James Barber Fundraiser – A success!

On Sunday, November 16, the Cowichan Chefs Table, spearheaded by local chef and author Bill Jones of Deerholme Farm, hosted a James Barber Fundraiser for Cowichan Green Community’s Teaching Kitchen. A long table style dining experience, five local chefs collaborated to develop five distinct locally inspired courses, each paired with local wine, cider or gin!

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Preparing to serve the first course. (Photo credit: Cowichan Chefs Table)

Hosted at the Old Firehouse Wine and Cocktail Bar in Duncan, the menu featured delights including wild mushroom ravioli, a prosciutto-wrapped turkey terrine, a quince and mustard braised Glenora goat with pine mushrooms, and a hazelnut sponge with blackberry sorbet, and quince and vanilla puree. Ingredients for the menu were generously donated by Tatlo Road Farm, Wilberry Orchards, Codes Corner Farm, Island Farmhouse Poultry, Happy Goat Farm, and Cheese Pointe Farm. Complementing the outstanding dishes, each course was paired with a local beverage sourced from local businesses. Guests enjoyed samples from Ampersand Distillery, Merridale Cidery, Averill Creek Vineyard, Cherry Point Vineyard, and Unsworth Vineyards. In total, this event raised nearly $3,300.00 in ticket sales and silent auction purchases. Funds raised will go towards improving Cowichan Green Community’s Teaching Kitchen.

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Bill Jones and Jeff Downie (Photo credit: Cowichan Chefs Table)


In purchasing and repurposing the old Phoenix Station Motor Inn in Duncan (since renamed The Station), CGC gained an Island Health certified commercial kitchen where it offers food skills workshops, and makes the kitchen and cooler space available to local chefs, caterers, and farmers in need of extra production and storage space.  Through the generous support of Bill Jones, CGC will work in the New Year to develop a new kitchen plan to help CGC determine what equipment is required to best meet the needs of our community.

This event would not have been possible without the generous    support of our community. First, we’d like to thank Bill Jones for approaching CGC with the offer to host the event. We would also like to make a special thanks to Jeff Downie, proprietor of The Old Fire House Wine and Cocktail Bar, who donated the space for the event and who coordinated the events’ serving staff (Mariah West, Starr Maracle, Lisa Winfrey-Reed), As well, we would like to thank Ron Bogdonov for all his support in organizing some of the event logistics.

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The team of chefs take a break for a quick photo op! (Photo credit: Cowichan Chefs Table)

A big round of applause goes to the chefs Dan Hudson, Rob Martin, Ryan Zuvich, Pat Barber, Matt Horn, and Bill Jones. We greatly appreciate them taking time out of their busy schedules (on a Sunday morning no less!) to participate in this event. Their creativity and energy was unmatched, and dishes inspired spoke to the diversity of local foods we can access in the fall.

Lastly, we’d like to thank the local businesses and individuals who donated items to the silent auction, the door prize, and to the event set up. These include, Alderlea Farm, Cowichan Valley Meats, Kilrenny Farm, Don Genova, Fairburn Farm, Ceres Edible Landscaping, Cascara Landscape and Garden Design, Jan Donaldson, Christy Greenwood, Katie Gateley, Chris Butler, Pacific NW Raptor Centre, Nick Versteeg, Alfons Ubererlacher, and David Slade.

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