The 2011 ICC Food Fest at Fort Rodd Hill, credit: Maryanne Carmack

 

The sun shone down on another successful ICC Food Fest this past Sunday, June 12th. Fort Rodd Hill was packed with hungry local food supporters eager to witness the collaboration of chefs and taste the delicious results. ICC president, Chef Dwane MacIsaac (PassionEat Foods) was on hand to welcome guests, but was also working with Brad Boisvert (Amuse Bistro) preparing BBQ chicken (Farmhouse Poultry). Chef Takashi Ito (AURA) was serving bouillabaisse made with Canadian Albacore. Pork sliders were served on Origin Bakery gluten-free buns and Little Piggy Catering teamed up with AJ’s Organic Café, Camille’s and Charelli’s to serve up a Madrona Farm Salad with herbs, Slow-Roasted Asparagus with balasamic glaze, a chanterelle tart and roasted Sunwing Farm tomatoes. Drinks were provided by local brewers and vintners. New faces this year included de Vine Winery and Moon Under Water Brewery. I think everyone who attended would agree that collaboration is a beautiful thing.

All images from Maryanne Carmack

Chef Gilbert Noussitou & Chef Cory Pelan - cutting up local roasted lamb donated by The Village Butcher from Maplewood Farm in Metchosin

A display of local seafood from AURA and Candadian Albacore Tuna

 

 

 

 

 

 

 

 

 

 

 

Chefs cutting up fire roasted BBQ chicken from Farmhouse Poultry

Smoken Bones pulled pork on an Origin Bakery gluten free bun paired with lager from Canoe Brewpu

 
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