The 12th Annual Gala Dinner of Culinary Inspirations; Gold Star Classics Friday, March 6th, 2015, at Delta Winnipeg
Join us in celebrating CHS-MC’s 50th year of serving the inherited bleeding disorders community in Manitoba at our 12th Gala Dinner! Enjoy a fine dining experience with good friends and support Manitobans with inherited bleeding disorders.
The 2015 evening begins for our guests with the sponsored cocktail hour at 6:00 pm. Guests can mingle and view the exciting offerings in the silent auction. Dinner starts at 7:30 pm and is a celebration of the talents of Winnipeg’s finest gourmet Chefs. Each course is prepared by a guest Chef and is expertly paired by a Product Ambassador from Manitoba Liquor & Lotteries.
The culinary theme for 2015 is “Gold Star Classics”. In celebration of the Chapter’s 50th anniversary, we have asked each guest chef to create a modern interpretation of a classic dish from 1960s – 1970s. We found it very interesting to research their choices:
A 1960′s cocktail party was characterized by great drinks, good food, compatible people, lots of room to circulate, and plenty of ashtrays. We’ have come a long way from the days of clam dip, stuffed celery, and chafing dish meatballs or frankfurters luxuriating in grape jelly sauce.
This classic soup had its origin at the Ritz-Carlton Hotel in New York City, created by a chef born in a town near Vichy, France. It was inspired by fond childhood memories of cooling his mother’s and grandmother’s potato and leek soup with cold milk during the hot summer months.
A popular appetizer in the past, it is thought that Shrimp Cocktail was a variation of the ‘Oyster Cocktail’ – created by a San Francisco miner who dipped oysters into ketchup. The practice of serving it in stemware arose during Prohibition, a practical solution for glasses formerly used for alcoholic beverages.
Originating from the Burgundy region in France, classic Beef Bourguignon was a hearty stew of beef braised in burgundy wine and stewed with vegetables. It became a very popular dish in the 1960s and 1970s thanks to Julia Child who described it as “certainly one of the most delicious beef dishes concocted by man.”
Though many claim ownership of similar desserts, Alaska-Florida Cake was created by a chef at Delmonico’s in New York to commemorate the United States purchase of Alaska. Envisioned as “baked ice”, its name was later simplified to Baked Alaska though there is nothing simple about this spectacular dessert.
The Gala Dinner of Culinary Inspirations is the largest fundraiser for the Canadian Hemophilia Society, Manitoba Chapter. Proceeds from the dinner go to programs and services that help Manitoba families successfully manage inherited bleeding disorders. The Chapter is very grateful to the volunteer committee who work tirelessly for months each year on this project. Thank you to our Platinum sponsor, Bayer HealthCare, and all the sponsors who support the Gala each year. Without your help, the CHS-MC services and programs would not be possible.
We look forward to seeing you on March 6th!