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 Causes / Chefs / Events / Victoria August 30, 2019 Mary Ploegsma—The Tattoo Series I It was an unforgettable afternoon. Mary Ploegsma served us David’s Tea’s vanilla chai with sweet local strawberries and chocolate biscuits. The ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Chefs / Destinations / Epicure at Large / Food People / Travel August 1, 2019 Letters From Lyon August 2019 Cher Eat, I have been wondering a lot lately about how Lyon gained such a recognisable status in gastronomy. Sure, yes there are plenty of ... Read More Chefs / Restaurants / Review July 29, 2019 Wildness: Ode To Newfoundland and Labrador A decade ago, when my wife and I were driving around Newfoundland, we met and befriended one of then-premier Danny Williams’ speechwriters. She ... Read More Chefs / Culture / Destinations / Elsewhere / Travel May 7, 2019 An Introduction to Letters from Lyon to EAT I have spent my career thus far with a few goals in mind: climb the brigade of each kitchen I set foot in, put in my time and become “chef”. ... Read More Chefs / Press Release / Restaurants January 15, 2019 New Executive Chef at The Pointe Restaurant New Executive Chef Carmen Ingham appointed at Wickaninnish Inn’s The Pointe Restaurant in Tofino, Canada Press Release — January 15, 2019 ... Read More Comments are closed.