Raise The Barn

Hazelmere Organic Farms, A Evening Of Community With A Cause

Pacific Institute of Culinary Arts (PICA)

Hazelmere Organic Farm, An Evening of Community with a Cause About this EventOn Saturday, September 14, please join us for a seven-course fundraising feast with kombucha, beer, and cider pairings taking place at YVR Prep, Vancouver’s premier commissary kitchen. We are excited to bring together some of the brightest talents from our local hospitality industry in support of one of BC’s greatest producers: Hazelmere Organic Farm. Hazelmere Organic Farm is nestled within an agricultural sanctuary in South Surrey. For more than 30 years, the farm has grown fresh produce, tended to over 115 plants, and promoted sustainable farming techniques. Co-founder Naty King overseas the operations of the farm and has been a prominent figure to Vancouver’s food industry. When the farm’s barn burned down recently this year, the local food community was devasted. The Hazelmere barn was a hub of the business, supplying power and controlling water for the farm; it also processed vegetables and provided a cold storage, making this accident ever so heartbreaking for Naty, her family and team. The barn had been insured for the past 35 years, however due to an increase in premiums, Naty had to make a hard decision to let her insurance lapse until after the growing season when she would be able to pay for the renewal. Even thought the historical barn can not be replaced, we can raise it from the ashes, come together as a community and help contribute to building a new barn for this amazing cornerstone of the Lower Mainland and food community. Raise the Barn will be a memorable dinner featuring a stellar lineup of culinarians, including Karen McKathy of Blue Heron; Alex Tung of La Grotta and Chef's Society; Wendy Boys of Cocolico; Andrea Carlson of Burdock &amp; Co and Harvest Community Foods; Jefferson Alvarez of Cacao Restaurant; Jacob Deacon-Evans of Nemesis CoffeeTom Gass of Fieldstone Artisan Breads; Brad Bodnarchuk of Half A Dozen Hospitality Consulting; Alvin Pillay of Donnelly Group; and Brad Hendrickson of Biota Fermentation.***Menu to be confirmed, however due to the nature of this event we will be unable to accommodate dietary restrictions. However we will have vegan options available***

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Raise The Barn

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