PORT HARDY—Saturday night saw nations from around the world come together in a gastronomique tasting extravaganza.
The food provided by Yani and soon-to-open Sam’s Restaurant, Chef Alfons at The Sporty and Chefs George Ewald, Helen Szpakowski and Rob Lind of Providence Place and Mars Restaurant provided no fewer than nine different nations’ food for the small but appreciative crowd at Providence Place. Eight courses, as well as Italian sodas to wash it down, made for a very full and satisfied crowd.
The table service for the night was all care of youth and staff from The Garage Youth Drop-in Centre at Providence Place.
The incredible array of food was topped off by entertainment offerings from the amazing Team Charlton Highland dancers, Gypsy guitarist Randy Kozlowski and an upbeat time was generated as Rob Lind, Eva Crab and Ruby Peterson honoured us with first nations dance and drumming. The eagle dance was the highlight that saw feathers being passed around the crowd as each person danced their way to the next recipient to the drummers circle beats. The night was MC’d by Cody Malbeuf from The Port Radio.
The entire evening was the brain child of long time Port Hardy resident George Ewald, a member of Providence Place Society. The society had received a grant to put on a multi-cultural event. Ewald’s memories of the multi-cultural food booths at Filomi Days years ago and his history as a chef and world foodie was the basis for the round-the-world food tasting. The partners in the restaurant community who stepped up and added their expertise and time was key to this being a resounding success.
Comments from the diners like, “I can’t believe there are not more people here; they do not know what they are missing,” were stated due to the fact the society had hoped to see 150 people but only had 25 tickets sold as of the beginning of service. Ewald’s hope had been that the donations at the door would be a huge boost to the Gazette’s Christmas Hamper Fund. All in all they were still able to raise $500 for the Hamper Fund. The Society would like to thank all those that participated and supported this inaugural effort.