The GOODS from Farmer’s Apprentice
Vancouver, BC | The Farmer’s Apprentice is excited to announce an evening of celebration and collaboration. David Gunawan, welcomes long-time friend and fellow boundary-pushing chef, Kobi Ruzicka, to join him in the kitchen on May 28, 2018.
The two innovative restauranteurs met in 2011 at Michelin-starred In De Wulf in Dranouter, Belgium. Living and working side-by- side for three months, the experience shaped their futures as they embraced a new cooking style guided by intuition and spontaneity.
They later travelled together to Denmark and beyond, and have remained close friends and a source of inspiration for each other ever since. Seven years later, and both still breaking the rules of convention in their respective kitchens, they reunite for one very special evening.
The six-course set menu will tell the story of their unique journey and friendship. The food will reflect on the past and celebrate the present. Using local, seasonal ingredients, diners will be treated to the freshest ingredients and a one-of- a-kind dining experience.
Cost: $110 per person (tax + gratuity included) $50 Optional Beverage Pairing
Time: 6pm / 8.30pm
Reservations: firstname.lastname@example.org / 604-620- 2070
Vegetarian menu available upon request
Kobi Ruzicka | Originating in the outskirts of Melbourne, Kobi earned his stripes at Va Tutto in Ivanhoe. He went on a run of culinary-based travel and general debauchery with stops in restaurants such as Agape? Substance in Paris and The Fat Duck in Bray before landing at De Wulf in Belgium. Since then, Kobi has run many successful pop up diners with a laughable lack of a kitchen, under the name Them Bones. Kobi returned to Melbourne in 2013 and opened Little Drop of Poison, fulfilling a life-long goal to own a hole-in- the-wall bar. After two strong years with Poison, he and his partner Sarah built their new restaurant, Dier Makr. The tiny, tucked away restaurant focuses on a set menu and natural wine pairings, set to an all star 80’s soundtrack. In October 2017, Dier Makr was awarded One Chef’s Hat in the inaugural National Good Food Guide Awards.
David Gunawan | David began his culinary career at a West Lafayette brewpub while pursuing a degree in environmental engineering at Purdue University. He earned his stripes under acclaimed chefs such as Chris Nugent at Les Nomades and Carrie Nahabedian at Michelin-starred Naha in Chicago, among others, before eventually landing in Vancouver. He stopped at West, Maenam and Wildebeest before launching the farm-to- table staple, Farmer’s Apprentice, in 2013. David’s impulse to source the freshest, seasonal ingredients by supporting local farms, pastures and providers, and driven by invention and respect for food and flavours, has earned Farmer’s Apprentice a long list of awards.