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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.