WOW did we FEAST at COOKSCAMP 2023!

Our favourite memories were definitely cooks preparing and sharing meals together. What a fantastic experience - read on for a full recap of everything we feasted on together at COOKSCAMP 2023, and the incredible people who made it all possible.

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Our first lunch was the glorious result of a joint effort from Chef Julian Bond, Chef Robert Clark and the team from Rosie’s BBQ and Smokehouse. Chef Karl Gregg (Rosie’s) smoked eight beautiful briskets over oak and fruitwood in his very large offset smoker. Simply seasoned with salt, black pepper and smoke the tender brisket was delicious. The side dishes were taken care of by Julian and Robert, which included a tasty piccalilli salad, roasted potatoes cooked over charcoal, a shaved kale slaw and some beautiful walnut rye bread from Terra Breads.

The Chinese Cultural dinner was an absolutely delicious treat, continuing with the theme of celebrating cultures that shape the culinary and cultural fabric of Canada. We had Chef Angus An of Maenam, cooking fried rice and a spicy mapo tofu. Chef Alex Chen of Wild Blue cooked spatchcock Rossdown Chicken that were marinated in a Malaysian spice paste. He also cooked pork belly with tasty geoduck. Chef Nicole Gomes of Cluck'n'Cleaver did a yummy marinated Geoduck salad, Chef Bo Li of the Fishman dished out a marinated albacore tuna with aromatics. Chef Felix Zhou of Grand Villa Casino cooked spicy Szechuan style wok-fried mussels, Chef Eric Leung and his son Anson of HK BBQ Master cooked their world renown Soy Chicken. Chef Vivian Zhang of Peaceful Wonderful Restaurant made dumplings for everyone along with marinated and roasted shrimp.

Led by Chef’s Table board member Chef Ken Nakano of the Laurel Point Inn and Chef Lesley Stav and Chef Ronald St. Pierre of the North Vancouver Culinary Association, we enjoyed a breakfast of vegetable and fresh goat cheese frittata, grilled sausages made from the sow at the butchery demonstration, some roasted red chieftain potatoes, house made granola, Tree Island dairy yogurt, assorted berries and whole wheat bread from Terra Breads.

The World’s Largest Family Meal was yet another mindblowingly tasty experience. Let's just say it's unlikely anyone else in the world ate as well as we did on this evening! Big thanks to the Chef leaders Michael Allemeier, Paul Rogalski, Taryn Barker, Robin Kort, Luke Kennedy and Deseree Lo. The main protein used was the sow that was dispatched the day before - the loins were roasted, the leg was brined and simmered with spruce. Scrapple was made from the trotters and offal. A beautiful head cheese was made from the head, fat was rendered and some crackling made, so that everything from the sow was utilized. We grilled some rump caps and bavettes, smoked the Greenland Turbot, and then roasted the halibut loins over the fire. All of this deliciousness was being accompanied by fresh vegetables from North Arm Farm. For dessert, Steve Hodge made a perfect crispy meringue with pastry cream and late summer berries. *Chef's Kiss*

Authentic Indigenous Seafood
BC Chefs Assn
BC Tuna Fishermen's Assn
Big Bear Brewing
Cioffi's
Continental Imports Ltd
F.I.S.H
Fanny Bay Oysters
Gourmet Warehouse
Les Dames 
Lillooet Brewing Company
Mac's Oysters
Medium Rare
North Delta Seafoods
North Vancouver Island Chefs Assn
Ocean Mama Seafood
Okanagan Crush Pad
Organic Ocean
Phillips
PHMA - Pacific Halibut Management Assn
R&B Brewing
Rosie's BBQ & Smokehouse
Rossdown Farms
Sapsucker
Sea Cider
Spirit Ware
Summerhill
Vancouver Island Brewing