Chef Eddie Muñoz and Pastry Chef Gizelle Paré showcase BC farms, seasonal ingredients and local wine pairings at CinCin’s third annual Farm to Table Dinner.
CinCin is bringing its annual Farm to Table Dinner back for a third year on Tuesday, August 25, with an evening dedicated to the farmers, producers and artisans behind the ingredients that arrive in the restaurant’s kitchen.
Held on CinCin’s terrace, the dinner goes beyond showcasing seasonal ingredients. Guests will have an opportunity to meet some of the farmers behind the harvest and hear the stories connecting the dishes to the land and people who produced them.
Chef de Cuisine Eddie Muñoz and Pastry Chef Gizelle Paré have created a six-course menu highlighting some of the best of the BC growing season, accompanied by wines selected to complement each course.
The evening begins with canapés of spinach and pea arancini with lemon aioli, zucchini blossom tempura with hot honey, and local albacore tuna with radish and salsa verde. A Figgy Spritz made with Prosecco, elderflower liqueur and soda gets things started.
Celebrating the BC farms behind the food
The first course puts Hazelmere Organic Farm in the spotlight with burrata, peach-apricot mostarda and house-made grilled focaccia, paired with Neighbourly Wine Co. Gewürztraminer from Vancouver Island.
Next comes Glorious Organics, represented through wood-grilled octopus with leeks, potatoes and salsa rossa alongside a Glorious Organics green leaf salad. Tightrope Chardonnay from the Naramata Bench accompanies the course.
For the third course, ingredients from Black Table Farm appear in ravioli filled with ricotta and Parmesan, served with wood-fired Sungold tomatoes, pesto alla Genovese and Venturi-Schulze balsamic vinegar.
The menu moves into the Fraser Valley for the fourth course. Hannah Brook Farm is featured alongside Fraser Valley duck breast, grilled and puréed corn, chanterelles and red wine sauce. Moraine Sophia Vineyard Pinot Noir from the Naramata Bench is the pairing.
A cantaloupe sorbetto featuring Hazelmere Organic Farm follows, paired with Gehringer Brothers Late Harvest Ehrenfelser from the Okanagan Valley.
Dessert brings together North Arm Farm and Farmhouse Dairy in a baba with blackberries, limoncello and fig leaf cream, again paired with the Gehringer Brothers Late Harvest Ehrenfelser.
Guests will also leave with a take-home gift of hazelnut and sage tarallo and farmhouse cheese and rosemary sablé.
More than a seasonal tasting menu
For CinCin, the dinner has become an annual celebration not only of what is in season, but also of the relationships between restaurants and the people who grow and produce their ingredients.
That connection is what makes the dinner particularly appealing. Rather than simply serving a seasonal tasting menu, CinCin is putting the farms and producers at the centre of the experience and inviting diners to learn more about where their food comes from along the way.
CinCin Farm to Table Dinner 2026
When: Tuesday, August 25, 2026 at 6 p.m.
What: Six-course farm-to-table dinner with wine pairings
Price: $168, wine pairings included
Chefs: Chef de Cuisine Eddie Muñoz and Pastry Chef Gizelle Paré
Featured producers: Hazelmere Organic Farm, Glorious Organics, Black Table Farm, Hannah Brook Farm, North Arm Farm and Farmhouse Dairy
