Spokesperson for the students, Jay Heyrick says the menu is tailored to reflect the seasons and each course is paired with selected local wines.
Getting the event off the ground has been challenging for the students as they have had to negotiate a number of hurdles and disruptions.
Firstly, there were changes to the COVID-19 alert level restrictions affecting the number of people who can attend gatherings. Then the closure of T-Block, which houses the commercial kitchen and the Rata Room, meant they had to find another venue for the event.
Although frustrating these disruptions have provided real-world learning situations for the students.
All profits from the dinner are going to the charity Big Brothers Big Sisters(external link) —a charity Jay says they really connect with.
“I love the idea of having someone from the community coming in to help awhi or support a child—giving them someone to talk to, and who can guide them and stay in their life for as long they need,” says Jay.
She says the work done by Big Brother Big Sister shows real manaakitanga and benefits the whole family.
Chelsea Routhan from Big Brother Big Sister Nelson is extremely grateful for the student’s fundraising efforts as the organisation needs to raise $500,000 each year to support over 200 matches in the Nelson Tasman area.
“These kids just need somebody to show up, show they care and be a consistent, positive influence in their lives,” says Chelsea.
“Young people with a mentor say, ‘seeing you was the highlight of my week’, and ‘having a Big Sister is the best thing in the universe. Oh, and unicorns.’
For further information about Big Brothers Big Sisters of New Zealand visit: www.bigbrothersbigsisters.org.nz(external link) or call the Nelson branch on 03 545 9864.
Seasons of Change – a five course degustation meal
Date: 10 November, 2021
Time: 6 pm
Venue: Foyer, G-Block, Nile Street
Tickets: Tables of 6- 8 people ($95 per person)
Book through www.facebook.com/therataroom(external link) or P: 0274 067 285
Long Autumn days
Prosciutto served with Caramelized Walnuts and ripe Gorgonzola
Roasted Tomato Gazpacho
Seifried Aotea Methode Traditionnelle
Hearty Autumn Nights
Mushroom Arancini with Roast Tomato and Tangy Parmesan
Winemakers Collection Barrique Fermented Chardonnay 2019
Tuscan Winter Lunches
Carpaccio of Beef served with Rocket and Pine Nuts infused with Truffle oil
Seifried Nelson Zweigelt 2019
Lime and Mint Palate Cleanser
Fresh Sea Breeze
Gurnard Ceviche, Wasabi and Soy with a Squid Ink wafer
Seifried Nelson Rose 2021
Long September Lunches
Sous vide Lamb, New season Asparagus with Potato and a Red Wine Jus
Seifried Nelson Syrah 2020
The Taste of Summer to come
Lemon Posset served with Macerated Berries, and Almond shortbread
Rabbit Island Riesling Juice and Pisco