RESTAURANTS RAISE ‘SEED MONEY’ –

Nowadays one dollar, a Loonie, doesn’t seem to buy much – not even a cup of coffee or a litre of milk. You can’t feed anyone for $1… or can you? You might want to re-think that assumption.

For the entire month of June, several of Metro’s top restaurants will be adding one dollar to the price of a menu item to support Growing Chefs’ Eat.Give.Grow fundraiser. It’s a simple concept for a simple program. Each restaurant will specially mark the item on their menu. If you order it, the restaurant puts a Loonie in the kitty for Growing Chefs. You don’t have to even think about it. Last year those individual Loonies added up to almost $8,000 that went to funding Growing Chefs’ school-based programs throughout Metro.

Founded in 2005 by professional pastry chef Merri Schwartz, Growing Chefs is a registered non-profit organization that is dedicated to teaching kids about growing and preparing their own nutritious food in an urban environment. It connects chefs and growers, along with their valuable knowledge, to children through classroom-based programs that involve the planting of windowsill gardens. These gardens are used to teach the young participants about the food they eat while inspiring them with the idea that they can grow their own food, even in the city. To date more than 1,000 children have benefitted from participation in Growing Chefs. The success of the Vancouver initiative has sprouted satellite programs in locations as far afield as Penticton and London, Ontario.

Look for the specially marked menu items at the following participating restaurants:

Bishop’s, Beyond Restaurant and Lounge, Big Ridge (Surrey), Brewhouse (Whistler), Campagnolo, Chambar, Dockside Restaurant, Flying Beaver (Richmond), La Ghianda, Les Faux Bourgeois, Maenam, Mangia e Bevi, Mis Trucos, Nook, O’Doul’s Restaurant and Bar, Organic Lives, Pied-à-Terre (adding $1 to every bottle of wine), Pourhouse Restaurant, Provence Mediterranean Grill, Provence Marinaside, Re-Up BBQ, Tableau Bar Bistro, Tavola, Taylor’s Crossing, The Dirty Apron, The Helm, Tuscany Restaurant (Bowen Island) and Yaletown Brewing Company.

Updates to the list of participating restaurants will be posted to Growing Chefs’ web site and Facebook page.

What can a Loonie buy? It can buy a packet of bean seeds, a jiffy pot, part of a trowel or a plastic plant tray. It can also buy a child the knowledge and ability to grow his/her own food for the rest of their life … and that’s priceless.

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2119 Guelph Street, Vancouver, BC V5T 3N7

778-885-1308 www.growingchefs.ca

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

For those in a brunch mood, Mis Trucos is offering baked eggs served with brandade, crostini and arugula salad ($9), potato and chorizo tortilla with arugula salad ($9), and a soft-boiled egg with pork rillette on housemade brioche ($8).

Lunch mains include a homemade shortrib ravioli with San Marzano tomatoes and smoked mozzarella ($13), tagliatelle lobster arrabiata ($15), pork belly baguette with salsa verde and manchego cheese with arugula salad ($12), and a grilled vegetable sandwich with herbed goat cheese and arugula salad ($12).

The weekend mid-day menu will be available Saturday and Sunday from 11 am to 3 pm. And for those looking to linger on the patio and bask in the sun a little longer, cocktails and a limited snack menu will be available from 3 pm until dinner service begins at 5 pm.

About Mis Trucos

Mis Trucos is a modern Mediterranean tapas bar set in a character house in the heart of the Davie St. shopping district. The menu consists of tapas and small plates to be shared amongst friends that draw from traditional Spanish, French and Italian recipes – modernized with Chef Kris Barnholden’s creative twists. Ingredients are top-quality, flavors are vibrant and presentation is simple. Mis Trucos’ also features a well-priced wine list, with an exclusive focus on wines from the Mediterranean region, an inventive list of craft cocktails, as well as the best Sangria in town.

Mis Trucos is open Monday to Friday from 5 pm until late, and Saturday and Sunday from 11 am until late. For more information, please visit www.mistrucos.ca.

R&B beer, Mis Trucos’ sangria and Hendricks gin cocktails are also included.

Tickets are $50 (inclusive of tax and gratuity) and all proceeds will go towards the Give a Better Life Foundation, which supports various causes including the Vancouver Downtown Eastside Aboriginal Mother Centre.

Tickets can be purchased at Mis Trucos or by calling them at 604.566.3960.

For more information on Mis Trucos, please visit www.mistrucos.ca. For more information on Mobio iPhone payment systems please visit www.mobioidenitiy.com. And for more information on the Give a Better Life Foundation, please visit http://betterlifebrands.com/foundation/.

Restaurant Information:
Mis Trucos
1141 Davie St., Vancouver BC
604.566.3960
www.mistrucos.ca

Prices range from $1.90 to $4, but during happy hour (5 pm to 7 pm) and late night (10 pm to midnight), guests can choose any three for $6 – providing the perfect after-work or late-night snack to go along with one of Mis Trucos’ signature cocktails or a pitcher of Sangria.

The new tapas bites menu includes:

•    Gilda (olive wrapped with white anchovy and hot pepper) ($1.9)
•    Crispy bread-wrapped wild gulf prawn with aioli ($2.5)
•    Squid stuffed with house made chorizo and tomato fondue ($2.9)
•    Duck liver mousse and onion jam on crostini ($2.5)
•    Quallicum beach scallop, butternut squash puree, ham crisp and Parmesan  ($3.2)
•    Coca with house made chorizo and anchovy ($4)
The new tapas items will be offered in addition to Mis Trucos’ menu of share plates, which includes brand new fall/winter dishes (think braised meats and homemade pastas) alongside some of Mis Trucos’ most popular items.

Some highlights of the new menu include:

•    Piperade with Serrano ham and slow-cooked egg ($7)
•    House-cured duck with pickled raspberries and gorgonzola cheese ($7)
•    Grilled octopus with house made guanciale, citrus and olives ($9)
•    Roasted pork belly with potato and leek cannelloni, and onion puree ($14)
•    White truffle and king crab risotto with herbed crème fraiche ($15)
•    Fish stew with tomato, fennel, saffron, lingcod, scallops, wild prawns and squid  ($15)
•    Braised beef short ribs with creamed barley, carrot puree and pea shoot salad ($15)
Mis Trucos is open for dinner Tuesday to Sunday, 5 pm to midnight.

Set in a character house in the heart of the Davie shopping district (in the former Davie Village Café), Mis Trucos (Spanish for “my tricks” – an homage to the tips from the chef’s favourite Spanish cookbook) will blend rustic charm with modern twists – in both décor as well as cuisine.

Inside, Mis Trucos will feature 30-seats split between a fireside lounge and a cozy dining room that will combine design elements like original hardwood floors, vintage light fixtures, a handmade wood bar and a rotating selection of art from local Vancouver artists.

Outside, Mis Trucos will feature a secluded 30-seat patio, set behind the restaurant, which is sure to become one of Vancouver’s most popular summer patios.

The menu will consist of small plates to be shared, ranging from $4 to $18. Dishes will draw from traditional Spanish, French and Italian tapas recipes, modernized with Chef Barnholden’s creative twists. Ingredients will be top-quality, flavors will be vibrant and presentation will be simple. Some of Mis Trucos’ initial selections will include:

• Pan con tomate ($4)
• Piperade with Serrano ham & slow cooked egg ($7)
• Potato & chorizo tortilla with baby greens ($7)
• Spice crusted albacore tuna, cous cous, preserved orange & black olive oil ($12)
• White truffle & lobster risotto with crème fraîche ($18)

Mis Trucos’ wine list (developed by Kurtis Kolt) will feature a well-priced selection of 6 whites, 6 reds, 6 rosés and 3 sparkling, available by the bottle or glass, with an exclusive focus on wines from the Mediterranean region. The cocktail list (developed by bar manager Jonathan James) will feature an inventive list of craft cocktails that draw from Mediterranean influences, as well as the best Sangria in town.

The front of the house will be managed by Eryn Dorman (formerly of Fuel and Aurora Bistro).

Mis Trucos will be open for dinner from 5 pm to midnight Tuesday to Sunday. More information, including the chef’s bio and full menu, is available at www.mistrucos.ca.