NVICA Video’s

What a fantastic day exploring Quadra Island with our NVICA members! From fresh oysters and chowder by the ocean to learning more about salmon farming and aquaculture on the coast, this adventure was all about connecting with local food producers, sharing great meals, and enjoying the incredible beauty of our region. Our group enjoyed insightful tours, local tastings, scenic stops, and an amazing outdoor cookout at Rebecca Spit — all while spending time with fellow chefs, culinarians, and food enthusiasts. A very special thank you to Barbara and Lesley for organizing such an incredible trip. Your hard work, planning, and passion helped create a memorable experience for everyone involved, and we truly appreciate everything you did to make the day such a success. These experiences are what NVICA is all about: learning, networking, supporting local, and having fun together. We’re already looking forward to the next culinary adventure! #NVICA #QuadraIsland #CulinaryAdventure #SalmonFarming #Aquaculture #SupportLocal #ChefLife #NorthVancouverIsland #FoodCommunity

Vancouver Island Culinary Competition The first-ever Vancouver Island Culinary Challenge took place on April 25 at Vancouver Island University, bringing together chefs from across the Island for a fast-paced and highly competitive event. Featuring both Student and Open divisions, competitors were challenged to create a halibut entrée in just two hours, incorporating a selection of mystery ingredients revealed moments before the clock started. Each chef presented two identical plates—one for tasting and one for visual judging—putting both their technical skills and creativity on full display. The level of talent was exceptional across the board. Student Division Results Gold – Ved Van Hees (VIU) Silver – Sean Silberer (VIU) Bronze – Ashleigh Hughes (NIC) Open Division Results Gold – Simon Martin (VIU) Silver – Ian Blom (The Old Firehouse Wine Bar) Bronze – James Farrell (Kingfisher Resort) A big thank you to our judges—Debbie Shore, Xavier Bauby, and Lesley Stav, for their time, expertise, and thoughtful feedback. Special recognition goes to Buddy Wolfe at VIU for organizing and hosting this inaugural event, helping to showcase the depth of culinary talent on Vancouver Island. We also extend our sincere thanks to our sponsors and partners for their support: North Vancouver Island Culinary Association, Aero Trading, Wes Erikson, Natural Pastures Cheese Company, Forest for Dinner, Island Chefs Collaborative, Russell Hendrix, Gordon Food Service, Fanny Bay Oysters, North Island College, Vancouver Island University, and Canadian Culinary Federation. This inaugural competition marks an exciting step forward in building a strong, connected culinary community on Vancouver Island. We look forward to growing this event in the years to come. 🍽️ Food Podcast • 🎙️ Culinary Podcast • 🌱 Farm to Table • 👨‍🍳 Chef Interviews • 🇨🇦 Local Food Culture

NVICA November Meeting at Embers Wine & Charcuterie Cellar – Nanaimo The North Vancouver Island Culinary Association held its November meeting at Embers Wine & Charcuterie Cellar in downtown Nanaimo. We were happy to make the trip south for the evening and gather in such a warm, inviting venue. Members enjoyed an engaging evening of discussion, connection, and culinary inspiration. Our agenda included updates on upcoming events, membership initiatives, and planning for both the holiday season and the new year. We were also pleased to welcome Guest Speaker: Bill Clay of Bodhi’s Bakery, who shared insight into artisan breadmaking and the story behind his bakery’s growth and philosophy. His talk sparked great conversations to the night. Light bites and refreshments were served, and members had plenty of time to network, exchange ideas, and reconnect with colleagues from across the Island. Thank you to everyone who joined us and to Embers for hosting us—we look forward to future gatherings in Nanaimo.

FoodFest Back to Basics- Holiday Feast Edition

Nov 21, 2025

As part of our ongoing commitment to promote, support and educate about local agriculture, the Comox Valley Farmers’ Market and the North Vancouver Island Culinary Association (NVICA) hosted a FREE information session, FoodFest Back to Basics- Holiday Feast Edition, on Saturday November 22, 2025.

The Chefs were on-site at the Native Sons Hall between 9-1 cooking up a delicious holiday feast and sharing their seasonal secrets with you, specifically how to produce a seamless turkey dinner without being tied to the kitchen for the majority of the celebration. This was an event that you didn't want to miss as the Chefs will have your tastebuds wanting more.

As the festive season is fast approaching the Chefs made a turkey dinner with all the fixings, including;

turkey (2 ways Option 1: turkey galantine and Option 2: roasted turkey)

roasted kalettes with lemon & toasted hazelnuts

braised cabbage with leek & cranberry shrub

roasted squash, carrots & beets with hot-honey glaze

savory bread pudding stuffing

Chef Ronald St Pierre, Chef Jonathan Frazier & Chef Lesley Stav along with several culinary art students and NVICA volunteers will be using in-season vendor products to create these delicious dishes.

Although this is not the “traditional” way that many of us have been taught to make this dinner and the presentation will be different than seen on TV and in magazines, what it lacks in presentation it makes up for in flavour and time savings.

Customers were welcome to pop in and out at any time to observe and ask questions. The Chefs provided loads of tips and tricks to make your dinner go as smoothly as possible.

#NVICA, #ComoxValley, #FoodFest, #BackToBasics, #HolidayFeast, #FarmersMarket, #LocalFood, #ChefLife, #CommunityEvent, #SupportLocal, #HolidayDinner, #TurkeyDinner, #QuickHolidayMeals, #SeasonalCooking, #FestiveFood, #HolidayRecipes, #CulinaryEducation, #LocalChefs, #FoodDemo, #CookingClass, #KitchenSkills, #EatLocal, #ComoxValleyFarmersMarket, #IslandGrown, #BuyLocal, #FreshFromTheFarm, #FarmToTable‍ ‍

Today at the Cumberland Farmers’ Market Food Fest What an incredible day at the Cumberland Farmers’ Market Food Fest! We had the joy of sharing delicious samples with the community and celebrating the amazing local food producers who make this valley so special. Shoppers and visitors stopped by to taste, chat, and connect, making it a true celebration of food and community. Events like this remind us why farmers’ markets are such a vital part of our region, they bring people together, highlight the best of local harvests, and create opportunities to share our passion for cooking. A big thank-you to everyone who came out, to the organizers for putting on such a vibrant event, and to all the vendors who help keep our food culture thriving. Want to learn more about our delicious world? Check out the North Vancouver Island Culinary Association at northvancouverislandculinary.com and the Comox Valley Farmers’ Market at cvfm.ca.

What an Adventure! 🌲 This Sunday, the North Vancouver Island Culinary Association braved the rain for an incredible foraging tour with Forest for Dinner - and it was absolutely worth every drop! Led by founders Benjamin Patarin and Célia Auclair, we explored the forests of Vancouver Island, discovering edible treasures and learning about sustainable wildcrafting practices. Forest for Dinner, founded in 2015 by husband-and-wife team Benjamin and Célia, is a wildcrafting company that brings high-quality wild food products from the Island’s wilderness into the retail space and local food and beverage industry. Their work is rooted in a deep respect for nature, wild food, and decades of foraging experience around the world. Forest For Dinner A huge thank-you to Benjamin, Célia for hosting us and sharing your incredible knowledge and passion. Despite the rain, the day was filled with discovery, connection, and inspiration - a true reminder of the bounty our Island has to offer.