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Good Food, Good Pots *Salmon, Scallop & Spinach Paupiettes, Potters’ Gudld. The cost wis 595 per
served with Rouillies. person, which was a very good price, and

The First Annual Fund Raiser for the x Cranberry Sorbet (with a smidgen of Old everyone took home a plate or a platter

Culinary Ares Foundation and the Potrers Port). , 7 (Maureen and [ brought home plates worth

Guild of BC was held Sepremiber 20 ut the * Pheasanc Supreme, stutfed with fresh at least $150, sa we enjoyed this very special
chanterelles & oyster mushrooms, served evening virtually for free).

the Delta Pacific Resort & conference

- ‘aes F with a Merlot sauce, creamy polenta and
Centre. After artiving, Maureen and [ th a Merlot sauce, creamy polenta and

glided through the Grand Ballroom with cipucas vegetables. . | beliewe thar this event was probably poorly
glasses of red wine perusing the silenc Baked Brie in phyllo with nectarine and = advertised and explained within the clay
auction areas, placing bids on donated pots, 8" chutney, community, which surely accounted for che
excursions, dinners, paintings, and various (Coppuccime Miousse. lack of eliay people in attendance, [ very
other items. During our sojourn we snacked on a strongly Beivise YOU ro keep nig alii for
on hors d'oeuvres of tasty treats atop small What can I say? Ie was an ine redible this event nexe year. Cive vourself a treat
puif rounds of toast. This, along with evening with over $0 guests enjoying this and come away with more chan you arrived
or versusiernn wlth oahu ouEsts, emntinued amazing feast. Every course was a delicious with. Congraculations ta John Cloutier for
Fn, GR . treat far both the eye and palate, and his initiative and boundless energy in

virtually every dish was one chat Maureen — ensuring a successtul evening, and all those
The head chef of che Delta Pacific, and l were unfamiliar with. The involved in making a memorable evening
Wolfgang Leske, announced the evening's  C#PPUccitIo mousse, a mini-sculpcure, for a lat of happy people. And, of course,
culinary program, Each of the six courses arrvived on a plate decorated with trailed = thanks to all the pacters wha donated plates
was described just prior to being served. fruit sauces, and yarttished with various and placcers for the evening. A future
Appropriate wines were also served with berries. The mousse itself was inthe form — generation of potters will appreciate your

of a chocolate decorated demi-tasse mug, generosity,

each course. The menu for the evening was
complete with pastry handle, pastry spoon

as follows:
and spun sugar swizzle snick. Darrel Hancock.

* Alderwood smoked Emu and Mesclun

Greens, with a balsamic vinaigrette As far as T could cell, | was one of five
reens, wit

potters in che room, which was surprising,
considering it was co-organized by the BC

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