Growing Chefs’ Annual Kitchen Party ‘From Farms To Forks’ Returns October 1st

Inside the delicious kitchen party at the Pacific Institute of Culinary Arts

On October 1st one of our most anticipated annual food events and fundraisers is back for its 8th year. From Farms to Forks: A Growing Chefs! Kitchen Party is once again taking over the Pacific Institute of Culinary Arts‘ kitchen classrooms for a live-action tasting event. Over fifteen of BC’s top chefs will be working their magic before your eyes, cooking up dishes using the region’s best ingredients with wine pairings from Mission Hill Family Estates. Cocktails, beer from Moody Ales and tea from Namasthé Tea Company will also be available. Check out the participating talents:

Executive Chef Karan Suri pf ARC at Fairmont Waterfront
Chef Rob Clarke of The Arbor
Chef Andrea Carlson of Burdock & Co.
Chef de Cuisine Jesse McMillan of Campagnolo Roma
Gelato Maestro James Coleridge
Executive Chef Stewart Boyles of Culinary Capers Catering and Events
The Oyster Boy from Curious Oyster
Chef Nathan Lowey of Dosanko
Bartender Jonathan Dennis of Forage
Chef de Cuisine Christopher West of Homer St. Cafe
Executive Sous Chef John Pavle of The Lazy Gourmet
Chef Jennifer Belbeck of Musette Caffé
Executive Chef Brendan Robson of The Observatory
Executive Chef Morgan Lechner & Executive Sous Chef Edison Antejos of Pier 73
Chef Leanne Lalonde of Pilgrimme
Chef de Cuisine Sheldon Maloff of Provence Marinaside
Pastry Chef Shobna Kannusamy of Soirette
Chef Tret Jordan of Tableau Bar Bistro
Chef Alvin Pillay of The Three Brits Public House
Pastry Chef Maxime Sander of West

If you’re unfamiliar with the concept, it’s an evening of hopping from one cooking station to the next, tasting, mingling and picking the brains of some awesome culinary minds, all while supporting an awesome program nurturing and educating young minds on food cultivation and healthy eating. We’ve never been so excited about being back in a classroom! You can find out more about the charity here. Also, check out scenes from last year’s event in the gallery below…

  • 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...

Sun, Oct. 1st | 5:30 – 9:30pm | Pacific Institute of Culinary Arts (1505 West 2nd Ave) | 19+ | $200 – 235 | TICKETS

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