Scenes from Last Night’s Delicious Harvest Celebration of Local Vegetables on Granville Island

Chefs Devon Latte, Brian Luptak and Tobias Grignon in the midst of plating.

Chef Brian Luptak, Sous Chef Devon Latte and Chef de Partie Miguel McLennan of The Acorn teamed up with host Chef Tobias Grignon at Edible Canada last night to plate a Vegetable Harvest dinner.

Each of the five courses at the sold out feast was prepped with ingredients sourced from Klippers Organic Farm in the Similkameen Valley and paired with wine from Naramata’s Moraine Winery.

Whetting appetites before dinner proper were plant-based cheese hors d’oeuvres from Blue Heron paired with delicious Bramble cocktails made with organic vodka from Pemberton Distillery. Once seated, we tucked into fresh ribbons of field cucumber with golden plum and Padron pepper relish paired with a glass of Moraine Estate’s “Pink Mountain” rose.

Slow roasted beets on cashew crème fraîche with radish and Nootka rose & basil vinaigrette.

Next up was a beautifully composed plate of slow roasted beets on cashew crème fraîche and some Pinot Gris. On its heels was a tangy cherry tomato and broccoli tart on hazelnut crust served with a splash of Chardonnay. Charred zucchini and corn with hominy grits and apricot mustard shone next as the last of the savouries (with Viognier).

Finishing the meatless evening was a real showstopper: an amply charred peach with toasted chickpea meringue, candied pistachios, preserved green strawberries and red-veined sorrel. Served with a taster of Twin Peaks Ice Wine, it was bright and sweetly appropriate way to bid adieu to the season and the bounty it brought.

Take a look…

  • Blue Heron Vegan Cheese
  • Cucumber with golden plum and Padron pepper relish
  • Slow roasted beets with cashew crème fraîche
  • Beets!
  • Sous Chef Devon Latte
  • Chef Brian Luptak plating tomato tarts at Edible Canada vegetable harvest dinner
  • Sous Chef Devon Latte, Head Chef Brian Luptak
  • Cherry tomato tart with hazelnut crust
  • Sitting pretty - Cherry tomatoes in a tart
  • Corn with fried hominy grits
  • Acorn Chef de partie Miguel McLennan with Chef Brian Luptak
  • Tobias playing with more fire...
  • Tobias plays with fire
  • Acorn sous Chef Devon Latte, chef de partie Miguel McLennan and all around excellent dude (and amazing Chef)  Brian Luptak
  • Char Char Binks
  • Peach season.
  • Burnt peach with toasted chickpea meringue

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