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Our next season of events will commence on March 20th. On the weekend of the Spring Equinox we will celebrate our bounty of local sustainable seafood. The following week we'll launch our first cooking class with a hands-on look at Dungeness Crab. Please scroll down for details. Spring wild food foraging will be showcased in an event on April 24th with a walking tour of the local trails and a cooking demo and tasting based on products we have foraged. Our culinary activities have been profiled in Gourmet Magazine, Saveur Magazine, Bon Appetite and Harrowsmith. Come see why these people are talking about the food of the Cowichan Valley.
Please email or call 250-748-7450 to book or for further information. Bill Jones Email me here: * Gift certificates are available * ..................................................................................................................................................................................................................................................... 2010 Dinner Events: .............Saturday, March 20, 2010Ocean -wise Sustainable Local Seafood Truffle honey cured spring salmon on artisan bread Japanese-style BBQ pacific octopus and burdock salad Baked Cortes Island oysters with a morel and leek gratin Dungeness Crab with a sweet and sour sauce over black sticky rice Seared Qualicum Scallops over pork belly and stinging nettle casserole Local hazelnut and chocolate truffle tarte, wild plum syrup $90 / person (meat free version available) ................................................................................................. Saturday, April 17, 2010Morel Mushrooms Tarte Flambe with morels, fresh cream cheese and air-dried beef Country Ham Pate with morel mushrooms and new onions Braised morels stuffed with chorizo and olives Spring Salad with wild greens, morel and maple candied salmon relish Canard au Vin (braised duck) with morels and pinot noir, duck potatoes Rhubarb and candied ginger upside down cake with spiced crème
fraiche $90 / person ...................................................................................... Saturday, May 22, 2010Asparagus and Spot Prawns Spot Prawn and prosciutto rice paper rolls / grilled asparagus with vino cotto Flat bread with a spot prawn and handmade cheese spread Poached asparagus with truffle and prawn aioli Chinese style hot and sour prawn soup Indonesian-flavoured asparagus and prawn risotto Grapefruit custard tart with ice wine infused cream, rhubarb
syrup $90 / person (meat free version available) Saturday, June 19, 2010Pasture-raised Cowichan Valley Meats Grilled chicken skewer with a Jamaican walnut pesto Beef tenderloin Carpaccio with roast garlic and Moonstruck blue cheese Chinese-style BBQ pork salad with mushrooms and Asian vegetables Duck and barley soup with a local cheese crouton Salt and Grand Fir needle crusted lamb with maple-bean casserole Lavender shortcake with local berries and cream $90 / person
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to Table Dinners: Background Join us at our innovative series of dinner events that combine the pleasure of a dinner party with the educational program of the evening - in a casual, unique environment. The format is a lively and brief educational session followed by a tasting menu of locally sourced products and global cooking styles. Come hungry and prepare your tastebuds to be dazzled. Each menu is a one-of-a-kind culinary event based on the day's theme and seasonal local ingredients. Participants will receive detailed recipes on the dishes served and are guaranteed to leave happy and contented! With advance notice we can usually produce vegetarian or special diet menus for all our dinners. With your feedback we will create a special menu - specifically for you. Cost:
$90 per person (all prices plus GST) Time: 5:00 pm - 9:00 pm
*Gift Certificates for Dinners, Classes and Events are available*.. .......................................................................................................................................................................................
Cooking Classes:
Local Food Cooking Classes Hands-on limited size classes with Bill Jones. These are opportunites to expand your culinary horizons cooking with the finest local ingredients and working along side an accomplished chef and culinary instructor. Classes include a valuable primer on the topic and recipes to follow along in class and back home. Suitable for all levels of cooking skill but a prime opportunity for those looking to develop their skills and to ignite their creativity. Bill is the author of 9 cookbooks including The Savoury Mushroom and a recognized regional expert on mushrooms and wild foods. All Classes: Saturday 12:00 noon - 5:00 pm Cost : $100 per person ............... March 27 – Dungeness
Crab Please call for availabilty (250) 748-7450
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This fall we will be offering opportunities to learn about wild foods and mushrooms in the outdoor environment. Small groups will be taken into the backwoods of the valley to show the habitat for wild foods and to forage in their natural state. An overview of the pleasures, challanges and dangers of wild food harvesting will be demonstrated. At the end of the class we will return to the cottage and serve an array of wild food treats made from a bounty of foraged foods. Please note the forest is a harsh environment and participants must be able to hike and be in reasonable fitness. Due to the potentially hazardous nature of wild food foraging, all participants will be require to sign a waiver before confirming their enrollment in the forage program. For individual groups we will have a limited schedule of times available for private foraging activities. These can be tailored to the group and can offer a meal before or after the event. Please contact us for more information. Private
Classes:
Hands on classes, individually tailored to the group. Spend the afternoon with Bill Jones, best-selling author (two time world cookbook award winner), food and wine consultant, wild foods expert and French-trained chef. Includes all materials, content and recipes. Classes will be developed with the client based on your needs, desires, skill levels and seasonal availability of products. Groups of up to 24 people can be accomodated as a demonstration and tasting class. Please call for pricing and information. Our classes are suitable for team building workshops and a great way to introduce yourself to the flavour of our great island paradise.
Cost:
..................................................................................................................................................................................................................................................... Professional & Chef Development Workshops Spend the day in Bill's private test kitchen and culinary laboratory, topics can include:
This professional development day will focus on evaluating the individual's strengths and weaknesses and work to provide solutions to day-to-day and career progression challenges. The participant(s) will be provided with an insight into avenues for professional and career development and tangible knowledge to help you solve day-to-day challenges on the job. Bill has a world of experience as a chef, teacher, educator, author and food critic. This is a unique opportunity to tap into this worldly and practical viewpoint. Our specialy is sustainability, green business, local food production systems and current trends in menus and food service. Cost: Please Inquire
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Catering
Photo by Jeffrey Bosdet Details :
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Payment and Cancellation Policy All
fees will have GST applied. Payment is in advance to book a reservation
for the events and/or classes. Our preferred option is for you
to send a cheque in the mail at least two weeks before the event
to confirm your participation. If it is a later reservation we
may require payment on the day of the event in the form of cheque
or cash. Other payment arrangements can be made, please call or
email to discuss. Events often sell out and there are waiting lists for the more popular events. We will contact you the week of the event to update you of your status, remind you of the day and time and provide directions to our farm (if it is your first trip). Please call to discuss our policy on wine service. We provide samples of local handcrafted Merridale Apple Cider at our dinners and events (unless stated in the program content) other arrangements can be made in person. We require one week notice to cancel a reservation. At that time we will issue a refund or allow you to book into an alternative event (depending on availability). If a short term emergency arises, please call us as soon as possible and we will work towards a solution. If you don't show up you will forfeit all fees and deposits. ............................................................................ ................. ..Photo by Andrei Fedorov Please don't hesitate to contact us with any questions, comments or inquiries. We don't bite (much!).
Bill
Jones
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Deerholme Farm is a culinary destination amid the
rolling vineyards, farms and forests of the Cowichan Valley,
Vancouver Island, BC.
We
offer a unique and enjoyable experience for our guests. We think
the best food is the stuff closest to your table. Our ingredients
are exceptional and gathered through our relationships with
local growers, producers and foragers. 
We
offer gift certificates that can be specified for an event or
class or left open for the individual to arrange redemption of
the certificate. The certificate can be emailed as a PDF document
for you to print off at your convenience.
website design and photography: Andrei Fedorov © 2005 - 2008 |