Christchurch Fundraising Dinner
Posted on August 12, 2013
Our very own Executive Chef James Stapley contributed his talent recently to help Cantabrian's fundraising efforts, helping to raise over $100,000 for the purchase of Michael Parekowhai's sculpture, On First Looking into Chapman's Homer - a 1.7-tonne bronze bull atop a grand piano. The sculpture became a symbol of hope to Christchurch through the catastrophic earthquakes it has endured, and now the rebuilding and revitalization efforts of the city.
The dinner, held in conjunction with the Christchurch Art Gallery celebrating their 10th anniversary, saw over 200 people attend the gala, enjoying a special five course menu. The menu was designed by chefs James Stapley (Whare Kea Lodge), Andrew Brown (The George), and Lil Huckle(White Tie), and brought forth in collaboration with White Tie Catering.
A potato honey communal bread greeted diners on the table with Hangi Kumara, served with buffalo yoghurt, bonito and sage. The entree consisted of Pork and Puha- a pork rillette, watercress oil, and granny smith puree. Next was 40degreeC salmon, Moko smoked eel with salmon skin, and pickled piko piko. The main was Venison loin with braised cheek, bacon marmalade, horopito dumplings, and bull's blood garnish. Dessert was a Rakau of chocolate, honey, orange, and pine. To finish there was coffee, tea, and whisky jubes.