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PRESS: includes Sunset Magazine (August 2010), Travel and Leisure (July, 2010), Gourmet Magazine (August 2009), Bon Appetite, Saveur Magazine (September 2007), Harrowsmith Magazine (September, 2008), CBC Radio and TV... and many others. Come see why these people are talking about the food of the Cowichan Valley. Late Summer & Fall at Deerholme Farm...
Join us for the next local food feast Saturday, September 18, 2010 Averill Creek Winemakers Dinner (Cowichan Food and Wine Festival Weekend) Gewurztraminer * Alsatian Caramelized onion tartlet with Hillary’s Goat
Cheese Pinot Gris * Dungeness Crab chowder with coconut milk and farm grown kafir lime leaves Prevost * Chanterelle risotto with double smoked bacon, kale and corn Pinot Noir * Duck breast over braised duck leg with orange and vanilla bean on a savoury wild mushroom gratin Cowichan Black * Flourless blackberry and chocolate cake with scented geranium crème fraiche and rosehip syrup $125 / person (plus taxes) Tickets available at the winery 1-250 709-9986
Saturday, September 25, 2010 Italian-style Fall Harvest Dinner Grilled Pizza with guanciale (smoked pork cheek), porcini and sage besciamella Bruscetta with roasted tomatoes. olives and basil Eggplant, Albacore Tuna and Arugula Salad Barley polenta with wild Mushrooms and Pancetta Red wine braised Beef short ribs ravioli with heirloom tomatoes and local cheese Pear custard cake "Palpiton" with a hazelnut zabaglione $90 / person (plus taxes)
Saturday, October 9th, 2010 Fall Wild Foods Celebration Dinner Cider-braised rabbit rillette with rose hip mustard Game pate with porcini mushroom, apple, bacon and endive aioli Salad of smoke-roasted chanterelles and spiced, pickled squash Dungeness crab cake with Chinese braised wild mushrooms Venison stew with dried fruit, root vegetables and truffled polenta Wild berry pie with coconut crumble and Big Leaf Maple ice cream $90 / person (plus taxes)
Saturday cooking classes: Cooking Class: 12 noon - 5:00 pm Saturday, October 2, 2010 Porcini Mushrooms (Boletus edulis) Porcini Mushrooms in all their glory. Everything you ever wanted to know (but were afraid to ask). - Sourcing, habitat, preserving $100/person (plus Tax) ... Private classes, forages and gift certificates available... .......................................................................................... Mushroom Forage: 11:00 am - 4:00 pm Saturday, October 16, 2010 Wild Mushroom Experience Join renown chef, author and mycologist Bill Jones as he leads you on a unique wild mushroom experience. Mushroom display, show and tell, guided forage and a delicious mushroom meal to top it all off. - Mushroom basics $125/person (plus Tax) Contact and reservation Info: Bill Jones Please email or call 250-748-7450 to book or for further information. Bill Jones * Gift certificates are available * More Info below: ...................................................................... Farm
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 taste buds 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 opportunities 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 person (plus GST)
June 5 – Wild Salmon Wild Salmon has always been a fascinating subject for me. We will discuss the different species of salmon and work with several types to break down the fish and use all of the parts to there best advantage. The class will feature a wide range of techniques from Scandinavia (gravlax) to Japan to First Nations flavours. This is a hands-on class that is sure to entertain your brain and your taste buds. Limited to 6 participants. Please call for availability (250) 748-7450
July 18– East meets Westcoast We put an Asian spin on local seasonal cooking. Recipes will include a soba noodle salad with kale and mushroom in a sesame sauce, stir-fried chicken with egg and sweet pea rice and a coconut and fresh strawberry tarte.
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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, challenges 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 accommodated 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 specially is sustainability, green business, local food production systems and current trends in menus and food service. Cost: Please Inquire
.................................................................................................................................................................................................................................................... Private
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 |