Food For Thought 2017 | Capital Dining
For the past seven years, the culinary arts program at Longfields-Davidson Heights Secondary School has put on a swanky soirée in support of a good cause. And to give its student chefs a chance to work with the pros. If you've a hankering for fine dining at a bargain price, this night delivers. Fifty-five bucks buys you an oyster bar, plus six (generous) small plates, each paired with a well crafted (non-alcoholic) beverage. Food and drink are created and executed by community chefs and their LDHSS student teams. The school jazz band plays, The Whalesbone shows up to shuck oysters, and 120 smart people come to be fed well. This year's Food For Thought dinner was to help out the good work done by the Parkdale Food Centre and the World Central Kitchen. The real live community chefs supporting the budding high school chefs were Marc Doiron of Town Restaurant (and the newly opened Citizen), Marysol Foucault of Edgar, Christopher Lord of Knifewear, Tarek Hassan of Gongfu Bao, Steve George