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.
Photo Credit: Mavreen David Photography
One of these featured chefs is PASTRY CHEF SHOBNA KANNUSAMY of Soirette Pastry Boutique who is paired with Sapo Bravo Organics. She will be serving:
Roasted Butternut Squash and Pear Macarons
Soirette is a magical jewel-box pastry shop in Vancouver specializing in macarons, cakes, and other desserts.
What is your favourite seasonal vegetable?
“English Peas.”
What is your favourite local ingredient?
“Cherries.”
What advice can you give to a child who wants to become a chef?
“Always follow your heart!”
What is the one kitchen tool you couldn't live without?
“My immersion Blender”
What is your favourite food memory from when you were a kid?
“Mum's Creme Caramel.”
Why do you believe programs like Growing Chefs! are important?
“It introduces kids to the wonderful variety of whole foods and how awesome it is!”
Thank you Chef Shobna, and thank you Mavreen David Photography for capturing these beautiful photographs for us!
See you at #FFTF10!