Growing Chefs! second Farm To Forks harvest kitchen party takes place this Sunday, October 23rd at the Pacific Institute of Culinary Arts (PICA).  If you dig the people who supply us with fresh local food and don’t mind at all if Vancouver’s very best chefs prepare plenty of it for you in a casual, walkabout environment, then don’t miss out. Hosts Margaret Gallagher and Fred Lee of the CBC will be on hand to guide diners through PICA’s many classroom kitchens, supping morsels from Bishop’s, West, La Quercia (and over a dozen other great restaurants) as they go. The proceeds from the night go to Growing Chefs!, a local non-profit that aims to support and encourage the development and growth of urban agriculture and to provide an avenue for chefs and growers to engage in the community. They also bring chefs into our local elementary schools to teach children about cooking and the importance of food sustainability (we’ve seen first hand the impact the program has had on our kids, and believe its creator, Helen Stortini, is an absolute saint). See the complete list of restaurants that will be in attendance (and what they’ll be cooking) after the jump…

Tickets $150 email us to purchase directly, or purchase online.
Sunday, October 23rd, Doors 5pm

Bishop’s and SOLEFood Farm

Eggplant ‘Tartare’ with Pickled Nasturtium Seeds
Bull’s Horn red pepper glaze, qail’s wgg, FarmHouse Caerphily cheese

C Restaurant and Organic Ocean
Grapefruit Cured Pink Salmon
spiced squash, honey ginger tuile

The Dirty Apron Cooking School and Delicatessen and Mikuni Wild Harvest
Roasted Duck and Wild Chanterelle Mushroom Cake

The Food Lover’s Cooking Company and Root Down Farm
Max’s cured Pemberton Beef Breasola
pumpkin cracker, celeriac, squash, Pemberton Valley red wine mustard preserve

Hart House and Notch Hill Organics
Lightly cured snapper
pickled cippolinis, crosnes salad crostini

Kale and Nori Culinary Arts and Glen Valley Organic Farm
Vancouver Island Salt Roasted Beets and Glen Valley Vegetables

King Pacific Lodge, Astra Organics, and O’Neils Orchards
Poached Quince with gewurztraminer sabayon

La Brasserie and The Lobster Man
Fresh Shucked B.C. Oysters

La Quercia and Thomas Reid Farms
Chicken Liver Pappardelle

Maenam and Helmer’s Organic Farm
Geng Gari Chicken
aromatic curry of chicken, confit potatoes, oven roasted onions

Miku and Apple Lane Orchard
Tarte Tatin

Pear Tree Restaurant and Stoney Paradise Farms
Sungold Tomato Float

Provence and Stein Mountain Farms
Pissaladiere

ReFuel and UBC Farms
Cinderella Pumpkin Soup

Tableau Bar Bistro and Sapo Bravo Organics
Bone Marrow with Squash Fritter
oxtail, tomato marmalade, brioche

Vij’s and Klippers Organic Acres
Roasted Eggplant, Butternut Squash and Paneer

West and Canadian Hazelnut Inc.
Hazelnut brown sugar cake
lime bavarois, candied hazelnuts

Attendees can also anticipate treats from Arila Apiary, Terra Breads, Moonstruck Organic Cheese Inc, and more, plus cocktail pairings from Kale and Nori Culinary Arts and Parsons Farm Market, wine pairings from Vincor Canada, and -wait for it – craft beer from R&B Brewing Co.!