CKNW AM980 - Joy’s Journal: A very powerful charity dinner

It was a very powerful charity dinner evening last week at the Renaissance Vancouver Hotel Harbourside as the B.C. Hospitality Foundation Founders gathered to host a preview for the Who's Who of foodie media of their 2nd annual Founders formal gala dinner on Jan. 26th. The foundation, which was formed in 2006, offers financial assistance to people who work in the food, beverage or hospitality professions at a critical time of need. The founders organize gala dinners and golf tournaments to help fill the coffers, which now stands at more than an amazing $200,000!

And the first recipient was veteran wine agent Michael Willingham, who was injured in an automobile accent and subsequently suffered a serious stroke requiring costly surgery and rehabilitation. Michael was the evening's very special guest speaker. It was an inspiring speech full of promise and optimism. Spotted Shelley McArthur, Judith Lane, Nathan Fong, Fred Lee, Tina and Mark Hills, Terry David Mulligan and his TV crew while Tim Pawsey and Jurgen Gothe emceed.

While Michael was the first to benefit, the foundation is in place as a safety net for others, thanks to the hard work and dedication of such determined individuals as Richard Carras, Dana Lee Harris, Harry McWatters, Geoffrey Howes, Tim Pawsey and, most especially, Dawn Donahue. Great to see the farflung chefs taking part in this Best of B.C. endeavor, chefs like Melbourne O'Brien of the Olympic View Golf Club, Victoria, Rod Butters of the Fresco Restaurant and Lounge in Kelowna, Diva at the Met's Jeff van Geest, Bernie Casavant of the Sonora Room at Burrowing Owl in Oliver, Cin Cin's Thierry Busset and the Renaissance's Executive Chef Kevin Greehy. Six courses, six chefs, six wines.

Also taking part in the fun fundraiser was the newest Japanese restaurant in town, Miku, who offered delectable B.C. Sockeye Salmon Carpaccio Rolls with Masatake Sauce as appetizers. The exceptional menu included a salad of Vancouver Island Scallops, Braised Violet Creek Pork, Polderside Farm Duck Liver and Cocoa Pate with Smoked Cabbage, Wild Musk Ox Tenderloin, Carmelized Chanterelle Mushroom and Bison Short Rib Risotto, Blue Cheese and Greens, topped by a Trio of Desserts of Tiramisu, Chocolate Succe and Passionfruit Delice. Those guests attending the Jan. 26th gala are in for a culinary treat...

Source: CKNW AM980

Download this news item as PDF   |   Back to news page