Canadian Chefs' Congress

We’re hard at work on two fundraising events that benefit our Congress venue, Providence Farm. Both fundraisers also give tribute to James Barber, one of Canada’s most beloved chefs, who spent his retirement living in Cowichan Bay and supporting the efforts of Providence Farm.

We will release more details as they come. For now, please save the date and help us spread the word about these upcoming events.

April 18: James Barber Memorial Dinner

The Canadian Chefs’ Congress presents the inaugural James Barber Memorial Dinner to be held April 18th at C Restaurant. This is the first annual fundraising supper for Providence Farm. Participating chefs were hand-picked by Christina Burridge for their relationships with Barber throughout his illustrious career and for their unique culinary talents.

• Robert Clark (Kambolis Group of Restaurants)
• Quang Dang (C Restaurant)
• Bill Jones (Deerholme Farm)
• Maureen Seay (pastry consultant)
• Edward Tuson (The Edge Restaurant)
• Peter Zambri (Zambri’s Restaurant)

Proceeds from this year’s dinner will go towards venue costs for Providence Farm to host the 2010 Canadian Chefs’ Congress.

April 18, 2010
$250 per person
For tickets, call C Restaurant at (604) 681-1164

May 16: James Barber Benefit for Providence Farm

The Canadian Chefs’ Congress presents a special afternoon at Providence Farm, consisting of a 6-course food and wine pairing event that will showcase the food of top chefs such as:

• Brad Boisvert (Amuse Bistro)
• Castro Boatang (House of Boatang)
• Robert Clark (C Restaurant)
• Rafael Flores and Berenice Balbuena (Rock Salt Cafe)
• Bill Jones (Deerholme Farm)
• David Lang (Saltspring Harbour House Hotel)
• Cory Pelan (La Piola Restuarant)
• Jonathan Pulker (freelance chef)
• Andrew Springett (Black Rock Resort)
• Brock Windsor (Stone Soup Inn)

Great food, sustainable seafood, local wine, and live music all in the name of building a new wood-burning oven for Providence Farm that would be dedicated to James Barber. The oven will be fired up at the Canadian Chefs’ Congress in September and will be our legacy gift, complementing the farm’s educational and food production activities for years to come.

May 16, 2010 – 1pm to 5pm
$125 per person
For tickets, call Providence Farm at (250) 746-4204

The Congress may still be 6 months away but the seats for the optional Salt Spring Island tour are already filling fast.

After the Congress officially winds down, Michael Statlander will be taking a small group of delegates to Salt Spring Island on Monday, September 13th to visit Foxglove Farm: a 120-acre organic farm located on one of the original homesteads on the island.

Photo courtesy of Boris Mann

Space on this day trip is over half full. Make sure your seat is secure by registering as an Early Bird delegate today. Another bonus? All Early Bird delegates are invited to the exclusive Heritage Pig Roast on Friday, September 10th.

Organic Ocean has generously committed 3% of all its wild salmon sales towards the Canadian Chefs’ Congress on Providence Farm.

Learn more about the wild salmon that Organic Ocean can supply to your kitchens:

To limit the catch to only targeted species (and to avoid the non-targeted bycatch of vulnerable stocks), we troll salmon by hook-and-line (with species-specific lures) and harvest in terminal net fisheries (directing the catch in areas where only the targeted species is present). The five species of wild Pacific salmon – chinook, coho, sockeye, keta and pink – vary in size, colour, texture, and fat content but all share a superb taste, high protein content, and low saturated fat and high polyunsaturated omega-3 fatty acid content from their diet of the rich ocean nutrients of the North Pacific.

When fishing for salmon, each fish is individually caught and bled, dressed, washed and then held in a mixture of cold sea water and ice called slush. The fish are then removed from the slush, re-washed and frozen or belly iced with sub-zero temperature flake ice sealing in the quality and freshness. The end result of this process is a product with all the consistencies of a fish just caught.

By purchasing your sustainably harvested salmon from Organic Ocean from now until September 10, 2010, you are helping chefs from across the nation to convene about the health of our oceans.

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Organic Ocean products can be purchased from their boats and cold storage facility at the False Creek Fishermen’s Terminal, located northwest of the Granville Island Public Market between the Burrard and Granville Street Bridges.

Organic Ocean Seafood
1505 West 1st Avenue
Vancouver, BC V6J 1E8
(See map for directions)

Toll Free: 1.877.862.7192
Phone: 604.862.7192
Email: laura@organicocean.com