It’s Back! (virtually) From Farms to Forks Year 12

Growing Chefs’ From Farms to Forks is returning for its 12th year this October! Like our palates, this event has evolved over the years and has grown from a one-night event into a series of events that are accessible across Vancouver and Victoria– and virtually for those across B.C. and Canada!

This series of events is a celebration of local chefs, restaurants, and food producers while highlighting the importance of community and connection surrounding food. For the safety of all including chefs, restaurants, and guests, From Farms to Forks will remain online this year but each online event will be jam-packed with energy, education, and eats!

The aim is to raise $65,000 for Growing Chefs edible education programming and initiatives throughout the upcoming school year supporting B.C. kids and their families. This is an opportunity for foodies around the province to show their love for the Industry while supporting the next generation of food lovers.

With five online events plus an online auction and 50/50 raffle there are multiple ways for food lovers around B.C. and Canada to get involved throughout the five week fundraising event. The online auction and 50/50 raffle will run from Friday, October 1, 2021 until Sunday, November 7, 2021 that is open to everyone.

Tickets for the five week event go on sale on Wednesday, September 1, 2021 at 9am. Tickets are limited!

The 2021 Lineup of Events are:

Sunday, October 3, 2021 – Culinary Kick-Off & Secret Menu takeout dinner*

Join us for the kick-off party and enjoy menus from a small selection (shhh it’s a secret) of Vancouver and Victoria restaurants with special guests popping into the event to say hello! Part of the series pass only.

Wednesday, October 13, 2021 – Four Season Foraging*

Spend the evening with Robin Kort of Swallow Tail Tours and other foraging experts and educators to learn the ins and outs of foraging safely, ethically, and sustainably year round! Part of the series pass or individually priced.

Tuesday, October 19, 2021 – Catching Fillings – For the Love of Dumplings (Cooking Class)*

How do dumplings connect to us, our cuisines, and our cultures? Let Chefs Karima Chellouf and Matthew Murtagh-Wu guide you through a dumpling-folding class as they share their techniques, their stories, and their love of dumplings! Part of the series pass or individually priced.

Thursday, October 28, 2021 – Trivial Charcutes Local Food Trivia*

You’ll be served up 12 courses of delicious local food trivia hosted by Growing Chefs’ own trivia buff and Program Director Amanda Adams! Halloween costumes are encouraged and there will be lots of treats to win! Part of the series pass or individually priced.

Saturday, November 6, 2021 – Choose Your Own Brunch Adventure (Family Cooking Class)

Breakfast may be the most important meal of the day, but Brunch is an event with this Family Cooking Class which allows the kids in your life to get their hands dirty and start their day with food, fun, and family! Part of the series pass or individually priced.

*Please note these events may include a drop-off or pick-up of ingredients/beverages from a central location in either Vancouver or Victoria.

Passes for access to all five events of the Food Series are $250 per person or $450 per couple (and include a $200 or $400 charitable tax receipt, respectively). The Secret Menu takeout dinner for October 3rd is an added $50 per ticket which goes directly to the restaurant. All pass holders will receive a Culinary Cache filled with tasty treats and products with a focus on preventing food waste and food preservation from local food producers and businesses. The Culinary Cache is limited to the first 100 pass holders- so get your tickets early!

Prices for individual events vary. Individual event tickets range from $20 (for virtual access only) to $75 (includes ingredients and/or beverages).

Tickets and additional information will be available on

We’re grape-ful to have Mission Hill Family Estate Winery back this year as our wine sponsor.

Media release and image provided by Kathleen Beveridge.

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