Green Artichoke Private Chef and Catering Services

10/25/2023

Fall beef and vegetables. Organic juniper braised short rib, Dijon brisket, cast iron hangar steak, 5 spice roasted acorn squash purée, merlot Demi glacé and young fall vegetable from .organics.

09/27/2023

Another summer has flown by way too fast…Reflecting upon the absolutely magical wedding of Emily and Konrad Fawkes at the Fawkes orchard. An incredible evening with some of the .sailor.chef crew.

04/04/2023

Puget sound king crab. Their massive claws equipped with teeth eerily reminiscent of human molars, are infamous for their destruction of Dungeness crab traps. , and I incorporated this fella into a forage feast. Gently poached in a wine heavy ‘court bouillon’ and served with a scallop roe garlic butter emulsion alongside gooseneck barnacles, mussels, scallop and greenling. Big thanks to my fellow mindful, responsible foragers and a special shout out to the big, beautiful blue-green sea for offering her bounty 🌊❤️

03/29/2023

Gooseneck barnacles…selectively, respectfully harvested in small batches are yet another wonderful gift from these gorgeous coasts. Big thanks to and for an amazing underwater weekend!
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12/09/2022

Quite possibly the most important voice in environmentalism and food sovereignty today...Vandana Shiva is as brilliant and badass as they come 🥰

The Seeds of Vandana Shiva focuses on the people, circumstances and seminal events in Vandana’s life—what shaped her thinking and defined her purpose. It also shows how the battle against multinational agribusiness has become an international struggle between two visions for feeding the world: T...

10/27/2022

Dark chocolate soufflé with 5 spice and Tahitian vanilla crème anglaise.

Fresh local eggs and patience are the key to this delicate classic and we’re blessed to be based in southern Van Island, where fresh eggs are readily available. Eggs sourced from happy chickens on regenerative farms as part of the farm ecosystem are among the most sustainable foods imaginable.

A few of our favs: .ca
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05/17/2022

Dear friends of Green Artichoke,

It appears as though one of our competitors has taken to sabotaging our business on Google maps reviews, which happens to be an important component to this business. As a small operation I get to know every client. Not one of the recent 4 one star reviews (believed to be from one person with multiple profiles) are legitimate (they don’t even make sense, if you know how we operate)

Your help in taking 2 minutes to report these reviews as fake will be extremely helpful in having them removed from google maps. Detailed instructions listed below:

Many thanks,

1.) copy/paste this link:

https://www.google.com/search?q=green+artichoke+private+chef+and+catering+services&sxsrf=ALiCzsZQ3YS79_VkX4Z6ovWFBbajryZK2w%3A1652800903120&source=hp&ei=h72DYqeSBY6-0PEP2O2ZsAU&iflsig=AJiK0e8AAAAAYoPLl8C0BTVqma2oktfvZZ3ZXGG7E3CU&oq=gree&gs_lcp=Cgdnd3Mtd2l6EAEYADIECCMQJzIECCMQJzIECCMQJzILCC4QxwEQrwEQkQIyBQgAEJECMggIABCABBCxAzIICC4QgAQQsQMyCwguEIAEELEDEIMBMgsILhCABBCxAxCDATIICAAQsQMQgwE6CwgAEIAEELEDEIMBOhEILhCABBCxAxCDARDHARDRAzoFCAAQgAQ6DgguEIAEELEDEMcBENEDOhEILhCABBCxAxDHARCvARDUAjoRCC4QgAQQsQMQgwEQxwEQowJQAFivBGCYFWgAcAB4AIABiwGIAfkDkgEDMC40mAEAoAEB&sclient=gws-wiz

2.) click REVIEWS

3.) in the SORT BY option, select LOWEST

4.) Three dots will appear next to the reviews, select REPORT and scroll to CONFLICT OF INTEREST. There are four 1 star reviews, three of which where made within hours of each other.

01/31/2022

12/14/2021

Private dining room now available. Experience Victoria’s finest culinary journey in the privacy of our downtown space. Chef Kyle Gerrard is offering a fully personalized 5 course winter tasting menu based on your group’s food preferences. As always, we offer a truly sustainably sourced, locally supported taste of the land and sea, a model whose dedication to fine ingredients is almost impossible to replicate in a conventional restaurant . Come sample what this land, Vancouver Island farmers and fishermen have to offer. Our sustainability model means local, non-GMO and Organic or equivalent.

05/27/2021

FULL EPISODE RELEASED!!!❤️
Link in Bio + comments

Proud to present the first official episode of Farmer, Sailor, Chef.
Last summer we sailed from Vancouver to Salt Spring Island on SV for the maiden voyage of a passion project that Captain had been brainstorming about for years. Our first episode focuses on , a truly magical place where soil focused regenerative farming and community resilience intersect.

At .sailor.chef our mission is clear: To learn the stories of the land and seas while highlighting the ingenuity and passion of BC regenerative farming movement. We hope to share their vision of not only a better way to farm sustainably, but to offer models of community interdependence and how such operations foster resilience in human/non-human ecosystems.

We hope you enjoy our first episode, captured beautifully by and the team

Big thanks to everyone at Stowel Lake farms, , for welcoming us to their wonderful space.

03/21/2021

Roasting heirloom cherry tomatoes on an open fire skillet last summer when .sailor.chef visited 🌱
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03/11/2021

Sunset dinner .
A simple fireside starter, all ingredients sourced within 100m of the table. BC farmers ❤️

Salad of apple, fennel, cucumber, leek flowers and St. Jo feta from across the street.
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03/03/2021

Fire and clay baked smallmouth bass, wrapped in fig leaf and stuffed with fresh aromatics from our trip to .

Smallmouth bass and perch were introduced to several lakes on saltspring island for the purpose of recreational fishing and human consumption some 50 years ago. Since their introduction, they’ve become a rather detrimental invasive species, outcompeting native species and disrupting the ecosystem. Constant fishing is encouraged to keep their numbers in check.

Larger specimens such as this one are rare, thanks for bringing this one in ;) To stay updated on our sailing journey, check out .sailor.chef

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03/02/2021

Proud to present our new collaboration project with . Last summer we sailed to Salt Spring Island on our maiden voyage, our goal: To learn the stories, explore the passion and ingenuity of the regenerative farming movement in BC. We hope to share their vision of a better way to farm sustainably and how communities foster resilience .

Stay tuned for .sailor.chef

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01/22/2021