Farmed & Forage on BC’s Coast

Farmed and Foraged was a brunch held on Earth Day at Sea Cider Farm & Cider House. Toque Catering from Victoria BC was the caterer and this event won Best Catered Event at the 2019 Canadian Event Awards. Here’s a little story about their event.

Sea Cider is a farm close to Victoria. Ten acres are home to 1300 apple trees made up of 50 varieties of heritage apples. The setting was perfect for the Earth Day brunch. The concept was straightforward – All food was to have been foraged.

With that settled, they went to work travelling up and down Vancouver Island gathering wild edibles like local Seaweed, Greens, Elderflower, Mussels, Morels etc from forests to the oceans. Executive Sous Chef Jan Urban took the lead. He was exposed to the rugged West Coast as a toddler in a backpack. Finding inspiration in the diverse natural world is in his wheelhouse. Guests dined on delish creative dishes like picked Wild Greens with a Salt Spring Island Goat Cheese Tart, Crab stuffed wild morels mushrooms with wild greens pesto, Seaweed cured, smoked salmon with maple blossoms, Confit potatoes with Morels, Venison tartar and many more locally foraged delicacies.

 

Venison or Beet Tartar on seeded crackers with pickled plum gel and dehydrated egg yolk
Seaweed cured, smoked and line caught salmon with maple blossoms

Roasting foraged morel mushrooms
Locally made breakfast sausages with charred wild onion
Dungeness crab stuffed with wild greens pesto morel mushrooms with
Cider poached apples and wild mountain honey with goat milk ice cream with japanese knotweed and red current flowering tart
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