Monday July 19, 2010 UBC Farm , Vancouver, BC PRICE: $180.00 HOSTS – Mark Bomford & Amy Frye, UBC Farm GUEST CHEF: Robert Belcham, Refuel Restaurant, Vancouver TIME: 4:00PM *Note that ticket price is in US Dollars We love farms in the city. Easy to get to, easy for everyone to get inspired by…
Tag: UBC Farm
Party at the Point-UBC Alumni Weekend 2010
May 28-30, 2010 University as it should be: Great lectures and seminars without quizzes, tours of the best new (and old) haunts such as MOA, UBC FARM, Wine Research Institute and the Blue Whale at the new Beaty Biodiversity Museum. From athletic events, culture crawls, UBC Dialogues, wine tastings and more. There’s so much to…
Staying Accountable at C
“Counting every fish has to be one of the cornerstones of any sustainable management plan,” says C Restaurant’s Executive Chef Robert Clark. Clark has been working with B.C. fisheries in an attempt create a system that tags fish in order for them to be properly accounted for. “This allows us to go one step further…
It’s tomato time in the lower mainland and Raincity Grill is celebrating.
August marks the return of Raincity Grill’s Annual Tomato Tasting Menu. Diners are sure to be swept away as the culinary team at Raincity celebrates the diverse tastes, colours and textures of B.C.’s freshly ripened tomatoes. Farm Initiative – Raincity Grill is pleased to announce a new partnership with UBC Farm/Centre For Sustainable Food Development….
Outstanding in the Field at UBC
UBC Farm, Vancouver, BC Sunday, July 19th, 2009 Host Farmer: Mark Bomford and Amy Frye, UBC Farm Guest Chef: Andrea Carlson, Bishops, Vancouver Price: $200 CAD Time: 4:00 pm Dinner Description Our fifth visit, we once again bring the table to beautiful UBC farm in Vancouver, British Columbia. A diverse urban farm surrounded by dense…
April 21 – From Farm to Table
From Farm to Table: A six-part Food and Culture series on sustainable food systems hosted by Barbara Jo’s Books to Cooks SUMMARY: farmfed, a non-profit organization dedicated to building transparent, sustainable food systems presents a six-part food and culture series entitled Provenance: You are what you eat. The series will be led by Anthony…
