Four of the region's top chefs - Graeme Miles (left), Adrian Hart, David Griffiths and Jenny Parton - will be collaborating to create a spectacular three-course meal for 300 Sparkle 2016 guests at Church Road Winery in May.
Four of the region's top chefs - Graeme Miles (left), Adrian Hart, David Griffiths and Jenny Parton - will be collaborating to create a spectacular three-course meal for 300 Sparkle 2016 guests at Church Road Winery in May.
For one night only, some of Hawke's Bay's top chefs will be turning the sprawling lawns of Church Road Winery into their own kitchen.
Tickets are going fast for the May 21 event, when the winery will host a temporary kitchen so four chefs can cook for the 300 guestsattending Sparkle 2016.
Presbyterian Support East Coast (PSEC) organised the charity event to support Enliven - a service which helps older people remain independent in their own homes.
The chefs are donating their time and will be using produce donated by almost a dozen local food suppliers. As principal sponsor, the winery is also supplying a range of wines which have been expertly paired with each course by senior winemaker Chris Scott.
Newcomers to the event are Mission Estate Restaurant head chef Graeme Miles and Dish Contemporary Cuisine director and executive chef Jenny Parton.
Their team members, David Griffiths, head chef and co-owner of Mister D, and Adrian Hart, head chef at Orton Tailored Cuisine, will be returning this year after participating in last year's inaugural event.
"The event went so well last year, and the quality of the production and the enthusiasm of the Sparkle team just really got to me. They are really dedicated and really good people to work with so I'm really happy to be involved again," Mr Griffiths said.
Mr Hart said: "It's really nice to be involved with something that is for such a good cause."
PSEC's fundraising, communication and marketing manager, Shirley Collins, said she was grateful for the chefs' generosity.
"Over 100 of Hawke's Bay's finest businesses are supporting Sparkle 2016, many of them took a leap of faith and got involved in the inaugural event last year, and we are really grateful that so many have happily agreed to remain involved this year."
She said it was a real challenge to promote an event when everything, including decor, food, and entertainment was a secret.
