Above, the first Food for Thought gala in January 2011 when culinary arts students at Longfields-Davidson Heights Secondary School prepared a full menu, with help from volunteer professional chefs
JAN 24 12 – NOON — I’m always encouraged to see young people hone their culinary skills — especially when it’s part of a program in high schools where, sadly, traditional home economics courses (as I knew them, back when the Earth was still coalescing) have largely disappeared.
And so I’ll happily draw your attention to the second annual Food for Thought fundraising dinner planned next Monday involving students in the culinary arts program at Longfields-Davidson Heights Secondary School. There, 54 teenagers under instructor (and Red Seal chef) Kent Van Dyk will be paired with professional volunteer chefs to prepare a five-course Italian theme menu for the reasonable, all-inclusive price of $65 per person.
Above, chef/instructor Kent Van Dyk and volunteer chef Stev George of Olivea Restaurant, Kingston, plating last year’s gala menu with students.
Thirty-four students from the Grade 10 class will prepare the dishes, while 20 in Grade 11 will serve the meal. Proceeds will benefit the school culinary arts program, as well as other school and community endeavours. Tickets are limited to 100 people, already 55 have been sold.
Each chef will design one of the courses, paired with a non-alcoholic beverage (another refreshing change).
Chefs/restaurateurs for the evening are Brett Arden and Andrew Chatham of Whalesbone Sustainable Oyster and Fish Supply; Stefanie Bishop of Woodlot Restaurant in Toronto; Marc Doiron and Lori Wojic of Town gastropub; Stev George of Olivea Restaurant in Kingston; and Peter Zambri of Zambri’s Restaurant in Victoria, B.C.
At first glance you may wonder why chefs would visit from as far away as Victoria. The answer is, they know Van Dyk and are keen to help.
Right, chef/owner Caroline Ishii of ZenKitchen was among the volunteers last year.
“I think this event is just a neat way to see interaction between education and this community, taking kids out of the classroom and making the learning experience more relevant,” Van Dyk says.
“Exposing them to real-life cooking for paying customers puts what they’ve learned in the classroom into perspective.”
The menu looks like this:
Amuse: Albacore tuna crudo; blood orange, apple and fennel;
First course: Roasted eggplant and house-made ricotta ‘canneloni;’ crushed tomato sauce;
Second course: Parmesan custard; butternut squash purée; walnut pesto; sage brown butter;
Third course: Crispy gnocchi; house-cured beet-stained Chinook salmon gravlax; lemon conserva; barbaforte panna fresca;
Fourth course: Osso bucco; risotto alla Milanese; gremolata;
Dessert: Tiramisu mascarpone semifreddo; espresso chocolate truffle; Amaretti-chocolate crumble.
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The details
What: Second annual Food for Thought gala
Where: Longfields-Davidson Heights Secondary School, 149 Berrigan Dr. (Barrhaven)
When: Jan. 30, 6 p.m.
Cost: $65
Reservations: Call the school at 613-843-7722 ext. 2005 with credit card information.
