Eight of Vancouver’s most innovative chefs are banding together in support of the Downtown Eastside Neighbourhood House. Fare: For the Human Right to Healthy Food, is an extraordinary six-course collaboration dinner to be shared at Torafuku Asian Eatery on January 14, 2019, with proceeds from each ticket to benefit DTES Neighbourhood House’s healthy food programs.
Inspired by the DTES Neighbourhood House’s need to secure more funding for their healthy food programs, Torafuku chef and co-owner Clement Chan reached out to his chef community to create a dinner that would support these initiatives in a meaningful way.
All proceeds from the Fare dinner will benefit programs that promote the right to quality, healthy food for all, deservedness and inclusion, especially for those who experience marginalization and are often excluded from accessing real and healthy food.
The proceeds from each $150 ticket will enable the DTES Neighbourhood House to do one of the following:
• Serve 75 nutritious meals
• Distribute 640 bananas
• Make 150 real fruit smoothies
Clement Chan and Sandy Chen (Torafuku), Douglas Chang (Ai & Om Knives), Warren Chow (Juniper), Jason Harris (Colette Grand Café), Will Lew (Notch8 Restaurant & Bar), Colin Staus (Campagnolo) and Alessandro Vinello.
The Torfuku team, collaborating chefs and the DTES Neighbourhood House would like to extend their gratitude to the sponsors of Fare: Strange Fellows Brewing, 33 Acres Brewing Company, Odd Society Spirits, Oyster & King, Kettle Valley Winery, Orofino Winery, Pentage Winery and @stagshallowwine.
Fare: For the Human Right to Healthy Food
A chef collaboration dinner in support of The Downtown Eastside Neighbourhood House
January 14, 2019
7pm (6:30pm doors)
Torafuku Asian Eatery, 958 Main St.
$150 per person. All proceeds benefit the Downtown Eastside Neighbourhood House, and a donation receipt of $85 can be administered upon request.
Tickets at: bit.ly/FARE_DINNER
Amuse Bouche by Douglas Chang, Ai & Om Knives
Ginger steamed crab with black vinegar, egg flan
Scallops by Moonlight by Will Lew, Notch 8 at The Hotel Vancouver
Maple soy smoked scallop, Fanny Bay oyster foam, salmon bacon, geoduck, sake and yuzu clouds, floret of stars
Sieglinde Potato Tortellini en Brodo by Colin Staus, Campagnolo
Egg yolk and semolina pasta, East Van-grown Sieglinde potatoes, broth of three-year house-aged ham garnished with sage, chive and Parmigiana Reggiano
Wild Mushroom Tart by Warren Chow, Juniper Kitchen & Bar
Sunchoke, asparagus, spruce tip vinegar
Butter Poached Sole by Jason Harris, Colette Grand Café
Black truffle, celeriac tart, Pommes Anna
Ash Crusted Beef by Alessandro Vianello,
Cauliflower and hazelnut purée, slowly cooked leeks, oyster mushroom, toasted hazelnuts
Chocolate Tart by Clement Chan and Sandy Chen, Torafuku
Passionfruit gelée, orange pekoe ice cream, chocolate truffle
Due to the collaborative and charitable nature of this dinner, substitutions are politely declined. Some ingredients may change by the dinner date due to the availability of ingredients.