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.
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
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.“