A few weeks ago we hosted our sixth Elementa dinner, at Harkness and Co butchers in East Vancouver. A sold out evening and amazing show of support from our guests was a fantastic and humbling experience. The menu made use of beautiful pork from SW2 Ranch in the North Okanagan Valley, the first asparagus from Hazelmere Farm, seaweed harvested on the west coast of Vancouver Island and a myriad of other wild and cultivated ingredients. Menu posted below.

Hazelmere Asparagus/Forest Flavours



“Fish & Chips”

Chicken Liver Tart


Charcoal Brioche, Cultured Butter


Pork Essence, Spring Offerings

Just The Bulls: Kelp, Cattail, Clam and Lovage

Humbolt Squid, Egg Dashi, Crispy Bits

Sweet ‘n’ Sour Pork, Pine, Apple


Dixxxon Cider and Elderflower Soda


Goats Curd, Rhubarb, Whey

Preserved Quince, Frozen Beeswax, Rose


Elderflower Marshmallow

Giant Kelp Pate de Fruit