Sea Cider Farm & Ciderhouse (Photo by Alexia Foster)

Sea Cider Farm & Ciderhouse (Photo by Alexia Foster)

A special event for Earth Day

Farmed and Foraged: An Earth Day Brunch

Farmed and Foraged: An Earth Day Brunch

Farmed and foraged: An Earth Day feast

Celebrate Earth Day with an adventurous evening of fine dining, art and conversation in honour of our one and only home planet.

Wednesday, April 22

5:30 p.m.
Reception, with live art creation and silent auction.

6:30 p.m.
Four-course dinner of locally farmed and foraged food, curated by Chef Nicholas Waters of Toque Catering and paired with Sea Cider's craft-made ciders.

Sea Cider Farm & Ciderhouse, 2487 Mt. St. Michael Road, Saanichton

Tickets: $100
Purchase ticket online or by contacting or 250-479-3191.

Proceeds from this evening will benefit the Nature Conservancy of Canada and its work in British Columbia. Since its first BC project in 1974, the Nature Conservancy of Canada has completed more than 100 projects and protected almost 1 million acres of this province's most ecologically significant land and water.
Learn more about our work in British Columbia >

About Sea Cider Farm & Ciderhouse

Kristen Needham, owner and cidermaker, Sea Cider Farm & CiderhouseSea Cider Farm & Ciderhouse is an award-winning organic orchard and ciderhouse that crafts traditionally fermented ciders on the beautiful Saanich Peninsula. With panoramic views of the orchard and Haro Strait, Sea Cider is an idyllic setting to spend an evening.

Owner and cider-maker Kristen Jordan will share her apple insights and commitment to creating a sustainable, Earth-friendly, delicious business.

About the forager and chefs

Josh Houston, forager and chef, Toque Catering (Photo courtesy Toque Catering)Since the beginning of Josh Houston’s culinary career, foraging has been a passion. He has spent many years studying wild food and putting his knowledge into practice. He spends much of his free time in the Sitka forests of Port Renfrew, the seashores of Sooke and Jordan River, and the urban landscape of Victoria where he forages for wild edibles and embraces the natural abundance that exists here.

As a chef, Josh credits his early interest in cooking to his grandmother who was a Church Camp cook and worked for Campbell’s soup.

Chef Nicholas Waters, Toque Catering (Photo courtesy Nicholas Waters)Nicholas Waters, executive chef of Toque Catering, is passionate about fresh ingredients, careful preparation and organization. Nicholas ensures everything he creates offers exquisite flavour, irresistible appearance and lingering pleasures. All of his ingredients are fresh, not processed and wherever possible, locally produced using sustainable practices.

As the curators of the Earth Day Feast, Josh and Nicholas will illuminate the story behind each course as it is served.

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