Tag Archives: Bill Jones

James Barber Fundraiser for Providence Farm

Fire and Smoke Long Table Dinner

The Chefs of the Cowichan Valley will come together to On Sunday November 15th  to present a long table dinner in honour of James Barber (The Urban Peasant) and in support of the food programs of Providence Farm. The theme this year is fire and smoke and will feature the James Barber Woodburning Oven, installed on the farm by the chefs in 2010. The menu will showcase six courses of local food sourced from produce from the farm and area, paired with fine local wines, ciders, beers and even a cocktail. The results will definitly be delicious!

james barber prshot3001

Chefs & Courses

Allan Aikman, Pat Barber and VIU Students — Appetizer: Pizza with Asian sausage and five-spice squash.

Paired with a Jeff Downie, Old Firehouse Wine and Cocktail Bar, cocktail featuring Ampersand Gin

 

Cory Pelan, The Whole Beast — First Course: Duck liver and smoked Porcini terrine, schinkenspeck, Saanich greens, crispy bacon skin.

Paired with Enrico Winery Charm de L’ile sparkling wine

Dan Hudson, Hudson’s on First — Second Course: Crispy Notta Farm egg, smoked beet relish, pickled walnut purée, Happy Goat Tomme de Vallée.

Paired with Unsworth Vineyards Sauvignette

Jones and Barber

 

Bill Jones, Deerholme Farm — Third Course: Big Leaf Maple smoked chicken with barley, Chanterelle and root vegetable salad with fried Cowichan Pasta crisp and Char Sui vinaigrette.

Paired with Cherry Point Estate Wines Pinot Gris (pre-release)

Rob Martin and Ian Blom, The Old Firehouse Wine and Cocktail Bar — Fourth Course: Pomegranate molasses glazed confit port shoulder, smoky eggplant purée, forno charred cauliflower with white anchovy dressing.

Paired with Emandare Vineyard Marechal Foch (pre-release)

Janice Mansfield, Real Food Made Easy — Dessert: Sticky toffee pudding layered with salted caramel, Fuyu persimmon, smoky Lapsang Souchong shortbread and orange, Sichuan peppercorn crème anglaise.

Paired with Averill Creek Vineyards Tawny

Drumroaster coffee

Sunday November 15th, 2015 – 12 noon to 4 pm
Location: Providence Farm 1843 Tzouhalem Road
Duncan, BC, V9L 5L6 / phone: 250-746-4204
www.providence.bc.ca / email: provfarm@providence.bc.ca
Cost: $100/person. Available by contacting Providence Farm.

Come and support the good work of Providence Farm and celebrate the great food and wine of our region in a community spirited long table dinner.

Foraging with Bill Jones in Tofino

Deerholme-Mushroom-Cookbook-250x300Join reknown chef, author and mycologist Bill Jones as he leads you on a unique wild food experience. Enter the world of the forager; a bountiful forage food display, show and tell, and a delicious tapa brunch to top it all.

 

In celebration of the release of the Deerholme Foraging Book, Bills class will feature unforgettable wild foods from the fields, forests and oceans of east and west coast Vancouver Island. From 10,000 years of ancient foraging traditions, Bill will teach and share recipes that incorporate simple, delicious wild food prepared for modern tastes.

 

The spectacular class setting on the Tofino waterfront will inspire and delight as we learn, taste and celebrate the bounty of our rich environment.

 

Sunday June 08, 2014   starting at 11 am (location revealed with ticket purchase)

 

$95. Or/ $120. pp with signed copy of Deerholme Foraging Book

 

Tickets purchased at Tofino Sea Kayaking 1 800 863 4664 * 250 725 4222

 

Bill Jones  has an amazing array of experiences behind him. Bill has cooked in Michelin-starred restaurants in France and England. Locally he is a renowned expert on the foods of the Pacific Northwest. His specialty is wild foods from the forest, fields and oceans. Jones is a leader in the local food movement. He is involved with many businesses and non-profit initiatives that promote the region and encourage sustainability. Bill is the author of 11 books and a busy teacher and wild food expert.

The Deerholme Foraging Book focuses on the world of wild foods and wildcrafting with recipes based on mushrooms, plants, sea vegetables and shellfish.

Gifts for the Foodies in Your Life – As Seen on Global TV December 13, 2014

It’s that time of year again when you’ve got to sort out your gift list. If you’ve got a food lover to please chances are one or all of these ideas will bring squeals of joy once pulled from under the tree. Some great stocking stuffers and host/hostess gifts too!

JTGREntourageBrut08-hi

 

Jackson Triggs Entourage Grand Reserve Sparkling Chardonnay made in the traditional champagne method.  Shuck some oysters and your night is almost complete.

single malt whisky

 

Locally made Whisky from Urban Distillers.  Unique because it contains part of an oak barrel.  Leave the wine to age more (each week would equal 6 mos in the cask) or drink now.

cajeta

OMG (Original Mexican Gourmet) CAJETA. Canada’s only traditional Mexican caramel spread made with BC Goat’s Milk. In Vanilla, Espresso and Rum!

terra BreadsIMG_1514

Terra Breads Pecan Fruit Crisps and house-made sauces and spreads $5-$10.

Presidents Choice

President’s Choice Mixing Bowl and Measuring spoons ($10/$6). Perfect for that college kid. Set them up with some tea towels and baking mix while you are at it.

Le Creuset

Le Creuset Dutch Oven.  Gorgeous colours, even heating, great for slow cooking and dishwasher safe. $150 at Williams & Sonoma. $255 BUT THIS WEEK 25% off until SUNDAY December 15, 2014

cocoa nymph

Cocoa Nymph’s new confections line. One of Vancouver’s BEST Chocolatiers has crafted everything from English toffee to chocolate  espresso local Agassiz hazelnuts. These are the bomb for sweet lovers!  $9

parallel-49-ugly-sweatercraft beer cookbook

Ugly Sweater Beer by Parallel 49. Great milk stout pair it up with The Canadian Craft Beer Cookbook for an excellent host/hostess gift. Beer $15.75 at Legacy Liquor. Cookbook Books to Cooks $29.95.

Missing Ingredient

The Missing Ingredient Monthly Subscription box from Angie Quaale from Well Seasoned – foodie extraordinare!  Online 3 month subscription $150. Not just food, but recipes and ideas.  Expand that culinary repertoire.

Victorinox

Victorinox Knives from www.swissarmy.com $42 Ergonomic Swiss Classic handles. Set includes two serrated knives, two straight edge knives and a mini wood block. Perfect for the countertop.

vitamix-professional-500-blender-3

Vitamix – I have one and my goal is to make flour in it this year because it even grinds grain.  Williams and Sonoma 300 series $675.29

metropolitan chef

Metropolitan Chef rubs – make any meal flavourful. Edible Canada $3.95 Perfect stocking stuffer or in a food basket.

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Gorgeous maple or walnut chopping boards/serving trays from Kate Duncan $75-$180.

tea cup

Tea cup/brewer from Treasure Green Tea Company in Chinatown – Vancouver’s oldest tea company.Throw is some tea and you are set.

Mollie Katzen

The vegetarian cookbook for all types of eaters from a woman who’s books taught me to cook when I was young, the talented Mollie Katzen. Full of vegetable recipes that will please everyone $45 Books To Cooks.

Deerholme-Mushroom-Cookbook-250x300

From the foraging chef, Bill Jones, this excellent mushroom foraging and feasting cookbook. If you are in Duncan be sure to look him up and attend a class of his or head out foraging.  Mushrooms are hip and healthy. $29.95 Books to Cooks.

Deerholme Farm Wild Mushroom Dinner

chicken-terrine-300x232Sat­ur­day Sep­tem­ber 21 (5 pm — 9 pm)

A French themed din­ner based on wild mush­rooms and local sea­sonal prod­ucts. Explore the world of North­ern French Cook­ing, rich with sub­tle flavours, del­i­cate herbs and a wide selec­tion of the best wild mush­rooms available.

Canapes:

Mush­room and Camem­bert cheese tartlets

Braised rab­bit stuffed morels in cider

Dishes:

Ter­rine of chicken with chanterelles, apples, potato and rose­mary, Deer­holme salad

Cream of wild mush­room soup with roasted pear and blue cheese froth

Chou­croute Gar­nie (Braised sausage, smoked meat, bacon and mush­rooms in Ries­ling wine and Sauerkraut)

Tarte Alsa­ci­enne (apple cus­tard tarte)

Cost per per­son $90

Wild Food For­age Experience Cowichan

deerholmeJoin renown chef, author and mycol­o­gist Bill Jones as he leads you on a unique wild food expe­ri­ence. For­age food dis­play, show and tell, guided for­age and a deli­cious meal to top it all off.

We will be hold­ing wild food for­ages this Spring.

11:00 am — 4:00 pm

The course is a fun day explor­ing the wild foods of the Cowichan Val­ley. We start with an infor­ma­tive talk in our farm class­room and then head out on to the Trans-Canada Trail which runs by the farm. After a nice walk through beau­ti­ful and pro­duc­tive farm­lands and for­est we will turn to the farm for a unique and unfor­get­table sam­pling of local food.

We’ll make our meal from local sea­sonal prod­ucts and a heap of wild mushrooms.

$135/person (plus Tax) (or $270/couple)

BC Shellfish Festival – 2012 Chefs’ Dinner Lineup announced

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:

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”.

2012 Cowichan Chefs Table MS Dinner

Marisa Goodwin will make her 1st appearance at the 2012 Cowichan Chefs Table annual MS Dinner Fundraiser for Sunday March 11th starting at 1 p.m. at Providence Farm. Marisa will be creating and presenting, the sweet tooth’s favourite course, “Chocolate Citrus Triplicate”. “I am thrilled to have been invited to join Cowichan’s most talented Chefs in support of such a worthy cause, the MS Society of Canada,” stated Marisa Goodwin. Organic Fair Farm & Garden. “Chocolate Citrus Triplicate” will be a Flourless Chocolate Orange Beet Cake with a goat milk caramel, and an orange curd ice cream with a dark chocolate shard studded with candied orange peel and caramelized almonds. The best of both worlds for the chocolate lovers and the citrus fans.

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.

 

Edible Canada Guest Chef Market Dinners

On Tuesday, September 28 we warmly welcome Chef Bill Jones of Deerholme Farm back to Edible Canada. Bill is an accomplished chef, author and teacher who forages wild foods from his home base in the Cowichan Valley. His culinary activities have been profiled in magazines like Gourmet, Bon Appetit, Travel and Leisure and Harrowsmith. Bill is the author of many books, winner of two World Cookbook awards and author of The Savoury Mushroom (Raincoast). The evening will be an exploration of the world of fungi in many forms and the eclectic menu will take you on an imaginative tour of mushroom cookery.

Planned dishes include a porcini and smoked ham hock congee, Qualicum Bay scallops with chanterelle confit and a spectacular risotto with fresh and preserved wild mushrooms, corn and truffle.

~~~

Your special evening takes place in the private dining room at Edible Canada at the Market – an intimate venue that is unlike any other in the province. Spend an interactive evening with our talented guest chefs, enjoy a multicourse meal prepared in front of your eyes, savour BC and Canada’s top wines paired with each course and utilize your 10% discount in the Edible Canada Retail Store and on future tour bookings purchased that night.

Your guest chef will prepare seasonally inspired sumptuous dishes while you watch, taste and enjoy. Since the goal of the evening is just to relax and enjoy the experience, we will email you a copy of the recipes and pairings from the night along with photos documenting the food and evening.

Each night is limited to only 22 guests. Electronic gift certificates are available. Book online here, or via telephone at 604.558.0040.

DETAILS

Price: $90 per person, plus HST & gratuity
Time: 7pm – 10pm
Minimum/Maximum Group Size: 14 / 22
Location: Private Dining Room at Edible Canada at the Market

Foraging For Fungi at Foxglove Farm Salt Spring Island

Sunday, October 16th, 2011, 9:00am – 4:00pm

instructor: Bill Jones
cost: $95 + 25 materials fee plus HST (lunch included)

Come experience the fascinating and complicated world of wild fungi, food that must be sought on its own terms in the wild spaces of the BC coast. Join celebrated chef and wild mushroom expert Bill Jones on a journey through the forests of Foxglove Farm as he illuminates the art and science of mushroom foraging and identification. Back in the kitchen we’ll learn from Bill how to use these forest treasures to create delicious meals.

Bill Jones is a French-trained chef who apprenticed at Michelin-starred restaurants in Alsace with stops in London, Hong Kong and Vancouver. On Vancouver Island he has manned the stoves at Sooke Harbour House and continues to cook, create and teach in his own professional kitchen at Deerholme Farm in Glenora. Bill is the author of nine cookbooks, including The Savoury Mushroom. Two of his recent books have won World Cookbook awards, including his ode to local farmer’s markets Chef’s Salad. Jones is a renowned expert on Pacific Northwest foods, wild mushrooms, foraged plants and First Nations cooking.

Register Now for Foraging For Fungi

Pine Mushroom and Crab Dinner

Saturday, October 30 · 5:00pm – 11:30pm

Deerholme Farm – Pine Mushroom and Dungeness Crab Dinner
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Crab and pine mushroom roll with fresh wasabi

Crab croquette with tomato and pine mushroom compote

Vietnamese rice noodle salad with crab, pine mushrooms and sunflower sprouts

Heirloom tomato and crab soup with pine mushroom and soy froth

Sockeye Salmon stuffed with crab and pine mushroom mousse, potato gratin, edamame sauce

Quince and vanilla bean tarte tatin

$90 / person (plus taxes)