Culinary Team Canada at 40 Knots Winery

Date: Saturday, November 1, 2025

Time: 6:00 PM – 10:00 PM

Location: 40 Knots Winery, Comox Valley

Limited Tickets Act Now.

Culinary Team Canada is coming to the Comox Valley for a one-of-a-kind evening of food, wine, and culinary artistry at 40 Knots Winery.

The evening begins with a cocktail reception and passed hors d’oeuvres, followed by a tapa course plated experience. Guests will enjoy live chef demonstrations as each course is prepared and presented, offering an inside look at the skills and creativity that define Canada’s national culinary team.

This event supports Culinary Team Canada’s training and fundraising efforts as they prepare to represent our country on the international stage at ExpoGast 2026 in Luxembourg and the World Culinary Olympics 2028 in Stuttgart, Germany.

Menu Preview

Passed Hors d’Oeuvres

• Albacore Tuna, Lavash, Whipped Mascarpone, Danish Bleu, Spirulina

• Foie Gras Cream Cheese Mousse, Spiced Pistachio, Herb Sable

• Lobster Toast, Fontina Mousse, Preserved Peach Gelée

• Cold Smoked Salmon Tartar, Pickled Shinseki Pear, Nori Cylinder, Shiro Emulsion

• Lamb Kofta Ricotta Tart, Mint Chutney

• Foie Gras Cannoli, Pistachio, Sherry, Preserved Lemon

• Beet Macaron, Goat Cheese, Preserved Yuzu

• Savoury Carrot Cake, Caraway, Elderflower-Scented Onion, Carrot Ginger Glaze

• Beef Short Rib Truffle Croquette, Pea Purée, Aioli, Microgreens

Demonstration & Plated Courses

• Yuzu Marinated Tuna, Potato Fondant, Comté, Gooseberry Dressing

• Elderberry Cured Halibut, Corn Flan, Popcorn Mousse, Braised Celery, Celery Root Purée

• Lobster Confit, Roasted Sunchoke Pancetta Tart, Lobster Tapioca Pudding, Fermented Kohlrabi Butter Sauce

• Swiss Chard Wrapped Lamb Shoulder, Potato-Salsify Cream, Juniper Thyme Sauce, Salsify Chips

• Vegetable Terrine, Coconut Cashew Aspic, Koji Fermented Marcona Almond Supreme Sauce

• Salt-Baked Celeriac, Preserved Lemon Coconut Sauce, Hazelnut-Coconut Crumble, Celeriac Tahini Tuile

• Duck Sausage Morcilla, Pumpkin Mole, Chicharron, Fresh Crab Apple Corn Tuile

• Guinness Braised Beef Chuck Flat, Polenta, Ratatouille Purée, Bone Marrow Guinness Sauce

• Saskatoon Berry & Yogurt Petit Gâteau, Saskatoon Berry Pâte de Fruit, Lemon Fluid Gel, Buttermilk Basil Semifreddo

Event Details

• Duration: 4 hours

• Format: In-person dining & chef demonstrations

• Wine & Beverages: Available for purchase separately from 40 Knots Winery

Don’t miss this opportunity to see Canada’s top chefs in action while enjoying the stunning wines and hospitality of 40 Knots Winery.

Industry Night with
Chef Mark Hart

Vancouver Island University, Nanaimo, B.C.

Demonstration: 2:00 p.m. – 7:00 p.m.
Dinner and networking: 7:00 p.m. – 8:00 p.m.

Mark Hart is a baker, educator, and consultant specializing in artisan bread and Viennoiserie. He is the co-founder of Rise Baking Lab, a baking school and consulting company in Chilliwack, BC, which he established in 2023 with fellow baker Luis Cabral. At Rise, Mark teaches hands-on workshops for beginners and experts,  including the popular Bread Camp, which attracts students from across the world for a week-long intensive course on artisan bread.
Mark also works as a consultant across North America, helping entrepreneurs open new bakeries and guiding established bakeries, restaurants, and pizza shops as they expand their product offerings and streamline their operations. His consulting emphasizes both technical expertise and efficient production systems.
Earlier in his career, Mark served as Head Baker and Manager at an acclaimed artisan bread and pastry shop, and as a technical baker for an organic flour mill, where he gained in-depth knowledge of ancient and organic grains, local milling, and recipe development.
Mark also shares his work online to a wide audience, and has built a following of more than 113,000 on Instagram, along with a large and engaged community on TikTok and YouTube.

We’re excited to share that NVICA will be supporting 40 Knots Winery and Itamae Catering at their Vines & Tides Harvest Dinner, hosted in partnership with the BC Shellfish Association.

📅 Date & Time: Saturday, October 18 | 5:00 PM

📍 Location: 40 Knots Winery, 2400 Anderton Road, Comox, BC

This special event features a five-course plated dinner by Chef Avi Sternberg, paired with 40 Knots’ estate-grown wines, all set against the stunning autumn backdrop of the Aurora Terrace Lounge.

We are looking for NVICA volunteers to help support this event. It’s a great opportunity to gain experience, be part of a high-profile community celebration, and showcase the professionalism of our association.

If you’re available and would like to join us, please email events.nvica@gmail.com to sign up.

Thank you for lending your time and talent to make this an outstanding evening!

NVICA Monthly Executive Meeting

The NVICA Executive meets each month to review updates, plan upcoming events, and keep our association moving forward. These meetings are a chance for us to connect, share ideas, and make sure we’re supporting our members and community in the best way possible.

We’re excited to invite you to a Private Foraging Tour – Wild Mushroom Discovery with Benjamin & Célia of Forest for Dinner. This is a unique opportunity to explore the beauty of our local woodlands, learn from expert foragers, and enjoy the incredible flavours of the forest.

Event Details

📅 Date & Time: Sunday, October 12 | 10:00 am – 12:30 pm

📍 Location: Pineridge RV Park & Farm, 2715 Turnbull Rd, Qualicum Beach, BC

🍽️ Experience: Guided forage through the woods followed by a Wild Foods Tasting

Cost & Registration

• NVICA Members: $50

• Guests: $75

• Limited to 20 participants

How to Register

✔️ RSVP: events.nvica@gmail.com

✔️ E-Transfer: office.nvica@gmail.com

Both RSVP and payment are required to hold your spot.

Don’t miss this chance to discover the flavours of the forest and connect with fellow food lovers. Spots are limited and will fill quickly—reserve yours today!

CTS Culinary Commons – a new home for BC’s culinary community

CTS Culinary Commons

Grand Opening Open House

Thursday, October 9, 2025, 4pm-6pm

1250 East Georgia Street, Vancouver, BC, V6A 2B1

Press Release:

Chefs’ Table Society of British Columbia Launches “CTS Culinary Commons” as North America’s Premier Industry Hub

First-of-its Kind, Multi-purpose Facility to Serve as Gathering Place for Culinary and Hospitality Industries

Vancouver, B.C., Sept 9, 2025 – The Chefs’ Table Society of British Columbia (CTS) today announced the grand opening of the Chefs’ Table Society of British Columbia Culinary Commons, North America’s first not-for-profit industry hub, on October 9, 2025, at 1250 East Georgia, Vancouver. Conceived and built by CTS, a not-for-profit organization dedicated to advancing British Columbia’s culinary and hospitality heritage, the Culinary Commons will support the sustainability of culinary and hospitality trades while serving as a landmark for chefs, restaurateurs, food producers, sommeliers, butchers, bakers, pastry chefs, fishmongers, and amateur enthusiasts.

Located in the heart of Vancouver’s culinary warehouse and supply district, the CTS Culinary Commons will offer:

• professional development classes and amateur cooking classes

• a versatile event space

• a recording studio where the popular “Mise en Place” podcast originates

• a gathering place of the leading Chefs in British Columbia

• a resource library and common space

Additionally, the CTS Culinary Commons will house an extensive industry reference library featuring archival materials from culinary legends such as John Bishop, Michel Jacob and Order of Canada Recipient, Bruno Marti. The archive will also include select historical restaurant menus that helped shape the culinary fabric of BC and Canada. Finally, the CTS is building a local Food and Suppliers Index and a compilation of traditional Indigenous recipes and culinary practices.

“The Chefs’ Table Society of British Columbia Culinary Commons is a transformative space that preserves our industry’s past while inspiring future talent,” said Shawna Gardham, Executive Director of CTS. “This unique gathering place aims to become the largest culinary and hospitality archive in North America that is open to the public, while actively engaging the professional and amateur culinary community. By blending education and community engagement, we’re building a sustainable legacy for BC’s food culture.”

CTS is actively seeking strategic partnerships and benefactors to amplify the Culinary Commons’ impact, building on strong collaborations with local, provincial, and national organizations.

“By aligning with other organizations, CTS aims to strengthen and unite the food service industry,” continued Gardham. “Through a united community of industry stakeholders with a shared vision, CTS believes it can drive meaningful, positive change.”

CTS Culinary Commons will be open to both professionals and the public Tuesday through Saturday, 10 AM to 3 PM starting October 14, 2025, 

Professional development and cooking classes will commence January 2026, alongside weekly events. The event space will serve as a vibrant hub for both not-for-profit and for-profit activities, and the showcase of premier BC products and professional tools will solidify the CTS Culinary Commons’ role as an industry destination, promoted through media and tourism partnerships.

The grand opening celebration is happening on October 9, 2025. The grand opening event will showcase the contributions of past CTS board members and honour them with lifetime memberships. Honorees include John Bishop, Ryan Bissell, Julian Bond, Welbert Choi, Robert Clark, Darren Clay, Jack Evrensel, David Hawksworth, Scott Jaeger, Mary Mackay, Ken Nakano, Pino Posteraro, Vikram Vij, James Walt, Chris Whitaker, and Neil Wyles. Each honoree will contribute an artifact to the CTS Culinary Commons archive, highlighting their impact on British Columbia’s restaurant landscape.

At Grand Opening on October 9th, 2025, a private ceremony will happen from 2pm-4pm with an open house following from 4pm-6pm. Open house is open to the public.

we’re also excited to share an upcoming community outreach event. This is a wonderful chance for us as chefs to give back and support our neighbours, and we’d love to have NVICA members join in to help make it a success.

To start, we have committed to a smaller event: a community lunch at St. Peter’s Anglican Church (218 Church St, Comox, BC). This lunch is held on the first Friday of every month and is open to the whole community, not just the congregation. Kevin Moore has been leading the cooking and service for some time and knows the kitchen well.

• The target number of guests is 75 with guests arriving by 11:30 am for coffee/tea, and buffet lunch service beginning at noon.

• Here’s where we need your help:

  Thursday, October 2 – Prep (6:00 pm)

  • Chefs and associates to assist with food prep.

  Friday, October 3 – Cooking, Service & Cleanup (8:30 am–2:30 pm)

  • Chefs for cooking and service.

  • A couple of people for front-of-house/buffet setup and liaison.

  • Everyone stays through cleanup.

  There will be a core group of church volunteers, but we’ll need NVICA members to step in alongside them.

  👉 If you’re able to help with prep, cooking, service, or cleanup, please reply to this email and let us know where you can assist.

  We are also gratefully accepting donations of ingredients or supplies for this meal. If you or your business are able to contribute, please let us know — every bit of support helps us extend this outreach to more people.

  Thank you in advance for sharing your time, skills, and generosity. Even in a busy month, this is a chance for us to come together as chefs and make a real difference in our community.

Join us for the Shamrock Tour and experience a behind-the-scenes look at one of our local farms! This is a chance to see where fresh ingredients begin, learn about sustainable farming practices, and enjoy a guided tasting of their seasonal produce. Whether you’re a chef, foodie, or simply curious about local food, it’s a hands-on, fun, and educational outing you won’t want to miss.

Event Details – Farm Visit

Parking will be available behind the farmhouse at the barn. The gates will be open starting at 5:00 PM and will close once the last vehicle has arrived.

For footwear, we recommend farm-appropriate shoes or boots. The ground is currently dry and firm, but conditions can change quickly, so it’s best to be prepared for mud just in case.

During your visit Shamrock will be discussing

• The story of our farm and how we got started

• Crop selection and layout decisions

• Seed selection process

• Marketing and sales strategies

• Pricing breakdown

• The rewards and challenges of farming in this valley

The North Vancouver Island Culinary Association is pleased to announce our participation in Food Fest at the Cumberland Farmers Market on Saturday, August 31. This event is a celebration of community, local ingredients, and culinary creativity.

We are inviting volunteers to be part of the day—whether helping with food preparation, engaging with the community, or supporting the event behind the scenes. It is a wonderful opportunity to connect, share your passion for food, and represent our local culinary community.

When: Saturday, August 31

Where: Cumberland Farmers Market

If you would like to volunteer, please contact us at nviculinaryassociation@gmail.com. We would love to have you join us.

Sunday Market (Cumberland)

June 1- October 12, 2025

Village Square Cumberland

 Our newest market started in 2016 in a green space right on the main street in a green space between the Cumberland Village Bakery and the Moon’s Records on Dunsmuir Avenue. There are approximately fifteen to twenty weekly vendors with great variety of veggies and fruit, meat, pies, hemp snacks and hempscream, healthy body products, mushrooms, wine and so much more. View the vendor location map before you come to the market to find out which vendors will be there.

For more info email us.

Just a reminder to our executive

Join us as VIU takes on an epically sweet challenge, creating the world’s largest Nanaimo bar!

Using the official City of Nanaimo recipe, students from the Culinary Arts and Professional Baking and Pastry Arts programs will come together to create an impressive mix of chocolate, custard, coconut and more chocolate.

This family-friendly event includes:

• a chance to see the record-breaking Nanaimo bar

• a piece of the world’s largest Nanaimo bar to enjoy

• food trucks, games and other fun activities for all ages

Schedule:

• 11 am: View the world’s largest Nanaimo bar

• 12 pm: Speeches and official cutting the record-breaking treat

Let’s bring the record home to Nanaimo!

https://www.nanaimobulletin.com/local-news/viu-students-stirring-up-plan-to-create-canadas-biggest-nanaimo-bar-7902908

The North Vancouver Island Culinary Association (NVICA) is proud to host a special visit to Farm Forest Valley Acres Ltd. on May 12. This event offers our members a unique opportunity to tour one of the region’s standout farms, learn firsthand about their innovative growing practices, and deepen our connection to the incredible local food producers of Vancouver Island.

As part of NVICA’s ongoing commitment to supporting sustainable agriculture and culinary excellence, this visit is a chance to celebrate the partnerships between chefs, farmers, and food artisans. We’re excited to share knowledge, spark new collaborations, and continue building a strong, vibrant local food community.

We look forward to seeing our members there and sharing what we discover!

NVICA Chef’s Night Out – Nanoose Bay Edition

The North Vancouver Island Culinary Association (NVICA) had an incredible evening in Nanoose Bay for our latest Chef’s Night Out! It was a fantastic opportunity for chefs, culinary students, and industry friends from across the Mid-Island and VIU to connect, share stories, and celebrate our shared passion for food and hospitality.

A special thank you to Taylore Darnel for organizing such a memorable event. Your hard work brought us all together for a night of community, inspiration, and culinary camaraderie.

NVICA Powell River Trip

or RSVP : events.nvica@gmail.com

Get ready for a day packed with flavors, fun, and exploration as NVICA heads to Powell River this April! This exciting trip promises to highlight local artistry, delicious food, and a great time with fellow culinary enthusiasts.

Itinerary Highlights:

• Ferry Ride (9:55-11:25): Start the adventure with a scenic ferry ride.

• Wild Scoop Artisanal Ice Cream Workshop (11:45-1:15): Dive into the art of handcrafted ice cream with Linda at Wild Scoop. Rotate through stations to learn techniques for creating delicious ice creams, PB ice cream, waffle cones, and plant-based charcoal cones.

• Lunch (1:15-2:15): Enjoy a tasty Surpirse lunch, option to sample Wild Scoop’s ice cream creations ($7). Take a short break to walk around and soak in Powell River’s charm.

• Downtown Exploration (2:15): Stretch your legs with a stroll downtown, including a visit to the Townsite Market.

• Townsite Brewery Tour & Sampling (2:45-4:15): Wrap up the day with a tour and flight sampling at Townsite Brewery.

Return Ferry (5:15-6:45): Head back after an unforgettable day of learning, tasting, and connecting.

This trip offers a fantastic opportunity to experience Powell River’s culinary and cultural scene. There’s no workshop fee, so participants can focus on sampling the best of what the town has to offer. Mark your calendar and join us for this flavorful spring adventure!

Do you want to win a freezer full of ready-prepared meals by local chefs?

The North Vancouver Island Culinary Associations “Freezer Raffle” is in full swing, and we’re returning to Comox Mall on April 19 from 9 AM to 5 PM to sell tickets.

Grand Prize: A brand-new 20 cu. ft. upright freezer packed with delicious, locally crafted, ready-to-serve meals—valued at over $5,000.

Tickets: $5 each

Where: Comox Centre Mall

When: Friday, April 19, 9 AM – 5 PM

All proceeds support local culinary student scholarships, continuing education, and community food programs.Don’t miss your chance to support a great cause and win big.

Come see us at the mall and grab your tickets.

#NVICA #Freezerraffle #SupportLocal #ComoxValley #CulinaryExcellence

🎟️ NVICA Freezer Raffle – Tickets on Sale Tomorrow at Comox Centre Mall! Friday 21,2025❄️🍽️

Join us tomorrow at Comox Centre Mall as we kick off ticket sales for our 2025 Fill the Freezer with Fine Specialty Foods Raffle!

🏆 Grand Prize: A brand new 20 cu. ft. upright freezer filled with over $5,000 worth of locally prepared, ready-to-serve gourmet dishes! All items come fully frozen with cooking instructions and ingredient labels.

🎟️ Tickets: Just $5 each!

📍 Where: Comox Centre Mall

🔹 Draw Date: June 21, 2025, at 12 p.m.

All funds raised will support local culinary student scholarships, NVICA member education, and community food security workshops.

Come see us, grab your tickets, and help support the North Vancouver Island Culinary Association (NVICA)!

The first NVICA Executive Zoom Meeting of the year is scheduled for January. This meeting will focus on updates, planning, and discussions around upcoming events and initiatives for 2025.