On October 6th, we are hosting our 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.
One of these featured chefs is CHEF KEN NAKANO of Vancouver’s Shangri-La Hotel who is paired with Cherry Lane Farms. He will be serving:
Smoked Yarrow Meadows Duck
Belle de Boskoop confit, Vadouvan pumpkin espuma, puffed granola
Photo Credit: Mavreen David Photography
When did you realize you wanted to become a chef?
“The lessons learned in my youth while foraging for wild foods with my family surfaced and inspired me to pursue a career that allows me to express myself by creating and recreating flavours from my various memories and experiences.”
What is your favourite seasonal ingredient?
“Matsutake mushrooms. I love them!”
What are your favourite local ingredients?
“Springtime local Bracken Ferns and Butterbur.”
What advice can you give to a child who wants to become a chef?
“Taste everything; don’t be afraid to try different foods.”
What is your favourite meal to cook for yourself?
“Okonomiyaki. It is very comforting, easy, and delicious.”
What is your favourite food memory from when you were a kid?
“Osechi-Ryori. The traditional foods prepared to celebrate New Year’s Day.”
Lastly, what is something people may not guess about you?
“I am an avid motorcycle enthusiast!”
Thank you Chef Ken and thank you Mavreen David Photography for capturing these beautiful photographs for us!
See you at #FFTF10!