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
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
Mis Trucos and Mikuni Wild Harvest
Wild Mushroom Ragu, Homemade Brioche, Quails Egg
ReFuel and Thomas Reid Farms
Chicken liver pate, preserved plum, rye
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
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
The Refinery and UBC Farm
The Diamond and Olera Farms