Entertainment

There’s lots to savour at VJH fundraiser

Bourbon Street manager Rick Reichelt (left) with chef Inna Turchin, Prestige Hotel sales and convention manager Lisa Grant and Sue Beaudry, director of development with the Vernon Jubilee Hospital Foundation, show some of the food and beverage that will be available at the Savour the Okanagan event, July 26 in the Prestige Hotel Ballroom.  - Kristin Froneman/Morning Star
Bourbon Street manager Rick Reichelt (left) with chef Inna Turchin, Prestige Hotel sales and convention manager Lisa Grant and Sue Beaudry, director of development with the Vernon Jubilee Hospital Foundation, show some of the food and beverage that will be available at the Savour the Okanagan event, July 26 in the Prestige Hotel Ballroom.
— image credit: Kristin Froneman/Morning Star

Handmade ravioli stuffed with B.C. forest foraged wild mushrooms from Misty Mountain and Armstrong cheese, topped with a Volcanic Hills wine foam.

Oysters shipped fresh from Fanny Bay on Vancouver Island prepared Rockefeller style and topped with organic spinach from Pilgrims’ Produce farm in Armstrong.

Lamb sliders, with the lamb coming from a Vernon farm, with a beet and arugula salad, also grown locally.

These are just a few of the delights that local foodies and food lovers will soon devour, along with local wines, beer and spirits, when the Prestige Hotel and Bourbon Street Bar and Grill host the inaugural Savour the Okanagan.

Funds raised from the July 26 event in the Prestige Hotel Ballroom will benefit the Vernon Jubilee Hospital Foundation’s $2.5 million campaign to equip the two top floors of Polson Tower, said Sue Beaudry,  director of development with the VJH Foundation.

“This is another way for us to raise money for the tower and to open up the two floors with new beds and equipment. We’re a little over half way in pledges and we’re delighted. We’ve received lots of good support from the community.”

The idea to host an event to support the hospital came from the Prestige Hotel’s sales and convention manager Lisa Grant and Bourbon Street chef Inna Turchin, when the launch for phase two of the Polson Tower campaign was held at the hotel back in November.

At the event, campaign co-chairs Richard Finn and Dr. Chris Cunningham spoke on the need for beds to accommodate the 60 patients that will be treated in the modern, state-of-the-art facility with spacious rooms.

“(Grant, Turchin and Bourbon Street general manager Rick Reichelt) came up with this idea not to compete with other events in town and to have it come in the middle of the summer, which is a great way to attract visitors,” said Beaudry.

The event is also a great way to feature the bounty of the Okanagan, added chef Turchin, who happens to farm the lamb attendees will savour.

“This is all sourced local to showcase all that the Valley has to offer,” she said, adding, “We are showcasing an array of Okanagan inspired hors d’oeuvres and canapés showcasing delectable local ingredients. We will also showcase Naramata Bench cheeses and Helmut’s Sausage European meats and much more.”

Also featured will be local libation, including 16 Okanagan wineries, selections from Okanagan Spring Brewery, Okanagan Spirits distillery as well as Planet Bee’s Honeymoon Mead.

“We will have 20 vendors in total set up in booths,” said Grant. “The whole feeling of the room will be draped with lights under a starry sky. There will be cocktail tables and a casual/social atmosphere.”

A silent auction and live music by local artist Steve Todd will also be part of the event.

Tickets for Savour the Okanagan are on sale now and cost $50 each. (Guests must be 19 and over to attend). Purchase them at the Prestige Hotel in Vernon or online at www.vjhfoundation.org/events/savour-the-okanagan.

 

 

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