The Hamilton District Society of Chefs and Cooks  

There were around 200 people in attendance, and there were several stations, and lots of food.  Sponsors for the event included; All Seas Fisheries, who provided oysters at the start of the evening; Bamford Produce, and Culinary Arts School of Ontario who brought many cooking students to learn tricks of the trade.  Denninger's Foods of the Worlds had some delicious liver pate and salami to share. Devlin's Bistro donated some gift certificates as door prizes. Export Packers, Fresh Start Produce, Fresh Tech Processors, Great Northern Smokehouse and Honeyman's Beef Purveyors also supplied food for the evening. Ice Culture was generous to provide blocks of ice for master ice carvers Martin Sandow, and Steve Taylor to go crazy with the cool creations.

Kis Global Flavors, Liaison College, Mayes Bros. Gourmet and McCullagh Coffee were on hand to share their products and services.  Morningsign created very nice signs for the tables and doorways. Pasquale Bros. had an excellent variety of breads for all to try, and Patisserie Monaco was a sweet success with the wide variety of treats to finish up the evening. The Pork Marketing Board, Sheridan Specialties, Silverstein's Bakery and The Butcher Shoppe were also important contributors, and thanks to The Keeping Room and Phylis Kramer for her donation of Pure Virgin Olive Oil for a door prize.  Also, thanks to The Marty Karl Centre, The Royal Connaught Hotel, Thyme & Truffles, and Wonder Berry Inc. for making our Christmas Party a success.

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Entertainment for the evening included a visit from Santa Claus, and several door prizes were won including some gingerbread houses, and creations, some salami from Denningers, cookbooks and T-shirts from the Culinary Arts School, and Chef Revival.

Also the hilarious hijinks of the Chris and Larry Show, had the audience in stitches.  Some of the laughs were at the expense of some students from Liaison College, as well as Gene Mallett and Helmut. Karen McGillivary's table also fell to the victim of the front row comic antics.  It seemed the whole table of Mike Shapiro, Gamini Hemalal, and guests cleared out before Larry was able to make his way over there with his kooky concoction of hats.

Award winning chef Gamini Hemalal provided some the fruit & veg. carvings, garnishes and a Traditional Thai Melon Carving.  Steve Taylor and Martin Sandow created beautiful ice sculptures.   Many chefs making this event a success included the chefs and cooks from Glen Abbey, including, Derek Mayes and Sam Hannah who served up various salads, and even duck.   Some others who cooked up a storm were Helena Robertson at the Pasta Station, Will Wallace, serving up mashed potatoes, and a beer beef dish.   Chefs in the kitchen included Will, Randal Myers and Culinary students.  Others making an important contrbution for getting it all together were Jack Hogan from the Delta Meadowvale, and Mike Shapiro, chairman of the HDSCC.