The Salish Sea Culinary Guild is a casual group of ‘foodies’ who love food and whole-heartedly support farmers, fishers, and producers of the Vancouver Island ingredients they prefer to use in their kitchen. Simple!
Members of the Guild meet throughout the year to showcase and celebrate Vancouver Island
bounty. “Our dinners are for fun, sharing and learning! We usually gather at a member’s house, and before sitting down to enjoy dinner, we each describe the dish we’ve brought to share; its ingredients and where we got them. It’s a ‘take-away’ for our members and guests,” says Lorraine Browne, a founder of the Guild. “Each dish shared must contain at least 80% locally-sourced products, and we’re blessed to live where that requirement is so easy to fulfill.”
You’re invited! Join Salish Sea Culinary Guild members for a “Farm to Table” pot-luck at Nanoose Edibles Farm, hosted by Barbara and Lorne Ebell on Sunday August 30th, starting at 2pm. Bring a dish to share, plus your own cutlery, plate, and comfy chair. Remember, whatever you bring, the ingredients must be at least 80% locally sourced. Think Buffalo Bocconcini from Natural Pastures, made with milk from Buffalos raised right here on Vancouver Island. Then think seafood from the docks at French Creek. Our Salish Sea is home to Salmon, Spot Prawns, Oysters, Clams, Halibut ... and a variety of seaweeds that can be used as seasoning. And lets not forget garden-fresh produce like Kale, Butter Lettuce, Summer Squash, and Cucumber from our farms and farmers’ markets. The possibilities are endless!
Planning to attend? RSVP Barbara Ebell at firstname.lastname@example.org
or Lorraine Browne at email@example.com.
Want to become a member ... look for the Guild at the 102nd Coombs Fair on August 8th, as part of the ‘Farmers Feed Folks’ event, or search Facebook for “Salish Sea Culinary Guild” for updates and information.
Salish Sea Culinary Guild
Members of the Salish Sea Culinary Guild 'brunched' at a Royston B&B in 2014. Video courtesy ShawTV