Planning for your plate
IT was not a case of too many cooks in the kitchen when five of the Clarence Valley's finest chefs got together yesterday to discuss menu options for the upcoming Gate to Plate.
The talented crop of Mart Meulenbroeks from Grafton TAFE, Rick Hamilton from Vines, Erin Brown from Grafton Golf Club , Lindsay McDonald from Frangipan and Jeremy Steele of Victoria's, along with Mark Hackett of Georgie's who was absent yesterday, will be preparing a six-course degustation menu using only local produce for the special event.
Some of the chefs contributed last year, and some were lured in by the opportunity to be involved in the community and to create masterpieces.
Lindsay McDonald, a first-time Gate to Plate chef, is looking forward to the experience.
“It is a great opportunity to showcase local produce and for the wider community to see what is really out there,” he said.
Jeremy Steele, of Victoria's Restaurant, is looking forward to seeing what the best and brightest can really do.
“It is really amazing what six talented and passionate chefs can create when they put their heads together,” Jeremy said.
“It is also a great chance to get in touch with the community and showcase our individual talents.”
The Gate to Plate dinner aims to showcase everything the Clarence Valley has to offer food wise.
Many local producers of fresh fruit and vegetables, seafood, meat, preserves and oils will be offering their products.
For enquiries about the Gate to Plate, contact Lisa Dougherty on 0407 011 387.