Presented by Possability, A Taste of Possibility, will be a recipe for success as the highly refined expertise of Executive Chef Paul Foreman (Kalis Hospitality); Executive Chef Andre Kropp (Wrest Point); Executive Chef Terrence Barrett (Henry Jones Art Hotel); Executive Chef Scott Heffernan (Frank/Smolt); Executive Chef Phil Piper; and the Nigella Lawson of Tasmania, Charlotte Brown (Spring Vale Seafood Restaurant), come together with Possability clients and Tasmania’s top food producers to create a six course degustation menu.
Hosted by celebrity chef Massimo Mele at Wrest Point Casino, the unique event aims to raise funds to further develop much needed disability respite services in Southern Tasmania.
Five of the chefs gathered to officially launch the event and gave us a preview of some of the fine food to be served.
Award winning Executive Chef Paul Foreman said he was delighted to be involved in such a unique culinary event.
“This cause is close to my heart and that of Kalis Hospitality as we support a number of people with disability to work with chefs throughout kitchens in Tasmania,” Paul said.
“Food has such a special way of bringing people together and what better way to recognise the potential in all of us than through an event like A Taste of Possibility that promotes equality and social inclusion.
Possability CEO, Glenn Campbell said the event is about supporting people in numerous ways to live the life they choose.
“A Taste of Possibility is a unique event working to educate the public and create a change in the perceptions that exist around disability,” Glenn said.
“It also provides an opportunity for clients to experience working alongside some of Tasmania’s most celebrated chefs to deliver an exquisite six course degustation delight.”
Funds raised will go towards conducting a major renovation at Possability’s Seven Mile Beach Respite Centre to ensure this respite centre is wheelchair accessible. This work will open the facility to a further 60 Tasmanian families waiting for this support.