The 28th Annual Gourmet Food & Wine Gala

Gourmet Food & Wine Gala St. Clair College Centre For The Arts
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The 28th Annual Gourmet Food & Wine Gala St. Clair College Centre For The Arts

After a four-year hiatus, the highly touted 28th Annual Gourmet Food & Wine Gala is back in grand fashion on Friday, September 23, 2022, with a shiny new menu to make your mouth water and an entertainment extravaganza everyone can enjoy!

Created to support great causes, the gala takes place at the Alumni Skyline Room of the St. Clair College Centre for the Arts, on the river in downtown Windsor. With the possibility of 500 in attendance this year, they are raising funds for the anticipated new acute care hospital for the Windsor Essex region.

According to John Fairley, St. Clair College’s VP College Communications & Community Relations, and part of the Gala Organizing Committee: “This specially prepared gourmet five course menu has each course named to highlight three front line worker services which will be honoured during the evening.

Chiefs from some of those services, including Chief Bruce Krauter of Essex-Windsor EMS; Chief Stephen Laforet of Windsor Fire & Rescue Services and Chief Jason Bellaire of Windsor Police Services, join College President Patti France as co-hosts.”

The first course on the menu includes an Antipasto of Windsor Essex Grown and Crafted Items, Pearson Farms Wagyu Carpaccio, Marinated Summer Vegetables, Fresh Galati Cheese Mozzarella, Robbie’s Chorizo Sausage, Marinated Highline Mushrooms, Eatery 101 (the college’s teaching restaurant) Baguettes and Imported Prosciutto.

The Essex-Windsor EMS course is Taleggio and Romano Cheese Ravioli, Butter, Parmigiana Reggiano, Truffle Scented Porcini.

Windsor Fire & Rescue Services items include, Butter Poached Lobster, Sauce Cardinal, Mizuna and Arugula and Spicy Garlic Rouille.

Next up for the Windsor Police Service section of the evening, guests can enjoy Slow Roasted Wagyu Striploin, Chimichurri, Benedictine Blue Cheese Dauphine Potatoes and Baby Root Vegetables.

Story continues on page 16

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David has been contributing to Biz X magazine since 2012. His recent contributions have included writing automotive material and his mainstay, “Food for Thought.” David is up to the challenge of putting together this food related article each issue because it is presented to the readers in a way that makes them feel like they are absorbing those special tastes, culture and the overall atmosphere of the restaurant itself. And that is a huge plus for the local dining industry! This regular column also profiles caterers and specialty food shops and gives all foodies something to think about!