Dinner in the Barn
I saw this photo (above) on Instagram and thought, “We could do that in our barn!”
I asked the Kindred volunteers if anyone would like to stage our barn for a romantic dinner in the barn and Sandy Smith put up her hand! A chef from Chris’ dragon boat team, Joyce May, offered to create and donate a plant-based gourmet dinner, and Rob Sturgess donated his time and expertise (he worked for Nikon for 20 years) to be our photographer for this dinner.
In July, Sandy did a mock-up of the dinner for a photoshoot. We wanted a photo to help promote the dinner. The photoshoot included: two of the original dishes by Chef Joyce, Sandy’s amazing staging centred around a gorgeous chandelier, our volunteer team did a deep clean of the barn, Sandy in complete chef attire (Joyce didn’t want her photo taken), and Ray Charles complete with bow tie.
What I didn’t expect was Rob bringing his professional lighting equipment, several tripods, and cameras. This was not going to be your average photo on an iPhone. The stage was set, chandelier and candles lit (battery operated), food prepared, Ray Charles ready and willing, and lights, camera, action.
Then it was time to see if anyone was interested in purchasing a raffle ticket to win dinner in the barn for up to 4 people. Well, we sold 45 tickets and raised $1125! Pretty good for a first-time event.
The raffle was won by Cyndy Omand of Kelowna. She booked the dinner for Sunday, August 18th and invited her two daughters, Ashley & Katelyn. She asked Chris, Dawn or I if we would like the fourth seat. Instead, I offered it to everyone who had bought raffle tickets with the first to reply winning the 4th seat. Colleen Kerr won the spot.
This was one of the highlights of my summer! This amazing event was hosted by:
Staging: Sandy Smith
Food: Chef Joyce May
Photography: Rob Sturgess
Waiters: Winston Conyers & Matthew Taylor
Maitre d’: Ray Charles
Barn prep & cleanup: Kindred Volunteers
Dish cleanup: Gail Visser
Wine: Keryn & Buzz Denroche
One of a kind menu
Truffle fries in waffle cone served in the garden while visiting the animals
Orange, Fennel & Cashew Salad with Date Leather & Lemon Dressing
Paired with Chaberton Estate Bacchus
Coconut Curry with Cardamom Rice & Tomato & Pomegranate Salad and Chilli Lime Corn
Paired with La Mascota Cabernet Sauvignon
Fruit Sorbet with Whipped Ganache
Paired with Wild Goose Autumn Gold