Written By Cynthia Annett-Hynes Edibles / Food Events Oct 12, 2012 Photo Essay: James Barber Chef’s Table Fundraiser SHARE VIA: Facebook Twitter PinterestRabbit Terrine prepared by chef Ryan Zuvitch from Hilltop Bistro. Photos by Gary HYnesCubes of pork belly frying at the Merridale Estate Cidery table.left: Hillary Abbott of Hillary's Artisan Cheese brought his Sacre Bleu and served it with pears, candied pecans & Neilson Farm honey. middle: Merridale Estate Cidery's chef prepared a delicious Cyser-braised pork belly with honey/apple relish. right: Alan Aiken will be teaching a Farm to Table course at Providence Farm starting in January.Pizza from the James Barber Memorial Pizza Oven.Fresh marshmellows made by Janice Mansfield of Real Food and served with a cocktail of Victoria Spirits Oaken Gin, Tugwell Creek Solstice Metheglin Nocino, Cinnamon Syrup, Sweet Vermouth & Unicum Not everyone would be game for four hours of lunching right before turkey dinner, but some 100 brave foodie souls were up for the challenge on Thanksgiving Sunday! The event was the second annual James Barber fundraiser, put on by the Cowichan Chef’s Table and Providence Farm. Guided by this year’s theme of local honey, a number of chefs and local businesses from the Valley and the rest of Vancouver Island hosted stations featuring culinary delights and drink pairings.Attendees were able to meander through the stations at a suitably lazy Sunday afternoon pace, eating and drinking a wide array of honey centered creations. One of the highlights of the event was the outdoor pizza oven where Barber’s son, Patrick Barber, helped serve up delicious pizzas and flatbreads. Suitably satiated, guests were able to relax outside in the beautiful sunshine with a glass of wine from a local winery or a cold pint from Phillips Brewery.The event is held in memory of the late “urban peasant” James Barber, and proceeds go to Providence Farm, a cause he actively supported. Providence Farm is an organic community farm that hosts a number of vocational and horticultural programs for people with disabilities.—By Lindsay MuirWebsiteHoney Blackberry Panna Cotta with Sponge Toffee from Hudson's On First in Duncan. Honey Cardamom Apple Mousse from Bistro 161Chef Brock Windsor went all out.Proprietor Andy Johnston of Averill Creek VineyardChefsCowichanEdiblesFolksWine SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... 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 Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.