate² Old Fashioned -

Marisa Goodwin

Meet the Chefs…

Allan Aikman,  VIU Culinary Program (http://www.viu.ca/culinary/) 

Allan trained and apprenticed in Vancouver, BC. He is currently Chef de Cuisine / Instructor for Vancouver Island University Professional Cooks Program, Duncan Campus at Frances Kelsey Secondary Mill Bay. The Culinary class has been located at Frances Kelsey Secondary, Mill Bay in Partnership with School District #79 since 1997. Over the years the students of the Culinary program have assisted at a number of prestigious events. Most recently, the Culinary Class of 2009 -2010 assisted the Executive Chef of the Barefoot Bistro, Melissa Craig (a program alumni), during the Vancouver/ Whistler 2010 Winter Olym pics. Students participating at today’s event include: Beth Dahl, Peter Davies, Sheldon Kakaygeesick, Andrew Ketch, Niki Kneen, Stefan Peruzzo, William Peter, Andrea Pitman, Devon Sernoski, Lisa Wolf, Shelly Peter.

Matt Horn, Cowichan Pasta (www.cowichanpasta.com) 

With a year now under the belt with Cowichan Pasta, he will be stepping away from Amuse Bistro to focus on his Pasta Company. You will find him all around this summer darting from Farmers Markets to Summer Festivals with his new Mobile Pasta Cart. Matt is the product of the culinary management program at Ottawa’s Algonquin College. His first cooking job was at Domus Cafe in Ottawa, then at Mariposa on the outskirts of Ottawa. Matt spend fours years as the Chef of Cowichan Bay’s iconic Masthead Restaurant.

Bradford Boisvert,  Amuse Bistro (www.amusebistro.com) 

Born in Warwick, Rhode Island, Bradford attended Culinary Institute of America, located in New York, to get his formal culinary arts and management training. Highlights of Bradford’s career include winning numerous culinary competitions such as the Bocuse d’Or USA Concours, as well as being featured in several local and international publications including Forbes, Newsweek, USA Today, National Geo Graphic and Eat: Travel and Epicure Magazine. He has also made various appearances as a local chef on the New Day show (the New VI) and A-channel.  In 2007 he opened Amusè Bistro, a highly acclaimed restaurant in Shawnigan Lake. Recently the restaurant was relocated to a beautiful 35 acre properly which is also the home of Unsworth Vineyards. When not cooking in the restaurant you will find Bradford cooking for the camera through many media outlets as well as producing his own cooking show about the ingredients of Vancouver Island which he hopes to air one day.

Steve Elskens, Farms Gate Foods and catering 

Steve is from Belgium originally, the land of beer and chocolate. He immigrated in 2001 and has since worked in several restaurants in the Cowichan Valley, including the Grapevine Café, the Quamichan, Steeples and Amuse Bistro. Two years ago, Steve and his wife Christle decided to start their own catering business, Farm’s Gate Foods & Catering. They can be found at farm markets, music festivals, private functions, conferences and weddings in and around our valley.  Because of his background Steve’s cuisine is mostly French inspired. His cooking represents the geographic area that we live in, moves with the seasons and is always dynamic.

Bruce Wood, Bruce’s Kitchen (www.bruceskitchen.ca) 

Bruce Wood’s passion for food began at the age of 17 when he, a self-proclaimed “white bread boy from North York, Ontario,” had a food epiphany over a spicy bowl of Jamaican Goat Curry. His interest eventually led him to the Culinary Arts Program at George Brown College, where he graduated with honors in 1984. Over the years he has worked in a number of highly regarded kitchens throughout Ontario. Early on in his career Wood developed a passion for local sustainable food practices and agriculture, which led him to become a champion of the early “Farm to Plate” movement. In 2007, Bruce moved to Saltspring Island where he opened Bruce’s Kitchen in Ganges. The restaurant features fresh, local and seasonal fare.

Bill Jones, Deerholme Farm (www. deerholme.com) 

Bill is a French-trained chef who has worked in Michelin-starred restaurants in France and England. Locally Bill has manned the stove at Sooke Harbor House and has been a long-time local food innovator with Magnetic North Cuisine, his food and wine consulting company. Bill is an accomplished author (winner of 2 World Book awards) and educator. He is a regional authority on edible wild mushrooms and foods. He is also known for his work with local farms, artisan food producers and local food retailers.

Daniel Hudson,  Hilary’s Cheese (www.hilarycheese.com) 

Dan was born and raised in the city of Leicester in the U.K. He always had an interest in cooking, yet it wasn’t till the age of 18 that he took it up as a profession. After working in some on the country’s most prestigious country hotels, Dan found himself at the Haycock Hotel, A 17th century, former coaching house, where he would meet his future wife Andrea. As Andrea was from Canada, Dan agreed to visit for a 2 week holiday in Whistler but instead ended up staying for 6 months. After falling in love with Canada, he became a permanent resident in 2009 and has worked in some of B.C’s top restaurants. Including, DB Bistro Moderne in Vancouver, The Aerie Resort and Spa and Amuse Bistro. For the last 2 years Dan has been learning the artisan craft of cheese-making and works for Hilary’s Cheese in Cowichan Bay as well as running his own catering company, Hudson’s Fine Foods.

Marisa Goodwin, Organic Fair (www.organicfair.com) 

Marisa is a 2nd generation chocolatier and a 3rd generation ice cream crafter. She has been in the kitchen since she was 8 and started selling her creations from the end of her driveway not long after. Her line of organic fair trade dark chocolates, herbs & spices, spice blends and dry goods sell across Canada. At Organic Fair Farm & Garden’s farm store in Cobble Hill, her handmade organic ice cream is made from their farm’s chicken eggs and features such farm flavours as lavender & honey, fresh peppermint chocolate chip as well as strawberry douglas fir sorbet. Marisa & her husband Kent moved to their farm in Cobble Hill in 2005 where they started and continue to operate Organic Fair. They currently employ 10 people in the Cowichan Valley.

Fatima  da Silva, Bistro 161 (www.bistro161.com) 

Born and raised in Mozambique, Fatima inherited her passion for cooking from her mother who catered for working couples that did not have the time to cook but wanted homemade meals. Fatima’s restaurant beginnings started with French chef Michel Forte (French Connection) in the early 90’s. In the summer of 2000 she took over Vinoteca at Zanatta Vineyard where she remained until opening Bistro 161. Recently Fatima opened up Dulce Bakery in City Square.

Saturday February 25, 2012

Indulge in our “Uncorked” Winemaker’s Dinner – Executive Chef Michael Sproul will be pairing Burrowing Owl wines with amazing seasonal dishes to create a unique dining experience.

• Tickets are $109 per person, applicable taxes and gratuities are additional.
• Have a look the incredible menu:

Menu – Burrowing Owl Winemakers Dinner (pdf)