Who’s ready to eat! These Campers were and wow did we FEAST at COOKSCAMP 2022!

This outlines the menus that were served along with some special notes from the Chefs that prepared and served the amazing food.

Please credit @kasselmancreative and @cookscamp when posting images on social media. No commercial use please!

September 13th, 2022 – Breakfast

Led by Chef Taniya Khanna

Caramelized Onion and Mushroom Toast
Pumpkin Pie Overnight Oats with Chia
Savory Scones with Gruyere, Prosciutto and Green Onion

We started Tuesday morning with an amazing breakfast brought to us by Taniya Khanna and Nav Sidhu with some prep help from Tret Jordan and Shrikant Wagh.

September 13th, 2022 - Lunch

Led by Chef Lesley Stav and Chef Ronald St. Pierre and North Vancouver Island Chefs Association

Seafood Chowder, with a bun from Terra Breads
Fire Roasted Pork Loin Sandwich
North Arm Farm Kale and Swiss Chard Salad,
with a smokey chipotle dressing

Thoughts from the North Island,
The menu was developed and organized by North Vancouver Island Culinary Association (NVICA) Chefs Ronald, Steve, Wes & myself. Our parameters were not only to utilize what was available at the farm but also to bring a part of the flavour of the Comox Valley with us. It was with this in mind that we chose a seafood chowder, as it is also flexible & quick. The roasted pork loin was a unanimous choice as both Chef Ronald & Chef Steve wanted to play with fire. We could not have stepped up to provide the lunch without the support of NVICA members Dylan Hetu, Elisabeth van Assum and Megan York, as well as Yannic Plowell from Roar in Tofino.

Seafood Chowder-halibut stock was prepared at Locals Restaurant in Courtenay, black cod was provided by Fisherman/Chef Wes Erikson, the chowder was created on-site by Chef Ronald St Pierre with help from NVICA members using NAF vegetables.

Roasted Pork Loin Sandwiches-Pork loin was provided by Two Rivers, Chef Steve McKay & Chef Ronald St Pierre stayed up Monday night to slowly roast it over the fire. They used a spice rub provided by Chef Steve. Chef RB facilitated the presliced selection of bread from La Baguette and provided his own coarse mustard. A cucumber pickle was made on-site from scrounged ingredients.

The Cheese Board was donated by Natural Pastures in Courtenay while the Preserves were from The Preservatory.

Kale and Apple Salad-the kale was from NAF and dressed with Yeshi Salad Dressing, a smoked chipotle dressing from Mill Bay.

NVICA was pleased to be included in this event as we as an industry are all stronger when we work together. Besides, it was fun and we are always up for that.

Lesley Stav

September 13th, 2022 – Dinner – Indigenous Dinner

Led by Chef Brodie Swanson, Chef Paul Natrall, Chef Scott Iseroff

K’unstaa (Beginning)

Tsiljii & Taaw
Smoke dried salmon & oolican oil
Xaasa, Kaaw & Sgyuu
Black Rock fish & herring roe on kelp
Sgiidlguu & Taay.yii
Huckleberry & coho ceviche

Taaw iiwaans (Big Food)

Kaat Ts’anuu
Fire roasted Haida Gwaii Sitka Blacktail w/ wild herb chimichurri
Taaguun Ts’anuu
Fire roasted sockeye salmon w/ salmon berry sauce
Sguusiid Ginhlgahl
Potato samphire salad, hash with smoke dried salmon, oolican oil
Tsii’tsaa Ts’anuu
Fire roasted heirloom carrots

Xawlaa (Sweet)

Waahlgahl Gaan  Tlaall ‘as
Potlatch berries, fireweed jelly & soap berries

From Chef Brodie Swanson-
COOKSCAMP was an epic mealtime event for sure. I am humbled by the Chefs and all involved, the camaraderie and humility demonstrated was amazing to be apart of. Huge shout out to Chef RB for extending the invite, Shawna for all of your attention to details in coordinating, Chef Alex Tung for his tireless support in all that was asked of him, Chef Bernard for use of his tools and equipment, Lucas for stoking our fires, and Chef Tret for his support. Big Haaw’a to Bill Jones for sharing his knowledge in foraging. Haaw’a to all that prepared the epic family meal!

Chef Paul Natrall and his right-hand Sam Nahanee took care of the sockeye preparation Salmon Ceviche with citrus spruce tip vinaigrette, garnished with freeze dried Salmon berries dehydrated roe on kelp, (spruce tips, salmon berries and dried roe on kelp brought from Haida Gwaii)

Fire roasted sockeye fillets, with a sweet cicely salsa verde Prepared by Chef Gavin Sam

Chef Paul also prepared the carrot dish, with assistance from Chef Barry Lester, North Arm farm carrots and radishes.

Chef Barry Lester prepared the Black rock fish with herring roe on kelp with seaweed and oolican oil

Chef Scott Iserhoff prepared the potato dishes, red potato salad w/ Haida Gwaii samphire, smoke dried Haida Gwaii coho and Bella Bella seaweed, with a honey/mustard/oolican oil vinaigrette. Chef Scott also prepared the oolican oil roasted fingerlings.

I prepared the Haida Gwaii venison, using a rub of local Mt. Currie sage, freeze dried Haida Gwaii huckleberries, North Arm farm garlic-scapes scallions, arugula, and cilantro. Spritzed with apple cider and maple syrup. Served with a freeze-dried huckleberry and North Arm Farm herb chimichurri prepared by Chef Gavin Sam also accompanied by Haida gwaii salal berry reduction.

I also prepared the “potlatch” berries, which included, Haida Gwaii; wild cranberries, huckleberries, salal, stick currants aka grey currants, and North Arm Farm blueberriues, I also added North Arm farm peaches and plums, then tossed everything in my mother’s fireweed jelly. Then we topped the berries with whipped soap berries sourced from Mt.Currie Lil’Wat community members.

I speak for all of us when I say that we all had a really nice time all around. We’d love to be involved in future COOKSCAMPS!!!

We have such massively diverse cultures in British Columbia, a true melting pot of peoples from all over the world. This diversity of people and especially food, make it incredibly exciting to eat and educate oneself in so many new techniques and ingredients. Every year that COOKSCAMP happens, we will be celebrating specific groups that made its indelible mark on BC and Canada.

We thought it fitting that the first dinner at the inaugural COOKSCAMP, highlighted the first people’s that were in BC long before any settlers or anyone else. There are very diverse Indigenous people around BC with their many traditions around food and the understanding that sustainability of the bounty is integral to their own survival.  Chefs Brodie Swanson, Paul Natrall, and Scott Iserhoff, all worked together with many other friends and co-workers to pull off an unbelievable wild food feast. A menu that was incredibly diverse and extremely delicious.

Indigenous Chefs

Copyright protected

September 14th, 2022 – Breakfast

Sponsored by BC EGG
Led by Chef Ken Nakano

Onsen Style Eggs with Shakshuka
Merguez Spiced Pork Sausage
Grilled Flat Bread

From Chef Ken Nakano
What a great event venue with much camaraderie and thoughtful, meaningful, inspirational activations, and the food….!!!
I had the opportunity to meet and reconnect with many people, thank you.
For the BC Egg breakfast, I had envisioned a far less well appointed “camp kitchen” and space to service the anticipated 200 guests outdoors.  I designed the menu accordingly with most of the items prepared and transported with us from the Island.
Shakshuka sauce was made with tomatoes and peppers from Sun Wing Farms, the garlic and onions were from our own garden and the summer squash, parsley, cilantro and mint were from North Arm Farm.
Flat breads were made here, par baked and finished on the fire.
The eggs were prepared onsen style but with the lower numbers we could have done a different preparation.
Merguez spiced pork sausage patties were prepared by many, including Jason, Fraser, Ray and the late night “sausage party” crew and cooked on the fire.
Thank you to Robert, Lucas, Alex T and Tret for helping out on the day of, sorry but I’m sure I missed some others…😉
Austin and I had a great time, just wish we could have stayed to the end but such is life, hotel buy out conferences wait for no one….
Chef B – you are a rockstar as always!

Regards,
Ken Nakano, Executive Chef, Inn at Laurel Point | Aura Waterfront Restaurant + Patio

September 14th, 2022 – Lunch

Sponsored Golden Eagle Sablefish
Led by Chef James Walt

Golden Eagle Sablefish Fillets
North Arm Farm Fire Grilled Carrots and Leeks
Smoked Sablefish Belly Tortellini
Mousse Cake

From Chef James Walt-
We marinated the Sablefish fillets in miso, sake, Lillooet honey and let in marinate overnight. We finished it on the charcoal and then into the oven. We made a sauce of smoked Sablefish, kombu, soya and butter.

We had North Arm carrots and some leeks lightly grilled and then glazed with birch syrup and herbs from NAF

With the help of 15 - 20 or so cooks attending (including Chef Isabel, Chef Thomas' team) we made Tortellini of Smoked Sablefish bellies, NAF potatoes, our house Ricotta, herbs. Finished in the sauce listed above.

Chef Dominic made a light mousse cake of NAF Blueberries, house yogurt with a Lillooet honey and toasted almond base.

The highlight for me was making the pasta and finishing the meal with the help of so many thoughtful, energetic and excited culinary professionals. Chef Bernard was a stud and had everything organized and running so smoothly. His energy was infectious and the setting for the kitchen worked perfectly.

As an inaugural event I'd say it felt very alive, exciting and collaborative. I hope to be a part of the next.

Peas Out,
James

September 14th, 2022 – Dinner - World’s Largest Family Meal

Lead by Chef Bernard Casavant, Chef Alex Chen, Chef Isabel Chung, Chef James Walt and Chef Thomas Haas

In almost every food service establishment around the world, we share a common tradition, the family meal. Made by the staff for the staff to help nourish them for yet another service. In the places where breaking bread and sharing about yourself is expected, the family meal starts everyone one off on the right foot for the service to come. Having all of the attendees contribute to the COOKSCAMP Family Meal is meant to put everyone on the same level, to be cooking beside a master chef or beside someone in their first year of cooking. It is to show that we all have something to offer our fellow cooks and workmates. We asked a group of Chefs to help lead this dinner, with their leadership and the help of all the attendees, it was the meal of a lifetime. A big thank you to Bernard Casavant, Alex Chen, Isabel Chung, James Walt and Thomas Haas.

Slow Roasted Whole Lamb
Slaughtered onsite, from Beerfarmers farm
Whole Roasted Wild BC Halibut, Wrapped in fig leaves
Slow Cooked Beef Shanks, Chimichurri
Roasted Wild New Brunswick Sturgeon
Slow Roasted Pigs Head and Porchetta
Spatchcocked Rossdown Chicken
Paella of Geoduck and BC Seafood

Fennel cooked in Lamb Drippings
Heirloom Tomato and Burrata Salad
Nectarine, Plum and Arugula Salad
Pear and Spinach Salad with Goat Cheese
Seglinde Potato Salad
 Grilled North Arm Vegetables with hummus 

Red Haven Peach Gallette with a pistachio almond crème
Crème fraiche and lemon thyme

 

From Chef Bernard Casavant-
I decided to cook those beautiful Beef shanks. Rubbed with French’s mustard (which I am still getting remarks on……. 😀) and the leftover spice that Chef Robert made, with a few additions from the pantry table.

Cooked for 9 hours over the charcoal pit. While they were hanging low and slow, (thank you to Chef Luke for working the charcoal so well!) I roasted off a mirepoix directly in the coals, then added to the rondeau with red wine donated by Sandhill, herbs from the farm and some beautiful Pemberton glacier fresh water! Simmered for hours, it was delicious. I then took the beef shanks, broke them down and braised them overnight, low and slow, making a remoulage from the bones.

For the dinner service that night, Chef’s Ross and Kelsey made a delicious herb chimichurri for the beef shanks. We were going to make some fried Bannock, but decided to utilize Chef Ken’s flatbread which was re-thermed in the oven. I think the shredded beef dish was pretty tasty!

Also of note, a thank you to Chef Robyn who also helped out with service of the dinner buffet. And most importantly of all, thank you to Chefs Ross, Kelsey, Robyn who worked thru to the end, breaking down the buffet, packaging the leftovers for the food bank (thank you Izzy for the containers!) and also pushing thru too ensure the kitchen and buffet table area was left organized and clean.

The biggest take away from this epic camp, was as per the norm, sooooo many people stepped up asking how they can help with the prep. So great to see that spirit alive and prospering, regardless of age or occupation.

Thank you to all for your kind words. I have always thoroughly enjoyed helping where I can with events like this. Especially as we worked our way thru the inevitable hiccups of a first-time event. It did not seem like hard work as the days went by. Many hands make the workload light!

The end result was a resounding success I feel. Great camaraderie, wicked food, beautiful location, interesting speakers and a ton of new contacts, renewed contacts and anticipation for the next one!!

Stay well, Cheers,
Chef B
Chef Bernard Casavant C.C.C., Hospitality Operations Consultant

From Chef Thomas Haas
With the dessert we wanted to be authentic to what could be made “on a farm” with the only equipment being heat (oven) so we decided to make giant seasonal peach galettes on a delicate brisee pastry with pistachio-almond cream, crème fraiche and lemon thyme.

My extended “thank you” to everyone! Everyone was very gracious, kind and truly above and beyond when it came to the quality of the meals being served. Thank you!

A special thank you to chef Bernard who supplied the most amazing juicy peaches and portrayed his trademark “salt of the earth” aura.

Special thanks to chef Robert B. and Shawna……as well as Robert Clark who bought me an espresso. True story.

Special thanks to volunteer Keisha……who happens to now start working with us this Friday!! That’s an example of how important networking can be.

I did not like the sheep demo. I do understand the importance of actually demonstrating it and I think it was necessary to do so (still haven’t touched meat since then except last night…and…. last week…….). thank you!

If I were in the beginning years of my career, I would NOT want to miss this event! I don’t accept any excuses of affordability since this is one of the best investments one can make into their young career……. and get fed ***** food at the same time! WTH! I think it’s time of a reality check for those young cooks to prioritize what really matters……. if your career matters! Ask that question first!

Thanks again!
Thomas

September 15, 2022 – Breakfast

Sponsored by Two Rivers Meats
Lead by Jason Pleym

Breakfast Sandwich
Beef Shin Potato Hash

 From Jason Pleym-
I can speak for our whole team in saying we absolutely loved the event and reconnecting with so many industry folks, old and new friends!
The food program was amazing and it was so great to be such a big part of it.
Our breakfast was a bit of a mishmash of lovely leftovers;
Chef Bernard’s beef shin was reheated and turned into a potato hash with some fingerling potatoes and also did a vegetarian option.
Country pork breakfast sausage patties that we hand made and cooked over the grill.
Eggs were done scrambled with cheese and without.
Ham and cheese cold cuts were out and buns for make your own breakfast sandwiches

And that’s a wrap…

boom

Key Sponsors