A Taste of Possibility, held on 7 October, brought together the sensational culinary 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) for a night to remember. Working alongside Possability clients and using the finest Tasmanian produce generously donated for the night, they created a six course degustation menu that delighted all the senses.
Hosted by celebrity chef Massimo Mele, 150 guests from around the state attended the unique event to raise a total of $27,000. The money will be spent on improvements to Possability’s respite facility, the Seven Mile Beach Retreat, to make it wheelchair accessible.
Possability CEO, Glenn Campbell said the event was 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.”
“Last year Possability purchased a house and two units and Seven Mile Beach to establish a new service to meet the growing need for respite for young Tasmanians with disability and their families. The centre also temporary semi-independent accommodation for clients to learning independent living skills while having a break from home,” he said.
“Funds raised will go towards conducting a major renovation to ensure this respite centre is fully wheelchair accessible, so it will open the facility to a further 60 Tasmanian families waiting for this support.”
Glenn said he was very humbled by community support for the event.
“I would like to thank everyone who was involved; the chefs, our media sponsors, the producers, the wineries, the band, the auction donors, the guests and of course the Possability staff and clients for helping us to create such a successful event,” he said.
“We are already looking forward to next year.”