WEDDING OF THE YEAR – GARDEN MARRIES KITCHEN

On Friday 14^th October, the kitchen garden ‘wedding’ event was held at Xanadu Wines where the 80 participants were treated to a sumptuous 4 course meal, speeches, visual  presentations and music and dancing. This event was the celebration of the union between our very productive garden and our new kitchen building which will be transformed into a wonderful kitchen learning facility as an integral part of our membership to the Stephanie Alexander Kitchen Garden Foundation.

The tables were decorated beautifully and each centrepiece was of fruits and vegetables very creatively displayed on wine barrel staves. Guests were treated to a complimentary glass of wine on arrival. The menu consisted of lightly spiced locally made organic tofu on a bed of broccolini and a black bean sauce, followed by Margaret River Primary school’s salad greens with an apple balsamic dressing and mains consisted of  a fragrant, spicy, beef curry served with pappadums, raita and spiced cauliflower and potatoes. “Two Fat Cows” supplied the amazing lime and olive oil ice-cream which caused some talk and Carmelo Banano designed an amazing wedding cake with chards of white chocolate and decorative cherries which accompanied cheese platters showcasing more local produce and international cheeses. Delicious berry and macadamia nougat was the final treat.

We thank everyone who purchased tickets and gifts and supported us in making the night such a fun and memorable occasion. We have some incredibly generous people in our community. On the night we were presented with a $5 000.00 donation from Will and Katie Clark which is on top of the $10 000.00 they had previously donated in 2010. Local artist and supporter, Jenny Sanderson and Xanadu combined to gift the school the commission from the sale of one of Jenny‘s beautiful paintings that sold earlier in the year and our thanks go to them both.

We also thank all of our generous local producers who donated the wide range of produce used to create the magnificent meal. These include :Alchera Olive Oil, Margaret River Tempeh and Tofu, Blue Ginger Fine Foods, Agonis Ridge Organic Meat, River Fresh IGA, Two Fat Cows, Edible Art, Blue Cow Cheeses, Bottega Rottolo, Margaret River Organic Creameries, Janelle Leiper, Bettenays Nougat and Burnside Organic Farm.

Also we wish to acknowledge the wonderful efforts of the Xanadu staff who looked after us on the night. Special thanks to Stepan Libricki, General Manager, Leah Jenkin, Restaurant Supervisor/Events Coordinator, and to the Chief Chef, Ian Robertson and his kitchen staff who gave us such a mouth watering feast. Stepan is already thinking about the 1^st anniversary with a different and very appealing concept!

Further thanks go to Liz and Shay from Aspenz for sourcing the utensils and cooking items that we will need to equip the kitchen. Gifts were offered to the public at a 20% discount and our program will purchase all items that have not been selected as gifts. It is not too late for anyone who is wanting to but may have missed the opportunity to contribute a gift for the kitchen garden project. Belated gifts can be arranged through the school office and it is a way for all school families who were unable to attend the event to support the program. Prices start from as little as $4 so contact the office if you wish to make a donation and “purchase” something for so many to benefit from.

Finally, a warm vote of thanks to everyone who helped make the event a winner but especially to Susie Ormonde who worked tirelessly to plan, organise, coordinate  and generally bring all of the fine details together on time. If you weren’t able to be there, sadly, you missed a great night. Look out for next year’s special event!

Cheers

The Kitchen Garden Team