Thank you to all that came out and showed your support.

This annual event at Maynard’s in Silverdale was a huge success.

The food was spectacular, thanks to:

Appetizers

Taylor Shellfish Oyster Bar with Argentinian Red Shrimp

Chef Charles Ramseyer, Food Fanatic, US. Foods shucked delicious oysters with Chef Diana Prine CEC.

Honey Glazed Char Siu Pork Belly with Seared Sticky rice Toasted Sesame Seeds, Pickled Onion

Prepared by The Lavish Roots team, Chef Noah Black CSC, Chef Evan Garrard and Chef Brandon LaVielle CEC.

Insalata di Goro Castelfranco – Salad

A colorful and delightful Insalata di Gora Castelfranco prepared by Chef Jeffrey Cox, Sysco.

Entrée

Duck Confit with Cassoulet and artisan tri color carrots

Wonderfully prepared Duck Confit with Cassoulet prepared by Vice President JJ Meland CEC CCA and his highly skilled team.

Dessert

Chocolate Dessert Trio
Chocolate Peanut Butter Terrine with Blueberry Gastrique,
Chocolate Flourless Torte Port-Pomegranate Caramel
Grand Marnier Chocolate Truffle Nest

This wonderful combination of chocolates was a fantastic creation prepared by Chef Plemmons CEC AAC and his students from Olympic College.

Thanks everyone for the exquisite menu and the wonderful team effort.