In just two days, we are hosting our sold out 10th annual From Farms to Forks harvest kitchen party at Pacific Institute of Culinary Arts. Our guests will wander from kitchen to kitchen to watch chefs in action, meet growers, and enjoy delicious tasting plates - each paired with a different wine from Mission Hill Family Estate.
From Farms to Forks pairs some of the province’s BEST CHEFS with B.C.'s FINEST GROWERS AND PRODUCERS. From Farms to Forks is Growing Chefs’ biggest fundraising event of the year and we hope to raise $70,000 this year to support our 2019/2020 Classroom Gardening & Cooking Program.
Here’s a sneak pick at this year’s incredible menu from our participating restaurants and farms:
Chef Brian Luptak from The Acorn with Klippers Organic Acres
Matsutake Mushroom and Smoked Klippers Organics Celeriac Mousse
spartan apples crisps, fermented celeriac greens, sour apple, matsutake bottarga
Chef Karly Pomes from ARC at Fairmont Waterfront with Blundell Seafoods
B.C. Smoked Salmon Dip
sea salt saltines, shaved radish, micro tarragon
Mission Hill Family Estate Reserve Chardonnay
Chef Sarah Stewart from The Ballyhoo Public House with Fresh Roots
Spent Grain Toast and Carrot Hummus
pickled beets, mustard seed
Chef Karen McAthy from Blue Heron with Hazelmere Organic Farm
Jalapeño Poppers
Blue Heron garlic scape cumulus cheese, Biota fermented jalapeño, savoury granola crisp
Chef Andrea Carlson from Burdock & Co. with Stoney Paradise
White Chantrelle Mushroom Paté
coronation grape mostarda
Mission Hill Family Estate Reserve Pinot Noir
Chef Linda Olson from Culinary Capers Catering with Hannah Brook Farm
Roasted Multi-Coloured Beet
labneh, pistachio, greens, pomegranate vinaigrette
Mission Hill Family Estate Reserve Riesling
Richard Boucher from Curious Oyster with Out Landish Shellfish Guild
Fresh Oysters on the Half Shell
Bella Sparkling Blanc de Blancs
Mission Hill Family Estate Reserve Sauvignon Blanc
Chef Phong Tan Nguyen from The Deck with Hazelmere Organic Farm
Sous Vide Butternut Squash, Squash Purée and Black Trumpette Chicken Thigh Ballotine
aerated buttermilk blue cheese foam, sizzled sage brown butter, olive crumble
Mission Hill Family Estate Reserve Viognier
Chef April Horncastle from Earnest Ice Cream with Glorious Organics
Zucchini Bread Ice Cream Sammies
chocolate ice cream filling, chocolate fudge
Mission Hill Family Estate Reserve Riesling Icewine
Chef Shelley Bolton from East Van Roasters
Cacao Nib Butter Toffee
Chef Warren Chow from Juniper Kitchen & Bar with UBC Farm
Roasted Baby Carrots Warmed in Olive Brine with Spiced Ricotta, Butternut Squash and Pumpkin Seed Milk Cornbread
candied cashews, crispy guanciale
Mission Hill Family Estate Reserve Shiraz
Amber Bruce from The Keefer Bar with Long Table Distillery & Earnest Ice Cream
Briar Patch Fizz with Long Table Gin
Earnest vegan blackberry juniper ice cream
Chef Jesse McCleery from pilgrimme with Zaklan Heritage Farm
Smoked Badger Flame Beet Glazed in Kelp
fermented kohlrabi
Mission Hill Family Estate Reserve Riesling
Chef Sheldon Maloff from Provence Marinaside with Helmer’s Organic Farm
Smoked and Mashed Stuffed Helmer’s Fingerling Potatoes
light crab bisque, local Dungeness crab
Chef Derek Gray from Row Fourteen with Klippers Organic Acres
Squash Consommé
coal-roasted squash, baby Walla Walla onions, leek oil
Mission Hill Family Estate Reserve Shiraz
Chef Ken Nakano from the Shangri-Lah Hotel with Cherry Lane Farm
Smoked Yarrow Meadows Duck
belle de boskoop confit, vadouvan pumpkin espuma, puffed granola
Mission Hill Family Estate Reserve Pinot Noir
Chef Shobna Kannusamy from Soirette Pastry Boutique with Sapo Bravo Organics
Roasted Butternut Squash and Pear Macarons
Mission Hill Family Estate Reserve Riesling Icewine
Jonathan Dennis from Timber with Cropthorne Farm
De Vine Honey Shine Amber Rum
squash butter, fall-spiced shrub, squash and graham crumble rim
Chef Meeru Dhalwala from Vij’s and Rangoli Restaurants with Glorious Organics
Sautéed Paneer with Tomatoes and Onions on Saag
Terra Breads French baguette
Wine pairings provided by Mission Hill Family Estate.
Beer provided by Fuggles and Warlock Craftworks and Strange Fellows Brewing.
Non-alcoholic beverages provided by Namasthé Tea Co and Phillips Soda Works.
Additional fare to be provided by Bella Wines, Cadeaux Bakery, East Van Roasters, Hives for Humanity, Mink Chocolates, Terra Breads, Biota Fermentation, and les amis du FROMAGE.
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