I am not sure how it happened but somehow, summer is breathing a warm, slow exhale into fall. And with the season comes the fall harvest, and with the harvest, the possibility of endless new feasts inspired by local fields.
This past Sunday, under the bluest of September skies, Michael and I headed to Vancouver’s 15th Annual Feast of Fields. In an open grassy field at the UBC Farm, surrounded by towering West Coast forest, over 60 of British Columbia’s finest chefs, wine makers, brewers and artisan food makers transmuted farm fresh harvest ingredients into a tantalizing array of small plate delights.
Feast of Fields, UBC Farm
With a wine glass in one hand and white napkin in another, we wandered from tent to tent and feasted on small, bite-sized gems:
Pear Cupcakes with Blue Cheese Buttercream, Savoury City Catering
Tomato Tarts with Goat Cheese Cream, Twisted Fork Bistro
Organic Vegetable Salad (C Restaurant)
Scallops Over Potato Salad Nicoise, The Cannery
Seared Duck Breast and Sausage with Plum Compote, Restaurant 62
Smoked Organic Pork Sausage with R&B Lager Mustard, Boneta Restaurant
Smoked Sablefish (with Tomato Gelee with Apple & Watercress Slaw), Hyatt Regency
Apple & Calvados Apple Brandy Tartlet, O'Doul's Restaurant
Local Blueberry Tarts with Basil Creme Fraiche, Terra Breads
Local Summer Berry Pavlova, Araxi
But best of all, we wandered through the fields, and discovered small gems of a different sort:
Welcome Fall.
