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 EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Comments are closed.