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…