Chefs show their roots at the UBC Farm
Sunday, October 2 the sun was shining and UBC Farm was looking fine, ready to host the guests for the Joy of Feeding. I’d been a few years back, I believe five, the last time it took place, and it was a marvelous celebration of cuisine from around the world. This year, local chefs from some of Vancouver’s most beloved restaurants, prepared their favourite family recipes in the fields of the farm.
Featuring UBC Farm produce, Joy of Feeding is an outdoor food festival and fundraiser for the food literacy and sustainability programs at the Centre for Sustainable Food Systems at UBC Farm and Chefs’ Table Society’s future Culinary Centre, a multi-faceted hub bringing culinary heritage and educational resources to professionals and the public.
There was plenty of shade on this warm October day, with picnic tables under tents and water stations, which kept us from getting dehydrated as we wandered the farm. There was also a farm tour, but I opted out as I know this farm quite well already.
Andrea Alridge and Alden Ong, Head Chefs at Osteria Savio Volpe and Farmer’s Apprentice prepared a luscious Filipino Pork Belly Adobo.
Julian Bond from Organic Ocean had his two daughters assisting and they were pumping out Nlaka’pamux Interior Salish Hot Smoked Salmon. The fish was incredibly tender, sprinkled with some maple glaze, and absolutely delicious.
Frank Pabst, the Executive Chef, Blue Water Cafe did a Family dish: German and Czech Beef Goulash that was definitely a crowd favourite. He had a little bit of time to enjoy a small glass of craft beer from Faculty Brewing as well!
Andrea Carlson, Owner and Chef, Burdock & Co, Harvest Community Foods, and Bar Gobo, served up a Scandinavian dish, Janssons Frestelse, a rich potato, onion and fish stew.
Gaia Kitchen’s Chef Regina Lee did a delightful Singapore Chicken Satay, and also had vegan options. Instagram @chefreginalee
Jiwon Seo, the Sous Chef at Burdock and Co. had a Korean Chungmu Gimbop dish for us, seaweed-wrapped rice with an umami-packed kimchi and peppers.
Vikram Vij, the Co-owner and chef at Vij’s Restaurant served Bombay Frankie, a flavour-packed lentil dish atop flatbread.
Sarah Mierau, founder, Tradish Plant Medicine Jams had the crowds lined up for the Organic Blackberry Sage Jam with freshly fried Bannock. Follow on Instagram @tradishcanada
Darren Clay, the President, Chefs Table Society & Executive Sous Chef, Resident Dining, UBC Food Services did a Harrisa Roasted UBC Farm Carrot Toast with Whipped Ricotta and Pickled UBC Farm Fennel on Terra Breads Bread.
Eleni Fergadi and Vassilis Kerasiotis, owner/chefs, Nostos Greek Taverna had dessert ready for us, Portokalopita (orange cake) and Galaktoboureko (semolina cake).
Dina Tavakoli, Chef and Content Creator, @nooshbydina, served up a Persian Kabab Torsh – Lamb Kabab with Walnuts and Tart Pomegranate. The lamb was incredibly tender, and I must find out what spices were used here!
Faculty Brewing Co. had a Turmeric Ale and a Citra Pale Ale on tap, ales that paired well with the spice some of these dishes were serving up.
Congratulations to Meeru Dhalwala, creator of Joy of Feeding and co-Owner and Chef at Vij’s for bringing this feast together, and selling out. Guests left with full bellies and there was most certainly the spirit of the “Joy of Feeding” felt in the fields today.
