A celebration of local food, community, and culinary talent in the Comox Valley. This special event brought together chefs, students, farmers, and producers from across Vancouver Island to create a truly collaborative dining experience. Rooted in a shared passion for sustainability and regional ingredients, the evening highlighted the connection between land, sea, and plate. From foraged nettles and locally grown vegetables to seaweed harvested from our coast, every element of the menu reflected the incredible abundance of our region. This event was made possible through the generosity and support of local farms, culinary institutions, and dedicated volunteers who continue to strengthen our food community. Featured Contributors & Supporters: 🍎 Raven Moon Cider (George Ehrler & Marla Limousin) – Space and setup support 🥬 Shamrock Farm – Local vegetables and greens 🦆 Smith Lake Farm – Duck supplier 🌿 Stone Throw Organics – Foraged nettles 🌊 CARTI NIC /Naas Seaweed – Local seaweed 🧀 Natural Pastures Cheese Company – Butter 🎓 North Island College (NIC) Culinary – Student support 🎓 Vancouver Island University (VIU) Culinary – Student support 🍽️ Culinary Team: Laura Agnew (As You Like It Catering) – Canapés Danai Hongwanishkul (Kingfisher Resort) – Featured soup Jonathan Frazier (NIC) – Second course Slone Romano – Main course Simon Martin (VIU) – Featured dessert Kevin Moore – Gelato course ✨ Event Support: Val Moore & Erin Haluschak – Setup and décor Brenda Hunt – Guest coordination NVICA Members – Event organization and support This evening is a testament to what can happen when a community comes together to celebrate food, support local producers, and mentor the next generation of chefs. 📍 Filmed in the Comox Valley, Vancouver Island, BC 🌱 Supporting local. Cooking seasonal. Building community. #ComoxValley #VancouverIslandFood #EatLocalBC #FarmToTable #NVICA #CulinaryCommunity #SupportLocal:—