The Richmond Harvest Fest Culinary Stage, presented by Richberry Group and Mayberry Farms, looks to bring the farm to the table with demonstrations on everyone’s favourite fall foods . Experts will cover everything from brunch to dinner including tips and tricks even Pinterest would be jealous of. And best of all, all demonstrations will include the fall favourite, cranberries!
View the complete Culinary Stage Schedule.
Culinary Stage at 11:15am
Edible Plants: History and Education with Lori Snyder, Educator & Herbalist from Earth and Company.
Lori Snyder is a descendant from the T’suu tina (Sarcee), Nakota (Assiniboine), Cree, Nipissing & Anishinaabe (Ojibwa) people. Her mother was Metis a blend of the First Nations people with the Scottish, French, and Celtic nations. She was born and raised in Squamish and spent her childhood playing in the forest. From a young age, she has been learning about plants and later studied herbalism, aromatherapy, and permaculture. Since 2013 Lori has been bringing forth her First Nations perspective and knowledge of wild, native, edible and medicinal plants to help people reconnect to the wisdom of the Earth. These practices include plant identification walks, workshops on how to make the medicines, illustration workshops, slideshow presentations and garden consulting & design. Recently Lori started designing sacred stone meditation necklaces, a link to the traditions of beadwork but with crystals, seeds, metals, and stones.
Culinary Stage at 12:15pm & 2:30pm
Preparing: Harvest Brunch and Autumn Affogato Dessert, with Sean Bromilow, writer.educator.diversivore from Diversivore.
Sean is a food writer with a passion for science, education, and encouraging people to cook great food from scratch. He runs the food blog Diversivore, which focuses on food education and expanding culinary horizons. He lives in Richmond with his wife and two kids.
Culinary Stage at 3:00pm
Preparing:Late Harvest Cranberry & Corn Succotash with Executive Chef Daryle Nagata from Blue Canoe Waterfront Restaurant.
Richmond’s own Chopped Canada Champion Daryle Nagata is of Japanese & Scottish Heritage. He is a recipient of numerous international & Canadian awards and designations. He has developed his skills in some of the finest hotels from London’s Savoy Hotel , La Reserve Geneva, Shangri la Pudong , Osaka Hilton, Gran Melia Jakarta to Chef Consultant for Team Canada 2008 Beijing Olympics. Prior to Joining the Blue Canoe Restaurant in Steveston, Daryle was executive chef for CP Hotels, Fairmont Hotels and the Pan Pacific Vancouver to name a few.
He is a strong proponent to fresh and local and was a grass roots trail blazer in initiating and supporting local farmers, markets, foragers and fishermen alike.
Culinary Stage at 4:30pm
Preparing: Buttermilk & Beer Poached Chicken Breast with Minted Cranberry Preserve with Head Chef Michael Manlulu from Britannia Brewing Company.
Head Chef Britannia Brewing Steveston, where he creates a modern West Coast bistro menu focusing on locally sourced natural produce. Mike is classically trained in French fine dining starting his career working with Michelin Star French chef’s Michele Rostang and Philippe Gauvreau in Dubai. In 2008 Mike then established himself in Vancouver at Bin 942 as Chef de Cuisine where he created menus alongside owner/chef Gordon Martin, from here he moved onto lead the kitchen at The Vancouver Royal Motor Yacht club before joining Britannia Brewing Company.