The Gitga’at First Nation and King Pacific Lodge have partnered to form Guarding the Gifts charitable organization in order to protect Great Bear Rainforest on BC’s northern coast which is in jeopardy as projects such as the proposed Northern Gateway Pipeline Project threaten to destroy this pristine country.
On May 11 Cooking for A Cause at the Georgia Cannery in Steveston, they marked this launch with a evening of entertainment, including performances by Mathew Good and the First Nations and singer Ta’Kaiya Blaney. David Suzuki was on hand to deliver a keynote address and further inspired attendees to give generously to this cause.
On the culinary front, ingredients were sourced from the Great Bear Rainforest and chefs came together to present a variety of dishes showcasing these products. Michael Stadtlander flew in from his farm in Ontario (Eigensinn Farm), King Pacific’s own Executive Chef Jesse McLeery and Pastry Chef Merri Schwartz were on hand in their chef’s whites, and local chefs included Robert Clark of C Restaurant, Nico Schuermans of Chambar, Andrea Carlson of Burdock & Co., Angus An of Maenam, Wendy Boys of Cocolico, Quang Dang of West Restaurant & Bar, Jonathan Chovancek of Kale & Nori Culinary Arts.
Using items such as sablefish, sardines, seaweed, mussels and octopus, the evening was especially geared towards seafood lovers. Each dish was a tribute to the Rainforest and the ocean that surrounds it; the chefs captured nature on a plate.
Michael Stadtlander – One of the father’s of the recently trending farm to table cooking
Eigensinn Farm’s salmon, scallop, octopus and sablefish terrine
Michael Stadtlander
Brent Petkau – The Oysterman – Produces Courtesans on Cortes Island
West Restaurant’s Chef Quang Dang served steamed sablefish with blackened mushroom couscous grand fir emulsion
Andrea Carlson put out Dungeness crab wrapped in leak with creme fraich custard and elderflower ice
Halibut from Kale and Nori stinging nettle pesto and rhubarb gastric
Kale and Nori’s Jonathan Cho and Lauren Mote
C Restaurant – Robert Clark and Lee Humphries – honey lemon glazed octopus with a cuke salad, tzatziki and an oregano cracker
A closer look at the Halibut with the tinging nettle pesto and rhubarb gastric from Kale and Nori
King Pacific sardines atop a cracker with a consomme of cucumber
More of Quang’s steamed sablefish mushroom couscous grand fir emulsion
Maenam’s Hot and Sour Soup with Clams
Chambar’s Mussels at Cooking for a Cause
Wendy Boys – Cocolicio Strawberry rhubarb shortcake
Merri Schwartz – chocolate cremeux cherry seaweed cocoa nibs
Matthew Good
David Suzuki
