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5.9.12

Vancouver Island Event: Savoury, Spicy & Sweet (2nd Annual James Barber Fundraiser)


Savoury, Spicy & Sweet Return of the James Barber Fundraiser


Duncan, BC: Cowichan Chefs Table and Providence Farm are pleased to announce the 2nd Annual James Barber Fundraiser will be hosted on Sunday, October 7th, 2012 from Noon till 4 pm at Providence Farm, 1843 Tzouhalem Road.

Cowichan Chefs Table and invited BC chefs are hosting this culinary showcase in honour of the late James Barber, Canada's Urban Peasant. This year's James Barber Fundraiser has the theme of savoury, spicy & sweet dishes made with local honey. This fundraiser for Providence Farm will feature stations throughout the historic buildings offering culinary delicacies paired with local beer, wine and cider.

Tickets are $100. Guests will be provided a $50 charitable tax receipt. Beverages are included. To order tickets email provfarm@providence.bc.ca or call 250.746.4204.



The following Cowichan Chefs Table and invited BC chefs along with food & beverage producers are confirmed to participate:




Chef Allan Aikman: Vancouver Island University

Chef Brad Boisvert
: Amuse Bistro on the Vineyard

Chef Fatima da Silva
: Bistro 161

Chef Jonathan Duquette
: Moby's Oyster Bar & Marine Grill

Chef Marisa Goodwin
: Organic Fair

Chef Matt Horn
: Cowichan Pasta

Chef Dan Hudson
: Hudson Fine Foods

Chef Bill Jones
: Deerholme Farm

Chef Dave Lang
: North Island College

Chef Janice Mansfield
: Real Food Made Easy

Chef Cory Pelan: The Whole Beast


Chef Brock Windsor
: Stone Soup Inn

Chef Bruce Woods
: Bruce's Kitchen

Chef Ryan Zuvich
: Hilltop Bistro

Applejack Farm
: Pat Barber

Hilary's Cheese
: Hillary Abbot

True Grain Bread
: Bruce & Leslie Stewart

Vancouver Island Sundeck Centre
: Brian Holder

Averill Creek Vineyard
: Andy & Wendy Johnston

Blue Grouse Estate Winery
: Corine Webster
/Bailey Williamson

Phillips Beer
: Matt Lockhart


Merridale Ciderworks: Janet Docherty & Rick Pipes


Tugwell Creek Farm
: Bob Liptrot & Dana LeComte

Unsworth Vineyards
: Sarah & Daniel Cosman

Venturi-Schulze Vineyards
: Marilyn Venturi &
Michelle Willcock Schulze

Victoria Spirits
: Bryan Murray

Drumroaster Coffee
: Geir Oglend

Teafarm
: Victor Vesley & Margit Nellemann



Working with Providence Farm is really satisfying, they have great staff, beautiful facilities and important work to do. The Farm itself is a jewel for the Cowichan Valley and a vital cog in the local food system. All our support is important to keep this a vital part of the community, commented Bill Jones, author, chef, and food consultant, Deerholme Farm.

Media Contacts:
Chef Bill Jones
Cowichan Chefs Table James Barber Fundraiser
250.748.7450

Karen Bittner
Executive Director, Providence Farm
250.746.4204

www.providence.bc.ca


Background:

The James Barber fundraisers first started with the 2010 Chefs' Congress. Two events were hosted, one at C Restaurant and the other at Providence Farm. The Chefs wanted to honour James Barber, Canada's Urban Peasant (www.james-barber.com) and fulfill his dream of installing a wood burning oven at Providence Farm, an organization he truly valued. Carol Spencer donated her oven. The chefs went up island to move the oven which weighed 27 thousand pounds. The James Barber wood burning oven was then fired up for the 2010 Chefs Congress.

On September 15th, 2011, the Cowichan Chefs Table hosted an event at Providence Farm to mount the commemorative plaque and share food from the James Barber Wood Burning Oven. It was a sold out success raising funds to replace the ovens in the Providence Farm Kitchen. All funds the Chefs raise go towards the food programs at Providence Farm.

Providence Farm:

We are a working organic farm dedicated to restoring the spirit and skills of those with physical, mental and emotional challenges. Our non-profit, community owned farm provides innovative programs in Horticultural Therapy and vocational training. We believe that caring for the land together is, by nature, healing and therapeutic. We believe that caring for the land together is, by nature, healing and therapeutic.

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