COWICHAN CHEFS HARVEST TABLE
(Directly from the press release.)

Providence Farm is a working organic farm with an important mandate. They provide innovative programs for people with barriers to educationand employment through their Horticultural Therapy and Occupational Training programs. The Farm is decicated to restoring the spirit and skills of those affected by physical, mental and emotional challenges.

The Cowichan Chefs Harvest Table is a group of community-minded local chefs who want to raise funding and awareness for social projects in the Valley. This dinner is our first event and is designed to bring needed resources to the community and showcase the talented professionals and products of our region. We present an afternoon of great food and wine for your enjoyment.

Fundraiser for Providence Farm
October 14, 2007 1:00 pm - 5:00 pm

Reception

Denman Island, Fanny Bay and Royal Miyagi Oysters
Saskatoon Berry, Sherry Vinegar and Champagne Mignonette
Eco Village Heirloom Tomato and Fresh Horseradish Emulsion
Steeples Restaurant, Chef Joe Duprey

Selection of Salt Spring Island Cheese with hand-made crackers
Rock Salt Café, Chef Bruce Wood

Artisan Breads
True Grain Bakery, Baker Jonathan Knight

Wine Match: Zanatta Vineyards Glenora Fantasia and Venturi Schulze Millefiori


Cowichan Wine and Food Pairing Menu

Hill Farm Rabbit Terrine, Organic Greens, House-made Cornichon Pickles and Grainy Mustard Dressing
Amusé Bistro, Chef Brad Boisvert
Wine Match: Averil Creek Gewurtztraminer


Roasted Butternut Squash Soup with Hilary’s Fromage de Crème and Dungeness Crab Ravioli
The Masthead, Chef Matt Horn
Wine Match: Alderlea Vineyards Auxerrois-Chardonnay


Smoked Octopus with Japanese-style Potato Salad, Deerholme Farm fresh Wasabi and Pine Mushroom Dressing
Deerholme Farm, Chef Bill Jones
Wine Match: Salt Spring Vineyards Blanc de Noir


Cowichan Bay Farm Seared Duck Breast with Blackberry Demi, Chanterelle Risotto and Braised Greens
Bistro 161, Chef Fatima Da Silva and Chris Szilagyi
Wine Match: Blue Grouse Vineyards Pinot Noir


Caramelized Heirloom Apple in Phyllo pastry with Merridale Cider Winter Apple Caramel sauce and Udder Guy’s Vanilla Ice Cream
Chef David Thompson
Wine Match: Merridale Cidery Winter Apple Dessert Cider


Moziro Coffee roasted by Jake Zaiss

Details:
Date: Sunday October 14, 2007
1:00 pm - 5:00 pm
Cost: $125 per person (all proceeds to Providence Farm programs)
7 course food and and wine feast

Location:
Providence Farm
1843 Tzouhalem Road
Duncan, BC
phone: 1-250-746-4204

email for info and tickets:
Bill Jones: bill@magnorth.bc.ca
Brad Boisvert: amusebistro@shaw.ca
Fatima da Silva: fatima@island.net
Matt Horn: msh99@chefsharvest.ca