Community newspaper serving Kingsville, Leamington, Wheatley and surrounding area
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Community newspaper serving Kingsville, Leamington, Wheatley and surrounding area
This year’s Kingsville Lions Club Star Chefs Gala added some extra spice to its menu with a Battle of the Hors D’Oeuvres.
Four local chefs from Mettawas Station, El Diablo, The Goose Kitchen, and Tap 127 prepared mouth-watering creations for guests to sample and then vote on prior to the main sit-down meal by Chef Kyle Sala from License to Sear.
“It’s called the Star Chefs Gala because they really are star chefs,” says committee member Casey van den Heuvel. “We’re so grateful for their work and to the people who have come out to support the event.”
The sold-out event, organized by the Kingsville Lions Club, was held at the Grovedale Arts and Cultural Centre Saturday evening, October 14, and included food by local chefs, entertainment, dancing, and silent and live auctions.
Funds raised from the event are earmarked for Erie Shores Health Foundation and its current MRI campaign.
El Diablo chef John Perciballi made a Mole Short Rib Sope, while The Goose Kitchen and Bar chef Trevor Loop went with a Korean Fried Chicken with Carmel Gochujang and cashews.
Tap 127 chef Billy Alexander chose an authentic creation of Bison Sweetgrass Trail, while Mettawas Station chef Anthony DelBrocco went with mascarpone and pecan stuffed dates wrapped in pancetta with Naples syrup and chili oil.
That proved to be a winning dish with Mettawas Station and Chef DelBrocco taking home bragging rights in the first Battle of the Hors D’Oeuvres.
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