On September 20, the grounds of Durham College’s (DC) W. Galen Weston Centre for Food (CFF) were once again filled with guests dining under the stars during the fourth-annual Harvest Dinner, as 130 community members celebrated fall’s abundance.

In keeping with the CFF’s field-to-fork philosophy, the family-style meal featured food planted on and picked from the CFF’s grounds and prepared by its students. Beginning with assorted appetizers including DC-made charcuterie and cheeses, the meal consisted of seven courses ranging from a trio of garden fresh salads, baked black beans with triple-smoked pork belly to Ontario lamb and apple goulash and roasted Ontario-beef striploin. Desserts included pavlova with raspberry pink-peppercorn marmalade and beet-velvet cake.

The event was the culmination of countless hours spent preparing in the 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, Culinary Skills and students prepare the dinner and students from the Special Events Management, Hospitality – Hotel and Restaurant Operations and Hospitality Skills programs serve guests.

For those who missed the Harvest Dinner, CFF fruits and vegetables, as well as other local ingredients, will continue to be served at Bistro ’67, the college’s full-service, teaching-inspired restaurant. 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.