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RRC Chefs, Culinary Grads Serve Up Support for Boys & Girls Clubs of Winnipeg

August 21, 2013

Photo courtesy the Winnipeg Boys & Girls Clubs.

Photo courtesy the Boys & Girls Clubs of Winnipeg.

Alumni and staff from RRC’s Culinary Arts program will take part in next month’s 100-Mile Dinner in support of the Boys & Girls Clubs of Winnipeg.

The fall charity bash, taking place Sept. 8 at the Caboto Centre on Wilkes Avenue, features an impressive lineup of local chefs, including RRC staffers Luc Jean and Jonny Royal, and culinary grads Adam Donnelly (head chef and co-owner of Segovia Tapas Bar & Restaurant) and Mark Teague (head chef at Sydney’s at The Forks).

The chefs will join other culinary stars  — including reps from Peasant Cookery, Deer + Almond, and Bistro 7 and 1/4 — to serve up a mouthwatering meal made of fresh, seasonal and locally-grown ingredients found within 100 miles of Winnipeg.

RRC Hospitality instructor Janet Townsend and current students from that program will also lend their support, providing front-of-house service at the event.

Now in its third year, the 100-Mile Dinner raises funds for the Boys & Girls Clubs of Winnipeg, which provide after-school, athletic, educational and leadership opportunities for more than 4,100 disadvantaged children and youth in Winnipeg.

Individual tickets are $125 each; to order, email marcial@wbgc.mb.ca, or call 204.982.4940.