VANCOUVER, BRITISH COLUMBIA, May 13, 2014 – For the entire month of June local restaurants will be adding $1 to a popular menu item to help fund Growing Chefs! Classroom Gardening Program. Last year the non-profits “Eat. Give. Grow.” campaign raised $8,000, which helped teach children about urban agriculture, local food, healthy cooking and proper nutrition. With programs in 34 classrooms across BC, Growing Chefs! has a $10,000 goal for this years event.
“We are overjoyed by the support and generosity of the local restaurant community with over 20 taking part,” says Helen Stortini, Executive Director at Growing Chefs! “Their support will help us bring our program to even more schools, which in turn gives more children hands-on experience growing and cooking their own food. We truly feel that providing them with this direct experience creates a deeper connection and encourages them to make healthier choices."
With the dominance of fast food establishments and one-stop super markets there’s a disconnect amongst our youth as to where our food actually comes from. Knowledge about food sustainability, nutrition and local agriculture is often trapped behind kitchen walls, the domain of chefs and industry professionals. Growing Chefs! aims to change this by facilitating hands-on growing experiences for children with local chefs.
Over the course of the three-month classroom program, more than 1,000 children will grow, harvest, and taste a variety of organic and delicious greens. On the chefs' first visit, they plant windowsill gardens and then return every two weeks to do lessons on plant growth, nutrition, urban agriculture, and sustainability. At the end of the program, they help the students harvest their gardens and do cooking lessons with the vegetables they grew.
Here are a list of just some of the participating restaurants and which mouthwatering menu items they’ve chosen to support the program:
· Tableau Bar Bistro – Albacore Tuna Nicoise Salad With Tomato Dressing
· Homer St. Cafe – Fried Chickpea Dip & Chips
· Wild Rice - All their desserts including their Banana & Hazelnut Spring Rolls
· MARKET by Jean-Georges – Soy Glazed Short Ribs with Apple-Jalapeno Puree and Roasted Sablefish with Scallion Chili Compote and Thai Basil
· Chambar - Foie de Canard "Villa Lorraine" -Spiced foie gras terrine, port reduction, kriek granita & truffled brioche french toast
For a full list of participants and to find out more about Growing Chefs! Visit: www.growingchefs.ca
Dee Raffo, Ki Communications
Ph: (604) 905-0933 Fax: (604) 932-0328