The Fork and Spoon Gala

9 Chefs, 9 courses, 1 spectacular night. Join us for a one of a kind dining experience at the new Central Okanagan Food Bank facility

Date and Time

October 14, 2018
12:00 AM - 5:00 AM

Location

Central Okanagan Community Food Bank 2310 Enterprise Way

kelowna, BC, null

The First Annual Fork and Spoon Gala

9 chefs, 9 courses, 1 warehouse #jointhefoodmovement
An event in support of the Central Okanagan Food Bank, Fermented Dining, along with 9 of the top chefs from around the Okanagan and the Okanagan Chefs Association are teaming up for an amazing night at the new COFB facility. The participating Chefs will create a multi-course plated tasting menu using only ingredients that the Food Bank currently has in the warehouse, and will cook a 9 course tasting menu drawing from donations for inspiration. It will be an incredibly unique experience, and one we hope you will all join us for.
Join us for a one of a kind dining experience at the new Central Okanagan Food Bank facility

Our Yearly Impact

4000
Approximate number of individuals served per month
25
Southern Interior Rural Food Banks receive food from the COFB
40
Local charities and non profits who draw food and other resources from the COFB
33
percentage of clients served are children under the age of 15

Participating Chefs:

Chef Adam Relvas

Adam Relvas grew up in the South Okanagan and gained a passion for food through many food focused family events. Adam is currently the Chef and Owner of Relvas Catering and The Sandwich Company by Relvas Catering. His catering company was voted as one of the Top 3 Caterers in the Central Okanagan in the Okanagan Life Magazine in 2017.

Chef James Holmes

Late to the game, James started his culinary career at the ripe old age of twenty-seven. While on a family trip to Europe, he found a real connection to the product, process and quality of European food culture. He has recently taken over Salt & Brick and Jack's Pizza and Liquor in Kelowna, where he has found his niche. He has always held a strong moral belief in ground to plate cooking, but now more than ever he is able to utilize this principle.

Chef Julian Helman

Julian Helman has worked at several Michelin star restaurants spanning across Europe and Asia and was formerly trained at the Culinary Institute of Canada, before coming back to the Okanagan to start the amazing Karat Chocolates. Julian believes in using the best ingredients and letting their true nature show through, and loves working with everything the Okanagan has to offer

Chef Jeremy Luypen

Chef Jeremy Luypen is the award-winning Executive Chef at the Sunset Bistro at Summerhill Pyramid Winery, possessing brilliant creative skills and extensive food & beverage experience he is a champion of farm to plate cooking. He is known as one of the top chefs in the Okanagan, having helmed kitchens from Spirit Ridge Resort in Osoyoos, to most recently Predator Ridge in Vernon.

Chef Alex Lavroff

Chef Alex Lavroff trained in Vancouver at the Pacific Institute of Culinary Arts, and has worked in top kitchens all over the world, most notably training at the 2-Michelin star "The Jane" in Belgium. Alex has a strong focus on local, ethical and sustainable ingredients, as well as refreshing flavours. He is currently the Executive Chef of The Garden Bistro at The Chase Winery in Lake Country B.C.

Chef Darren Kashin

Born and raised in Ottawa, Chef Darren Kashin got his feet wet working in kitchens around the city. Time took him to Toronto, then the West Coast on Vancouver Island. Kashin then settled in as Executive Chef at Sun Peaks Resort, where he remained for 5 years until he traded in his mountain views for the sandy beaches of Okanagan Lake last July. He is currently the Executive Sous Chef at Craft Beer Mart in Kelowna

Chef Rob Walker

Born and raised in British Columbia, and with over 15 years of culinary experience, Rob is an award-winning chef who has helmed some amazing local kitchens, including Liquidity Bistro, Mica Restaurant and the Bonfire Restaurant. Chef Rob Walker joined Big White Ski Resort as Executive Chef in 2016, and has been wowing visitors ever since.

Chef Matt Martin

Matt’s love of food and cooking started when he was very young, He loved to cook with his grandmother and was always interested in all the different foods the international students that lived with his family were eating. Matt came to work at Liquidity Bistro with Chef Rob Walker in 2015, and has since taken over the Bistro as Head Chef, where he has been making waves with his inventive and sustainable cuisine ever since.

Chef Kai Koroll

Kai Koroll is the creative genius behind the new seasonal restaurant BLOCK ONE and the entire culinary program at 50th Parallel Estate. Chef Kai brings his unique talents to the kitchen, executing incredible dishes for both the restaurant and special events. Chef Kai has a passion for supporting local, preparing all of his dishes with local ingredients, many of which are sourced from the on site culinary gardens.

Sponsors

Sponsorship opportunites available, please email fermenteddining@outlook.com for more details!