Almost 100 guests shared a communal long-table dinner and sunset tour of the Farm My School (FMS) project at Bellarine Secondary College (BSC) in celebration of the Nourish Workshop series.
The ‘Nourish Nosh Long Table’ dining experience marked the end of the calendar of events funded by a grant from Geelong Community Foundation.
Executive chef from Tarra Queenscliff Michael Jaques led a team to create the menu and was supported by former BSC student and now apprentice Karissa
Turner. Matt Germanchis of Totti’s Lorne and Jo Barrett from Wildpie were also part of the creative culinary team on the night.
The chefs curated a delicious three-course meal showcasing seasonal produce from the farm and other local suppliers and growers. Guests were also treated to a unique non-alcoholic Bacteria Bar hosted by Patrick Meaney from Farm to Ferment.
“The workshop series and long table event have all been about celebrating local food, sustainability and community connections. We could not have done this without the support of the Geelong Community Foundation, without each other, and without everyone who has contributed.
“We’ve been overwhelmed with the support we’ve received from local chefs willing to host a Nourish workshop. We’re not just growing food; we’re growing a community.”
The real stars of the evening were the BSC students who worked alongside the chefs to prepare and serve the food they’ve had a hand in growing.
School-based trainees led the farm tours throughout the evening, while other students gave their time to set up and serve the meal.
