Whole Foods Market has been supporting Growing Chefs! since 2009 and tomorrow, their generosity stretches province-wide! All seven British Columbia locations of Whole Foods Market will generously donate 5% of net sales from the entire day to support our Classroom Gardening and Cooking program. Happy shopping!
P.S. This old Whole Foods Market feature post may look vintage on our old blog, but it’s worth checking out!
On October 6th, we hosted our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests wandered from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
More photos to come soon!
Photo Credit: Kai Mallari
From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hoped to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program. Our supporters helped us to exceed our goals and expectations and together, we raised:
Each year, our founder and chair of the board, Merri Schwartz, writes and reads a thank you poem at the event. This is From Farms to Forks 10:
Gather ‘round guests, we’ve some thanks to attend to,
Don’t fret! They’ll be brief! Off to eat we’ll soon send you.
First, thanks to you for attending tonight,
To see you all here is a most welcome sight.
Thanks PICA, for hosting us each year with grace,
Our event would not work save your most special space.
Chef Marc, Yves and Sylvia, Jen, and the rest,
Our most sincere thanks. You are simply the best!
Our Silver Thyme Sponsors: Whole Foods! Mission Hill!
Bushel Sponsors, the thanks in our cups will soon spill…
… Over! For there are so many to thank,
Farmers, chefs, restaurants, your work fuels our tank.
The farmers whose toil and whose gifts make us grateful,
The chefs who create and bring magic to table.
The classic bar duo you’ve all come to adore,
Dear Ange and dear David, now go forth and pour!
Growing Chefs! staff, you know truly no bounds,
The work you put into this simply astounds.
Thanks Board of Directors, you shape our vision,
Thanks for attending and for all you’ve given.
50 volunteers came to help us this evening,
The effortlessness of it all is deceiving!
On bar and on wine, on auction and door,
On service, on fundraising, and still there’s more!
Robbyn—you’ve swooped in to save us as always,
You nail it each time, please accept our praise!
Dear Fred and Margaret, we thank you each year,
And each time, like angel emcees you appear.
Peter Blitz for the sound and the mic in my hands,
Stania and Devi, your ticket-selling record still stands!
For the many supporters among us right now,
Adopt-a-classroom donors, please take a bow.
CIBC, Whole Foods, Telus, SVP, SpencerCreo,
Les Dames, Christopher Family Foundation, we’re all such big fans.
Our Champion Radishes—29 here this evening,
All auction donors whose items you’re scheming…
… To win! Go ahead, take a look, place your bids,
Thanks our young growing chefs representing the kids,
Artona, your patience is truly abounding,
Thanks for the printing, our thanks is resounding.
Bella Wines for the sparkling and Fiodesigns for… design!
We’ve mentioned Mission Hill, but thank god for wine.
And beer! Thanks for beer, too. From Fuggles & Warlocks,
And cocktails. Long Table will knock off your socks.
More beer still, Strange Fellows, and Phillips the soda,
You ensure that refreshment will exceed our quota.
Thanks Terra, like many, you’ve been with us for years,
Edible and Scout ensured our event reached your ears.
Grounds for Coffee, we thank you.
Hives for Humanity, merci.
Mahalo, Mavreen David, Kai Mallari, and Leila Kwok Photography.
For cheese, we say danke, to our friends at Les Amis.
Mink Chocolates, grazie, for answering our call,
Namasthé, we’d say thanks but your name says it all. (ha!)
From Pedersen’s the rentals, our annual set,
For our sweet raffle prize, let’s not miss WestJet.
And lastly, let’s cheer for a decade of this!
You’ve made From Farms to Forks an event not to miss.
If you’re interested in pre-committing a bid and having someone bid on your behalf, you have until midnight on Saturday, October 5th. Email jaydeen@growingchefs.ca to place your bids. You must include the following for each package you are interested in:
PACKAGE NUMBER:
YOUR STARTING BID (equal or greater than the starting bid listed):
YOUR HIGHEST BID (in increments as listed under each package):
1. WE WERK WERK WERK WERK WERK WERK
DONATED BY: WeWork Marine Gateway
VALUE: $14,500
STARTING BID: $4,000
BID INCREMENTS: $500
Feel like a BOSS with three months in a six-person office at the WeWork space at Marine Gateway. Set in a modern high-rise, you and your team will enjoy stunning views, airy common areas, unique meeting rooms, and individual work nooks designed to amp up productivity. Includes:
Six-person office for a three-month period at WeWork
2. TOFINO WE GO
DONATED BY: Harbour Air, Wickaninnish Inn, and Tofino Surf Adventures
VALUE: $2,600
STARTING BID: $800
BID INCREMENTS: $300
Tofino is a place of contrasts where the wild and the luxurious meet. Remote beaches strewn with driftwood, dense untouched coastal rainforests, wildlife at sea and on land, and all the creature comforts for a lavish stay from stellar accommodations to top-notch dining. All in perfect harmony. Includes:
Round trip airfare for two to Tofino with Harbour Air (expires Oct 31, 2020)
Beginner group surf lesson for two at Tofino Surf Adventures (valid for one year)
Two-night stay at Wickaninnish Inn (valid Oct 1, 2019 - April 30, 2020 or Oct 1, 2020 - April 30, 2021, other exclusions apply)
Three-course dinner for two at The Pointe Restaurant
3. WILD WHISTLER
DONATED BY: Fairmont Chateau Whistler, The Grill Room, Scandinave Spa Whistler, Ziptrek Ecotours, and Sea to Sky Gondola
VALUE: $1,600
STARTING BID: $600
BID INCREMENTS: $150
World-renown Whistler awaits! After a day of sky high adventures, enjoy a pampered stay at the Fairmont Chateau Whistler, a soak in the healing waters of Scandinave Spa, and a delicious dinner at The Grill Room. Includes:
Two-night stay (expires Nov 1st, 2020. Other exclusions apply) at Fairmont Chateau Whistler
Dinner for two at The Grill Room
Scandinavian baths access for two at Scandinave Spa Whistler
Two Ziptrek Bear Ecotour from Ziptrek Ecotours (expires Oct 31, 2020, other exclusions apply)
2 round trips on the Sea to Sky Gondola
4. DINE FOR A YEAR
DONATED BY: Various restaurants
VALUE: $1,600
STARTING BID: $500
BID INCREMENTS: $150
Taste what Vancouver has to offer. Enjoy gift certificates to fabulous Vancouver restaurants and dine out every month for a year! Includes:
Ask for Luigi ($100)
Autostrada ($150)
Belgard Kitchen ($75)
Dockside ($100)
Earls ($200)
Edible Canada ($100)
Hawksworth ($250)
Juniper ($75)
Nightingale ($250)
Nook ($100)
Royal Dinette ($100)
Savio Volpe ($100)
5. KEEP ON ROLLIN'
DONATED BY: Helijet, Oak Bay Beach Hotel, and Bike Tours Victoria
VALUE: $1,518
STARTING BID: $450
BID INCREMENTS: $150
Day trippin' in the capital with choppers, farms, bikes and baths! Fly to Victoria in style aboard Helijet, explore the city on two wheels on the Harbour to Farm Tour. (Bike and helmet included!) Enjoy dinner at the Charlotte and the Quail And then soak the day's activities away with two passes to the Mineral Baths at the Oak Bay Beach Hotel. Includes:
Return trip for two between Vancouver and Victoria with Helijet
Two mineral bath passes at Oak Bay Beach Hotel
Harbour to Farm Tour from Bike Tours Victoria (expires Oct 30, 2020)
Lunch at Charlotte and the Quail
6. A WORTH-WHALE EXPERIENCE
DONATED BY: Vancouver Island Whale Watch
VALUE: $308
STARTING BID: $100
BID INCREMENTS: $25
Day trippin' in Nanaimo with cetaceans. Set off on a whale-watching adventure in Nanaimo for two. Includes:
Whale watching tour for two from Vancouver Island Whale Watch
7. SILVERSTAR SUPERSTAR
DONATED BY: SilverStar Mountain Resort
VALUE: $1,000
STARTING BID: $300
BID INCREMENTS: $100
Explore SilverStar Mountain Resort and all it has to offer by day. And by night, climb aboard the Paradise Express snow cat and trek through the mountain under moonlit skies to Paradise Camp. Where you will enjoy a unique dining experience and superb views of the Monashee Mountains. Includes:
Two-night stay, two-day lift tickets for two from SilverStar Mountain Resort, including Paradise Camp Dinner Tour for two (expires Apr 5, 2020, other exclusions apply)
8. SHUCK IT TO ME
DONATED BY: Spinnakers Gastro Brewpub & Guesthouses, V2V Vacations, and The Wandering Mollusk Oyster Catering Co.
VALUE: $975
STARTING BID: $300
BID INCREMENTS: $100
Capital capital! A fun-filled weekend away in Victoria. Start your trip by sailing the Salish Sea aboard the V2V ferry--a downtown Vancouver to downtown Victoria luxury passenger ferry that travels in style. Enjoy a one-night stay at charming Spinnakers Guesthouses and spend a day meeting mollusks with an oyster shucking experience for four. Includes:
One-night stay at Spinnakers Gastro Brewpub & Guesthouses including breakfast, chocolate, and beer
Two roundtrip premium tickets with V2V Vacations (V2V only operates Mar 15 - Oct 31)
Learn to Shuck Oysters experience for four with The Wandering Mollusk Oyster Catering Co.
9. WE HEART VANCOUVER
DONATED BY: Various
VALUE: $950
STARTING BID: $300
BID INCREMENTS: $75
Rediscover your love for Vancouver and take your whole family! Includes:
Rock climbing birthday party for up to six children at The Hive Vancouver
One-year family membership to the Museum of Anthropology
One-year family membership for Telus World of Science
Four day passes to Capilano Suspension Bridge Park
Family day pass to the Greater Vancouver Zoo
Family four-pack of tickets to the Vancouver International Children’s Festival
Two passes to Vancouver Aquarium
10. BEAR-Y RELAXING
DONATED BY: Westin Bear Mountain Golf Resort & Spa and Sante Spa Victoria
VALUE: $900
STARTING BID: $300
BID INCREMENTS: $100
A restful vacation is just a ferry away! Enjoy a serene stay atop the mountain. Spend the day exploring the breathtaking beauty of Bear Mountain and then pamper yourself at the spa. Includes:
Two-night stay in a traditional room at the Westin Bear Mountain Golf Resort & Spa (expires Oct 30, 2020, other exclusions apply)
Two spa treatments at Sante Spa Victoria
11. FRESH TRACKS
DONATED BY: The Josie and Red Mountain Resort
VALUE: $810
STARTING BID:$250
BID INCREMENTS: $100
Lay some fresh tracks in Rossland's world class pristine powder and then enjoy your Apres at The Josie--a boutique basecamp for winter adventure. Includes:
One-night stay in a deluxe room at The Josie (expires Nov 30, 2020, other exclusions apply)
$200 giftcard for The Velvet Restaurant & Lounge
Two adult ski passes and two high-performance rental packages for Red Mountain Resort
12. THE SOPRANO
DONATED BY: Vancouver Recital Society, The St. Regis Hotel, and Medina
VALUE: $810
STARTING BID: $275
BID INCREMENTS: $50
Sing, sing, sing along with award-winning Soprano Measha Brueggergosma and then sleep, sleep, sleep the night away at the St. Regis Hotel in the heart of downtown Vancouver. Includes:
Two tickets to see Measha Brueggergosman from Vancouver Recital Society (show on Nov 17 at 3:00 pm, subject to availability so winner must book tickets)
One-night stay and breakfast in an Executive Suite at The St. Regis Hotel
$50 giftcard to Medina
13. FLIGHTS. CAMERA. ACTION!
DONATED BY: Pacific Coastal Airlines and Victoria Film Festival
VALUE: $715
STARTING BID: $200
BID INCREMENTS: $50
Cinephiles fly in style! Jet set across the Salish Sea to catch exciting new (and cult classic old) indie titles and festival worthy films at the Vic Theatre. Includes:
Round-trip airfare for two passengers between Vancouver South Terminal and Victoria International Airport with Pacific Coastal Airlines
Two punch cards for five films at Victoria Film Festival, Feb 7 - Feb 16, 2020 ($2 annual membership required)
14. IT'S BIG AND IT'S WHITE
DONATED BY: Big White
VALUE: $700
STARTING BID: $200
BID INCREMENTS: $50
This December, hit the slopes at Big White, Canada's favourite family ski resort, with everything you need to shred some serious pow. You'll also participate in Walk, Wine and Dine, the ultimate winter culinary journey for food and wine-lovers. Includes:
One-night accommodation in a full-service hotel
Two day alpine or nordic skiing or boarding for two adults
Two-day rental equipment (if required) for two adults
One two-hour group Lesson for two adults/youth
Two adult tickets to Big White's Walk, Wine and Dine event
(package valid Dec 1 - Dec 19, 2019)
15. COOKED IN HOUSE
DONATED BY: House of Knives, Fresh Prep, and Search & Rescue Denim Co.
VALUE: $575
STARTING BID: $200
BID INCREMENTS: $50
Channel your inner chef. Learn how to chop and dice like the pros with everything you need: the ingredients, the tools, the teacher, and, of course, the look.
$50 giftcard for Fresh Prep
Kori Artisan 8" chef knife, Kussi cut-resistant glove, and Kussi cutting board from House of Knives
One-hour knife skills session in your home with culinary school alumnus and president of House of Knives, Andre Eng
Apron from Search & Rescue Denim Co.
16. ALL ABOARD!
DONATED BY: VIA Rail
VALUE: $500
STARTING BID: $150
BID INCREMENTS: $50
There’s no better way to explore Canada than aboard a train. Established by the Canadian government in 1977, VIA Rail Canada breathed new life into the country's railways by becoming its first national passenger rail company. With such stunning landscapes and so many new people to meet, train travel is never boring—where you travel is up to you!
$500 VIA Rail travel voucher (Expires Oct. 6, 2020)
17. IMPRESS YOUR FRIENDS
DONATED BY: Lazy Gourmet
VALUE: $500
STARTING BID: $150
BID INCREMENTS: $50
You'll be the envy of all your friends when your next party is fully catered! Host a small or large event with the help of The Lazy Gourmet, Vancouver's premier catering & event planning company with decades of experience. Delicious!
$500 towards catering at The Lazy Gourmet
18. SCHOOL GROWN
DONATED BY: Forage
VALUE: $500
STARTING BID: $150
BID INCREMENTS: $50
Tomorrow marks the launch of LunchLAB--an exciting new program where kids grow food on their school grounds, learn to cook with a chef-in-residence, and prepare lunch for 150 of their schoolmates. This delicious five-course dinner at Forage (with wine!) won't be served in the lunch room, but it will include fresh produce grown by the LunchLAB kids at Roberts Elementary, and be prepared by Mr. Brent - the Edible Education teacher - along with the incredible Forage chef team.
Five-course dinner for four at Forage, with wine pairings, using LunchLAB produce and prepared by Mr. Brent (to be redeemed in spring 2020)
19. THE BREWMANCE
DONATED BY: Various
VALUE: $480
STARTING BID: $150
BID INCREMENTS: $50
Beer me! Dive into our local craft beer scene. Includes:
Tour and tasting for four at Dead Frog Brewery
VIP brewery tour for four at Red Truck Brewing (expires Dec 31, 2020)
Cans of beer and tour at Strathcona Beer Company
Two tickets to Vancouver Brewery Tours (valid for one year)
20. GO CANUCKS GO!
DONATED BY: Vancouver Canucks
VALUE: $450
STARTING BID:$125
BID INCREMENTS: $25
Bring home this autographed Bo Horvat Vancouver Canucks jersey and be sure to wear it to your next Canucks game!
21. BURDOCK & YOU
DONATED BY: Burdock & Co, House of Knives, and Search & Rescue Denim Co
VALUE: $440
STARTING BID: $125
BID INCREMENTS: $25
All the tools you need to create the fresh, seasonal, west-coast inspired dishes of Burdock & Co. in your home.
Burdock & Co. cookbook
Zwilling Four Star 7" Santoku knife, Kussi cut-resistant glove, and Kussi cutting board from House of Knives
Apron from Search & Rescue Denim Co.
22. CAN YOU PASS THIS BAR EXAM?
DONATED BY: Various
VALUE: $430
STARTING BID: $125
BID INCREMENTS: $25
Up, straight up, neat, the rocks or with a twist. Impress your friends at your next party with all these bartending essentials!
$50 giftcard for The Keefer Bar
Apron from Search & Rescue Denim Co.
One bottle of Seaside Gin from Sheringham Distillery
Three bottles and tour and cocktail for two from Sons of Vancouver Distillery
One bottle of Empress 1908 Gin and two vouchers for a tour/tasting from Victoria Distillers
23. GOOD THYMES IN THE GARDEN
DONATED BY: Gray Line Westcoast Sightseeing
VALUE: $430
STARTING BID: $125
BID INCREMENTS: $25
Get whisked away on a tour of Victoria's best and most beautiful. Starting with a pick up in Vancouver, this tour includes a trip across the Georgia Straight on B.C. ferries, a stop at Victoria's inner harbour, a saunter through Canada's oldest Chinatown, a boardwalk stroll past Parliament, and an insider's tour of the 22 breathtaking hectares of manicured blossoms and blooms at Butchart Gardens.
Victoria and Butchart Gardens tour from Gray Line Westcoast Sightseeing (expires Oct 31, 2020)
24. ADVENTURE TIME!
DONATED BY: River Safari Tours
VALUE: $380
STARTING BID: $125
BID INCREMENTS: $25
Experience both land and water with the Super Duper Safari for two from River Safari Tours taking you through the planet's only inland temperate rainforest! This 3.5 hour tour enables you to explore the rainforest like nothing else. Start your experience in a gorgeous 40-ft catamaran to observe any wildlife in the area. Transfer to a jet boat and speed through the River Deltas for a thrilling experience. Complete your tour with an adventurous Jeep ride through the rainforest and soak in the incomparable panoramic views from Parberry Mountain! Includes:
Super Duper Safari for two with River Safari Tours
25. COOK YOUR PANTS OFF
DONATED BY: Cook Culture
VALUE: $380
STARTING BID: $125
BID INCREMENTS: $25
Four seats to your choice of any incredible Cook Culture cooking classes. From Sourdough Bread Making, Seafood Favourites, Thai on the Coast to Japanese Kitchen Party, choose one of the many classes where you're sure to have fun learning skills from some very talented chefs!
Four cooking classes from Cook Culture (expires Oct 6, 2020)
26. DATE NIGHT DRAMA
DONATED BY: Various
VALUE: $375
STARTING BID: $125
BID INCREMENTS: $25
Romance is in the air with dinner, drinks and the theatre. This package includes five times the thespian fun with:
Two tickets to It's a Wonderful Christmas-ish Holiday Miracle from Arts Club Theatre (Exclusions apply. Must book in advance.
Giftcard for The Keefer Bar
Two tickets to the 2019/2020 season at Pacific Theatre
Four passes to the Rio Theatre
Two tickets to a 2020 production at Royal City Musical Theatre (to be used Apr 3 - 12, 2020)
27. BE GOOD TO YOURSELF
DONATED BY: Hedkandi Salon and Pure Float
VALUE:$360
STARTING BID: $100
BID INCREMENTS: $25
Head and shoulders, knees and toes. This package will help you look and feel your best! Includes:
Hair products and straightener from Hedkandi Salon
30-min Neurospa and 60-min Float experience from Pure Float
28. A WHALE OF A GOOD TIME
DONATED BY: Prince of Whales Whale Watching
VALUE: $355
STARTING BID: $100
BID INCREMENTS: $25
Explore the breathtaking coastal waters of British Columbia, and its vibrant wildlife as you search for pods of majestic humpback and orcas.
Prince of Whales Whale Watching tour for two, leaving from Vancouver
29. SLICE SLICE BABY
DONATED BY: House of Knives
VALUE: $355
STARTING BID: $100
BID INCREMENTS: $25
Cuts like a knife! Enjoy this beautiful 8" blade from award-winning, celebrity knife designer Ken Onion.
Ken Onion's 8" cook's knife, Kussi cut-resistant glove, and Kussi cutting board from House of Knives
30. STAYCATION
DONATED BY: Pacific Gateway Hotel and The Deck Kitchen + Bar
VALUE: $355
STARTING BID: $100
BID INCREMENTS: $25
Enjoy all of the rush of a holiday away, with none of the rush of a holiday away. This ‘staycation’ includes:
One-night stay at Pacific Gateway Hotel (exclusions apply)
$75 giftcard at The Deck Kitchen + Bar
31. NOT FOR THE FAINT OF HEART
DONATED BY: Climb Base5, Forbidden Vancouver, PNE, and Vancouver Mysteries
VALUE: $350
STARTING BID: $100
BID INCREMENTS: $25
Have your date nights gone stale? Say no more! We've got you covered. Includes:
Two passes with two climbs each to Climb Base5
Two Art Deco & Chocolate tasting tours to Forbidden Vancouver (expires Dec 31, 2020)
Two 2019 Fright Nights passes from PNE (claim pass with letter between Sept 23 and Oct 31)
Two player game at Vancouver Mysteries (expires Dec 31, 2020)
32. ON CLOUD WINE
DONATED BY: Arterra Wines Canada and Peacock and Martin
VALUE: $255
STARTING BID: $70
BID INCREMENTS: $20
Wine is made in virtually every country in the world! We prefer ours close to home. Enjoy a delicious, hand-picked selection of local wines. Includes:
Donated by Arterra Wines Canada:
Black Sage Gallery tasting experience at Sumac Ridge, Summerland for two
Major’s Favourites wine & food pairings at See Ya Later Ranch, Okanagan Falls for two
Wine & Cheese tasting experience at Great Estates Experience Centre, Penticton for two
Food & Wine pairing experience at Jackson-Triggs and Inniskillin, Oliver for two
Land to Legacy winery tour & tasting at Nk’Mip Cellars, Osoyoos for two
33. SOAP OPERA
DONATED BY: Vancouver Opera and Fairmont Waterfront
VALUE: $750
STARTING BID: $225
BID INCREMENTS: $75
A feast of frivolous fun, enjoy Figaro’s mischievous escapades at the Vancouver Opera’s The Barber of Seville. Spend the night in the city at the Fairmont Waterfront, boasting stunning ocean views.
Two tickets to the Vancouver Opera's The Barber of Seville (Feb 13 at 7:30pm, or Feb 23 at 2:00pm, must be booked two weeks in advance)
One-night stay at Fairmont Waterfront (expires Oct 6, 2020, other exclusions apply)
34. ISLAND TIME
DONATED BY: Tigh-Na-Mara Seaside Spa and Resort and Cuckoo Trattoria and Pizzeria
VALUE: $340
STARTING BID: $100
BID INCREMENTS: $25
Reconnect at Tigh-na-mara, and experience rustic charm in the heart of nature with awe-inspiring views on 22 acres of tranquil forest. Enjoy dinner at Cuckoo Trattoria, located in an Italian-inspired stucco building behind the world-famous Goats on the Roof. Includes:
$50 giftcard to Cuckoo Trattoria
One-night stay at Tigh-Na-Mara Seaside Spa and Resort (expires Oct 30, 2020, other exclusions apply)
35. BREW-TEA-FUL
DONATED BY: Fairmont Vancouver Airport, Neverland Tea Salon, and Namasthe Tea Co.
VALUE: $320
STARTING BID: $100
BID INCREMENTS: $25
Enjoy and compare two magical top-rated high tea experiences in the lower mainland, and continue the tradition at home with your brew-tea-ful new tea set. Includes:
High tea for two at Fairmont Vancouver Airport
High tea for two at Neverland Tea Salon
Glass Teapot with a selection of teas from Namasthe Tea Co.
36. BOX O' SOX
DONATED BY: Timebomb Trading
VALUE: $280
STARTING BID: $50
BID INCREMENTS: $25
Quit worrying about those missing pairs with this serious supply of socks, thanks to Timebomb Trading! Stance unravels the spool of convention to create an original canvas worthy of the art it is paired with. Includes a baker's dozen box of socks. Made in California, worn everywhere.
37. SAVE THE DATE
DONATED BY: The Hive North Shore, Tap & Barrel Restaurants, and Vancouver Circus School
VALUE: $260
STARTING BID: $75
BID INCREMENTS: $25
Impress your plus-one with an action-packed day of indoor rock climbing, an Intro to Circus classes, and a cheers to top off a bendy day. Includes:
Introduction to Bouldering course for two at The Hive North Shore
$50 giftcard at Tap & Barrel Restaurants
Two Intro to Circus classes at Vancouver Circus School (valid until Oct 1, 2020)
38. NOTHING COMPARES TO BREW
DONATED BY: Fuggles & Warlock Craftworks
VALUE: $250
STARTING BID: $50
BID INCREMENTS: $20
Proud to "Keep Beer Weird", Fuggles & Warlocks Craftworks pushes traditional styles of beer to the limit by adding a West Coast flair to their liquid. Enjoy a gift basket of goodies, plus a tour for four of their 13,000 sq ft brewery.
39. GO SPORTS!
DONATED BY: BC Lions, Vancouver Whitecaps FC, and Vancouver TheatreSports League
VALUE: $240
STARTING BID: $50
BID INCREMENTS: $25
Get out of the house once the fall chill sets, and go cheer on some local teams! Roar for the BC Lions, chant with the Southsiders at a Whitecaps game, and laugh till it hurts at Granville Islands TheatreSports. Includes:
Two Touchdown Corner tickets to a 2019/2020 regular season BC Lions home game
Two tickets to a 2020 Vancouver Whitecaps FC MLS regular season home match at BC Place (exclusions apply)
Admission for two to a Vancouver TheatreSports League show (Valid Sun - Fri until Jan 31, 2020)
40. BIBLIOPHILE
DONATED BY: Ellen Schwartz and Matchstick Coffee
VALUE: $240
STARTING BID: $75
BID INCREMENTS: $25
Coffee is on us when you take Ellen Schwartz (the author of Mr. Bilinski’s Bagels and the popular Starshine series) to Matchstick Coffee to pick her brain about your new pile of books. Includes:
16 young adult books by various authors
$15 giftcard to Matchstick Coffee
41. I CANUCK BELIEVE IT!
DONATED BY: Vancouver Canucks
VALUE: $240
STARTING BID: $75
BID INCREMENTS: $25
Bring yourself and a friend to Roger's Arena to cheer on the Vancouver Canucks in seats not available to the general public. Includes:
Two Press Box seats to see the Canucks vs Predators on Nov 12, 2019 at 7:00pm (guests must be 16 or older, claim tickets by Oct 31, no alcohol permitted in Press Box)
Vancouver Canucks hat autographed by Alexander Edler
42. THE PAIRINGS
DONATED BY: Mission Hill Family Estate
VALUE: $247
STARTING BID: $75
BID INCREMENTS: $25
Relive the night's wine tastings with a bottle of each pairing! Mission Hill Family Estate situated in the heart of British Columbia's breathtaking Okanagan Valley wine country, was the first Canadian vineyard to be awarded winery of the year, in 2001. Includes 9 bottles.
43. COFFEE TO GO
DONATED BY: Fernwood Coffee Company
VALUE: $210
STARTING BID: $50
BID INCREMENTS: $20
Enjoy a sampling of goods from the award-winning roasters at Fernwood Coffee Company. By having a hand in each step of the process — from green bean sourcing, to roasting, to brewing, to menu design, to serving, to barista training — they provide a meeting place that reflects their devotion to coffee, community, and culture in Fernwood. Includes:
Three bags of whole bean coffee, Aeropress brewer w/filters, coffee mill grinder, and two branded camping coffee mugs
44. LOCAL SLICE
DONATED BY: The Foodie Books and Knifewear
VALUE: $205
STARTING BID: $50
BID INCREMENTS: $20
With the "Cut Like a Chef" class at Knifewear, you will learn to hold a knife properly, develop speed, increase precision and enjoy your time in the kitchen. After all that training, you’ll be ready to tackle any recipe in your top-selling new cookbooks from The Foodie Books. Includes:
Two cookbooks, The Plant-Based Foodie and The Gastown Foodie from The Foodie Books
Two "Cut Like a Chef" classes from Knifewear
45. ONCE UPON A DINER
DONATED BY: Various restaurants
VALUE: $250
STARTING BID: $75
BID INCREMENTS: $25
Sample delicious eats from some of Vancouver’s most popular haunts. With a focus on fresh and unique offerings, each stop will be sure to be memorable. Includes:
$100 giftcard to Fable Diner
$50 giftcard to Bandidas Taqueria
$50 giftcard to Railtown Cafe
$50 giftcard to Ugly Dumpling
46. HEALTH COMES FIRST
DONATED BY: Vancouver Naturopathic Clinic
VALUE: $195
STARTING BID: $50
BID INCREMENTS: $20
Doctor comes from the latin word, docere, meaning “to teach.” Dr. Van Poelgeest espouses this principal in her practice, ensuring patients understand the conditions for which they are seeking advice as well as their treatment options. Includes:
1 hr appointment with Dr. Nicole Van Poelgeest at Vancouver Naturopathic Clinic (valid for one year)
47. BOOKS FOR COOKS
DONATED BY: Figure 1 Publishing and The Foodie Books
VALUE: $190
STARTING BID: $50
BID INCREMENTS: $20
Add to your collection of cookbooks with five incredible titles from Figure 1 Publishing and The Foodie Books! Includes:
Two cookbooks, The Plant-Based Foodie and The Gastown Foodie from The Foodie Books
Three cookbooks, Vancouver Eats, Lure, The Dirty Apron Cookbook from Figure 1 Publishing
48. GOOD TO GROW!
DONATED BY: Banyen Books & Sound and Lee Valley
VALUE: $175
STARTING BID: $50
BID INCREMENTS: $20
After finding inspiration from your new books from Banyen Books & Sound, a visit to Lee Valley will provide you the tools and insight to guide your creative gardening journey. Includes:
Three books: Organic Gardening for the 21st Century, Grow More with Less, and Woman Powered Farm
$100 giftcard to Lee Valley
49. SPLISH SPLASH SOLO
DONATED BY: Canadian Outback Rafting
VALUE: $175
STARTING BID: $50
BID INCREMENTS: $20
Make a splash in Squamish during a rafting adventure on the beautiful Elaho and Squamish rivers.
One pass on the Wet & Wild Elaho Exhilarator trip with Canadian Outback Rafting
50. PASTRY PARTY
DONATED BY: Anita's Organic Mill and Stong's Market
VALUE: $150
STARTING BID: $50
BID INCREMENTS: $20
The kitchen is where the magic happens. Part art, part science and a whole lot of love. Stock your kitchen with small-batch milled, sprouted flours from Anita's Organic Mill and complete your baking needs with ingredients from Stong's Market. Includes:
Gift basket from Anita’s Organic Mill
$100 giftcard for Stong’s Market
51. LIVE, PLAY, LOVE
DONATED BY: Dilly Dally, Kidsbooks, Little Spark Company, and Play Food Creative
VALUE: $330
STARTING BID: $50
BID INCREMENTS: $20
Bring home the spirit of Growing Chefs!' With this bundle, you'll be able to start your own food education program for the kiddos in your life. Includes:
Children’s books from Dilly Dally and Kidsbooks
Fruit and vegetable flashcards from Little Spark Company
Felt food vegetables from Play Food Creative
52. EDIBLE BASKET
DONATED BY: Edible Canada
VALUE: $150
STARTING BID: $45
BID INCREMENTS: $15
In everything they do, Edible Canada is celebrating and representing Canadian cuisine with collaboration and sustainability in mind. Enjoy the varied offering from one of their beautiful gift-baskets.
53. YOU'RE WINE IN A MILLION
DONATED BY: Enotecca Wineries and Resorts Inc.
VALUE: $150
STARTING BID: $45
BID INCREMENTS: $15
Bring home three bottles of wine from Le Vieux Pin and capture the essence of French winemaking in the Okanagan.
54. APPLE-Y EVER AFTER
DONATED BY: Salt Spring Wild Cider, Sea Cider Farm & Ciderhouse, and Twin Island Cider
VALUE: $140
STARTING BID: $45
BID INCREMENTS: $15
An apple a day... makes incredible cider! Includes:
Two bottles of cider from Salt Spring Wild Cider
Three bottles of cider from Sea Cider Farm and Ciderhouse
Three bottles of cider and two glasses from Twin Island Cider
55. GOURMAND DELIGHTS
DONATED BY: Gourmet Warehouse
VALUE: $125
STARTING BID: $40
BID INCREMENTS: $10
The Gourmet Warehouse is a unique specialty food and housewares emporium appealing to professionals and home cooks alike. Whether you're into sweet or savory, this basket is for you!
56. SWEET TOOTH
DONATED BY: Bon Macaron Patisserie and Soirette Pastry Boutique
VALUE: $125
STARTING BID: $40
BID INCREMENTS: $10
Get your #sugarhigh here! Includes:
$25 giftcard to Bon Macaron Patisserie
Giftcard for a 6" cake and a box of 12 macarons from Soirette Pastry Boutique
57. THROUGH THE COOKING GLASS
DONATED BY: Dalina
VALUE: $125
STARTING BID: $40
BID INCREMENTS: $10
Release your inner chef with this gift basket from Dalina, featuring some of their kitchen favourites!
58. TIME TO WINE DOWN
DONATED BY: Enotecca Wineries and Resorts Inc.
VALUE: $120
STARTING BID: $40
BID INCREMENTS: $10
Capture la dolce vita with these three bottles of wine from Lastella!
59. TAKE ME OUT TO THE BALLGAME
DONATED BY: Toronto Blue Jays
VALUE: $100
STARTING BID: $30
BID INCREMENTS: $10
Bring a piece of Toronto home with this baseball signed by professional MLB player Danny Jansen, catcher for the Toronto Blue Jays!
60. MINIMIZE YOUR FOOTPRINT
DONATED BY: Blue Heron Creamery, Abeego, and SeaSaver Straws
VALUE: $275
STARTING BID: $75
BID INCREMENTS: $25
Feel good about your environmental impact with some new knowledge and these reusable essentials! Includes:
Guided plant-based cheese tasting for two people at Blue Heron Creamery (expires Mar 30, 2020)
One Abeego champion kit of beeswax food wraps
Two glass straw sets (Honey Dip & Unicorn) from SeaSaver Straws
61. BEST IN CLASS
DONATED BY: Peacock & Martin
VALUE: $95
STARTING BID: $30
BID INCREMENTS: $15
Your finest occasions require the finest of wines. Celebrate your next milestone with:
A vintage bottle of Hester Creek 2010, The Judge from Peacock & Martin
In just two days, we are hosting our sold out 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.
Here’s a sneak pick at this year’s incredible menu from our participating restaurants and farms:
Chef Brian Luptak from The Acorn with Klippers Organic Acres
Matsutake Mushroom and Smoked Klippers Organics Celeriac Mousse
spartan apples crisps, fermented celeriac greens, sour apple, matsutake bottarga
Chef Karly Pomes from ARC at Fairmont Waterfront with Blundell Seafoods
B.C. Smoked Salmon Dip
sea salt saltines, shaved radish, micro tarragon
Mission Hill Family Estate Reserve Chardonnay
Chef Sarah Stewart from The Ballyhoo Public House with Fresh Roots
Spent Grain Toast and Carrot Hummus
pickled beets, mustard seed
Chef Karen McAthy from Blue Heron with Hazelmere Organic Farm
Jalapeño Poppers
Blue Heron garlic scape cumulus cheese, Biota fermented jalapeño, savoury granola crisp
Chef Andrea Carlson from Burdock & Co. with Stoney Paradise
White Chantrelle Mushroom Paté
coronation grape mostarda
Mission Hill Family Estate Reserve Pinot Noir
Chef Linda Olson from Culinary Capers Catering with Hannah Brook Farm
Roasted Multi-Coloured Beet
labneh, pistachio, greens, pomegranate vinaigrette
Mission Hill Family Estate Reserve Riesling
Richard Boucher from Curious Oyster with Out Landish Shellfish Guild
Fresh Oysters on the Half Shell
Bella Sparkling Blanc de Blancs
Mission Hill Family Estate Reserve Sauvignon Blanc
Chef Phong Tan Nguyen from The Deck with Hazelmere Organic Farm
Sous Vide Butternut Squash, Squash Purée and Black Trumpette Chicken Thigh Ballotine
aerated buttermilk blue cheese foam, sizzled sage brown butter, olive crumble
Mission Hill Family Estate Reserve Viognier
Chef April Horncastle from Earnest Ice Cream with Glorious Organics
Zucchini Bread Ice Cream Sammies
chocolate ice cream filling, chocolate fudge
Mission Hill Family Estate Reserve Riesling Icewine
Chef Shelley Bolton from East Van Roasters
Cacao Nib Butter Toffee
Chef Warren Chow from Juniper Kitchen & Bar with UBC Farm
Roasted Baby Carrots Warmed in Olive Brine with Spiced Ricotta, Butternut Squash and Pumpkin Seed Milk Cornbread
candied cashews, crispy guanciale
Mission Hill Family Estate Reserve Shiraz
Amber Bruce from The Keefer Bar with Long Table Distillery & Earnest Ice Cream
Briar Patch Fizz with Long Table Gin
Earnest vegan blackberry juniper ice cream
Chef Jesse McCleery from pilgrimme with Zaklan Heritage Farm
Smoked Badger Flame Beet Glazed in Kelp
fermented kohlrabi
Mission Hill Family Estate Reserve Riesling
Chef Sheldon Maloff from Provence Marinaside with Helmer’s Organic Farm
Smoked and Mashed Stuffed Helmer’s Fingerling Potatoes
light crab bisque, local Dungeness crab
Chef Derek Gray from Row Fourteen with Klippers Organic Acres
Squash Consommé
coal-roasted squash, baby Walla Walla onions, leek oil
Mission Hill Family Estate Reserve Shiraz
Chef Ken Nakano from the Shangri-Lah Hotel with Cherry Lane Farm
Smoked Yarrow Meadows Duck
belle de boskoop confit, vadouvan pumpkin espuma, puffed granola
Mission Hill Family Estate Reserve Pinot Noir
Chef Shobna Kannusamy from Soirette Pastry Boutique with Sapo Bravo Organics
Roasted Butternut Squash and Pear Macarons
Mission Hill Family Estate Reserve Riesling Icewine
Jonathan Dennis from Timber with Cropthorne Farm
De Vine Honey Shine Amber Rum
squash butter, fall-spiced shrub, squash and graham crumble rim
Chef Meeru Dhalwala from Vij’s and Rangoli Restaurants with Glorious Organics
Sautéed Paneer with Tomatoes and Onions on Saag
Terra Breads French baguette
Wine pairings provided by Mission Hill Family Estate.
Beer provided by Fuggles and Warlock Craftworks and Strange Fellows Brewing.
Non-alcoholic beverages provided by Namasthé Tea Co and Phillips Soda Works.
Additional fare to be provided by Bella Wines, Cadeaux Bakery, East Van Roasters, Hives for Humanity, Mink Chocolates, Terra Breads, Biota Fermentation, and les amis du FROMAGE.
Event Sponsors:
Media Sponsors:
If you could fly anywhere for dinner, what would you eat and where would you go? Fresh fish and chips on the East Coast of Canada? Crawfish gumbo in New Orleans? Street tacos in Mexico City? Now is your chance!
Raffle draw will occur at our From Farms to Forks harvest kitchen party on Sunday, October 6th, 2019. Winner does not need to be in attendance to win. Raffle tickets are available to the public through midnight on Saturday, October 5th.
You must be in British Columbia to purchase raffle tickets, however you do not need to be a resident of British Columbia to win. Growing Chefs! staff, board members, and their partners are not eligible to win.
Maximum tickets available: 710
Gift of Flight - Things to Know (from WestJet)
If you've got questions or would like to purchase raffle tickets, contact Jaydeen Williams, Development & Communications Director by email at jaydeen@growingchefs.ca or by phone/text 604-710-1677.
On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.
Photo Credit: Mavreen David Photography
One of these featured chefs is PASTRY CHEF SHOBNA KANNUSAMY of Soirette Pastry Boutique who is paired with Sapo Bravo Organics. She will be serving:
Soirette is a magical jewel-box pastry shop in Vancouver specializing in macarons, cakes, and other desserts.
What is your favourite seasonal vegetable?
“English Peas.”
What is your favourite local ingredient?
“Cherries.”
What advice can you give to a child who wants to become a chef?
“Always follow your heart!”
What is the one kitchen tool you couldn't live without?
“My immersion Blender”
What is your favourite food memory from when you were a kid?
“Mum's Creme Caramel.”
Why do you believe programs like Growing Chefs! are important?
“It introduces kids to the wonderful variety of whole foods and how awesome it is!”
Thank you Chef Shobna, and thank you Mavreen David Photography for capturing these beautiful photographs for us!
See you at #FFTF10!
On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.
One of these featured chefs is CHEF KAREN MCATHY of Blue Heron Creamery who is paired with Hazelmere Organic Farm & BRAD HENDRICKSON of Biota Fermentation. They will be serving:
Blue Heron Creamery produces plant-based, cultured and aged products. They sell 100% dairy-free cheeses, butters, yogurt and preserves
Photo Credit: Mavreen David Photography
What are your favourite seasonal vegetables?
“In spring, asparagus and nettles. In summer, tomato and B.C. kelp. In Fall/Winter, Brussels sprouts.”
What is your favourite meal to cook for yourself?
“Eating peas, radishes, fresh lettuce, tomatoes and more straight from the garden.”
What advice can you give to a child who wants to become a chef?
“Be willing to learn. Be willing to work hard. Be willing to challenge yourself and be challenged. Drink a lot of water.”
Why do you believe programs like Growing Chefs! are important?
“Connecting youth to how food is grown and produced is fundamentally important, and likely at some point to be revolutionary. The disconnect in urban populations around how food is produced and transformed is mind-boggling. Programs like Growing Chefs! provide an important opportunity to engage youth at a stage when curiosity is still rich and imagination can be stimulated.“
Thank you Chef Karen, and thank you Mavreen David Photography for capturing these beautiful photographs for us!
See you at #FFTF10!
On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.
In addition to chefs, two incredible bartenders are also participating in our event including award-winning BARTENDER AMBER BRUCE of The Keefer Bar who is paired with Long Table Distillery and Earnest Ice Cream. Along with the dessert course, Amber will mix:
Photo Credit: Mavreen David Photography
What is your favourite seasonal vegetable?
“Yams!”
What are your favourite local ingredients?
“Kelp and honey!”
What is the one kitchen tool you couldn't live without?
“My veggie peeler.”
What advice can you give to a child who wants to become a chef?
“Taste, taste, taste! Expanding your palate will help you find new and exciting flavours and combinations.”
Why do you believe Growing Chefs! is important?
“Cultivating our next generation of chefs will enhance and strengthen our local food culture and identity.”
Thank you Amber and thank you Mavreen David Photography for capturing these beautiful photographs for us!
See you at #FFTF10! Cheers.
On October 6th, we are hosting our 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.
One of these featured chefs is CHEF KEN NAKANO of Vancouver’s Shangri-La Hotel who is paired with Cherry Lane Farms. He will be serving:
Photo Credit: Mavreen David Photography
When did you realize you wanted to become a chef?
“The lessons learned in my youth while foraging for wild foods with my family surfaced and inspired me to pursue a career that allows me to express myself by creating and recreating flavours from my various memories and experiences.”
What is your favourite seasonal ingredient?
“Matsutake mushrooms. I love them!”
What are your favourite local ingredients?
“Springtime local Bracken Ferns and Butterbur.”
What advice can you give to a child who wants to become a chef?
“Taste everything; don’t be afraid to try different foods.”
What is your favourite meal to cook for yourself?
“Okonomiyaki. It is very comforting, easy, and delicious.”
What is your favourite food memory from when you were a kid?
“Osechi-Ryori. The traditional foods prepared to celebrate New Year’s Day.”
Lastly, what is something people may not guess about you?
“I am an avid motorcycle enthusiast!”
Thank you Chef Ken and thank you Mavreen David Photography for capturing these beautiful photographs for us!
See you at #FFTF10!
School’s out for summer and that’s a wrap on our 2018/19 program year, once again our biggest program year to date.
We are very excited to share that thanks to 249 volunteers we were able to bring our Classroom Gardening and Cooking Program to 73 classrooms across 13 school districts in B.C. That’s over 1,600 kids learning to grow and cook healthy food!
Every classroom starts our program by planting seeds to start their own indoor windowsill garden. Students then observe and care for their gardens over the course of our three months in their classroom until it is time for us to harvest and cook with what we’ve grown.
As the gardens grow, our chefs introduce kids to new and interesting vegetables, encouraging them to explore new flavours. Our participating teachers observed their students become more willing and interested in trying new foods throughout the course of the program in their classrooms.
Students also learn about nutrition, how foods affects our bodies, and the importance of eating healthy. Entire classrooms would go crazy for second and third helpings of salad made from spinach after hearing how it helps make them stronger. A grade 2 student from one of our classrooms at Van Horne Elementary has even made a habit of showing his teacher the healthy snacks he brings in his lunch every day after their class participated in our healthy salad making lesson.
Every Growing Chefs! lesson involves eating and tasting but no lesson is more exciting for students, teachers, and volunteers alike than our stir fry cooking lesson. Students excitedly sit in their chairs as they watch our chefs go over how to use a knife and demonstrate their knife skills. A grade one class at Tecumseh Elementary even broke out into a chorus of “oo’s and ah’s” as our chef demonstrated how to core and slice a green pepper.
Together students harvest our gardens, washing and laying out all their vegetables, and prepping everything working together in teams. As we start cooking, a murmur of exclamations about the aromas and sounds coming from our sizzling woks starts to spread throughout the group until they cannot contain their enthusiasm and everyone begins talking about how hungry and excited to eat they are.
Servings are dished out and chefs, students, teachers, and even some guests sit down together to enjoy the product of their labours. Seeing the thoughtfulness and pride students take in their creation and participation in our classroom “kitchens” confirms that we have planted the seeds to creating lifelong healthy eaters.
We are so grateful to all of our volunteers and supporters who helped us make this year a success! The impacts you have helped us made are huge:
81% of teachers surveyed agree they saw an improvement in healthy eating habits and healthy food included in student lunches and snacks.
98% of teachers surveyed agree their students’ knowledge about where food comes from and sustainable food systems improved through our program.
100% of teachers surveyed agree that the Growing Chefs! Program improved students willingness to try new foods.
