From Farms to Forks 8

Growing Chefs! Harvest Kitchen Party

at the Pacific Institute of Culinary Arts

Tickets $200
VIP Tickets $235
Sunday, October 1st, 2017
5.30 pm 
This is a 19+ event

For the eighth year in a row, we're bringing together some of the provinces most prominent chefs, mixologists, and the region's best growers and producers for a fun night of B.C. wine and beer pairings, cocktails, and tasting stations!
Wander through the PICA's classroom kitchens on a culinary adventure and watch the chefs in action as you try dishes from more than fifteen of the city's best chefs! Each chef station is paired with a local B.C. grower and producer, and a Mission Hill Family Estate wine.

This Year's Menu

Richard Boucher at Curious Oyster Catering Company with Out Landish Shellfish Guild
Fresh Oysters on the Half Shell

Chef Rob Clarke at The Arbor with Klippers Organic Acres
Red Kuri Squash and Peach Jam Piadina
walnut sauce, arugula

Chef Nathan Lowey at Dosanko with UBC Farm 
Onigiri with Cured Pink Salmon
UBC Farm tskemono

Chef Jennifer Belbeck at Musette Caffé with SOLEFood 
Blue Cheese and Bacon Cheesecake
tomato jam

Chef de Cuisine Sheldon Maloff at Provence Marinaside with SOLEFood 
Albacore Tuna with Salsa Verde

Chef Alvin Pillay at The Three Brits Public House with Hannah Brook Farm
Beets - Apple - Horseradish

Bartender Jonathan Dennis at Forage with Fresh Roots and Okanagan Spirits
Aquavit Gimlet with Okanagan Spirits Aquavitus

Executive Chef Karan Suri at ARC at Fairmont Waterfront with Hannah Brook Farm
Heirloom Tomato Salad
avocado crème, fried mozzarella

Chef de Cuisine Jesse McMillan at Campagnolo Roma and Chef Ryan Bissell at North Arm Farm with North Arm Farm
Squash Ravioli
North Arm Farm autumn vegetables

Executive Chef Stewart Boyles at Culinary Capers Catering and Events with Helmer's Organic Farm
Roasted Organic Carrot Salad
whipped feta, pomegranate vinaigrette

Chef de Cuisine Christopher West at Homer St. Cafe with Stoney Paradise Farm
Roasted Eggplant and Lamb Ravioli
sweet pepper puree, pickled grape, mustard jus

Chef Gilles L'Heureux at Los Cuervos Taqueria & Cantina with Two Rivers Specialty Meats
Lamb Birria Taco

Executive Chef Brendan Robson at The Observatory with Central Park Farms and Glorious Organics
Central Park Farms chicken with Glorious Organics Haida Potato
pickled shallots, confit tomato

Executive Chef Morgan Lechner and Executive Sous Chef Edison Antejos at Pier 73 with Hazelmere Organic Farm 
Rabbit Terrine with Hazelmere Organic Carrots Three Ways
sumac spiced hazelnuts, Kalamata olive crumble, smoked yogurt

Chef Leanne Lalonde at pilgrimme with Galiano Sunshine Farm
Grey Ghost Squash, Plum, Galiano Nori
burnt root vegetable kvass

Chef Tret Jordan at Tableau Bar Bistro with Sapo Bravo 
Red Kuri Squash and Duck Croquette
bone marrow, zucchini, cherry tomato, apple, walla walla onion

Executive Sous Chef John Pavle at The Lazy Gourmet with Parsons Farm Market
Parsons Farm Market Apple Galette
Crème Anglaise, berry painting, chantilly, caramel lattice

Pastry Chef Maxime Sander at West with Sapo Bravo 

Gelato Maestro James Coleridge with Krause Berry Farms

Pastry Chef Shobna Kannusamy at Soirette with Crisp Organics 
Red Beet Macaron

Chocolate Maker Shelley Bolton at East Van Roasters with MGM Sales and Distribution 
Cacao Nib Chocolate-Dipped Toffee

Wine pairings provided by Mission Hill Family Estate.
Craft beer provided by Moody Ales
Non-alcoholic beverages provided by Namasthé Tea Company.

Purchase your raffle tickets through us or Eventbrite for a chance at a WestJet prize of airfare for two anywhere in WestJet's world. Visit our raffle webpage for more details.

1 ticket for $20
3 tickets for $50

Photos from 2016 event can be viewed on flickr.


Sponsorship opportunities available for this unique dining event. Email us for more details.

Thank you to our Silver Thyme Sponsor

Beverage Sponsors


Media Sponsors