Spring To The Table
Dine, Drink & Donate: A Fundraising Dinner for the County Food Hub
Saturday, April 5, 2025
Base31 | Sergeants Mess Hall
We are excited to be back at the Sergeants Mess Hall at Base31 for our annual fundraising dinner.
Indulge in a delightful four-course meal that will surely please your taste buds. This year's dinner is expertly prepared by Chef Amanda Ray and her talented team from Drake Devonshire. We are thrilled to have her and her culinary skills with us.
Dine, Drink & Donate: A Fundraising Dinner for the County Food Hub
Saturday, April 5, 2025
Base31 | Sergeants Mess Hall
We are excited to be back at the Sergeants Mess Hall at Base31 for our annual fundraising dinner.
Indulge in a delightful four-course meal that will surely please your taste buds. This year's dinner is expertly prepared by Chef Amanda Ray and her talented team from Drake Devonshire. We are thrilled to have her and her culinary skills with us.
Dine, Drink & Donate: A Fundraising Dinner for the County Food Hub
Saturday, April 5, 2025
Base31 | Sergeants Mess Hall
We are excited to be back at the Sergeants Mess Hall at Base31 for our annual fundraising dinner.
Indulge in a delightful four-course meal that will surely please your taste buds. This year's dinner is expertly prepared by Chef Amanda Ray and her talented team from Drake Devonshire. We are thrilled to have her and her culinary skills with us.
MENU
Beet & Asian Pear Salad with kohl rabi, radicchio, whipped feta, candied pecans + shaved beetsFresh BreadBraised Beef Short-rib with Truffle Celeriac mash with rapini, roasted carrots + mustard jus and green oilDessert is a Spring Fling. A base of lime curd topped with strawberry mousse, adorned with a cream rosette, sauce, complemented by crisp cream pearls, and served with a buttery cookieCoffee & TeaITINERARY
5:00 pm | Doors open | Live Music | Photo Booth5:00-5:55 pm | Cocktail reception with served appetizers and Signature Cocktail sponsored by Jolly Cut Cocktails, Bare Bones Distillery and The Grange of Prince Edward 6:00 pm | Dinner8:00 pm | Silent Auction & 50/50 EndsAlthough there isn't a specific dress code, we encourage you to embrace the spirit of spring by wearing its vibrant colours. This will help to infuse the occasion with a festive atmosphere.Ticket price does not include HST 
Chef Amanda Ray Biography
Executive Chef Amanda Ray is one of Canada’s top chefs, bringing over 20 years of experience from some of the country’s most respected kitchens. She began her career with Oliver & Bonacini Hospitality in 2001, working at renowned restaurants like Auberge du Pommier, Canoe, and as Chef de Cuisine/Executive Chef at Biff’s Bistro. During her time at Canoe, she honed her craft with a stagiaire at the luxury Relais & Châteaux property Hotel Crillon le Brave in Provençe, France, cooking rustic Provençal cuisine and teaching alongside Head Chef Philippe Monti.
Amanda later played a key role in launching Bar George at Le Mount Stephen Hotel in Montreal as Chef de Cuisine. Now at Drake Devonshire, she combines her classic training and worldly experience to put a fresh spin on The Drake’s comfort classics, highlighting vibrant local offerings and the seasonal flavours that make Prince Edward County so special.