Dinner raises money for trip
Posted on 07. Apr, 2010 by ksmith in Life
CATHERINE LABELLE
NEWS REPORTER
A sweet fundraiser makes an educational adventure possible for a group of students.
A three-course chocolate-themed dinner and silent auction is taking place tonight at the Humber Room for $45 per person.
Proceeds raised will help send students on a two week study at sea program offered by the School of Hospitality, Recreation and Tourism, said tourism management program co-ordinator Mary Lendway.
Culinary student David Borello learns to work with chocolate. (Catherine Labelle)
Participants in the program will cruise the Caribbean, attending lectures and workshops focused on the history, politics and culture of the countries they visit, she said.
Students will also volunteer at an orphanage in Grenada, helping paint and update the facility, while delivering school supplies to children, said Lendway.
“It’s a way of giving back to the world.”
So far, the dinner has sold about 60 of the available 100 seats.
The dinner includes wine that has been paired with the predominant flavours in each dish, said wine professor Ramesh Srinivasan.
A Mosel Valley Riesling with good acidity and wonderful fruit flavours will pair nicely with a salad served with potato crusted goat cheese and chocolate raspberry vinaigrette, said Srinivasan.
The main course of chocolate and coffee rubbed braised short ribs will go nicely with an Australian Barossa Valley Shiraz, which can stand up to the meat, he said.
“Because of the originality from where these grapes are sourced, they definitely impart a black pepper and a dark chocolate complexity.”
The dessert has a multitude of intermingling flavours which would pair nicely with a Muscat de Beaumes de Venise, said Srinivasan.
“The Muscat grape is naturally sweet and you get aromas of lychee and orange blossoms.”
Chef professor Doug Smith and three students will prepare the dessert tonight.
When working with chocolate, a chef can be creative, but needs to be patient and organized, said Smith.
The reward is savouring the chocolate itself, he said.
“It is loved by almost everyone.”
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