Saturday, September 3, 2016

Chefs Alliance Afternoon at Ragley Farm | September 25th 2016

Spend an afternoon at the farm while feasting on the bounty of another successful growing season! Join us at Ragley Farm on Sunday, September 25th as we celebrate local food and those who produce it. Meet your farmers and enjoy a family-style menu created by two Slow Food Chef's Alliance members - Brad Holmes (OLO Restaurant) and Oliver Kienest (Wild Mountain). Chefs Brad and Oliver have collaborated to create a casual menu for sharing - bringing together members of our local food community for an afternoon of food and conversation. 

Date: Sunday, September 25th
Time: 2:00-6:00 pm
Members - $40.00
Non-Members - $50.00
Optional Drink Pairing - $15.00

Click here to purchase tickets!

Sunday, April 17, 2016

AGM April 24 2016 At Agrius

Join us for the 2016 Slow Food AGM

Sunday April 24 2016

Agrius — 732 Yates St.

This is a free event.
Please RSVP to

All members are welcome to join us for the AGM. Non-members are welcome but cannot vote on any decisions.

Agrius has generously offered to host us. A platter of charcuterie will be provided, and the drink menu is availble for those who wish to order a beverage.

3:30pm - Greetings and food

4:00pm - Meeting called to order

Meeting Agenda
  • Convivium Year in Review 
  • National Meeting & International Check-in 
  • Treasurer's Report 
  • Communications & IT Report 
  • PR Report 
  • Nominations for open positions 

We have several positions open for nomination on the board and would love to hear from you if you are interested in joining! Meetings are held once every few months depending on upcoming events, and can be attended in person in Victoria, but by distance via Skype if preferred. 
Membership Coordinator
Work with the convivium leader to promote and coordinate memberships, liaison with Italy, and communicate directly with our members and past members as needed.
Attend board meetings to facilitate recording action items as well as following up to distribute notes to those not able to attend.
Co-Events Coordinator
Work with our esteemed events coordinater Christine Smart to organize and promote regular food-focused fundraisers
Gardens in Africa Liaison
Connect with the international Gardens in Africa project, helping to support local community gardens and indigenous foods.

Friday, December 11, 2015

The Slow Food Foundation for Biodiversity is very happy to
welcome Canada to the Chef's Alliance

The founding members of the Chefs' Alliance in Canada have been recognized for their dedication to a local food culture.
Their menus are a vibrant representation of the cultivated and wild bounty that makes Canadian cuisine truly unique. 

On the West Coast, these Slow Food chefs are:

Cory Pelan
Whole Beast
Clif Lear
Fol Epi
Brad Holmes
Oliver Kienast
Wild Mountain
David Gunawan
Farmer's Apprentice

Grapes & Soda

Royal Dinette
Jesse McCleery

The prestigious International Foundation for Biodiversity Slow Food Chefs’ Alliance announces the first Canadian chefs to commit themselves to defending food biodiversity in their restaurants and shops. They join a network of chefs in Italy, the U.S.A., the Netherlands, Mexico, Albania and 
Morocco defending biodiversity around the world. Montreal is the home base for chefs representing Eastern Canada, while founding Chefs on the West Coast are based in Vancouver, Vancouver Island and on the Gulf Islands.

“It’s important to recognize the chefs who are genuinely engaged in their local food communities, “ said Vancouver Island and Gulf Islands Slow Food convivium leader Brooke Fader. “It’s fascinating to see these chefs using similar local ingredients, but creating a cuisine that is unique to each of them,” she said.
“They support local food production all year, not just ‘when possible’. They work hard tocreate a reciprocity with their producers and their guests, elevating the identity of Canadian cuisine.”

Slow Food Alliance chefs travel and meet with one another, participating in events, sharing ingredients and cooking together. Our West Coast chefs have chosen to share an ingredient with each other that they have in abundance: Jesse - pickled bull kelp; Dave - quince jam; Cory - porcini salami; Brad - lemon drop hot sauce; Clif - Red Fife wheat; Oliver - grand fir honey.

Slow Food involves over a million people dedicated to and passionate about good, clean and fair food. This includes chefs, youth, activists, farmers, fishers, experts and academics in over 158 countries; a network of around 100,000 Slow Food members linked to 1,500 local chapters worldwide (known as convivia), contributing through their membership fee, as well as the events and campaigns they organize; and over 2,500 Terra Madre food communities who practice small-scale and sustainable production of quality food around the world.

Monday, November 16, 2015

Limited Edition Slow Food Canada Mugs!

The Vancouver Island and Gulf Islands Convivium has designed limited edition enamel camping mugs as a fundraiser to send members from Vancouver Island to Salone del Gusto and Terra Madre in 2016. 

  • $18 each for Slow Food members
  • $22 each for friends of Slow Food
  • Pick up available or shipping at cost
Mugs can be purchased by emailing