100 Miles of Delicious

Published September 22, 2014 18:39


Winnipeg chefs brought off a totally fresh, locally sourced five-course dinner for a crowd of enthusiastic Winnipeggers and foodies at the Boys and Girls Clubs of Winnipeg 100 Mile Dinner at Centro Caboto Centre on Sept. 8.

Chefs included Diversity Foods and Elements restaurant's Ben Kramer; Enoteca and Deseo Bistro's Scott Bagshaw; Peasant Cookery's Tristan Foucault; 295 York's Jesse Friesen; Red River College's Luc Jean, Canadian Museum for Human Rights' Barry Saunders and Segovia's Adam Donnelly. Each of the five courses arrived with commentary from the chef responsible, on the fresh, local produce used to prepare his creation. "It was a great night and I'm amazed at how all those chefs can work so well together to pull it together," said Heather Black, un grand fromage at the Boys and Girls Clubs of Winnipeg.

The jaw-dropping dinner menu once they got inside? Mini pot-au-feu, beef brisket, gnocchi, tomato bisque, butter lettuce with confit potato, soft polenta, local corn, stewed wild mushrooms, pickled cauliflower, salt-cured carrots, wild Manitoba blueberries with toasted hempseed granola, local honey and bee pollen, torn lemon bannock and Cornell creme. A who's who of Winnipeggers, including Kerri Irvin Ross, the minister of family services; Ian Wishart, MLA for Portage la Prairie; John and Jane Pearson of Shindico; and Kevin Betzold, GNR Camping World co-owner and chairman of the Boys and Girls Club of Winnipeg, flipped out their napkins enthusiastically. Also making the scene: Peerless Garments' Albert El-Tassi; Wow! Hospitality Concepts' Doug Stephen; Loewen Windows' Al Babiuk; James and Linda Cohen from Gendis; and RBC's Holly Toupin.

But 12-year-old speaker Mesgna Mesgna almost outdid the food. As a member of Boys and Girls Clubs, coming to Canada via Sudan and Eritrea, he quickly won audiences hearts with his maturity, humour and expressions of gratitude for the opportunity to learn new things -- such as filmmaking and technology.

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