Written By Guest Writer Chefs / Folks Nov 10, 2015 James Barber Fundraiser for Providence Farm Fire and Smoke Long Table Dinner SHARE VIA: Facebook Twitter PinterestOne of the top charitable dinners of the year, the James Barber Fundraiser at Providence Farms brings together the best chefs of the area to celebrate all things Cowichan Valley. It’s a must-do if you love local foods and a great time.Time: Sunday November 15th, 2015 – 12 noon to 4 pmLocation: Providence Farm 1843 Tzouhalem RoadDuncan, BC, V9L 5L6 / phone: 250-746-4204www.providence.bc.ca / email: email@example.comCost: $100/person. Available by contacting Providence Farm.Details: On Sunday, November 15th, a long table dinner will be presented in honour of James Barber (The Urban Peasant) and in support of the food programs of Providence Farm. The theme this year is fire and smoke and will feature the James Barber Woodburning Oven, installed on the farm by the chefs in 2010. The menu will showcase six courses of local food sourced from produce from the farm and area, paired with fine local wines, ciders, beers and even a cocktail. The results will be delicious.Come support the good work of Providence Farm and celebrate the great food and wine of our region in a community spirited long table dinner.Chefs & CoursesAllan Aikman, Pat Barber and VIU Students — Appetizer:Pizza with Asian sausage and five-spice squash.Paired with a Jeff Downie, Old Firehouse Wine and Cocktail Bar, cocktail featuring Ampersand GinCory Pelan, The Whole Beast — First Course:Duck liver and smoked Porcini terrine, schinkenspeck, Saanich greens, crispy bacon skin.Paired with Enrico Winery Charm de L’ile sparkling wineDan Hudson, Hudson’s on First — Second Course:Crispy Notta Farm egg, smoked beet relish, pickled walnut purée, Happy Goat Tomme de Vallée.Paired with Unsworth Vineyards SauvignetteBill Jones, Deerholme Farm — Third Course:Big Leaf Maple smoked chicken with barley, Chanterelle and root vegetable salad with fried Cowichan Pasta crisp and Char Sui vinaigrette.Paired with Cherry Point Estate Wines Pinot Gris (pre-release)Rob Martin and Ian Blom, The Old Firehouse Wine and Cocktail Bar — Fourth Course:Pomegranate molasses glazed confit port shoulder, smoky eggplant purée, forno charred cauliflower with white anchovy dressing.Paired with Emandare Vineyard Marechal Foch (pre-release)Janice Mansfield, Real Food Made Easy — Dessert:Sticky toffee pudding layered with salted caramel, Fuyu persimmon, smoky Lapsang Souchong shortbread and orange, Sichuan peppercorn crème anglaise.Paired with Averill Creek Vineyards TawnyDrumroaster coffee SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Chefs / Events / Wine Events May 3, 2017 It’s true love when Chef Meets BC Grape Nowhere else can you taste so much great food paired with so much exceptional BC VQA wine. At Chef Meets BC Grape, you can sip from hundreds of wines ... Read More Chefs / Elsewhere / Out of Towners May 2, 2016 Terroir Hospitality Symposium: 10-years on and still going strong Last Monday (April 26), Terroir Symposium, Canada’s most influential gathering of the biggest and brightest culinary minds, celebrated its 10th ... Read More Chefs / Restaurants March 17, 2016 A Throwback Throw Down: Atlas Pop Up Event #1, Part and Parcel The restaurant industry in Victoria in the early 2000s, for those who were manning the dish pits, doing prep, and plating salads, was a transient ... Read More Causes / Chefs March 16, 2016 Syrian-Inspired Dinner at Cook Culture to Help A New Victoria Family One chef, three hours, seven dishes, and an exciting introduction to Syrian cooking. Well known local Chef Cosmo Meens is pairing up with Cook ... Read More Chefs / Out of Towners March 11, 2016 An Interview with the All-CAPS, Bro-centric Chef Jacques La Merde If you do an Internet search for Christine Flynn pre 2016 you would learn that she is the Executive Chef at iQ Food Co. in Toronto. You would also ... Read More Chefs / Victoria November 19, 2015 What Chefs are Cooking this Season: Read On We asked a few of our local chefs to share with us their current go-to fall favourites. We saw roasted squashes, creamy beets, wild mushrooms, spices ... Read More Comments are closed.