Presented by OAK Possability, A Taste of Possibility, will be held at City Hall on Wednesday, 5 October.
It is a recipe for success drawing on the highly refined expertise of:
- Executive Chef Paul Foreman (Kalis Hospitality and Black Box Kitchen)
- 2016 THA Tasmanian Chef of the Year and Executive Chef D C Lim (Munchies Street Food)
- Executive Chef Ruben Koopman (Frogmore Creek)
- Executive Chef Phil Piper (Entally Estate)
- Executive Chef Craig Will (Stillwater and Black Cow Bistro)
These culinary experts will come together with Possability clients and Tasmania’s top food producers to create a five course feast showcasing the best local produce.
Hosted by newsreader Lucy Breaden, 200 guests from around the state will experience this unique interactive dining experience, with live cooking demonstrations and more as City Hall is converted into a ‘garden party full of possibilities’, bringing the outdoors inside for this garden themed event.
A Taste of Possibility will raise funds to develop a transition to independent living learning space and upgrade the OAK Men’s Shed, at our Derwent Park site. These much needed programs support people with disabilities on their path to independence and provide valuable recreational and social opportunities.
Award winning Executive Chef Paul Foreman said that after the success of the inaugural event last year, he was delighted to be involved again 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,” Mr Foreman 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.”
OAK Possability CEO, Drew Beswick said the event is about supporting people to live the life they choose.
“A Taste of Possibility is a unique event working to educate the public and change perceptions that exist around disability,” Mr Beswick said.
“It also provides an opportunity for clients to experience a night to remember, in terms of dining and also to gain hospitality experience alongside some of Tasmania’s most celebrated chefs.”
Mr Beswick said funds raised will go towards supporting clients on their path to independence.
“Funds raised will go towards renovating training facilities at our Lampton Avenue site, including a new kitchen and laundry. This will provide valuable skill development opportunities for clients to reach their maximum potential in living an independent life.
“Funds will also go to the OAK Shed, a new community meeting space with activities such as woodwork and leather work. We want to reduce social isolation by creating opportunities for people to come together, relax and socialise.” Mr Beswick said.
Mr Beswick said he was humbled by community support and generosity for the event.
“Local producers have really rallied behind the event and thanks to sponsorship and support from the incredible chefs and food producers like Mures, Huon Salmon, Moo Brew, Huon Valley Meat Co, Willie Smiths and Smolt, this event has been made possible,” he said.
Image (from left): Jose Matteo (Mures), Phil Piper (Entally Estate), Paul Foreman (Kalis Hospitality), OAK Possability CEO, Drew Beswick and Ruben Koopman (Frogmore Creek) at the event launch.