A fundraising dinner for construction of The Root.
The Root is a community facility for storing and processing local food. It is a vison for the future of food on Salt Spring.
Chef Bill Jones, Deerholme Farm, and Chef Daniel Shipley, Farm’s Gate Food, are collaborating on an elegant dinner in support of The Root. They are collaborating on 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 Slowood Vancouver Island.
Daniel Shiply, 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.
$115 includes pairings
Tickets available at Salt Spring Books (cheque or cash only)