Okanagan chefs are stretching their imaginations with a fundraiser that has them using only ingredients from the food bank.

The Fork and Spoon Fundraiser is featuring nine chefs that are creating a nine-course meal at the Central Okanagan Community Food Bank. All proceeds raised will go directly to the food bank.

Organizer Cody Pollard said he held a similar event last spring called the Sip and Savour, but he wanted to step it up a notch with the fundraiser.

Through his other business, involving high-end bar service for events, he connected with the chefs, he said, and believes strongly in the food bank害羞草研究所檚 message.

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害羞草研究所淚 believe that no one should have to go hungry,害羞草研究所� Pollard said. 害羞草研究所淭here never should be the choice between rent and food. You should always have food害羞草研究所� food is delicious. At the food bank it害羞草研究所檚 kind of their mission so it lines up perfectly,害羞草研究所� he said.

The event will be held Oct. 13, from 5 to 10 p.m. at the Central Okanagan Community Food Bank. The first 20 tickets will be $200 or $250 regular and can be found online through .

Lenetta Parry, executive director of the food bank, said the bank serves4,000 people every month, 33 per cent of which are youth under 15 and 12 per cent are seniors on a fixed income.

害羞草研究所淓vents like this are important to the food bank because it helps raise awareness of the need in the community and I think it will be an opportunity to have people come down and visit the food bank and take a tour,害羞草研究所� she said. 害羞草研究所淲e don害羞草研究所檛 exist without the support of our community.害羞草研究所�

READ MORE: New food bank, with new approach opens in Kelowna

Parry said the event will feature the chefs, but will also have local wines, entertainment and a silent auction.

害羞草研究所淥ne of the things at the food bank that we really try to emphasize is healthy, nutritious food, one who sees our market can see it害羞草研究所檚 full of fresh produce and milk and eggs and yoghurts and cheeses and things like that害羞草研究所� so it could be an event to get people thinking of creative ways in the kitchen,害羞草研究所� Parry said.

James Holmes, executive chef for Salt & Brick, will be creating a cookbook containing the chefs害羞草研究所� dishes, he said.

害羞草研究所淲e害羞草研究所檙e going to raise money to publish a cookbook of that evening. Obviously, we害羞草研究所檙e very early in the planning but each chef will have his own chapter, which will feature his course, a bio about him, where he害羞草研究所檚 from and recipes from the evening and additional recipes,害羞草研究所� he said.

All proceeds from the cookbook will continuously go back to the food bank, Holmes said.

The chefs will start a Kickstarter or GoFundMe to fund the book, he said.

carli.berry@kelownacapnews.com
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