Food lovers dinner for Starlight


Imagine six courses of fabulous food from six top chefs at an elegant venue.

It gets even better - imagine if all the food, the labour and the venue were donated to support a charity that makes the lives of sick children a little easier.

All that and more comes true every year with the Starlight Children’s Foundation Five Chefs Dinner.

This year five chefs become six as some of Brisbane's best join forces for one night to prepare a culinary masterpiece for over 400 people at the 22nd  annual Starlight Children’s Foundation Five Chefs Dinner on Monday May 21at the Sofitel Brisbane.

The event is the signature fundraising event for the Starlight Children’s Foundation and will see the return of Chefs Tony Percuoco ( Tartufo), Javier Codina ( Moda) and Rhett Willis ( Jellyfish). They will be joined by newcomers Craig Napper (Sofitel), Shinichi Maeda (Sake), and Tony Kelly ( Stokehouse).

Five of the chefs will prepare one course each with Sofitel’s Craig Napper taking the position as Host Chef presenting arrival Hors d'oeuvres and handmade chocolates for guests to take home.

The tradition of the dinner was stablished in Sydney in 1990 when Armando Percuoco, Lucio Galletto and Tetsuya Wakuda hosted private dinners among friends where guests were invited to attend if they in turn donated to the Starlight Children’s Now it is held in five cities across Australia.

Almost every element of the dinner is donated including food and wine, the venue, entertainment and every auction item, ensuring nearly every dollar raised goes directly towards spreading Starlight magic.

The six guest Chefs along with the Sofitel’s executive team will manage an army of staff on the night to put over 2,500 plated dishes for 500 guests, over five courses.

This will be the seventh dinner for Javier Codina (Moda) . “Being involved with Five Chefs is part of my business and my life, being able to help kids with my passion (cooking) is a true gift, and it comes naturally for me.”

“Amazingly, on the night everything is always all right, it is the lead up that is the frantic part. The planning, the collaboration and the logistics are the hardest parts of putting on such a production,” he said.

The sad reality is that every minute of every day a child is admitted to a hospital in Australia. For those children diagnosed with a serious illness, their lives are changed immediately as the impact and stress on the entire family becomes enormous. Starlight supports these children and families during their most difficult times, offering innovative programs such as the Starlight Express Rooms, Captain Starlights and Fun Centres.

Here's the menu

Craig Napper,  Sofitel, Prive 249
- Canap├ęs Selection on arrival and handmade chocolates to take home for guests.





First Course
Shinichi Maeda -SAKE
The Ocean – Seaweed and shellfish in Japanese bonito stock with rice wine vinegar jelly.
Wine – Sake     
                                                                                          

Second Course
Rhett Willis – Jellyfish
“NUMOS” Tahitian fish salad with fresh coconut cream, local white fish, chilli, lime and coriander
Wine – Cloudy Bay Sauvignon Blanc 2011      
                       


Third Course
Tony Percuoco - Tartufo
Ravioli al fagiano Tartufato Marscapone  - Pheasant ravioli with autumn vegetables, truffle cream and walnuts
Wine –  Vat 47 Tyrrells Chardonnay    
                                      




Fourth Course
Tony Kelly – Stokehouse
Ranges Valley Wagyu, fondant potato, organic garlic, baby leek and veal jus
Wine -  Cape Mentelle Cabernet Merlot 2006                                       



Fifth Course
Javier Codina - Moda
Heavens Bacon – Strawberry and lemon sauce with miniature meringue.
Wine – de bortoli Nobel One  
                                                                           


Event Details
What: Five Chefs Dinner 2012
Where: Sofitel Brisbane Central
When: Monday 21 May 2012 6.00pm
Cost: $299 or $2995 for a table of 10

Contact: Cindy Cato, Starlight Children's Foundation.  Ph: (07) 3456 0408.

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