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 firstname.lastname@example.org, or call 204.982.4940.