On September 19, Durham College (DC) hosted its fifth-annual Harvest Dinner at the W. Galen Weston Centre for Food (CFF), celebrating impressive student talent and the bounty of the season with a seven-course meal under the stars.
Surrounded by the CFF’s planting fields and gardens, more than 130 community members enjoyed a seasonally-inspired menu featuring food cultivated from the CFF’s grounds, prepared and served by almost 200 students. Guests were also treated to beer samples created with Ontario hops from the college’s Centre for Craft Brewing Innovation, alongside other local libations.
Beginning with assorted appetizers including DC-made charcuterie and cheeses, the family-style meal boasted hearty dishes like Ontario beef strip loin with king oyster mushrooms and baked navy beans with Ontario pork bacon and duck confit. A shrimp cannelloni recipe designed by DC Culinary Management student Patrick Eckert for the 2019 Skills Ontario Competition was also featured on the menu. To top it off, a chocolate brownie, tarte tatin and pumpkin mousse were served for dessert.
The event was the culmination of countless hours spent preparing in CFF’s fields, labs and classrooms. It was a true team effort that saw Horticulture – Food and Farming and Horticulture Technician students cultivate and harvest the produce used in the meal, Culinary Management and Culinary Skills students prepare the dinner and students from the Special Events Management, Hospitality – Hotel and Restaurant Operations and Hospitality Skills programs serve guests.
“Every year, our Centre for Food students really shine at the annual Harvest Dinner, taking everything they’ve learned in the classroom and delivering an unforgettable experience for their guests,” said Tony Doyle, dean, CFF. “The amount of passion, dedication and hard work it takes to pull off an event like this is incredible, and I am always exceedingly proud of our students, faculty and CFF staff.’
For those who missed the Harvest Dinner, CFF fruits and vegetables, as well as other local ingredients are served at Bistro ’67, the college’s full-service, teaching-inspired restaurant that was recently named one of the 100 Most Scenic Restaurants in Canada by OpenTable. Fresh produce and student-prepared goods are also available at Pantry, the retail store within the CFF. For anyone looking to expand their own culinary skills, cooking classes and demonstrations are available through DC’s School of Continuing Education.
For more information, visit www.durhamcollege.ca/cff.