Supper for 16 raises funds and spirits
Ice sculptures set the scene for a memorable night at Visions on Campus last Friday 22 June when CPIT hospitality staff and students treated two lucky tables of guests to a stunning Supper Club at Home dinner.
CPIT donated chefs and wait staff time, the venue and the ingredients to the event, raising $2,320 for Ronald McDonald House, which holds the Supper Club event at various homes and restaurants around Christchurch.
The four-course menu was partly inspired by CPIT’s Toque d’Or team, who will compete in Auckland in August, giving guests a sneak preview of what CPIT will present at the prestigious student culinary event.
“We regard it as a worthy event so we were happy to provide dinner for 16 - and practice one of the Toque d’Or dishes too,” CPIT Manager of Food & Hospitality Dennis Taylor said.
Dinner started with cocktails and a seafood tasting plate of salmon gravlax, roasted salmon finger, kina custard, tempura oyster and seared scallop on black pudding. Soup continued to impress with a beetroot consommé, which was followed by a lamb rump main featuring rosemary crumbs, savoy cabbage balls, confit rainbow swiss chard, young carrots and jus.
And dessert, well that’s the Toque d’Or secret dish that is being kept under wraps until August.
An added bonus for dinner guests at Visions on Campus was a performance by National Academy of Singing and Dramatic Art students.
This is the second time CPIT has participated in the Supper Club but Dennis says CPIT is planning to continue the tradition and raise money to help Ronald McDonald House provide a 'home away from home' for families with sick children in need of hospital care in Christchurch.