Annual foodie fundraiser has canapés, will travel
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Hey there, time traveller!
This article was published 12/02/2021 (2056 days ago), so information in it may no longer be current.
Women, Wine and Food, a black-tie event hosted annually by the Women’s Health Clinic in celebration of International Women’s Day, will be a decidedly cosier affair this year.
“It’s going to be really delicious food, as usual, great things to drink and a really fun night in,” says Amy Tuckett-McGimpsey, communications team leader for WHC. “People would get really dressed up for this event, but you also get to experience the event now in your sweatpants and not in uncomfortable shoes.”
The fifth annual Women, Wine and Food gala takes place Monday, March 8, with a virtual program featuring food and wine demonstrations, and musical performances. Attendees will receive a food box of 12 canapés made by local chefs and a selection of beer, wine or mocktails.
This year’s featured chefs include Christa Bruneau-Guenther of Feast Café Bistro, Emily Butcher of Deer + Almond, Kristen Chemerika-Lew of Lark, Ashley Hebel and Laura Gurbhoo of the FrenchWay Café and Bakery, Connie Klassen of Pizzeria Gusto, and Jessica Young of Diversity Food Services.
The sellout event is usually held at the Manitoba Museum and is the WHC’s largest annual fundraiser, with proceeds going to support the clinic’s birth control and safe sex program.
“This year, it’s been close to $130,000 of free birth control and safer sex supplies that we gave out,” Tuckett-McGimpsey says. “The price of even the birth control pill has skyrocketed in (the pandemic) — it’s doubled in price since last year — so that’s been a real challenge for us.”
Women, Wine and Food started as a partnership with chef Kelly Cattani of Bluestone Cottage, who wanted to create an event to celebrate female-identifying chefs working in the food and beverage industry.
“There’s a lot of women I knew who were cooking at that level professionally, but they weren’t always getting invitations to participate in some of the more well-recognized events,” Cattani says. “It’s been really great to have this venue to highlight what the ladies are doing.”
The participating chefs have been asked to create two canapés, one hot item and one cold item, for the food box. To abide by pandemic restrictions, the dishes will be created in each chef’s respective kitchen and brought to a central location for packaging and delivery, which will take place on Sunday before the event.
Boxes will come with instructions on how to reheat and serve the canapés, and Cattani says the team is looking forward to coming up with a menu of appetizers that travel well.
“It’s a known challenge,” she says. “But (chefs) are always up for a good challenge and I think they’re all looking at it as a new and intriguing opportunity.”
Getting local chefs to volunteer their time while the industry is struggling amid the pandemic felt like a big ask for Cattani.
“It’s incredibly generous,” she says. “It means even more this year that they’re able to donate their time to produce food for this event… even with all the craziness going on.”
Half of the 300 food boxes have already sold. Early-bird tickets are $125 until Feb. 15 and $135 until sales close on March 3. Visit givewhc.com for more information.
eva.wasney@freepress.mb.ca
Twitter: @evawasney
Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
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Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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History
Updated on Friday, February 12, 2021 9:23 AM CST: Corrects misspelled word
