Over 100 guests were greeted with delicious cocktails of lemonade and Bare Bones Distillery gin, and then presented with with platters of hors d’oeuvres — piles of shrimp with a creamy dipping sauce, and tiny, hot bites of battered pickerel were standouts.

PEC Community Partners CEO Tim Jones enjoyed a drink with guests in the Pilot’s Lounge, where a silent auction attracted a total of $5000 in bids. Attendees included Chamber CEO Duarte da Silva and his partner, Sarah Ostwald; the County’s Director of Economic Development Karen Palmer, Library doyenne Alexandra Bake and Food Hub board member Sandy Murray; Councillor Bill Roberts and partner Sharon; woman-about-town Libbie Crombie; new Regent Exec Director, John Galway, and partner, ex-TIFF COO Michele Maheux; birder and writer Yvonne Buys, and BigLake’s Miquel Serrano and partner James Miller.

For dinner, 13 tables of 8 were arranged down the hall in the Sergeant’s Mess, where Executive Chef Amanda Ray of Drake Devonshire really outdid herself.

“The Devonshire was thrilled to be part of such an incredible fundraising dinner for the County Food Hub,” she said. “Thanks to Chef Jamie Kennedy for passing along the torch. We love supporting the community programming at the Food Hub. It’s events like this that make such an impact.

“Plus, a huge shout out to my team who gave their time, creativity, and energy to prep for the dinner and be there to support.”

The main course of braised beef short rib with a mustard jus, on top of a truffled celeriac mash with roasted rapini and carrots, was perfect, the tender beef falling off the bone.

Dessert was another smash hit, a perfectly proportioned jar of strawberry mousse on top of a tart lime curd smothered in chantilly cream and strawberry sauce. I can still taste the lime as I write this.

“I’m overwhelmed with gratitude for the support we received from every corner of the community,” said Food Hub CEO Melissa Tran. 

“From our generous donors and sponsors, to our dedicated volunteers, to every single person who bought a ticket or placed a bid in our auction — you are the reason Spring To the Table was such a beautiful success. It takes so many hands and hearts to bring something like this to life, and I’m deeply thankful for each and every one of them.”

Donors included Drake Devonshire, Base31, Leavitt’s, The Grange of Prince Edward, Metro, The Elmbrook Farm, Lighthall, Lavish Studio Creations, Jolly Cut Cocktail Co, Joey’s Nordic Seed Crisp, Dakama Chocolate, Bay Williams Fisheries, and Main Event Tent Rentals.

“Spring To the Table is just one night, but it really reflects the heart of what we do at County Food Hub all year round,” said Ms. Tran. “Whether it’s cooking classes, offering community kitchen space, or helping programs that feed our neighbours — the work we do is only possible because of the people who step up time and time again.

The volunteers, donors, and supporters who show up for events like this are the same ones who keep the wheels turning every day, and we couldn’t be more grateful.

“It was a true pleasure to work with Executive Chef Amanda Ray and her talented team—they brought so much passion and creativity to the table.

“And finally, we are incredibly grateful to our venue sponsor, Base31. The Sergeants Mess Hall was the perfect setting for the second year in a row — its layout suited our event beautifully and created such a unique atmosphere. Kat, their event coordinator, was a dream to work with.” 

The dinner earned about $14,000 for the Food Hub.