The late James Barber, also known as Canada’s Urban Peasant, had a dream to install a wood burning oven at Providence Farm, replacing their existing ovens. The first fundraiser was the 2010 Chefs’ Congress, where two events were held. One was at C Restaurant, and the other at Providence Farm.
The chefs wanted to continue James’ dream of installing the oven at the Farm, an organization he felt was very important. Carol Spencer donated her oven, which was then moved to Providence Farm (it weighs 27,000 pounds!). The James Barber Wood Burning Oven was fired up for the 2010 Chefs Congress!
“Working with Providence Farm is really satisfying, they have great staff, beautiful facilities and important work to do. The Farm itself is a jewel for the Cowichan Valley and a vital cog in the local food system. All our support is important to keep this a vital part of the community,” commented Bill Jones, author, chef, and food consultant, Deerholme Farm.
On September 15, 2011, another fundraiser was held to mount a commemorative plaque on the James Barber Wood Burning Oven. It was sold out, and raised funds to replace the ovens at the Farm. All monies raised go towards the programs at Providence Farm.
The theme for the 2012 James Barber Fundraiser is savoury, spicy, and sweet with dishes made with local honey. A “culinary showcase” will feature BC chefs, each with a station in the historic buildings of Providence Farm. Delicious food will be paired with local beer, wine, and cider.
The following Cowichan Chefs Table chefs, invited BC chefs, and food and beverage producers are confirmed to participate:
- Chef Allan Aikman – Vancouver Island University
- Chef Brad Boisvert – Amuse Bistro on the Vineyard
- Chef Fatima da Silva – Bistro 161
- Chef Jonathan Duquette – Moby’s Oyster Bar & Marine Grill
- Chef Marisa Goodwin – Organic Fair
- Chef Matt Horn – Cowichan Pasta Company
- Chef Dan Hudson – Hudson Fine Foods
- Chef Bill Jones – Deerholme Farm
- Chef Dave Lang – North Island College
- Chef Janice Mansfield – Real Food Made Easy
- Chef Cory Pelan – The Whole Beast
- Chef Brock Windsor – Stone Soup Inn
- Chef Bruce Wood – Bruce’s Kitchen
- Chef Ryan Zuvich – Hilltop Bistro
- Applejack Farm – Pat Barber
- Cowichan Bay Seafood – Anne Best
- Hilary’s Cheese – Hillary Abbot
- True Grain Bread – Bruce & Leslie Stewart
- Vancouver Island Sundeck Centre – Brian Holder
- Averill Creek Vineyard – Andy & Wendy Johnston
- Blue Grouse Estate Winery – Corine Webster & Bailey Williamson
- Phillips Beer – Matt Lockhart
- Merridale Ciderworks – Janet Docherty & Rick Pipes
- Tugwell Creek Farm – Bob Liptrot & Dana LeComte
- Unsworth Vineyards – Sarah & Daniel Cosman
- Venturi-Schulze Vineyards – Marilyn Venturi & Michelle Willcock Schulze
- Victoria Spirits – Bryan Murray
- Drumroaster Coffee – Geir Oglend
- Teafarm – Victor Vesley & Margit Nellemann
Providence Farm is an organic therapeutic farm at the base of Mount Tzouhalem in the Cowichan Valley. Since 1979, the Farm (a registered charity and non-profit society) has been offering programs for adults and seniors with mental health issues, brain injuries and developmental challenges. At the centre of their horticultural therapy program is the belief that tending the land around you is healing and beneficial.
With the beautiful setting and delicious food and drink, this is guaranteed to be a feast for the senses.
Tickets are $100. Guests will be provided a $50 charitable tax receipt. Beverages are included. To order tickets email email@example.com or call 250.746.4204.