You better pencil this one down in your diary because Food Therapy is set to be the dining event of the year, featuring an evening of incredible flavours and philanthropy, created by three of Brisbane’s flagship restaurants in Gerard’s Bistro, BlackBird and Stokehouse Q.
With an incredible menu created by three acclaimed chefs, outstanding wines carefully matched to enhance every mouthful, and the extraordinary setting Stokehouse Q provides by the Brisbane River, Food Therapy will proudly raise funds to support the work of beyondblue.
The event will feature six courses designed and cooked by Brisbane’s leading Head Chefs (who boast a huge mantelpiece of awards between them) – Ben Williamson of Gerard’s Bistro, Jake Nicolson of BlackBird and Matt Wood of Stokehouse Q – plus raffles, auctions and games throughout the evening.
The dinner was the brainchild of Stokehouse Q General Manager, Peter McMahon, who was looking for an opportunity to give back while collaborating with other prominent restaurants in Brisbane and celebrating the city’s brilliant and thriving food scene.
“When I think of restaurants that are at the top of their game in Brisbane, Gerard’s and BlackBird immediately come to mind. I also thought it would be a real pleasure to work with Jake and Ben – both are such wonderful chefs,” Peter says. “Food Therapy is a celebratory collaboration for people who love food, both in the kitchen and as diners.”
As for the charity…. “Actually it was Jake’s idea. We had a discussion about mental illness; it’s something that I think touches us all – especially in the hospitality industry. The stress, hours, and lifestyle of working under intense pressure in restaurants is all too often the perfect storm for mental illness, and all too often it’s also unseen in the workplace.”
At $250 a ticket, all proceeds from ticket sales will go directly to beyondblue plus any additional funds raised from raffles and the major auction.
As the three chefs like to add a bit of suspense to events, all courses will be kept firmly under lock and key until the night and it will be up to guests to guess the chef for each course.
Peter says, “We hope to make this dinner an annual event, rotating between the three venues so we may support other charities and problems facing Australians in years to come.”