Le Caveau Restaurant Gold Medal Plates Fundraising Dinner
Join us for a night of fantastic food and wine on December 12 at 6:30p.m. to raise funds for our culinary team to compete at Gold Medal Plates in St.John’s Newfoundland.
Our Chef Jason Lynch has been selected to represent Nova Scotia at Gold Medal Plates this year in St John’s Newfoundland.
Gold Medal Plates is the prime fundraiser for the Canadian Olympic and Paralympic athletes. Founded in 2003, the goal of Gold Medal Plates is to raise substantial funds for Canada’s high performance athletes, while celebrating Canadian excellence. Since 2004, this event has received tremendous support and accolades all across Canada, and generated a combined net total of $4.1million for Canada’s Olympic and Paralympic athletes.
Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, the arts and athletic achievement. Celebrating in eight cities across Canada in 2010, Gold Medal Plates will feature superb wines and the premier chefs in each city, paired with Canadian Olympic and Paralympic athletes, in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently nation-wide.
Gold Medal Plates 2010 will be staged in eight major Canadian cities. The top chefs from each city have been selected by a national and regional panel of judges and will compete in each city for the honour of being the Gold Medal Plates champion in 2010. These chefs will create their ultimate dish, which will be paired with a premier Canadian wine.
Canadian Olympic and Paralympic athletes will be paired with each chef to assist in the creation or plating of their dish. A team of food and wine critics from each region will work with national critics and a local jury to determine the top three winning creations. Each city will crown a gold, silver and bronze medal winning chef. The gold medal chef will go on to compete at the Gold Medal Plates Finale – The Canadian Culinary Championship in February, 2011 in Kelowna, British Columbia to be crowned the top chef in Canada.
Our Dinner will be held on Friday, November 12th, starting at 6.30 pm. For reservations please call 902-542-7177 or send us an email to lecaveau@grandprewines.ns.ca
Dinner Menu
Amuse Bouche
First
Martock Glen Pork Cheek Ravioli
Sweet potato squash, veal demi, partridge berry reduction and frizzled leeks
This will be the dish, Jason and his team, are competing with in St.Johns
Second
Nova Scotia Sea Scallop Sausage curried spaghetti squash with smoked paprika oil
Third
Roulade of Martock Glen Rabbit
parsnip mash, seasonal vegetables and a red wine prune sauce
Fourth
Steamed Pumpkin Pudding with rum butter sauce and spiced honey
Fifth
Potted Dragon’s Breath with a trio of nut butters
$95 per person including wine, regular tea or coffee
Plus HST and Gratuity