BLOOM - THE ABBOTSFORD TULIP FESTIVAL SAYS FAREWELL TO THE FRASER VALLEY WITH PLANS TO BLOOM AGAIN IN NORTHERN OKANAGAN

January 25, 2021 (Armstrong, B.C.) – After four years of hosting one of the Fraser Valley’s largest and most colourful outdoor events, the organizers of Bloom, The Abbotsford Tulip Festival are saying thank you and farewell to the community where it all started with plans to eventually rebloom in Northern Okanagan.

“It’s a bittersweet feeling to say goodbye to the incredible community that supported our vision for the lastfew years but we’re hopeful for the future of the event in our new community in Northern Okanagan,” said Alexis Szarek, Founder of Bloom, The Abbotsford Tulip Festival. “We want to thank all of our dedicated staff and volunteers who greatly contributed to our success in Abbotsford, as well as the many community stakeholders who helped us along the way.”

Bloom, The Abbotsford Tulip Festival held the first event in the spring of 2016 with the goal of bringing four generations of Szarek’s family’s passion for growing tulips to a broader audience. The outdoor event attracted up to 100-thousand visitors each year over six weeks from April to May who gathered to marvel at the 2.5 million rainbow coloured tulips in full bloom. The event employed over dozens of staff and volunteers every year, and had a significant impact on the local economy while boosting tourism and putting Abbotsford on a global stage for its reputation as an agritourism destination. The festival was featured on dozens of international publications and programs including CBC’s The Nature of Things with David Suzuki. Bloom is also proud to have contributed over $120,000 through volunteer hours to the Abbotsford Kiwanis Club, the Canadian Ski Patrol, Clearbrook Kiwanis Club and W. J. Mouat Dry Grad.

Several recent factors impacted the decision to permanently close the Abbotsford Tulip Festival, including the forced cancellation of the 2020 event last April due to the pandemic, as well as the uncertainty of the 2021 season. In addition, earlier this year the land where the festival had been held for four consecutive years was sold to new owners further compromising the future of the event. Szarek and her growing family have since relocated to Armstrong, B.C. where she and her husband, Marc hope to re-imagine Bloom for the Northern Okanagan community.

For past event photos and to keep up to date with developments for Bloom’s plans in the Northern Okanagan, visit www.abbotsfordtulipfestival.ca and follow @abbotsfordtulipfestival.

ABOUT BLOOM, THE ABBOTSFORD TULIP FESTIVAL
Bloom, The Abbotsford Tulip Festival was founded in 2016 by Alexis Szarek (nee Warmerdam), a passionate third-generation Canadian tulip farmer. During it’s four years in operation, the festival offered visitors a chance to witness a breathtaking techno-coloured display of over 2.5 million tulips in a beautiful country setting while attracting visitors from all over the world. Alexis’ vision for Bloom was to share her love of farming and inspire appreciation for the splendor of the tulip season while providing visitors with a chance to enjoy over 40 varieties of tulips in a beautiful country setting with their friends, family and colleagues. Alexis founded the Abbotsford Tulip Festival at just 28 years old and quickly became a leader for innovation in the agri-tourism sector. She has received numerous awards including the 2016 Young Entrepreneur of the Year Award from the Abbotsford Chamber of Commerce; 2017 University of the Fraser Valley Distinguished Alumni Award; and was the 2017 Nominee for the Tourism Excellence Award from the Abbotsford Chamber of Commerce. She was also a board member on the BC Young Farmers Committee (2016-2019), serving as Chair in 2018 and 2019. She also served as a board member on the Canadian Young Farmers Forum from 2017 to 2019. Most recently, Alexis earned a spot the “Farm Your Numbers Program” presented by the Canadian Young Farmers Forum. Alexis is considered a industry pioneers and leaves behind a memorable legacy as the founder of Bloom in Abbotsford. She is looking forward to new opportunities to share her passion for farming and country life in the Northern Okanagan within the next few years. For more information visit, abbotsfordtulipfestival.ca

###

MEDIA CONTACT:
Tanis Sullivan
Tanis Sullivan Communications
604-230-8008
tanis@tanissullivan.com

As seen in the Vancouver Sun on August 5, 2017

Meet the Chef: Jeff Massey of Restaurant 62

written by Randy Shore

Chef Jeff Massey has helped make Restaurant 62 one of the Fraser Valley’s go-to, fine-dining establishments. Massey learned his chops in Yaletown at Cioppino’s Mediterranean and the Glowbal grills among others, and has since established Abbotsford’s R 62 as a farm-to-fork pioneer.

Q: What motivates and inspires you as a chef?

A: I am very inspired by working with the cooks and chefs here at the restaurant. It has been a lot of fun developing them from young cooks to really great cooks, and even better thinkers. Often young staff come in with little training and are enamoured by the kitchen. I love to work with them and get them to really think about food and plating and preparation. I take away all of the recipes and methods and turn them into skills and techniques that work for each individual.

Q: How would you describe the type of food you like to cook?

A: I really love to cook simple food. Layering simple flavours that really complement each other to enhance the dish. My favourite things to work with are simple, too. Sea salt, olive oil, fennel, sherry vinegar, fresh fish and scallops. In season, vegetables and fruits make up a huge part of what I do.

Q: What might diners not know about you?

A: In 2011, I was recognized in Western Living Magazine in their “Top 40 Foodies Under 40.”

Q: Describe a couple of your most recent creations.

A: I have been slow-cooking some amazing beef briskets. A deep sear on the surface adds such a rich flavour to the densely marbled meat of a brisket. A good dose of sea salt and a simple shallot, garlic and herb blend rubbed all over before heading into the oven for about six hours. Paired with parsnip puree and some aged blue cheese … ridiculous.

Q: What’s your favourite local product and how do you use it?

A: Rabbits are one of my favourite products and they are found right here in the Fraser Valley. We get whole fresh rabbits delivered from a small family farm in Popkum, just outside Chilliwack. They are such a beautiful product to work with. Large saddles that are so tender and sweet. We always incorporate the legs in some way to make each plate an entree that showcases the entire rabbit, often including the kidneys.

Q: If there’s one important piece of advice you might have for cooks, what might that be?

A: Taste your food. Always. During preparation and just before serving. Once you’ve tasted it, adjust. Use your senses to make sure it is what you’re looking for. Keep it balanced. Hot, sour, salty, sweet, these should all be complementary and one not too strong in any way. Too much of one throws the flavours of the dish out of whack.

Recipe: Pan-Roasted Ling Cod with Nettle Pesto

4 ling-cod filets (about 2 lbs., 908 g)

1 tsp (5 mL) fine sea salt

1/2 tsp (2 mL) pepper

2 tbsp. (30 mL) canola oil

The vegetables

8 patty pan squash, split

1 yellow zucchini, cut into chunks

16 cherry tomatoes

4 golden beets

8 radishes

2 tbsp. (30 mL) extra virgin olive oil

1 tsp sea salt

Preheat oven to 350 F (180 C). Pat filets dry with paper towel. Season both sides with salt and pepper. In a large, heavy-bottomed frying pan on medium high heat, sear fish on one side until golden crust forms. Turn filets and place in oven until firm to the touch, about 8-12 minutes depending on thickness of fish.

Wash and cut vegetables to roughly the same size. In a bowl, toss vegetables in olive oil and season with salt. Spread vegetables evenly on a sheet pan and bake until soft and lightly browned, about 15 minutes.

Makes 4 servings.

Stinging-Nettle pesto

3 cups (750 mL) tender nettle tops

1/4 cup (60 mL) Italian parsley

1/4 cup (60 mL) fresh basil

1/4 cup (60 mL) toasted pumpkin seeds

1/4 cup (60 mL) extra virgin olive oil

1/4 cup (60 mL) Parmesan cheese

2 garlic cloves, peeled

1 tbsp. (15 mL) capers, drained

Juice and zest of one lemon

1/2 tsp (2 mL) sea salt

1/4 tsp (1 mL) black pepper

Wearing gloves, pick and rinse nettle tops. Fill a large bowl with water. In a large pot on high heat blanch nettles in 2 quarts (2 L) boiling water seasoned with 1 tbsp. salt for 30 seconds. Drain and immerse in cold water. Remove from cold water and press-out excess moisture. Combine all ingredients in a food processor and pulse until smooth. Taste and season with salt and pepper, if desired.

Makes 1 cup (250 mL).