The soup’s on at Manitoba Hydro Place this Wednesday, when Red River College Culinary Arts students will join 11 other local chefs and restaurant staff for the sixth annual Stone Soup Fundraiser supporting the Child Nutrition Council of Manitoba.
Chef and instructor Karl Oman, together with Culinary Arts students Sophie Thibodeau and Colin Stone, will serve up a newly created ‘Holiday Sweet Potato Turkey’ soup, a cream-based concoction packed with turkey and cranberry flavours that was prepared by 17 first-year students who are currently learning short-order cooking.
The soup will be paired with a stuffing-flavoured focaccia bread created by students from RRC’s Professional Baking and Patisserie program.
“The Stone Soup Fundraiser is a great opportunity for our students to work together and to apply their learning and culinary skills to make a difference for those in need,” says Oman.
“This is just one of the many ways we work to give back to the community. Whether it’s through our work with Siloam Mission, or delivering the After-School Leaders Program for at-risk youth, we’re a community partner and we’re very proud to help encourage people to come down, try some delicious student-made soup and support such an important cause.”
The event will run from 11:15am – 1:15pm in the Hydro building’s main gallery. Judges will be present to sample all the soups and select a winner, and the public is also invited to select a favourite for the People’s Award. The cost is $10 per person, which includes samples of soup from three participating chefs or restaurants.