Spring Gala

The Spring Gala is the Foundation’s Signature Event and is always sold out early.  A gourmet meal and auction with thousands of dollars of artwork, unique treasures made by local artisans and other interesting items auctioned by Blain Henshaw make this a great night out.

Again we were fortunate to have the services of Chef Ray Bear cooking a Gourmet Dinner. A leading member of Nova Scotia’s chef community, Chef Ray Bear is both an experienced, world class food designer and one of the province’s culinary jewels. In 2005 Chef Bear was named Chef of the Year and Culinarian of the Year for Nova Scotia. Having spent numerous years cooking at establishments around the world, including furthering his education at the Culinary Institute of America and completing stages in top restaurants such as Canoe, Alinea, August, Nobu and Michi, he returned to Halifax a number of years ago to ply his trade.

In 2006 Chef Bear led the opening of Gio in the Prince George Hotel and after one year under his leadership it became known as one of the top ten restaurants in Canada. He regularly travels to promote Atlantic Canadian Lobster and other indigenous products. He has appeared in numerous publications and media outlets and in late 2009 was named one of Canada’s maverick chefs in Tidings Magazine.

See the respective gala year pages for pictures and information on these fun events.