Farmer’s Apprentice & Savio Volpe Chefs to Prepare Summer Feast at Salt Spring’s Foxglove Farm

The GOODS from Osteria Savio Volpe

Vancouver, BC | Two award-winning Vancouver restaurants will join forces to spotlight one of their favourite farm-to-table suppliers when Farmer’s Apprentice Chef/Owner David Gunawan and Osteria Savio Volpe Chef/Co-owner Mark Perrier host a Late Summer Harvest Dinner with organic farming pioneer Michael Ableman at Salt Spring Island’s Foxglove Farm on Saturday, September 30 at 5 p.m.

Taking place on one of British Columbia’s finest heritage working organic farms, the event will see guests enjoy a sparkling wine canapé reception upon arrival, guided tour of Foxglove Farm, multi-course family-style menu with B.C. wines, and a copy of Ableman’s groundbreaking book Street Farm: Growing Food, Jobs and Hope on the Urban Frontier, proceeds of which support the important work of Sole Food Street Farm and the vital connections between farming, land stewardship and community well-being.

Foxglove has been a preferred supplier for both locavore chef Gunawan at Farmer’s Apprentice — which was ranked No. 2 on enRoute Magazine’s 2014 list of Canada’s Best New Restaurants and ‘Best New Restaurant’ and ‘Restaurant of the Year’ at the 2014 Vancouver Magazine Restaurant Awards — and Perrier at Osteria Savio Volpe, which was also recognized among enRoute’s Top 10 ranking in 2016 and claimed the title of ‘Best New Restaurant’ at the 2017 Vancouver Magazine Restaurant Awards.

Ableman is head farmer at Foxglove, a 120-acre organic farm that has been supplying some of North America’s most notable restaurants — including Michelin-starred California staples Chez Panisse and Quince, among others — with artisan quality products since 1985. A champion of sustainable and urban agriculture movements, Ableman is also a noted author whose food and farm-forward books include From the Good Earth, On Good Land and Fields of Plenty.

FOXGLOVE FARM LATE SUMMER HARVEST MENU

Canapé Reception with Haywire ‘The Bub’ 2015, Summerland, B.C.

Wood-oven Sourdough Bread
Handmade Pasta, Tomato Sauce, Goat Milk Ricotta
Spit-roasted Lamb, Fresh Flageolet Beans, Fire-roasted Eggplant and Peppers
Heirloom Melons and Berries

Lock & Worth Sauvignon Blanc + Semillon 2016, Naramata, B.C.
Orofino ‘Pozza Vineyard’ Cabernet Franc 2016, Similkameen, B.C.

“I am thrilled to have the opportunity to work with these two well-loved Vancouver chefs,” says Ableman. “This will be the only event of its kind at the farm this year and will be a rare opportunity to experience the coming together of several of the region’s most accomplished growers and chefs. We invite you to share our table in the village-like atmosphere of Foxglove Farm, for what will surely be a memorable evening in support of the important charitable work of Sole Food Street Farms based in Vancouver’s Downtown Eastside.”

TICKETS | A limited number of tickets to the Late Summer Harvest Dinner are available for $149 per person all-inclusive and are available to be purchased via Eventbrite. Foxglove Farm offers a limited number of self-contained classic cottages to be booked on the farmstead at www.foxglovefarmbc.com/view-accommodations.

DETAILS

saviovolpe

615 Kingsway, Vancouver, BC | Telephone: 604-428-0072 | Email: info@saviovolpe.com
Web: www.saviovolpe.com | Twitter | Facebook | Instagram
Dinner service seven days a week | Sunday to Wednesday, 5pm to 10pm | Thursday to Saturday, 5pm to 10:30pm

GALLERY

  • Osteria Savio Volpe Exterior 3
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  • Osteria Savio Volpe - Meatballs 1
  • Osteria Savio Volpe Kitchen
  • Osteria Savio Volpe - Steak 1
  • Osteria Savio Volpe - Meatballs 2
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  • Osteria Savio Volpe Interior 6
  • Osteria Savio Volpe Interior 5
  • Osteria Savio Volpe - Roast Chicken 2
  • Osteria Savio Volpe Interior 4
  • Osteria Savio Volpe - Roast Chicken 1
  • Osteria Savio Volpe Exterior 2
  • Osteria Savio Volpe - Ravioli
  • Osteria Savio Volpe Interior 3
  • Osteria Savio Volpe Interior 2
  • Osteria Savio Volpe Interior 1
  • Osteria Savio Volpe - Meatballs 3
  • Osteria Savio Volpe Exterior 1
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  • Osteria Savio Volpe - Negroni
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  • Osteria Savio Volpe - Kale Salad 1
  • Osteria Savio Volpe Bar 2
  • Osteria Savio Volpe Bar 1
  • Osteria Savio Volpe - Magnacotta 2
  • Osteria Savio Volpe - Steak 2
  • Osteria Savio Volpe - Feast
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Photos: Knauf & Brown

THE TEAM

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Paul Grunberg, Partner
Craig Stanghetta, Partner
Mark Perrier, Partner & Executive Chef
Derek Gray, Head Chef
Melanie Witt, Pasta Cook
General Manager, Miguel Quezada

ABOUT Savio Volpe

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Osteria Savio Volpe is a neighbourhood joint. A place that is comfortable for families, friends, and strangers alike, any day of the week; where the food is cooked in its simplest most flavourful way (often over fire or coal); where guests can get a good square meal, una bella mangiata, and a glass of Lambrusco and be on their way without lightening their pockets too much. In other words, an osteria: the Italian predecessor to the public house. The team’s motto is viva la convivialità – long live friendship, affection and hospitality.

Firmly rooted in the Italian tradition of simplicity and freshness, Osteria Savio Volpe’s menu features plenty of fresh, handmade pastas; heavy use of the wood fire grill and spit; and a rotating selection of homemade and artisanal cookies, pastries and gelato. Never fussy, complicated or challenging; always tasty.

Inevitably, Osteria Savio Volpe’s version of Italian will be flavoured by as much of what is grown and sourced right here in the lower mainland and its environs: this is Vancouver Italian. The team also believes that no table should go without wine! The all-Italian wine list is accessible and fun without being shy to explore a less predictable region or varietal from time to time. One will find no fussy cocktails here: simply a spritz, a Negroni and some nice house-made Italian sodas with no / low alcohol.

Simple and somewhat contemporary, classic and light-hearted, reminiscent of a traditional osteria with wicker, wood, and natural stone figuring quite prominently.

A sense of play and sprezzatura is represented in the use of irreverent fabrics and Italian Modernist-inspired lighting. In lieu of a more conventional bar, a center console reminiscent of a kitchen island pays homage to the nerve centre of any great dinner party at home. More than anything, Osteria Savio Volpe is warm and inviting – a place guests would want to walk into out of the rain.

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