Thursday, June 7
Thu, June 7 | 5:30pm
The Vic Theatre
808 Douglas St
Thursday, June 14
Look deeper, get a little dirty, and go ahead and find the beauty in rot. In the feature-length documentary FERMENTED, author and chef Edward Lee goes on a journey to better understand how the ancient process of fermentation is used in modern times by visiting artisans and chefs around the world. Chef Lee is joined by an all-star cast of characters, including chefs Stuart Brioza and Dominique Crenn, bread mastermind Chad Robertson, craft brewing leader Nick Floyd, and fermentation guru Sandor Katz, to talk, share ideas, and cook with fermentation in mind.
Mother Nature’s Market has got some yummy bites fermenting for you together with some fermented bread from Bubby Rose’s Bakery and Cafe. Cultured Kombucha will be providing a sample of some delicious locally brewed kombucha together with a presentation on how to make your own, The Cultured Nut will amaze you with some vegan based cheeses for you to taste.
At a moment in time, when humanity is obsessed with food – photographing every dish, worshipping cooks and flaunting trophy meals on social media, the documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants.
Telling tales from a grand menu of culinary temples as well as digging into the greatness and flaws of Guide Michelin in this golden age of gastronomy.
With grand chefs such as Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz, Yoshimi Narisawa, Victor Arquinzoniz, Guy Savoy and many more, Michelin Stars sets the gastronomy bar at the highest level possible.
This while also managing to illustrate a dark flipside of the shiny coin in creating utter culinary excellence; in search of a realistic understanding of life behind the often airbrushed scenes of what is arguably the most dynamic and creative industry in the world.
We’re aiming for the (Michelin) Stars with hors d’oeuvres by Toque Catering and a cocktail by Sheringham Distillery!
Enjoy a bite of a delectable Savory Burnt Rhubarb & Anise Tart, and a taste of exquisite Earl Grey Cured Salmon, with Venturi Shulze Balsamic, Ginger Beer Whip and Nasturtium.
Toque Catering is the winner of the Best Overall Catered Event at the Professional BC Wedding Awards. They were also nominated in Canadian Special Events Magazine for the same title and featured is Martha Stewart Weddings.
Award Winning Sheringham Distillery will be providing a special cocktail for each attendee. They have recently won the best aperitif/digestif for the Audience Awards with their Akvavit, at BC Distilled 2018.
Friday, June 15
In the film, meet innovative women in the food world changing the game at all levels : chefs, sous chefs, sommelières, mixologists, activists,. – haute gastronomy and street food. Yes, we can change the world through gastronomy and women have a major role to play in that change through food and their vision of food. Women we follow come from all over the world but share the same concerns and motivation. They consider gastronomy as a way to communicate with others, as a way to educate people about their culture, as a way to expand their role in society and support local economies.
Featuring top female chefs from around the world like Anne-Sophie Pic, Alice Waters, Dominique Crenn and more!
We invite you to come and join us this evening to enjoy
Tiny Tarts by The Kitchens of Distinction –
Salt Spring Island oyster mushroom ragout, foraged stinging nettle paste.
Salmon, pickled sea asparagus, goose tongue and wood sorrel pesto.
Spring greens and wild flowers tossed in oregon grape vinaigrette, and a taster from Sea Cider.
Kristen Needham is the founder and cidermaster of Sea Cider. Being a sixth-generation farmer, she is passionate about the production and quality of the award-winning cider she produces for people to enjoy.
She is also a member of the British Columbia Chapter of Les Dames d’Escoffier an organization that elevates women leaders in food, beverage and hospitality.
Your chef for the evening will be Melanie Gagnon. She got her Red Seal certification from Camosun College under the mentorship of Executive Private Chef Shirley Lang. Melanie has gained experience working at various establishments throughout Vancouver Island including WOLF in the Fog in Tofino BC, and presently at OLO restaurant in Victoria BC.
The Kitchens of Distinction, offer a variety of services and have a wealth of experience that they bring to the table. The Kitchens of Distinction mission is to elevate the dining experience to the level of a culinary masterpiece through the creations crafted by their exclusive private chef Shirley Lang. Each dish is created in-house with fresh local ingredients and inspired by their passion for food. Award-winning Executive Chef Shirley Lang – who is of Cree Nation descent – brings together amazing and exceptional flavours that set her dishes apart from the rest.
For more than a century, Scotch whisky has been the premier international spirit of choice. Shot on location in Scotland, this film tells the story of Uisge beatha, Gaelic for “water of life.” While capturing stunning Scottish landscapes, the real heart of this film is the characters – the fascinating people who make Scotch whisky.
We explore some of the biggest names in the industry, including Richard Paterson, a master blender whose nose was insured for $2.5 million, Glasstorm, a company specializing in hand-made bottles for rare whiskies that sell for over $10,000 each, and the Cinderella tale of Jim McEwan, distiller and master blender, a 52-year industry veteran, guiding us to discover the process and the people, how they came to immerse themselves in the art and science of making whisky, and their drive for perfection.
Yes! Scotland is coming to Victoria (flashbacks? anyone?)!
Savour tasters from the distillery’s Twa Casks series which has whiskies from Highland, Speyside and Islay regions – as well as their own spirit which is made right here in Victoria in the traditional Scottish style by some legends of the scotch industry.
Saturday, June 16
Ten-year-old Flynn transforms his living room into a supper club, using his classmates as line cooks and serving a tasting menu foraged from his neighbors’ backyards. With sudden fame, Flynn outgrows his bedroom kitchen and mother’s camera, and sets out to challenge the hierarchy of the culinary world.
Chef Flynn had its World Premiere at Sundance Film Festival 2018 & International Premiere at Berlin Film Festival.
New Chefs on the Block is an intimate, multi-year portrait of two chefs and their staffs in Washington, DC who struggle to open and maintain their first restaurants. The film begins with each restaurant under construction and follows them through their first year of business.
As Chef and Owner Aaron Silverman puts it, “Our million dollars is gone… We got what we got, so we hope to be busy when we open.”
Starring Aaron Silverman of Rose’s Luxury and Frank Linn of Frankly…Pizza! Featuring legendary chefs and restaurateurs Danny Meyer (author, “Setting the Table”), Michel Richard (2-time James Beard Award Winner), Mike Isabella (Bravo Top Chef All-Star) and Washington Post food writer Tim Carman
Get ready to experience an amazing combination from Accio featuring vegetables from Topsoil that will surprise your palate! Presenting a taster of house smoked salmon and pickled mustard seed vinaigrette, baby potatoes and arugula, fermented radishes topped with fresh herb aioli, mint and basil!!
Come join us and hear the good, the bad and the ugly from experienced restaurateur, Sterling Grice, Accio’s CEO, Co-owner of Foo – Asian Street Food and owner of Part and Parcel Restaurant!
Sandi Irving, Executive Chef at The Kitchen – Accio and Former Executive Chef At Nimmo Wilderness Resort will be treating your senses with her delectable bites. Listen to her experiences working in the kitchen and the differences in new age food service with Accio.
The owner of TopSoil, Chris Hildreth’s mission is to create innovative urban agriculture that utilizes the unused areas in downtown Victoria by implementing productive gardens. The produce is then delivered directly to the surrounding restaurants within minutes of it being picked.
The vegetables used in Accio’s bites this evening will be coming straight from TopSoil.