It’s a big fundraising event with humble beginnings.
The legend of stone soup is about putting together something out of nothing and that’s what two chefs were doing Tuesday morning at the Kelowna Gospel Mission.
Malcom Gibb from the Manteo Resort and Stuart Klassen from the Delta Grand Okanagan Hotel each had an hour and a half to make soup from only what they could find in the Gospel Mission kitchen cupboards.
“There’s not a lot in our fridges here, so it’s a bit of a challenge,” said Gibb, as he raced around the kitchen looking for interesting fare to add to his soup.
“Yeah, the cupboard was pretty bare this morning,” admitted Ami Catriona, spokesperson for the Kelowna Gospel Mission, who pointed out there were ample potatoes, onions and vegetables for the chef’s to work with. “Imagination is going to be key in this contest.”
“You can have anything you want in the kitchen, but there’s not much here,” noted Chef Stuart Klassen from the Delta Grand Okanagan Hotel. “We have to make something out of nothing, which is fun. Our choices are limited, but we’re in the same boat.”
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Klassen, like Gibb, was undeterred by the limited ingredients.
“Stone soup: filling a pot, feeding people,” said Klassen.
He roasted root vegetables to add to the pot.
Gibb created a stuffed baked potato garnish for his potato soup.
They both used bacon, which is virtually gold in the cooking world, to add flavor to their soups.
After passing their humble creations to the judges, Gibb’s baked potato soup was chosen the winner.
Gibb and Chef Jeff Kreklau from Cabana Grille, who won last week’s semi final challenge, will entertain crowds with a much greater grocery list Saturday, March 3rd at the Delta Grand, during the Stone Soup Chef Gala.
The money raised will buy an industrial dishwasher and other upgrades to the Gospel Mission kitchen.
CHBC’s Doris Janssen will emcee the evening at the Delta Grand. Ticket and event information can be found at http://www.stonesoupchef.com
Shaw Community Television will air the highlights from the Stone Soup Gala, Monday, March 5th at 5 p.m.
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