Malaspina hosts chocolate fundraiser for Valentine’s Day

Looking for a special treat for your loved one on Valentine’s Day?

How about attending a delectable dinner prepared by some of Canada’s best baking professionals and Malaspina University-College’s world class chefs? 

Malaspina's new Culinary Institute of Vancouver Island (CIVI) is hosting a six-course stand-up dinner reception on February 14.

“Every dish will have a chocolate component,” said Malaspina chef pastry instructor Bill Clay. "The menu includes black tiger prawns, orange chili chocolate aioli, prawn meringue, and baked grapefruit with chocolate cheesecake. Food lovers will also delight their taste buds with venison and chocolate port reduction, butternut squash, almond crumb and stewed cherries. This unique fundraising event offers people the chance to mingle and enjoy great food and chocolate.”

Proceeds from the dinner and silent auction will support Baking Team Canada’s quest for gold at the Coupe de Monde de la Boulangerie, a world-renowned international baking competition in Paris, France.

Chef Clay is part of Baking Team Canada along with Tracey Muzzolini, head baker of Christies Mayfair Bakery in Saskatoon, Didier Julien, owner and head baker at Julien’s Bakery in Halifax, and Michael Pelletier, manager of Baking Team Canada.

The Coupe de Monde competition is held every two years during the Europain Show in Paris. Although Baking Team Canada does not officially compete until 2009, the team has mapped out an intense practice schedule and a series of fundraising dinners for the next 16 months.

Tickets for Malaspina’s chocolate fundraising dinner to support Baking Team Canada are $60 each. The dinner will be held in the Royal Arbutus Room at Malaspina’s Nanaimo campus. (900 Fifth Street). Doors open at 6:30 pm. To reserve your seats, call 740-6289 by Feb. 8.

Menu

Black Tiger Prawns

Orange chili chocolate aïoli, wakame salad

Prawn meringue, orange chili crumb

Scallop

Baked grapefruit white chocolate cheesecake, asparagus ribbons,

Bacon porcini crumble

Venison

Chocolate Port reduction, butternut squash terrine spiced

Almond crumb, stewed cherries

Sloping Hill Pork

Date carrot chocolate confit

Pulled BBQ pork, pineapple gelee, date carrot chocolate confit

Crispy gnocchi, Mole Paper

Passion

Passion fruit Dark Chocolate Ganache

Almond tuile, Orange Gelee

Banana Cream

Banana dark chocolate frappe, caramelized banana crouton,

fresh blueberries