Growing Chefs! Raises Over $12,000 at “From Farms to Forks” Gala

Children’s urban agriculture program set to expand to more schools than ever in 2011 

Food Pictures Below!

Growing Chefs!  announces that their sold-out annual fundraising gala From Farms to Forks: A Harvest Kitchen Party raised over $12,000 for their 2011 school program. Hosted at the Dirty Apron Cooking School on Monday night (October 25, 2010), seventy-five food industry movers and shakers, cuisine connoisseurs and supporters of local food enjoyed exquisitely prepared canapés and dishes from Vancouver’s top restaurants and growers.

From Farms to Forks was a food lover’s paradise. The evening started off with passed canapés prepared by Bishop’s, C, The Dirty Apron Cooking School, La Brasserie, La Quercia, Mis Trucos and Refuel. Guests hovered in anticipation over the five tasting stations as chefs from Voya, Cibo, The Pear Tree, The Dirty Apron Cooking School and Culinary Capers roasted, poached, whipped and garnished their signature taste creations. West, Cocolico and CinCin sweetened the evening with their decadent desserts and The Refinery and The Diamond kept the conversation flowing with their refreshing libations.

The CBC’s Margaret Gallagher and Fred Lee hosted the evening and set the stage for an impressive silent auction. Highlights included “Dine out for a Year”—twelve gift certificates for restaurants around Vancouver and “The Canucks Champions Club”, a prize of 4 VIP box seats. Students Tia and Owen accompanied by their teacher Ms. Chantal Larrivee from Queen Elizabeth Annex Elementary, shared their favourite Growing Chefs stories about growing, cooking and eating food in the classroom. 

 

“We were overjoyed by the support of the local restaurants, growers and food community this year. The success of the Gala is true testament to the fact the local food movement is stronger than ever,” says Helen Stortini, Executive Director of Growing Chefs. “By connecting our city’s talented chefs with elementary school children, we hope to inspire the next generation to appreciate quality food and where it comes from.”

Growing Chefs! is a non-profit society founded in 2005 that teaches kids about food and urban agriculture by sending volunteer chefs into elementary school classrooms. 

From Farms to Forks: A Harvest Kitchen Party was sponsored by The Dirty Apron Cooking School, Clou Design, Artona Group, Mission Hill Winery, R&B Brewery Co., Pederson’s Rentals and Blue Mountain Winery. 

For more information about Growing Chefs! visit: www.growingchefs.ca

Canapés

Bishop’s and Hazelmere Organic Farm
Sunroot Crisp with Tarragon-scented Sunroot Mousse,
pickled chanterelles, candied bacon, chisel jersey crab apple

 

C Restaurant and Organic Ocean Seafood
Beet Cured Salmon Gravlax with Dirty Martini Pearls

Chambar and Arila Apiary
Seared Haloumie, honey-toasted brioche, orange confit

 

La Brasserie and the Lobster Man
Fresh Shucked B.C. Oysters

La Quercia and Glen Valley Organic Farm Co-operative
Beef cheek and kale crespelles
Carrot, shallots, parsnips

Mis Trucos and Mikuni Wild Harvest
Wild Mushroom Ragu, Homemade Brioche, Quails Egg

ReFuel and Thomas Reid Farms
Chicken liver pate,
preserved plum, rye

Tasting Stations

Cibo, Two Rivers Specialty Meats and Notch Hill Organics
Wild Venison Crudo, roasted baby beets, horseradish, black pepper, lemon, crème fraiche

Cuinary Capers Catering and Notch Hill Organics
Smoked Qualicum scallops with hazelnuts and Notch Hill Organics’ carrots

The Dirty Apron Cooking School and Apple Lane Orchard
Apple-smoked Bacon, Duck Roulade, Calvados Poached Apples

The Pear Tree and Helmer’s Organic Farm
Potato and Leek Soup

Voya, Sapo Bravo, and Polderside Farms Inc.
Roasted Chicken Leg, cured ham, peach mustarda, hazelnut jus

Dessert

West and Stoney Paradise Farms
Poplar Grove Tiger Blue Cheese Galette
thyme-marinated coronation grapes, honey sour cream

Cocolico and Canadian Hazelnut
Selection of Hazelnut Friandises
Milk Chocolate and Roasted Hazelnut Bonbons
Hazelnut Salted Butter Caramels
Hazelnut Sandies with Feuilletine Praline

CinCin and Biota Farm
Chocolate and Caramel Macarons

Libations

The Refinery and UBC Farm
Pumpkin Mule

The Diamond and Olera Farms
Frambuesa Floridita