UBC Farm Long Table Dinner
An enchanted evening in the poplar grove
For one night only, join Executive Chef David Speight and his exceptional UBC Food Services team at this magical farm to table dinner — right here at the UBC Farm.
Stay tuned for 2024 dates!
About the Long Table Dinner
After a three-year hiatus, this beloved event is back! Following the wildly successful events of previous years, the UBC Farm Long Table Dinner returns with an enchanting multi-course, family-style meal featuring the exquisite organic produce grown steps away at the UBC Farm.
Enjoy a warm summer evening under twinkling lights at long tables set between rows of trees in the Poplar Grove, while our team treats you to a full-service menu celebrating the seasonal bounty of UBC Farm and local food producers.
Preview the menu
Tickets include dinner, one beverage and canapes on arrival. We will have a cashless bar open with selections of local wine and beer. Menu may change before the event to maximize in-season ingredients. Optional farm tour led by our directors takes place from 5:45-6:30 p.m.
All net proceeds support the Centre for Sustainable Food Systems at the UBC Farm’s work in experiential teaching and research to achieve more sustainable agriculture and a just, food-secure future.
About the UBC Farm
The UBC Farm is the Centre for Sustainable Food System’s main research, teaching and learning space, located on the traditional, ancestral, and unceded territory of the hən̓q̓əmin̓əm̓-speaking xʷməθkʷəy̓əm (Musqueam) people. Situated within a 90-year-old coastal hemlock forest, the 24-hectare UBC Farm was started by students in 2001 and since then the integrated organic farm and forest ecosystem has become a key site of agroecological research and education as well as an important Vancouver food hub.
The UBC Farm is certified organic and features annual crop fields, perennial hedgerows and orchards, Indigenous-led gardens, and forest stands. We cultivate over 200 varieties of fruits, vegetables, and herbs.
David Speight, UBC Culinary Director and Executive Chef
About the Chef
David Speight is UBC’s Culinary Director and Executive Chef, whose passion for food is rivalled only by his dedication to health and sustainability. Born and raised in Vancouver, David is somewhat of a culinary legend at Rogers Arena where, as executive chef for six years, he developed a nutrition program for the Vancouver Canucks, kept 2010 Canadian Olympic hockey players properly fueled for their big games, and frequently prepared gourmet meals for visiting celebrities, recording artists, and heads of state. He also implemented an organization-wide recycling, composting, and food donation program.
David has held executive chef positions at Monk McQueen’s Seafood & Oyster Bar and Bridges restaurant. He is a graduate of the Culinary Institute of America in New York.
Key Details
Event is Weather-Dependent
In a true long table dinner style, we will not be covering the event with a tent. If rain is forecasted on the Farm, we will cancel at least three days in advance and offer a full refund.
Refund and Transfer Policy
Tickets cannot be refunded but can be transferred. Please email us to transfer your tickets to another name. Please note there is a limit of 6 tickets per transaction. American Express is not accepted at this time.
Dietary Options
Preview the menu here. Lacto-Ovo vegetarian options as well as gluten-free options will be included with all courses. Menu may change before the event to maximize in-season ingredients.
How to get to the UBC Farm
Please view Transit & Parking Details here.
Visiting Guidelines
We ask all UBC Farm visitors to respect and enjoy the space, and to not disturb any plants, equipment, or research apparatus on site. Please watch your footing and stay on the roads or grass pathways. Please leave your pets at home.