On Saturday, November 5th, I attended a wonderful dinner at Shaughnessy Restaurant at VanDusen Garden which raised $32,729 for Dan’s Legacy. The funds will go towards the charity’s trauma-informed counselling and life-skills programs for youth at risk.
Elder Tomma Oleman of the Stl’atl’imx community spoke and presented a blessing for all.
Celebrity TV Host Erin Cebula was the event’s MC. Chef Matthew Phillip (Shaughnessy Restaurant), Chef Andrew George (Industry Training Authority), Chef Luke Willingdon and staff/graduates from Dan’s Legacy’s “Intro to Cook” program, and Pastry Chef Alannah Peddie (Frolic & Forage Catering + Cakery) created the entire menu using only surplus food.
The evening started off with the appetizers prepared by Chef Luke Willingdon, who served a trio; Cod & Salmon cake, Mushroom bruschetta and Mini grilled cheese, Indigenous chefs Andrew George and his son Andrew George Jr. who served Smoked salmon on bannock and a potato stew.
The delicious entree was by Chef Matthew Phillip of Shaughnessy Restaurant who prepared the Roast chicken breast with parsnip fir puree, squash and sage fritters, Brussel sprouts, pickled fennel and natural jus.
There was a beautiful dessert buffet by Pastry Chef Alannah Peddie of Frolic & Forage Catering + Cakery.
Guests received a complimentary bag of Ghost Roasted Coffee to take home.
Learn more about Dan’s Legacy here.
By: Richard Wolak