October 3, 2018
The only thing better than spending a Saturday afternoon in the sun with good food and friends is when it’s going towards a good cause. This was exactly the goal of the Thistletown Chef’s Harvest Garden Party. On Saturday, September 22nd, a group of Ontario’s top chefs gathered in Thistletown’s 14,000 square foot organic garden to set up delicious food stations and cooking demos. Guests paid an entry fee, which included all food and drink throughout the event. All proceeds went towards the Thistletown student’s Spanish Culinary & Culture excursion fund.
The School of HRT was involved with their own booth where our chefs and culinary students served their delicious creation to hundreds of guests. The HRT team served a fresh and nutritious dish of seared salmon with spices and fresh vegetables from the Humber Learning garden, plus handmade pasta with baba ganoush filling. This tasty creation was widely regarded as one of the best offerings of the day.
After a few hours of mingling and tasting, the event closed with a silent auction. The School of HRT provided a culinary kit complete with a cutting board, barbeque set and apron, plus a couple cozy sweaters and a variety of food vouchers.
Thank you to Chef Mark Jachecki for spearheading this event, and to Chef Frank, Chef George and student chef, Sarah Hoebeke, for your hard work this weekend. We couldn’t have made it such a successful event without you.
Until next year!