Star Chefs Gala a big success

By Deanna Bertrand

A sold out crowd of 176 guests filled the banquet hall of the Pelee Island Winery Saturday night, November 12, for the first ever Star Chefs Gala – A Taste of Kingsville, in support of Erie Shores Health Foundation.

Plans are already underway for another event, according to the organizers, chef and Kingsville Lions Club member Casey van den Heuvel and club president Fred Cross.

Van den Heuvel said the event was a year in the making, which saw the Kingsville Lions partner with the Eat, Drink, Dine, Kingsville (E.D.D.K.) Association to create a Star Chef experience here in their own backyard and to continue in their quest of developing Kingsville as a Culinary Tourist Destination.

Guests were treated to an appetizer and dinner menu created by area chefs and businesses that highlighted many local farms and suppliers.

Approximately 100 items were donated by area businesses in a silent auction that lined tables around the banquet hall. Five large items were up for grabs in a

live auction emceed by Legacy Auctions’ Dave McCormick, including an 18k diamond pendant from Wharram’s Jewellery and a Taste of Kingsville in your home (an elegant five-course dinner for 8-10 guests with three of Kingsville’s renowned chefs), package valued at $1,000.

Proceeds will go to support the Erie Shores Health Foundation and its Care Happens Here Campaign, which aims to raise $15 million for a state-of-the-art Diagnostic Imaging and Information System.

Van den Heuvel said by telephone Monday morning that just under $20,000 had been raised through the auction items and funds were still being tallied for the event total through ticket sales and donations.

Lions Club President Fred Cross also presented ESHF CEO Christine Colautti with a separate cheque from the Lions Club for $5,000 at the event.

“Everyone just did an outstanding job,” he said. “I have recevied great reviews on everything from the food to the hospitality.”

Photos by Deanna Bertrand

Preparing appetizers of Pearson Farm Wagyu on crostini with a smoked blue cheese, horseradish mousse and balsamic reduction are chefs Brandon Zuech of The Grove and Anthony Delbrocco of Mettawas Station.

Trevor Loop of Jack’s Gastropub prepares Loop Fisheries’ Lake Erie perch in a potato nest with a tangy remoulade and Ortaliza’s micro greens.

Green Earth chef Sarah Carroll prepares roasted beet hummus on a beet chip, finished with Zavaros Farms picked asparagus tips.

Karey Lewis and Becky Beetham check out the silent auction items at the Star Chefs Gala.

Cheryl Klemens, Melissa Gomer and Hedy Epplett try some of the appetizers.

Kathy Mastronardi-Black with chef Anthony Delbrocco

Chef and Lions Club member Casey van den Heuvel and Kingsville Lions Club president Fred Cross in front of a silent auction item.

Erica Bosco serves plates full of harvest salads – mixed greens, feta, apples, sundried cranberries, picked red onions and roasted pumpkin seeds with a maple pumpkin vinaigrette at the Star Chefs Gala.