Fall marks the end of the growing season for most plants, but before this happens our farmers are working hard to get the last of the summer crops and the beginning of new fall crops. Join us for a culinary experience like no other. Yam Magazines 2019 & 2022 “Chef of the Year” Castro Boateng is excited to bring back HOB’s long table dinner series. Our first dinner is a 10 course Plant based tasting menu hosted by Yam magazine Editor-in-Chief Joanne Sasvari. This menu features the abundance of our summer, preserved ingredients, earthy spices, and Vancouver Island Foraged Ingredients.

Sample Plant Based Dinner

J & J Farm Heirloom Tomato Salad  Fresh Basil, Grilled Okanagan Stone Fruit, Balsamic & Herb Oil

Salt Baked White Beets Fermented Beet Aioli, Crispy Puff Beet

Cumin & Orange Glazed Farm Carrots Coconut & Carrot Chilled Soup, Toasted Vegan Bacon, Crispy Carrot Top

Stuffed Plot…