October is the month to get informed about local food. As part of Local Food Month, the Salt Spring Island Farmland Trust is bringing Bill Jones, a chef and author based on Deerholme Farm in the Cowichan Valley, to host a special local food event on October 15th. Bill will host an elegant 5 course dinner in support of The Root, the local food centre currently under construction on Beddis Road.
A Seasonal meal to be remembered! Five tasting courses that will make your imagination soar: a delicious tuna tartare, a chicken and smoked mushroom terrine, Grand fir & honey cured salmon, roasted squash bisque dressed with crispy cauliflower, ricotta gnudi with lamb and wild mushrooms. Each dish includes the chefs’ most creative accompaniments including salal vinegarette for the salad quince mustard on the terrine, and more. The dessert is an exquisite surprise. Wine pairings will be provided by resident sommelier Milly Sinclair
Bill Jones is a French trained chef who lives and works in the Cowichan Valley. He is the author of 12 cookbooks and winner of 3 world cookbook awards. He is an expert on wild foods and foraging with a passion for wild mushrooms and a keen respect of local First Nations food knowledge and culture. Bill is a passionate supporter of local food communities, a founding member of Slowfood Vancouver Island.
Daniel Shipley, graduated from high school on Salt Spring. He trained at the Culinary Institute of America and has worked in top restaurants in North America. He owns Farm’s Gate Food in the Cowichan and is excited to come “home”, and work with Bill for this fundraiser. Daniel graduated from GISS, trained at The Culinary Institute of America, has worked at top restaurants across North America, in Hawaii and on Vancouver Island, as well as on organic farms in northern B.C. and the Yukon. Dan is excited to return to his culinary roots and collaborate with Chef Jones in creating a seasonal meal to remember.
The Root is currently under construction on Beddis Road. When completed, the Root will provide unique local food infrastructure, from seed to plate. The development will include the community seed bank, temperature-controlled storage for local crops, a licensed Foodsafe processing kitchen, a permaculture food landscape, renewable energy, water catchment, and provide food education and training opportunities. The Root is designed to support our island’s transition from dependence on unsustainable imported foods to greater resilience on food grown right here. It even includes an on-site affordable housing unit.
Wines accompanying the dinner will be from Kutatas Wines, the new owners of the former Mistaken Identity Winery.
Seats are limited. Tickets are $115, include wine pairings or a non alcoholic option, and are available through Salt Spring Books.