Tasty Scenes From Last Night’s Fun, Frenzied ‘From Farms to Forks’ Feast

From Farms To Forks went down at the Pacific Institute of Culinary Arts last night. The format of the evening saw guests released from the formality of table dining and free to enjoy a self-guided, behind-the-scenes tour of several Pacific Institute of Culinary Arts kitchens where chefs from around the city cook, plate and serve small plates paired with great local wine. The magic happens when the chaos of the party collides with the beautifully frantic rhythms of fast-paced professional kitchens. The constant movement of cooking alongside animated conversations keeps the energy high and the crowds moving. It’s a pretty cool thing to experience, and last night was no exception.

The proceeds from the evening went to support Growing Chefs. The fantastic schoolyard garden program was developed to introduce elementary school children to urban agriculture and the importance of food sustainability. It does so by bringing chefs and local producers into the classroom and inspiring the next generation to engage with cooking and growing their own wholesome, healthy food. As you can see from the shots below, the evening was all kinds of good times…

  • Shira Blustein (Acorn + Arbor) and Growning Chefs Founder Merri Schwartz
    Shira Blustein (Acorn + Arbor) and Growning Chefs Founder Merri Schwartz
  • hors d'oeuvre
    hors d'oeuvre
  • Chef Jesse McMillan (Campagnolo Roma)
    Chef Jesse McMillan (Campagnolo Roma)
  • Chef Jesse McMillan (Campagnolo Roma)
    Chef Jesse McMillan (Campagnolo Roma)
  • Chef Jesse McMillan (Campagnolo Roma)
    Chef Jesse McMillan (Campagnolo Roma)
  • Tasty squash ravioli Chef Jesse McMillan (Campagnolo Roma)
    Tasty squash ravioli Chef Jesse McMillan (Campagnolo Roma)
  • The Los Cuervos team busy plating tacos
    The Los Cuervos team busy plating tacos
  • Homer St. Cafe offering of ravioli.
    Homer St. Cafe offering of ravioli.
  • Aperitif prep
    Aperitif prep
  • Chef Rob Clarke (The Arbor)
    Chef Rob Clarke (The Arbor)
  • Red Kuri Squash and Peach Jam Piadina walnut sauce, arugula from The Arbor
    Red Kuri Squash and Peach Jam Piadina walnut sauce, arugula from The Arbor
  • IMG_8191
  • Namasthé Tea Co. serving a beautiful  La Foret tea
    Namasthé Tea Co. serving a beautiful La Foret tea
  • Pastry Chef Shobna Kannusamy (Soirette) with her magical Red Beet Macaron made with Crisp Organics beets
    Pastry Chef Shobna Kannusamy (Soirette) with her magical Red Beet Macaron made with Crisp Organics beets
  • Kitchen party
    Kitchen party
  • Kitchen party 2
    Kitchen party 2
  • Blue Cheese and Bacon Cheesecake tomato jam by Chef Jennifer Belbeck at Musette Caffé with SOLEFood
    Blue Cheese and Bacon Cheesecake tomato jam by Chef Jennifer Belbeck at Musette Caffé with SOLEFood
  • The Three Brits Public House with Hannah Brook Farm Beets - Apple - Horseradish by Chef Alvin Pillay
    The Three Brits Public House with Hannah Brook Farm Beets - Apple - Horseradish by Chef Alvin Pillay
  • IMG_8248
  • Chef Ryan Bissell (North Arm Farm)
    Chef Ryan Bissell (North Arm Farm)
  • Kitchen concentration.
    Kitchen concentration.
  • Bartender Jonathan Dennis at Forage made this killer Fresh Roots and Okanagan Spirits Aquavit Gimlet
    Bartender Jonathan Dennis at Forage made this killer Fresh Roots and Okanagan Spirits Aquavit Gimlet
  • In the kitchen...
    In the kitchen...
  • Apple season
    Apple season
  • All the colours.
    All the colours.
  • Helmer's Organic Farm Roasted Organic Carrot Salad whipped feta, pomegranate vinaigrette by Executive Chef Stewart Boyles at Culinary Capers Catering
    Helmer's Organic Farm Roasted Organic Carrot Salad whipped feta, pomegranate vinaigrette by Executive Chef Stewart Boyles at Culinary Capers Catering
  • IMG_8340
  • Helmer's Organic Farm Roasted Organic Carrot Salad whipped feta, pomegranate vinaigrette by Executive Chef Stewart Boyles at Culinary Capers Catering
    Helmer's Organic Farm Roasted Organic Carrot Salad whipped feta, pomegranate vinaigrette by Executive Chef Stewart Boyles at Culinary Capers Catering
  • Homer St. Cafe serves Stoney Paradise Farm Roasted Eggplant and Lamb Ravioli sweet pepper puree, pickled grape, mustard jus
    Homer St. Cafe serves Stoney Paradise Farm Roasted Eggplant and Lamb Ravioli sweet pepper puree, pickled grape, mustard jus
  • End of the night shenanigans - Chef Quang Dang (West) and Shira Blustein (Acorn)
    End of the night shenanigans - Chef Quang Dang (West) and Shira Blustein (Acorn)
  • Chocolate Maker Shelley Bolton at East Van Roasters volunteering.
    Chocolate Maker Shelley Bolton at East Van Roasters volunteering.
  • IMG_82721
  • IMG_8224
  • IMG_8308
  • Ricky and Richard (Curious Oyster Catering Company)
    Ricky and Richard (Curious Oyster Catering Company)
  • Kitchen Party
    Kitchen Party
  • Winding down after service...
    Winding down after service...
  • In the kitchen...
    In the kitchen...
  • IMG_6370
  • Hallway hangouts... Growing Chefs ED Helen Stortini
    Hallway hangouts... Growing Chefs ED Helen Stortini
  • Getting ready...
    Getting ready...
  • Plating
    Plating
  • Chef Alvin Pillay
    Chef Alvin Pillay
  • Chef de Cuisine Christopher West (Homer St. Cafe)
    Chef de Cuisine Christopher West (Homer St. Cafe)
  • IMG_6310
  • IMG_6325
  • Tableau
    Tableau
  • Red Kuri Squash and Duck Croquette bone marrow, zucchini, cherry tomato, apple, walla walla by Chef Tret Jordan at Tableau Bar Bistro
    Red Kuri Squash and Duck Croquette bone marrow, zucchini, cherry tomato, apple, walla walla by Chef Tret Jordan at Tableau Bar Bistro
  • Homer St. Cafe
    Homer St. Cafe
  • Dessert Brown Butter Hazelnut Torte caramel poached pears
    Dessert Brown Butter Hazelnut Torte caramel poached pears

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