Cooking For A Cause
On May 11, King Pacific Lodge and the Gitga’at First Nation will host “Cooking For A Cause,”a celebration marking the launch of their co-founded charitable organization: Guarding the Gifts. The intimate evening will bring together a collective of likeminded environmental and cultural advocates, and feature top culinary talent, to draw attention to the risks the Northern Gateway Pipeline Project poses to the First Nation Gitga’at people and the Great Bear Rainforest on BC’s northern coast. Hosted by Vicki Gabereau, Cooking For A Cause will feature an evening of entertainment – including an acoustic performance by rock icon Matthew Good, and songs by First Nation singer Ta’Kaiya Blaney. A notable highlight of the evening will include a keynote address from environmentalist David Suzuki, who is an adopted member of the Eagle clan of the Gitga’at First Nation. Renowned Canadian chefs will present culinary delights that incorporate ingredients sourced from the Great Bear Rainforest. Chefs lending their support to the evening include Michael Stadtlander of Eigensinn Farm, Robert Clark of C Restaurant, Nico Schuermans of Chambar, Andrea Carlson of Burdock & Co., Angus An of Maenam, Wendy Boys of Cocolico, Quang Dang of West Restaurant & Bar, Jonathan Chovancek of Kale & Nori Culinary Arts, as well as King Pacific’s own Executive Chef Jesse McLeery and Pastry Chef Merri Schwartz. An intimate VIP cocktail reception before the main event will give a select number of guests the opportunity to join David Suzuki and Vicki Gabereau on a private cruise along the Fraser River. Guests will board the classic 1943 wooden yacht Pacific Yellowfin at 4:45 p.m. in Steveston Harbour for this exclusive event. Michael Uehara, president of King Pacific Lodge and creative force behind the event says, “Cooking For A Cause is a gathering of close friends and supporters who share our concern over the vulnerability of the Great Bear Rainforest. Our goal for this event is to create a stage for this vibrant community, allow their voices and concerns to be heard, and shine a spotlight on the dangers this precious eco system is facing.”Cooking For A Cause takes place on May 11 from 7 p.m. to 10 p.m. at the Gulf of Georgia Cannery. Ticket prices are $300, with “virtual”tables of eight at $2,100 (tax receipts will not be issued). Tickets for the VIP pre-reception cost $1,000 and include the main event admission. (http://www.cooking-for-a-cause.ca)
