Delectable Dinner Raises $8,000 for Environmental Restoration
Keeping It Living Dinner Musicians ~ Caila Holbrook
We enjoyed a delicious menu that included a Asian-style prawn cakes prepared by Phat Parrot Chef Garret McBride, a green bean salad and beef roast with gravy, roast carrots & nugget potatoes prepared by our own Terria Hanuse and quinoa chocolate cake with Earl Grey ice cream from Blue Spruce Ice Cream. The meal was complemented by fresh bannock and gluten free buns. Thanks to one of our dinner guests we have posted a short clip of the event and menu.
The musicians were lovely and added to the uplifting atmosphere of the evening in addition to their in kind and cash donations. Thank you Brodie Dawson, Ashley Sykes and Elise LeBlanc!
The total gathered from the 50/50 draw was $1,730 and the five remaining participants decided to split the $865 instead of continuing the elmination. We thank everyone for participating, especially those winners that donated some or all of their winnings back to Project Watershed.
Thanks to all our sponsors Gary Marcus, Northwest Hydraulic Consultants Ltd., Old House Hotel and Spa, Leighton Contracting Ltd. and Mindset Wealth who generously supported this event as well as 40 KNOTS Winery for donating the beautiful venue. We would also like to thank the 16 volunteers who helped set up, serve and tear down!
The food was donated in whole or in part by As You Like It Catering, Sieffert’s Farm Market, World Community Coffee, Heavenly Libations, Seeds Natural Food Market, Edible Island Whole Foods Market, Phat Parrot, Natural Pastures, Cat and Crow Farm, Shamrock Farm, Whitaker Farm, Lentelus Farms, Baker-French Gardens, Roots Rising and Gunter Brothers.
Gathering Local Ingredients
Virginia East and Caila Holbrook visited local producers to gather the ingredients for the dinner. Thank you Comox Valley for your generosity!
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