Food is at the core of COOKSCAMP!

In fact, the culinary experiences encountered at COOKSCAMP surpassed most restaurants, near and far on those days. The best chefs collaborating and cooking outside together on one of the most spectacular farms in Canada. Really, what is better?

Take a moment to read through the meal synopsis below to fully appreciate the time and effort that went into providing Campers the best food possible. These are some of the most esteemed in the business, and we’re incredibly proud to have worked alongside them at COOKSCAMP.

We’ve all spent time in hospitals, either personally or with loved ones. While BC’s medical system is filled with incredible doctors, nurses, and unsung heroes, one area for improvement is hospital food. Ned Bell and Dr. Lalande saw an opportunity to enhance patient care through better food. As hospitality professionals, we know that nutritious meals can significantly improve a patient's well-being. Ned proposed showcasing this issue at COOKSCAMP by having chefs—some of whom have personal experience with the hospital system—demonstrate what could be done. The result? A meal that gave attendees a taste of what future hospital food could look like.

Nourish, the sponsor of the welcome lunch, believes food is much more than sustenance. It’s culture and connection. It’s medicine and nourishing food should be at the heart of health care. Nourish is on a mission to change how food is served in health care settings — not just for the well-being of patients, but for the dedicated people caring for them; for growers and food producers; for our communities; and for the planet we all share.

Menu

Dr. Annie Lalande: North Arm Farms Salad with Sweet and Sour Vinaigrette

Chef Julian Bond (Supported by Organic Ocean): Wild BC Salmon Burgers on Terra Breads brioche buns, with 'pickled things' and ‘J Bond Sauce’

Chef Quang Dang (Supported by Tempea): Crispy Panko-crusted Tempea with cherry tomatoes, mini cucumbers, and a Helmer’s Sieglinde potato and butter lettuce salad with house-made dressing.

Chef David Baarschers (Supported by Big Mountain Foods): Sweet Potato, Mushroom, and Black Bean Chili topped with sour cream, scallions, and cheddar cheese.

Chef Ned Bell (Supported by Big Mountain Foods): Fava Bean Tofu, Chickpea, and Coconut Curry with cashews, mango chutney, and grilled naan bread.

Chef Devon Latte (Supported by North Arm Farm): Berry and Lovage Sorbet

Each year at COOKSCAMP, we celebrate a different culture that has significantly contributed to the cultural and culinary fabric of Canada. This year we celebrated the culture of the Philippines. Led by Chef Antonio Martin, who brought together a band of some of the best Filipino Chefs in BC. He executed one of the most memorable meals ever served at any COOKSCAMP. Before that event, we don’t think many of the 250 attendees had much of an idea what a Kamayan Boodle Fight was, but they sure do now. There were over 25 different preparations all served on banana leaves family style, and with the single instruction of only eating with your hands while standing at the table, it was such an amazing way to bring people and community together. This meal will resonate with the attendees for the rest of their lives as one of the best they have ever had.

FILIPINO MENU & FUN FACTS

BBQ / CHARCOAL/ SPECIALTY
INIHAW NA BABOY ee-NEE-how NA bAH - boy
Translates to grilled pork. We used pork shoulder and pork belly marinated in banana ketchup, soy sauce, sugar cane vinegar and 7up. A popular street vendor fare. Donated by KENJI SEAFOOD/ CORINTHIAN

LECHON LeH - chaan
Roasted pig typically done over charcoal with its roots coming from Spain. We stuffed the pigs with aromatics: lemongrass, garlic, shallots, thai bird chilis, bay leaves, star anise; and cooked it over charcoal very slowly while basting with soy sauce and evaporated milk. No Filipino Event is complete without our infamous roasted pig! Donated by JOHNSTON'S PORK

CHICKEN INASAL ai-NAY-zl
Marinated in lemongrass, garlic and Annato seeds. Usually made with native chicken and a dish from the southern part of the Philippines. Inasal literally means roasted meat in southern Filipino dialect. Donated by ROSSDOWN / UNO FOODS / MAMA SITA

BEEF TAPA taa-PuH
A Spanish influenced dish used to preserve and flavour meats with salt, sugar, garlic and pepper. We used Beef flank in our preparation. Donated by TWO RIVERS MEATS

LONGGANISA long-gAh-NEE-sAH
A sweet and garlicky version of chorizo originating from Spain, usually pork is used. This was used for the breakfast on the last day. Donated by CORINTHIANS

CHICKEN & PORK ADOBO uh-DOW-bow
Adobo with quail eggs - like the turducken of the Philippines . Some call Adobo the national dish of the Philippines because of the different versions from every region. This version is from the Northern Philippines called Pampanga. Some date it as a Spanish colonial influence but Adobo started as a necessity for preserving food by using salt vinegar and sugar before refrigeration and pre colonization Donated by KENJI SEAFOOD / ROSSDOWN

SEAFOOD
SINUGLAW see - nOOg - lau
A combination of 2 dishes: Tuna Kinilaw ["key-NEE-lau"] which is similar to ceviche and Grilled pork belly. Donated by FISHERMAN OTTO / KENJI SEAFOOD

INIHAW NA ISDA ee-NEE-how NA eez-Dah
Sablefish and ling cod dressed with shallots, garlic, ginger and tomatoes (typically wrapped in banana leaves to protect the delicate flesh) and grilled over charcoal. Donated by KENJI SEAFOOD

FRIED TANIGUE / MACKAREL Tan-NI-gi
Fried in Annato oil and finished with garlic chili crunch (don't tell David Chang). Any common fish harvested in the Philippines and probably what is the most popular wether fresh salted or deep fried. Donated by KENJI SEAFOOD

SHRIMP LAING LAH-ing
Shredded Kale from North Arm Farms, cooked in aromatics (garlic, shallots, ginger, thai bird chili) and slowly braised in coconut milk and shrimp stock. Prawns were poached and added into the mix. Donated by OCEAN MAMA/NORTH ARM FARMS

FRIED
LUMPIA loom-PEE-yah
A Filipino spring roll made with ground pork, garlic, onions, carrots and soy sauce. Another staple in most banquets and gathering back home. Donated by KENJI SEAFOOD / CORINTHIANS

BAGNET Bag-net
from the word "Bagetin" (preserve the pork). The belly is boiled, air dried and then deep fried in the Charcoal kettle at the camp until crispy. Because more pork is better than less pork. Donated by LEGENDS HAUL

VEGETABLES
KARE KARE KAh-re - Kah-re
A stew made from North Arm Farm Veggies: swiss chard / zucchini / kale, cooked in Annato oil, peanut and coconut milk. Heavy influenced by Tamil Indian settlers before Spanish colonization. The word is derived from the Indian word Kari which means sauce or gravy. Our local eateries are also called Karinderia because of this. Donated by NORTH ARM FARMS

SCENTED RICE
PANDAN RICE PAN-Dan
A herbacious tropical plant with a milky flavour and whips of Vanilla & Hazelnut. We used this to enhance the jasmine rice. Donated by CORINTHIANS

SIDES
GREEN MANGO SALSA
Green unripe manggo mixed with salted egg, red onions, heirloom tomatoes and shrimp paste. A staple accompaniment to most Filipino dishes. Donated by UNO FOODS

ATCHARA uh - CHAA - ruh
Green papaya pickle made with carrots, red bellpper, garlic, ginger, bay leaves, black peppercorns and coconut vinegar. We pickled it for a week. This acts as a balancer and an enhancer for most flavor profiles on the table. Donated by HAVEN

SAWSAWAN sAu-sah-Wan
A generic term for dipping condiment in Philippine cuisine. Ours was made with Filipino soy sauce, calamansi, thai bird chili, cane sugar vinegar, garlic, and ginger. Donated by CORINTHIANS

SUKANG MAANGHANG sook - Hang Ma - angg - hang
Coconut spiced vinegar just for kicks and giggles. Donated by MAMA SITA

CHICHARON Chee - CHA - ron
The Unbiquitous, well loved Philippine crispy pork skin!!! Donated by KENJI SEAFOODS

SWEETS
CASSAVA CAKE kuh - SAA - vuh
A popular Filipino cake made from grated cassava, coconut milk, and evaporated & condensed milk with a custard top, traditionally served for special occassions or gatherings. Donated by CORINTHIANS

FRUIT SALAD
An Ambrosia style salad made with Pineapple, watermelon, plums, dragonfruit, shredded young coconut, coconut milk, rice krispies, toasted shredded dried coconut

BIBINGKA WITH SALTED EGGS Bee - beeng - kAh
Made with fermented rice, rice flour, cheese and coconut… traditionally cooked in terra-cotta pots line with banana leaves. Origins could be traced to Indonesia, where parts of Southern Philippines were once a part of before colonialism. Donated by CORINTHIANS

HALO HALO ICE CANDY haa - low haa - low
A popular street food iced dessert similar to a freezie. Our version is our Halo Halo ("Mix - Mix") which has red beans, young coconut, mango, ube and coconut milk. Donated by CARL

PULUTAN NIGHTS
PULUTAN poo - Loo - taan
From the key word "PULOT" meaning "to pick up". Snacks that accompany drinking. We served a few fun stuff on the second night during the social.

BALUT bah - LOOT
A popular street food in the Philippined which is a fertilized developing duck egg embryo that is boiled. A combination of savory, gamey, and rich characteristics can be found in the flavor, which makes it an acquired taste that many Filipinos treasure as a culinary treat and a part of their culture

MANGA'T BAGOONG Mang - Gaht Buh-gooh-Ong
Sweet and sour Philippine Carabao green mango served with shrimp paste on a stick. Sounds weird until you try it. Donated by HENLONG / CORINTHIANS

MARK'S OYSTERS
Baked Toyomansi (Filipino soy sauce and calamansi juice) Sunseeker Oysters torched with burnt onion jam. Donated by FANNY BAY OYSTERS

A delicious and nutritious start to a camper’s day is incredibly important and the Chefs from Vancouver Island stepped up and made us all happy once again. Cory Pelan stole the show with some Salmon and Turkey sausages, along with a variety of others he made at his shop, the Whole Beast, in Victoria. They grilled them over charcoal and were all eaten with large smiles on the camper’s faces. Those sausages, along with other fixings, like Terra Granola and yoghurt with fresh fruit were all the fuel that was needed for a big day of activations and cooking.

The Okanagan Chefs Association have always been huge supporters of the Chef’s Table and of COOKSCAMP. They truly understand the power and impact we can make on our community and help steer it in the right direction. We were extremely happy when Chef Bernard let us know that the OCA, was going to support yet again with another amazing meal.

Thank you once again to the supportive team at GFS for sponsoring lunch.

Menu

Fresh Juice Bar- Carrot & Ginger, Okanagan Apple, Beet, Tomato & Dill

James Hanna- Okanagan Table

Rustic Kale Caesar Salad, Buttermilk Ranch Dressing

Chef Robyn Sigurdson- Sunny’s Modern Diner

Kettle Fried Potato Chips and Dip

Chef Robyn Sigurdson, Sunny’s Modern Diner

Fire Roasted Vegetables Platter; Charcoal cooked Squash Vinaigrette, Crispy Rainbow Carrots; Carrot Top Pistou

Chef Bernard, Lakehouse Kitchens Cooking School, Robyn Sigurdson, Sunny’s Modern Diner

Field Tomato Platter; EVO, Van Isle Salt

Chef James Hanna, The Okanagan Table, Caleb Hart, Lakehouse Kitchens Cooking School

Twice Baked Fire Pit Roasted Vegetable Flat Bread, Happy Days Goats Cheese, Chimichurri

Chef James Hanna, The Okanagan Table, Caleb Hart, Lakehouse Kitchens Cooking School

Farmers Field Soup and Grilled Cheese Sandwich

Chef Rod Butters, RuaDZ Creative Concepts

Wild Mushroom Enchilada, Mexican Dark Cacoa Barry Chocolate Mole, Wise Earth Black Garlic, Kizuna Miso, Unearthed Grits

Chef Kai Koroll, President OCA, Chef/ Partner Humo Izakaya, Chef Zac Chan, Kin and Folk Restaurant, Penticton, BC

Warm Orchard Fruit Hand Pies; Ice Cream

Chef Danny Capadouca, Okanagan College Pastry Arts Instructor, Emma Breven, Pastry chef, Humo Izakaya

The family meal is a staple at literally tens of thousands of restaurants across Canada. It is a time for the staff to take a much-needed break from prepping for service, to grab a bite, relax, and re center themselves for the service to come. The family meal is usually made by either a group of individuals in the kitchen or by one person. The most important part is, that it must be tasty as hell and done with care. For a lot of people, it’s the only meal they will eat that day. That’s why the Worlds Largest Family Meal at COOKSCAMP has always been the finale to the event. A place for everyone to be involved in a menu that is designed that day with the best ingredients available. Made with care and made knowing it is to feed our friends and colleagues at COOKSCAMP. It is meant to represent the best of who and what we are, culinary professionals.

Family Meal Menu

James Walt with Jorge Munoz - Grilled Whole Rossdown Chickens, romesco sauce, ember roasted cauliflower and brassicas

Mark Mcloughlin - Okanagan Goat Cheese Burnt Leek and North Arm Farm Potato Tortellini   grilled peppers, cherry tomatoes and lemon thyme butter sauce

Stacy Johnston and Minette Lotz with Bridgette Mullins, Taylor Brand, Annie Lalande - Grilled Skipper Otto Albacore Tuna

coal roasted cabbage, charred brassica, foraged purslane, chili crisp aioli

Nathan Lowey, Peter Warszycki, Peter Jenny – Charcoal Roasted, Kogi Rubbed Wild BC Salmon, deboned and stuffed with basil, sweet cicely, nasturtium, served with a pesto made of the same herbs and olive oil

Daniel Kim- Late Summer Salad, north arm greens, heirloom tomatoes, cucumber and a dandelion cremé dressing

Wild Snapper en Paupiette, stuffed with a Dungeness crab  and wild pink shrimp mousse, served with braised collard greens and a crab butter emulsion

Nick Musser & Ying Gao - Spice Rubbed and Spit Roasted Fraser Valley Duck,  lacquered with soy, apple cider vinegar, and palm sugar, served with charcoal roasted red cabbage, apples and drippings

Chris Irving and Jade Evans-Grilled and Braised Rossdown Farms Chicken Thighs, tomatillo, plum, serrano chili with a fire roasted almond and garlic scape salsa

Luke Kennedy and Danae Dejong – Louisiana Style Beef Shank and Shrimp Gumbo

Danny Capadouca and Emma Bevan - Dark Chocolate Ganache Bar, made from chocolate made onsite

On our last morning as campers packed up their sites and the breakdown of COOKSCAMP began, there were a few Chefs hard at work ensuring we were all leaving with full stomachs and smiles on our faces. Chef Bernard and Chef Peter, did such an amazing job keeping the walk in tidy and organized, and they gathered bits and pieces from the other meals to use for the final breakfast. I want to give a special thank you to Chef Bernard, for organizing and taking care of the food donations to the foodbank. It made the last day so much easier and your forethought on doing that is greatly appreciated.

Special thanks to our "Pit Boss" for the entire event, Luke Kennedy, and

our Kitchen Leads Chef Bernard Casavant, Chef Peter Warszycki & Chef Antonio Martin

and of course all of our Sponsors!!!

Big Bear Brewing
Big Mountain Food
Cioffi's
Corinthian
Edna’s
Evolve Winery
F.I.S.H
Fanny Bay Oysters
Hester Creek
Johnston’s
Kenji Seafood
Legends Haul
Mama Sita's
Mikuni Wild Harvest
North Vancouver Island Chefs Assn
Ocean Mama Seafood
Organic Ocean
Rossdown Farms
Sapsucker
Sea Cider
Skipper Otto
Tempea
Terra Breads
Uno Foods Inc
We Heart BC Crab
The Whole Beast
Worth Association