Chef Marisa Goodwin demonstrates her culinary prowess at multiple fall culinary events.
Foodies have been very pleased to find Chef Marisa Goodwin and her amazing Organic Fair products at multiple events this year. Chef Marisa has been seen launching her Organic Fair Soda Syrup line as well as Raspados (snow cones) and popsicles, serving small batch gourmet Ice Cream and selling delicious, healthy Chocolate at Island Chef’s Collaborative Food Fest, Cobble Hill Fair, Feast of Fields Vancouver Island, and various markets as well as sharing cooking demos at Organic Fair’s Food Revolution Day. Vancouver Islanders can look forward to more opportunities to catch this talented Chef at a few more upcoming events.
The next locavore event to catch up with Chef Marisa is Victoria’s 1st Festival of Meat, a sold out event hosted by the producers of Culinaire which promises to satisfy the meat-enthusiast inside us all. Chef Marisa will be serving inspiring dessert dishes for Brewery & The Beast at the “Backyard” of Phillips Brewing Company on Sunday, September 23, 2012. She will be joining local chefs demonstrating their skill and passion for meat through a wide variety of mouth watering dishes – from classic BBQ, charcuterie, smoked meats, and house-made sausage, to ethnic-inspired creations, whole pig roast, and other full-flavoured, exotic foods. She will be presenting two unexpected dishes – a “duck liver ice cream” and for the stray vegan a refreshing “hops sorbet”.
“Ice cream can often be a perfect showcase for savoury ingredients. Occasionally, you can come across flavours such as Blue Cheese or Bacon. We are pleased to be offering Brewery & The Beast guests our ‘4 Spice Duck Liver Ice Cream’ with Chocolate Sauce and Duck Fat Cashew Toffee,” stated Marisa Goodwin, Organic Fair Farm & Garden. “Ice cream is the perfect vehicle to enjoy rich ingredients. We are proud to utilize ingredients from our own farm – liver from our Muscovy ducks, our trademark Organic Fair dark chocolate and eggs from our Cuckoo Moran Heritage Chickens.”
Then on Sunday, October 7th, 2012 from Noon till 4 pm, Chef Marisa Goodwin will make her 2nd sweet appearance with Cowichan Chefs Table, this time for the 2nd Annual James Barber Fundraiser at Providence Farm, 1843 Tzouhalem Road.
Cowichan Chefs Table and invited BC chefs are hosting this culinary showcase in honour of the late James Barber, Canada’s Urban Peasant. This year’s James Barber Fundraiser has the theme of savoury, spicy & sweet dishes made with local honey. This fundraiser for Providence Farm will feature stations throughout the historic buildings offering culinary delicacies paired with local beer, wine and cider.
Tickets are $100. Guests will be provided a $50 charitable tax receipt. Beverages are included. To order tickets email email@example.com or call 250.746.4204.The following Cowichan Chefs Table and invited BC chefs along with food & beverage producers are confirmed to participate: Chef Allan Aikman, Vancouver Island University; Chef Brad Boisvert, Amuse Bistro on the Vineyard; Chef Fatima da Silva, Bistro 161; Chef Frédéric Desbiens, Saison Market Vineyard; Chef Jonathan Duquette, Moby’s Oyster Bar & Marine Grill; Chef Matt Horn, Cowichan Pasta; Chef Dan Hudson, Hudson’s On First; Chef Bill Jones, Deerholme Farm; Chef Dave Lang, North Island College; Chef Janice Mansfield, Real Food Made Easy; Chef Cory Pelan, The Whole Beast; Chef Brock Windsor, Stone Soup Inn; Chef Bruce Woods, Bruce’s Kitchen; and, Chef Ryan Zuvich, Hilltop Bistro.
Joining Marisa for the liquid element for a dessert course, 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.
“I am thrilled to again join Cowichan’s most talented Chefs in support of such a worthy cause, Providence Farm’s food programs,” stated Marisa Goodwin. Organic Fair Farm & Garden. “Janice Mansfield & I would ‘bee’ happy to make you dessert & a nightcap at the James Barber dinner on Oct.7th. I’ll be using honey from Airiane Star, Amber Finn & their families, my chickens’ eggs in ice cream, fennel pollen I hand collected and single origin Costa Rican chocolate Kent Goodwin and I actually made. With a cocktail of Mead from Tugwell Creek, Oaken Gin from Victoria Spirits and Nocino made from Janice’s own walnut tree. This is a not to be missed local food event with many talented chefs participating.”
Organic Fair Inc.
facebook: Organic Fair Chocolate
Organic Fair Farm & Garden
Organic Fair Farm & Garden is an 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 two beautiful little girls along with their many different farm animals.
James Barber Fundraiser:
The James Barber fundraisers first started with the 2010 Chefs’ Congress. Two events were hosted, one at C Restaurant and the other at Providence Farm. The Chefs wanted to honour James Barber, Canada’s Urban Peasant (www.james-barber.com) and fulfill his dream of installing a wood burning oven at Providence Farm, an organization he truly valued. Carol Spencer donated her oven. The chefs went up island to move the oven which weighed 27 thousand pounds. The James Barber wood burning oven was then fired up for the 2010 Chefs Congress.
On September 15th, 2011, the Cowichan Chefs Table hosted an event at Providence Farm to mount the commemorative plaque and share food from the James Barber Wood Burning Oven. It was a sold out success raising funds to replace the ovens in the Providence Farm Kitchen. All funds the Chefs raise go towards the food programs at Providence Farm.
Providence Farm is an organic therapeutic farm nestled at the base of Mount Tzouhalem in the Cowichan Valley. Since 1979, the Farm – a registered charity and non-profit society – has been operating creative and innovative therapeutic programs for adults and seniors in the Valley with mental health issues, brain injuries and developmental challenges. At the core of its therapeutic programming is horticultural therapy and a solid belief that caring for the land together is, by nature, healing and therapeutic.