James Barber Fundraiser for Providence Farm Fire and Smoke Long Table Dinner

One 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 pm

Location: Providence Farm 1843 Tzouhalem Road

Duncan, BC, V9L 5L6 / phone: 250-746-4204

www.providence.bc.ca / email: provfarm@providence.bc.ca

Cost: $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 & Courses

Allan 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 Gin

Cory 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 wine

Dan 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 Sauvignette

Bill 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 Tawny

Drumroaster coffee

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