Chef Ian Lai, instructor for our Professional Culinary program, has been receiving a lot of press lately.  As founder of the Terra Nova Schoolyard Society (http://myterranova.ca/), Chef Ian is very active in the Richmond community teaching young people from K-12 about the joys of organic farming, and connecting them to the earth & their food.  At the farm they grow everything from flowers to oats, and the students participate in the entire life cycle from planting to harvest.  They even learn how to prepare the food they grow, including winnowing & milling the grains to make their own bread.  The benefits of the project don’t stop there because the bounty produced at Terra Nova is donated to the Richmond Food Bank.  Visit the Terra Nova website for more information.

On May 8th Chef Ian was recognized for his tireless dedication with  a much deserved U-Roc Award.  Congratulations!

In other news, he has agreed to act as the new resident “Chef in the Market” at the Steveston Farmers & Artisans Market for 10 Sundays this summer.  Check out this article by Arlene Kroeker:

http://www.bclocalnews.com/richmond_southdelta/richmondreview/entertainment/18744499.html

We are proud & honoured to have Chef Ian as part of our NWCAV family.

Kudos!

As many of you know, NWCAV is proud to support the Terra Nova Schoolyard Society farm project in Richmond, BC (www.myterranova.ca). Terra Nova was founded & is headed by Chef Ian Lai, one of the Professional Culinary instructors at the Academy.

Chef Ian is pleased to announce that Terra Nova now has it’s own custom tea blend, provided by renowned tea merchants “T”. It is an enlivening blend of Organic Rooibos with citrus notes of orange & lemon. The price is $15 per tin (yields 50 cups). All proceeds go toward the Terra Nova Schoolyard Project. I have tried this tea, and like it so much I ordered 6 boxes for myself & to give as gifts!

If you would like to order some of this delicious tea for yourself, please contact Ian at info@myterrnova.ca or 604-767-9264, or call the Academy at 604.876.7653. Payment by cash only at time of pickup.

Enjoy,

Marla (tea aficionado)

I was honoured to attend this year’s Chefs to the Field event. Hosted by TerraNova Schoolyard Project in Richmond, and Organic Friends of the Future, it was a great success! The organizers (our own Chef Ian being the host), 50+ volunteers (who put in tireless hours prior & during) & the chefs were a little concerned in the morning of August 19th when it started to rain during the setup.  However, Mother Nature “had our back”, and by the 11:00 public opening the clouds had parted, and we had a beautiful day from then on.

Thirteen professional culinary groups assisted in the fundraising effort by donating, preparing & presenting onsite food samples, which were sold to the public for $3 each. These ranged from NWCAV’s comfort food of Vegetarian “Pulled Pork” sandwiches (which proved to be very popular with the crowd), to C Restaurant’s House Smoked White Salmon with Pickled Organic Beets on House-made Crackers.  The quality of food from all participants was extremely high, both visually & taste-wise, and maintained the organic, local, sustainable & healthy guidelines.  Chefs, students & assistants came from the following organizations to brave the elements (and the makeshift kitchens) to “feed the people”:

• Northwest Culinary Academy of Vancouver (Vegetarian “Pulled Pork” Sandwich w/ Slaw)
• Quince (Raspberry Popsicles dipped in Couverture Chocolate)
• Cooks for Hire (Pita Pockets w/ Organic Greens & a variety of House-made Hummus)
• Vancouver Community College (Raspberry Sorbet in Tuile Cones; Smoked Salmon Bundles stuffed w/ Salmon Mousse) 
• C Restaurant (House Smoked White Salmon w/ Pickled Beets atop C Crackers)
• Tapenade Bistro (Summer Prawn Cocktail on Fennel Slaw)
• Wild Rice (BC Spot Prawn & Bacon salad atop Taro Chips; Sapo Bravo Farm Heirloom Tomatoes filled w/ Chilled Vegetable Soup)
• Culinary Capers Catering (Grilled Peaches w/ Fig Spread atop House-made Cheese Crackers)
• Aurora Bistro (Quenelles of Truffle Infused Chevre atop Organic Plums)
• Raincity Grill (Cucumber Cups topped with Tamago-style Egg & Sea Asparagus Salad)
• Papi’s Ristorante Italiano (Whole Wheat Pasta Primavera; Gazpacho Soup)
• Diva @ the Met (Pastry Cups prepared with two fillings)
• Terminal City Club (Pulled Chicken atop House-made Corn Bread; Carrot Cake)

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Thinking about food?  Sustainable, local, organic - how about gourmet?

Enjoy a chance to sample some of the best gourmet food in town.  Watch as the city’s stop chefs use freshly harvested (by them) local organic ingredients & go head to head in competition to win the coveted green cuisine award. By coming out you are helping to support local organic growers.

Competing Restaurants:

Aurora Bistro, C Restaurant, Culinary Capers Catering, Diva at the Met, Papi’s Restaurant, Raincity Grill, Terminal City Club

Food Booths will be open from 11:00am-2:00pm with $3 food samples being presented by competing restaurants and other supporters including: Northwest Culinary Academy of Vancouver, Quince, Glorious Organics Co-op, Cooks for Hire & Vancouver Community College.  All proceeds will be donated to Terranova Schoolyard Society & Organic Friends of the Future.

Location:  Terranova Rural Park, 2631 Westminster Highway, Richmond, BC  Please visit the website for a map & parking details: www.myterranova.ca

Terranova Schoolyard Society - working to bring children back into touch with the origin of their food & joy of healthy eating.

Organic Friends of the Future - promoting local organic farmers (www.organics.bc.ca)

Chefs to the Field is an invitational fundraiser where 8-10 teams of professional chefs cook-off using local organic ingredients, supplemented by food they harvest themselves in a mad-dash to the fields at the local host farm.

This will be the 5th year for the event, and the 1st time it’s to be held at Terra Nova Rural Park (2631 Westminster Highway, Richmond, BC), home of the Terra Nova Schoolyard Society which is run by our very own Chef Ian Lai! Confirmed participants include: Terminal City Restaurant, Quince, C Restaurant, Culinary Capers, Art Institute/Dubrulle, Glorious Organics Coop, Diva at the Met, Raincity Grill, Papi’s Restaurant, Aurora Bistro, Tomato Fresh Food Café, Vancouver Community College, and of course, Northwest Culinary Academy of Vancouver!

The purpose of this event is to promote community, local organic food, healthy eating & food sustainability. The public can purchase food samples from competing restaurants at $3/portion. Food booths will be open 11-2:00pm & the competition will be from 2-4:00pm. Proceeds of the day will go to the Terra Nova Schoolyard Society (www.myterranova.ca) & Organic Friends of the Future (www.organics.bc.ca). These proceeds will support & further the work of both organizations.