Navigating The Unique Deliciousness Of ‘Farm2Fork’ At PICA

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by Michelle Sproule | Farms2Forks went down at the Pacific Institute of Culinary Arts on Sunday night. The format of the evening is one of our favourites for event-based eating, not only because it takes guests behind the scenes and into the kitchen to connect directly with the people making their food, but also because it presents a unique opportunity to meet and talk with the farmers who grow the food. After a brief reception featuring local wines and canapés, guests begin floating from one classroom kitchen to the next sampling small plates and watching the chefs in action. There’s no other event quite like it in Vancouver, and we look forward to it every year.

The proceeds from the evening went to Growing Chefs! in support of their awesome schoolyard garden program that focuses on educating elementary school children about urban agriculture and the importance of food sustainability. Growing Chefs! brings chefs and local producers into the classroom to inspire the next generation to get more engaged with cooking and growing their own wholesome, healthy food (full disclosure: both my kids have gone through the program and are all the wiser for it). As you can see from the shots below, the night was all kinds of fun and good times.

  • Merri Schwartz. Founder of Growing Chefs and Chair of the Board of Directors
  • Turmeric Panisse Covert Farm gem tomatoes, basil, goat cheese bruschetta
  • Carefully plating Braised Lamb at the Culinary Capers station
  • Angela
  • Burdock & Co.
  • Squash, onion, pear, beef heart from Galliano Island's Pilgrimme Restaurant
  • Braised Lamb Shoulder confet Helmers' potatoes, carrot puree, crispy parsnip from Culinary Capers
  • Country duck pȃté from Tableau Bar Bistro (who used Sungold tomatoes from Stoney Paradise Farm for the tasty tomato jam)
  • Burdock & Co.
  • Ginger Cake Sungold tomato sorbet, vanilla ice cream from West
  • Chefs Rob Clark and Brian Luptak
  • Pulled Jackfruit Steamed Buns
  • The Arbor and Klippers Organics Acres join forces for this killer Pulled Jackfruit Steamed Buns
  • Burdock & Co. plate Braised Oxtail Stuffed Walla Walla Onions
  • ARC Restaurant at The Fairmont Waterfront Ras El Hanout Roasted Cauliflower sweet parsnip hummus
  • Smoked Lamb Sirloin tomato jam from Homer St. Cafe
  • PICA light fixtures reflecting lounge party
  • Kitchen party!
  • Burdock & Co. prep onions for Braised Oxtail Stuffed Walla Walla Onions
  • Burdock & Co.
  • Burdock & Co. prep onions for their Braised Oxtail Stuffed Walla Walla Onions
  • Kitchen Crowd
  • Smoked Sturgeon with black garlic dashi, pickled Glorious Organics vegetables from The Observatory
  • Local wines, professionally poured
  • Pulled Jackfruit Steamed Buns from the soon to open The Arbor
  • IMG_4564
  • Homer St. Café & Bar preps plate after plate of delightfully smoked lamb sirloin tomato jam
  • The Los Cuervos team and their Choripapa Taco assembly line
  • Kitchen reflections at PICA
  • Choripapa Taco from  Los Cuervos
  • Mushroom Tacos from  Los Cuervos
  • Beautiful Homer Street Cafe contribution
  • Farms to Forks host, Fred Lee - always putting a smile on everyone's face
  • Braised Lamb Shoulder confet Helmers' potatoes, carrot puree, crispy parsnip
  • Kitchen hangs....
  • Kitchen hangs....
  • Students prepping...
  • Bubbles to start.
  • Pilgrimme crew kitchen hangs...
  • Helen and Merri
  • After service...

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