This past Saturday we were joined by our fellow chefs in the Garden at the Sheraton Newfoundland for our second fundraiser in support of our culinary team’s trip to Kelowna BC, for the Canadian Culinary Championships.
The Pop-Up deli was organized by Chef Roary MacPherson of the Sheraton Newfoundland, with the support of the Restaurant Association and participation from Bacalao, Todd Perrin (of the soon to be opened Mallard Cottage) and Adam Blanchard of Five Brothers Artisan Cheese. Each participating chef set up a sandwich station in the ballroom. As guests arrived to the event they made their way into the garden to find themselves a seat. They then proceeded into the ballroom to make the big decision, what sandwich to choose? The choice was not an easy one. Chef Roary MacPherson of the Sheraton prepared a Pork Schnitzel with Caramelized Onions, Chef Mike Barskey of Bacalao prepared a Jigg’s Dinner Quiche, Adam Blanchard of Five Brothers Artisan Cheese prepared a Grilled Cheese Sandwich using his fresh mozzarella and Chef Shaun Hussey prepared Pastrami on Rye. Each guest had a choice of some side dishes to accompany their sandwich. You really couldn’t go wrong for $10.
It was wonderful to see so many of our regular Chinched Bistro guests and many new faces come out to support our Gold Medal Plates team. We would like to extend a big thank you to everyone who has supported us over the past few months; our suppliers, the restaurant community, our guests and our staff. Your support had been unconditional and so very generous, thank you all!