I enjoyed sitting with other food appreciators who had attended this fund-raiser not even so much to support the charity but because of their love of local food and the brilliant chefs that make up the culinary landscape in Winnipeg.  To know that proceeds were going to the good work of the Boys and Girls Club of Winnipeg was a wonderful bonus. 

The company made the arduous time spent waiting to line up to fill your entree plate a bit more pleasant.  The wait times being one aspect that this new event may have to tweak before next year.  I left before dessert to sneak in a visit with my hard-working husband who had just gotten home from work.  Ironically he was watching “Chopped” when I walked in the door.

I was content too because of the appetizers that I got an opportunity to sample, which kept the hunger pangs at bay.  The beet root, apple creme fraiche & golden caviar was high on my list but was surpassed by the Pickerel ceviche. 

 The barley risotto and Trappist cheese croquettes were also delicious.

Other items were served from the main course section, namely the Broccoli salad, green and yellow bean salad, chicken-stuffed crepes, chickpea, shortrib fritters and Moroccan spice lentil patties with squash chutney. 

Had they set these up as another food station, the items could have been appreciated in their uniqueness and it would have broken up the congestion at the Main Course table.

Please don’t misread this as disappointment, the food was nothing short of exquisite but the feeling of standing in line with your empty plate in your hand was a bit like the anxiety that you feel at a church basement pot luck.  But perhaps that is what they were going for.

The roast pickerel and bison tortiere were well contrasted and the latter oh, so savoury but the star of the evening was the Applewood smoked pork tenderloin with maple-glazed onions. 

Luc Jean of Red River College put together an amazing team and it was lovely to say hey to Scott Bagshaw, Ben Kramer, Alex Svenne and Rob Thomas. 

The team was enhanced by Adam Donnelly, Makoto Ono, Norman Pastorin and Ariel Schor.  Thank you Chefs for your tireless work and devotion to this community.  

Kath’s quote: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”-Francois Minot
 

 

 

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