Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338
News Release
April 01, 2005
U of G and Liaison College to Host Food Fundraisers
Tickets are now on sale for three multi-course dinners that will raise funds for the annual Canadian Culinary Book Awards, which are sponsored by the University of Guelph and Cuisine Canada. Each meal will be prepared by expert chef instructors and their students and hosted by an esteemed Canadian food writer.
At each event, guests will have an opportunity to meet the host at 5:30 p.m. and dinner will begin at 6:30 p.m. Tickets are $45 per person per meal. A special price of $120 for all three meals is available until April 13 and this offer includes a 2005 education tuition expense tax receipt.
On April 13, Rose Murray, winner of the 2004 Best Cookbook Award for Hungry for comfort: The Pleasures of Home Cooking, will share stories of her favourite comfort recipes at Liaison College in Kitchener.
Liz Driver, author of the new Dictionary of Canadian Cookbooks, will talk about some of her favourite cookbooks May 25 in U of G’s Atrium Restaurant. The meal will be prepared by U of G chef Simon Day and Liaison College’s Tom Hummel. A tour of the University’s cookbook collection will begin at 4:30 p.m. in the McLaughlin Library and participants are encouraged to bring their favourite family cookbooks for Driver to analyse.
On June 9 at Liaison College, Anita Stewart, recipient of the Culinary Activist Award and an award-cookbook author, will share some of her favourite Canadian recipes, which will be served.
Cuisine Canada, a food-promoting organization that links people in the food industry from farmers and nutritionists to chefs and restaurateurs, was founded by Stewart. The book awards are given in three categories to both English and French-language books: Canadian Food Culture Award, Best Cookbook Award and Best Special Interest Award.
The winning books enter the U of G library’s culinary archives, the most complete collection of Canadian cookbooks in the world. It contains 5,000 volumes ranging from the 17th to the 20th centuries and also contains culinary books from other countries, including Britain, the United States, France and Holland. U of G has contributed to Canadian cuisine through its programs in agriculture, food science, and hotel and tourism management for more than 140 years.
For more information and to order tickets, call Penny Bateson at Liaison College, (519) 743-8335.
For media questions, contact Communications and Public Affairs: Lori Bona Hunt (519) 824-4120, Ext. 53338, or Rebecca Kendall, Ext. 56982.
