A Taste of Possibility is an opportunity to treat yourself to a creative fine dining experience to remember, while also supporting young Tasmanians living with disability.
This inaugural fundraising event will be held at Wrest Point Casino on Wednesday, 7 October 2015 and will showcase the highly refined skills and expertise of six Tasmanian chefs. With the assistance of Possability clients, the chefs will anonymously prepare one course from the six course creative degustation menu.
The event aims to raise $20,000 to develop and improve Possability’s Seven Mile Beach Retreat. We are aiming to conduct a major renovation to ensure this respite centre is wheel chair accessible and open to all clients enabling them to access much needed respite support.
Guests will be treated to the best local produce cooked by culinary experts:
Paul Foreman Manager/ Executive chef: Kalis Group
André Kropp Executive chef: Wrest Point Casino
Terrance Barrett Executive chef: The Henry Jones Art Hotel
Scott Heffernan Executive chef: Smolt / Frank
Phil Piper Executive chef: Hundred Acres / Ghost Rock Winery
Charlotte Brown Owner/operator and and passionate cook:
Spring Vale Vineyard Seafood Restaurant
For bookings and more information see our events page.