On September 21, more than 130 community members gathered under the stars at the W. Galen Weston Centre for Food (CFF) for Durham College’s (DC) third annual Harvest Dinner.

Against the backdrop of the CFF fields and greenhouse, guests celebrated fall’s bounty with a multi-course, family-style meal featuring food that was planted, picked and prepared by the college’s students and faculty. Highlighting the CFF’s field-to-fork philosophy, the meal consisted of a charcuterie and cheese platter appetizer, followed by four courses representing the freshest produce and local ingredients. From cedar-planked Ontario whitefish to sweet pepper salad to King Cole duck breast, the meal offered flavours for every palate. A dessert of assorted pastries capped off the feast.

The event was the culmination of countless hours spent preparing in CFF fields, labs and classrooms. It was a true team effort that saw Horticulture – Food and Farming and Horticulture Technician students cultivate and harvest the produce used in the meal, Culinary Management, Culinary Skills and Advanced Baking and Pastry Arts students prepare the dinner and students from the Special Events Management, Hospitality – Hotel and Restaurant Operations and Hospitality Skills programs serve guests.

For those who missed the Harvest Dinner, CFF produce and other local ingredients will continue to be served at Bistro ’67, the CFF’s full-service, teaching-inspired restaurant. Fresh produce and student-prepared goods are also available at Pantry, the retail store within the CFF. For anyone looking to expand their own culinary skills, cooking classes and demonstrations are available through DC’s School of Continuing Education.

For more information, visit www.durhamcollege.ca/cff.