From Farms to Forks

From Farms to Forks 10: Thank You

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.

Click here to relive the menu and the pairings!

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:

Over $84,000!

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.

From Farms to Forks 10: Meet Chef Shobna Kannusamy

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 PASTRY CHEF SHOBNA KANNUSAMY of Soirette Pastry Boutique who is paired with Sapo Bravo Organics. She will be serving:

Roasted Butternut Squash and Pear Macarons

Soirette is a magical jewel-box pastry shop in Vancouver specializing in macarons, cakes, and other desserts.

0M1A8988.jpg

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!”

0M1A8962.jpg
0M1A8892.jpg
0M1A8920.jpg

Thank you Chef Shobna, and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10!

From Farms to Forks 10: Meet Chef Karen McAthy

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.

0M1A8811.jpg

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:

Jalapeño Poppers
Blue Heron garlic scape cumulus cheese, Biota fermented jalapeño, savoury granola crisp

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

0M1A8715.jpg

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.“

0M1A8792.jpg

Thank you Chef Karen, and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10!

From Farms to Forks 10: Meet Bartender Amber Bruce

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:

Briar Patch Fizz with Long Table Gin
Earnest vegan blackberry juniper ice cream

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.

From Farms to Forks 10: Meet Chef Ken Nakano

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.

0M1A8641.jpg

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:

Smoked Yarrow Meadows Duck
Belle de Boskoop confit, Vadouvan pumpkin espuma, puffed granola

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!