Cowichan Eating – Charity Begins at Home


Charity Begins at Home

This September the amazing chefs of the Cowichan Valley, continue their work to make this valley a vibrant and caring place to live. Being a chef is a lot of hard work; sourcing ingredients, feeding people, cleaning up and doing it all over again the next day. It really says something when a chef is willing to take his day off and participate in one of the many important fundraising events in the valley.

Valley chefs have helped raise funds for many needy organizations. This month will see two worthy causes showcased by our local chefs. First up on September 8th is the Island Chefs Collaborative (ICC) Long Table Dinner at Dragon Fly Farm. This dinner is billed as a “Long Table Dinner – Freedom to Farm”. Many of the valleys top chefs will get together to cook local products over canapés and 5 courses of amazing food paired with local wine and cider. The proceeds of the dinner will go towards the farms legal bills, acquired while defending their right to farm. Dan Ferguson successfully met a challenge to his abilities to carry out agricultural activities on his property but incurred significant legal fees in the process. The chefs have stepped up to help resolve some of the cost and create an unforgettable dinner for the people are participating. Chefs include Ian Blom (Merridale Ciderworks), Dan Hudson (Hudson’s on First), Brad Boisvert (Amuse on the Vineyard), Brock Windsor (Stone Soup Inn), Bill Jones (Deerholme Farm) and Fatima da Silva (Bistro 161), Tickets are $100 and available in the valley at The Stone Soup Inn, Blue Grouse Vineyard, Averill Creek and Vignetti Zanatta. More info is available on the facebook event page (search: ICC – Long Table Dinner – Right to Farm).

The following Sunday, September 15th, brings us the third annual James Barber Fundraiser for Providence Farm. Some of the bright lights of the local culinary scene will be on hand at the farm to pay tribute to the late Urban Peasant and to raise funds for the farms culinary programs. This year’s theme is apples and the chefs are challenged to create sweet, savoury and spicy creations using local apples – some from the trees of the farm. Guest chefs like Peter Zambri (Zambri’s), Ryan Zuvich (Hilltop Bistro) and Allan Aikman (VIU Farm to Table – Providence Farm) will join more than 25 local chefs, farmers, wineries, cideries and breweries set up in the historic buildings of the farm. The wood fired oven will be producing excellent pizza including a spectacular caramelized apple version. This event is one of the top food events of the year. Tickets are $100 including food, wine and a $50 charitable receipt.

Call Providence Farm

250 746-4204 (weekdays) for ticket info. Check out the facebook page for more details (search: 3rd Annual James Barber Fundraiser for Providence Farm).

Fall is the time to celebrate the bountiful harvest and an opportunity for you to step up and benefit your local community. As a significant bonus both events will treat you to food and memories that will warm your heart and satisfy your belly.

Bill Jones


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