Plan To Attend The Cultivate Long Table Charity Dinner

By July 20, 2016Life

Submitted.  Restaurant 62 partners with Cultivate & Co for 2nd annual Cultivate Long Table Charity Dinner at the Chilliwack Corn Maze. 

Restaurant 62, the Fraser Valley’s premier destination for elegant urban dining and contemporary regional cuisine is pleased to partner with Cultivate & Co for the 2nd annual Cultivate long table dinner on August 20th at the Chilliwack Corn Maze in support of the Chilliwack Bowls of Hope Society.

Situated in a beautiful outdoor rural setting, this unique summer dining experience combines both restaurant 62 and Cultivate & Co.’s vision to gather communities through the celebration of local food and build awareness about the importance of the local farm-to-table movement.

The year’s menu will be prepared by two of the Fraser Valley’s foremost farm-to-table culinary influencers – Chef Jeff Massey of restaurant 62 and Bonnie Friesen of Faspa & Co. The four course menu will feature locally sourced, sustainably grown and ethically harvested in-season ingredients from dozens of Fraser Valley farms.

“I can’t think of a better way to celebrate home-grown food than with an elegant outdoor dinner party set right in the field where the food’s been grown,” said Chef Jeff Massey, Executive Chef, restaurant 62. “We’re absolutely delighted to be involved and lend our support to this important cause and very special event.”

Net proceeds from Cultivate will be donated to the Chilliwack Bowls of Hope Society. The program currently provides soup and other hot lunch items to 650 children at 16 schools witiin the Chilliwack School District.

2016 Cultivate Menu
designed by restaurant 62

(items may change based on availability of ingredients)

Smoked salmon, beet gel, horseradish aioli, rye bread crisp, micro daikon
Charred peach, herbed Mt. Lehman goat chevre, candied walnuts
Fraser Valley pork rillette, wildflower honey BBQ sauce, homemade baby pickle, potato crisp

Mt. Lehman Buffalo fresco caprese
heirloom tomatoes, globe cucumbers, micro greens
balsamic, extra virgin olive oil, sea salt and fresh basil
Marinate farro salad
shaved zucchinis, arugula, lemon, mint, pickled red onions & cashew ricotta

Johnstons bacon wrapped Fraser Valley pork loin
stone fruit, lentils & dijon

Yarrow meadows duck
crisp seared & sous vide boneless thigh
Over charred cabbage & duck sausage

Roasted potatoes, spring onions, red peppers
braised local greens
roasted harvest vegetables

Pipeable Agassiz Farmhouse Fromage Frais cheesecake (in mason jar), corn flakes, macerated local berries

For information and tickets visit Space is limited and tickets are expected to sell out quickly.


cultivate team


About restaurant 62

The restaurant offers a simplified modern dining experience that engages the senses and tantalizes the palate. Executive Chef Jeff Massey uses only the freshest local ingredients brought directly from farm to table to create contemporary regional cuisine, inspired by the flavours of the Mediterranean. The restaurant is unrivaled for its innovative menu featuring a bounty of local, in season ingredients, extensive wine selection, contemporary ambience and impeccable service.

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