Two Days Until From Farms to Forks 10!

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.

Event Sponsors:

Media Sponsors:

Where in the world do you want to eat dinner?

If you could fly anywhere for dinner, what would you eat and where would you go? Fresh fish and chips on the East Coast of Canada? Crawfish gumbo in New Orleans? Street tacos in Mexico City? Now is your chance!

Win a roundtrip flight for two anywhere WestJet flies!

• 1 ticket for $20

• 3 tickets for $50

• 7 tickets for $100

Raffle draw will occur at our From Farms to Forks harvest kitchen party on Sunday, October 6th, 2019. Winner does not need to be in attendance to win. Raffle tickets are available to the public through midnight on Saturday, October 5th.

You must be in British Columbia to purchase raffle tickets, however you do not need to be a resident of British Columbia to win. Growing Chefs! staff, board members, and their partners are not eligible to win.

Maximum tickets available: 710

Gift of Flight - Things to Know (from WestJet)

Blackout Dates (from WestJet)

If you've got questions or would like to purchase raffle tickets, contact Jaydeen Williams, Development & Communications Director by email at jaydeen@growingchefs.ca or by phone/text 604-710-1677.

From Farms to Forks 10: Meet Chef Shobna Kannusamy

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!

From Farms to Forks 10: Meet Chef Karen McAthy

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 KAREN MCATHY of Blue Heron Creamery who is paired with Hazelmere Organic Farm & BRAD HENDRICKSON of Biota Fermentation. They will be serving:

Jalapeño Poppers
Blue Heron garlic scape cumulus cheese, Biota fermented jalapeño, savoury granola crisp

Blue Heron Creamery produces plant-based, cultured and aged products. They sell 100% dairy-free cheeses, butters, yogurt and preserves

Photo Credit: Mavreen David Photography

What are your favourite seasonal vegetables?

“In spring, asparagus and nettles. In summer, tomato and B.C. kelp. In Fall/Winter, Brussels sprouts.”

What is your favourite meal to cook for yourself?

“Eating peas, radishes, fresh lettuce, tomatoes and more straight from the garden.”

What advice can you give to a child who wants to become a chef?

“Be willing to learn. Be willing to work hard. Be willing to challenge yourself and be challenged. Drink a lot of water.”

Why do you believe programs like Growing Chefs! are important?

“Connecting youth to how food is grown and produced is fundamentally important, and likely at some point to be revolutionary. The disconnect in urban populations around how food is produced and transformed is mind-boggling. Programs like Growing Chefs! provide an important opportunity to engage youth at a stage when curiosity is still rich and imagination can be stimulated.“

Thank you Chef Karen, and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10!

From Farms to Forks 10: Meet Bartender Amber Bruce

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.

In addition to chefs, two incredible bartenders are also participating in our event including award-winning BARTENDER AMBER BRUCE of The Keefer Bar who is paired with Long Table Distillery and Earnest Ice Cream. Along with the dessert course, Amber will mix:

Briar Patch Fizz with Long Table Gin
Earnest vegan blackberry juniper ice cream

Photo Credit: Mavreen David Photography

What is your favourite seasonal vegetable?

“Yams!”

What are your favourite local ingredients?

“Kelp and honey!”

What is the one kitchen tool you couldn't live without?

“My veggie peeler.”

What advice can you give to a child who wants to become a chef?

“Taste, taste, taste! Expanding your palate will help you find new and exciting flavours and combinations.”

Why do you believe Growing Chefs! is important?

“Cultivating our next generation of chefs will enhance and strengthen our local food culture and identity.”

Thank you Amber and thank you Mavreen David Photography for capturing these beautiful photographs for us!

See you at #FFTF10! Cheers.

From Farms to Forks 10: Meet Chef Ken Nakano

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!

The 2018/19 School Year

School’s out for summer and that’s a wrap on our 2018/19 program year, once again our biggest program year to date.

We are very excited to share that thanks to 249 volunteers we were able to bring our Classroom Gardening and Cooking Program to 73 classrooms across 13 school districts in B.C. That’s over 1,600 kids learning to grow and cook healthy food!

Every classroom starts our program by planting seeds to start their own indoor windowsill garden. Students then observe and care for their gardens over the course of our three months in their classroom until it is time for us to harvest and cook with what we’ve grown.

As the gardens grow, our chefs introduce kids to new and interesting vegetables, encouraging them to explore new flavours. Our participating teachers observed their students become more willing and interested in trying new foods throughout the course of the program in their classrooms.

Students also learn about nutrition, how foods affects our bodies, and the importance of eating healthy. Entire classrooms would go crazy for second and third helpings of salad made from spinach after hearing how it helps make them stronger. A grade 2 student from one of our classrooms at Van Horne Elementary has even made a habit of showing his teacher the healthy snacks he brings in his lunch every day after their class participated in our healthy salad making lesson.

Every Growing Chefs! lesson involves eating and tasting but no lesson is more exciting for students, teachers, and volunteers alike than our stir fry cooking lesson. Students excitedly sit in their chairs as they watch our chefs go over how to use a knife and demonstrate their knife skills. A grade one class at Tecumseh Elementary even broke out into a chorus of “oo’s and ah’s” as our chef demonstrated how to core and slice a green pepper.

Together students harvest our gardens, washing and laying out all their vegetables, and prepping everything working together in teams. As we start cooking, a murmur of exclamations about the aromas and sounds coming from our sizzling woks starts to spread throughout the group until they cannot contain their enthusiasm and everyone begins talking about how hungry and excited to eat they are.

Servings are dished out and chefs, students, teachers, and even some guests sit down together to enjoy the product of their labours. Seeing the thoughtfulness and pride students take in their creation and participation in our classroom “kitchens” confirms that we have planted the seeds to creating lifelong healthy eaters.

We are so grateful to all of our volunteers and supporters who helped us make this year a success! The impacts you have helped us made are huge:

• 81% of teachers surveyed agree they saw an improvement in healthy eating habits and healthy food included in student lunches and snacks.

• 98% of teachers surveyed agree their students’ knowledge about where food comes from and sustainable food systems improved through our program.

• 100% of teachers surveyed agree that the Growing Chefs! Program improved students willingness to try new foods.

Happy Birthday to you and Growing Chefs!

This summer, we were pleasantly surprised to hear that classroom volunteer Vanessa Leung was fundraising for Growing Chefs! for her birthday! Thanks so much, and HAPPY BIRTHDAY Vanessa!

Contact Jaydeen if you would like more information about how to donate your birthday! Read on to meet Vanessa!

What about Growing Chefs resonates with you?

When I learned about Growing Chefs! my heart jumped out with a strong “YES!” I knew I had to get involved.

When I left home at 18, I only knew how to boil vegetables, pre-made dumplings and instant noodles. Years after, I still didn’t have the drive to learn how to cook a proper meal! My friends would have to bring cookware and utensils if they wanted to make dinner at my place.

For most of my life, I relied on and indulged in processed foods as a way to cover up hard emotions. It was not until my health took a toll, did realize that I had the ability to take care of myself and use whole foods as medicine! It was like diving into a black hole of self-healing and clarity. By then, I could only wish that I had this knowledge earlier in my life.

Growing Chefs! serves that very wish - My hope for kids of all ages to have access to tools to help them feel empowered to make healthy choices for themselves. Growing Chefs! curriculum cultivates curiosity, community and creativity for the kids PLUS it’s so much FUN!

What is your favourite Growing Chefs! lesson?

They are all my favourite, but if I had to choose one it would be vegetable sharing circle. I’ve always believed that sharing is empowering and in this class the kids get to share a sneak peak into their classmate’s favourite meals at home and get to learn about vegetables from all over the world.

I think just being in the presence of their pure excitement and joy over every class is moving to me. This year, the class sang “Here Comes the Sun” while we were cleaning up after a class. It was a perfect way to wrap up a Growing Chefs! class and a memory I’ll hold dear to me forever.

Do you have a garden at home?

Yes I do! I live in a condo and we have planter boxes surrounding the perimeter of our humble balcony. It does the job! We get a constant supply of kale, cilantro and herbs. Even my dog, Barley, gets to have his share of kale!

What's your favourite vegetable?

My favourite vegetable is broccoli! I love it as a salad with other bright coloured vegetables, stir-fried with loads of garlic or roasted with lemon juice. I eat EVERYTHING, right down the stems. The stems are the most nutritious part!

What's your favourite seasonal recipe?

My favourite seasonal recipe would be sea asparagus with pasta. I just stir-fry the sea asparagus, add fresh minced garlic and extra virgin olive oil and toss with brown rice pasta of choice. Super simple and delicious!

Last year your business, 80/20 Living & Company made a donation to Growing Chefs! Tell us a little more about the work you do?

80/20 Living & Company is a space where people would feel inspired and learn tools to live a conscious and intentional life full of abundance. Through coaching and training, I guide creative entrepreneurs to work through their fears and connect to their body mind and spirit so they can feel confident about who they are and what they do. They learn how to stop wasting time and energy so they can start focusing on loving and sharing their gifts.

My big vision is to start a life school for families where families can connect by learning and sharing together.

Anything else you'd like to share?

I’ve always been inspired by kids and their wisdom. All they require is the space to share their creativity and wisdom. I’ve learned so much from the kids over the past 3 years, it has been the root of my inspiration in starting the life school for families.

I think that the work that Growing Chefs! is doing is so monumental in the future for our community. Thank you for setting the path and being a leader for healing changes!

Volunteer Spotlight: Magnus Thomas

And for our last volunteer spotlight during National Volunteer Appreciation Week we would like to introduce you to Magnus - a new volunteer in the classroom this Fall.

Tell us a little bit about yourself. What do you do? Where are you from?
”I work as a cook in a Seafood Restaurant called Oddfish in Kitsilano. I'm from Germany and moved to Vancouver in 2017. “

How did you first hear about Growing Chefs!?
“I heard about Growing Chefs from the Half A Dozen Hospitality Podcast.”

Why did you decide to volunteer in the classroom with us? And why do you feel programs like Growing Chefs! are important?
“I decided to Volunteer, because I like the idea of educating people about food. There is not enough education about it in our society. We overall don't eat very healthy but it doesn't take a lot to be healthy. We just need to change our habits around food.”

What is your favourite seasonal vegetable?
”My favourite vegetable is broccoli.”

If you could cook and share a meal with anyone (living or dead) who would it be and why?
”If i could could cook and share a meal with somebody it would be my mother in law who was a passionate cook and we enjoyed cooking together. She always liked to tell me how i was supposed to cook it though.“

What is your favourite meal to prepare for yourself?
”I like to make simple Pastas. You can be very creative with it. It's different every time.”

Thank you to ALL our volunteers. Our program would not happen without you! It takes over 200 volunteers to bring our Classroom Gardening and Cooking Program to schools throughout the Lower Mainland and Victoria.

A Growing Team at Growing Chefs! – Introducing Christine

Hello! My name is Christine and I have just joined the Growing Chefs! team as a Program Assistant on Vancouver island to help support the Victoria programs. I started off with volunteering for Growing Chefs! in 2013 while living in Vancouver taking a year and a half break from my studies at UVIC in the School of Child and Youth Care. I was two years into my degree at the time and I had just come back from a trip to India that had blown my mind in regards to food, health, and the world we live in. My senses were heightened and I was really looking at things differently.

Living in Vancouver at the time, I found out about the Growing Chefs! Program. It was an ‘aha’ moment for me... I could combine my love for working with kids with this whole other world of food that really intrigued me and radiated importance. When I started volunteering with Growing Chefs! I had never planted a seed, and had not grown up thinking critically about where our food came from. However, I did grow up immersed in the food industry as my parents owned a family restaurant and I started working in the industry myself at 14 years old. From a young age, I had the opportunity to spend many hours after school and on weekends in the restaurant and felt very at home in this environment. I was able to witness the power that food had to connect people and build a sense of community. But being able to volunteer with Growing Chefs! was a pivotal moment for me in connecting with food systems on a deeper level. After that first spring session in the classroom with Growing Chefs!, I decided to go back to Victoria to finish my undergrad degree. I moved into an apartment with a South facing balcony, and planted an epic patio garden and we reached out to a neighbour to ask about creating a food garden in their unused space.

I continued to work in restaurants while I finished up my degree, and was saving up money to go on a trip with my partner. We eventually moved out of our apartment and left our jobs to go live and work on a little farm in Hawaii for a few months.

When we returned to BC, we were both looking for jobs and my partner found an opportunity to live and work on Southlands Heritage Farm in Vancouver. We moved into a tiny little home (175 sq. ft) and although I was working elsewhere at first, it was not long before I was working on the farm full-time. My main role was as the Program and Volunteer Coordinator. Southlands Farm offers many school and community programs and I was able to continue to witness the great impact that teaching kids about food, and where it comes from had. It was evident to me that visiting the farm was a very special experience for many kids and families in Vancouver who did not really have the opportunity to engage in this environment otherwise. I loved sharing these experiences with the farm visitors and being able to educate them about different aspects of farming, sustainability and food systems.

While back in Vancouver and living on the farm, I jumped on the opportunity to join Growing Chefs! again in the classroom as a volunteer, and even got to collaborate together on a couple of events with the farm. I really got to see all these passions of mine merging together.

One of my favourite parts of the job was hiring Workaway/WWOOFer’s from all over the world to come and stay on the farm. It was great to bring different cultures into our community, and we had many potluck dinners sharing favourite recipes from around the world. Some of my fondest memories at the farm were our outdoor dinners during golden hour and staying to chat and eat until after dark (normally followed by some music around the campfire).

Growing Chefs! was really the catalyst that started it all for me, in my adult life, and I am very grateful to now be able to support the Growing Chefs! programs here in Victoria. I think that ‘planting the seed’ young is so very important, and I am looking forward to growing the reach of the program here on the island. Not only am I excited about supporting the programs in the classroom, but also to be able to support the volunteer experience. Growing Chefs! was such a game-changer for me, and I really value the opportunities that volunteering in the program provided. I look forward to being able to work with the volunteer teams, in hopes that their experience is as meaningful as it was for me. I really look forward to getting to know you all in the Growing Chefs! community and will always be happy to meet over a cup of coffee and talk all things related to food, farming…and dogs!