Help #forkcancer with Bree May & Dougal McFuzzlebutt

One in three of us will get it.We are all affected by it.

The big “C”.

 

Cancer.

 

I’ve certainly been touched by it, not personally (touch wood) but in my family. In numerous guises. It is insidious.

 

Some of the nation’s brightest work tirelessly to find cures for the many different forms of this disease. But that costs money. A lot of money. 

 

Is there a way we can help make sure cures are found? YES!!

 

A delicious way!

 

Every year, The Longest Table invite you to host a dinner party, with guests donating what would have been spent on a restaurant meal towards The Longest Table charity to help fund cancer research.

 

If you aren’t keen to play host or hostess, then they’ve got you covered too. 

 

You are invited to buy a ticket ($125 or $185) and attend an amazing “dude food” dinner created by two of Adelaide’s finest foodies, Dougall McFuzzlebutt from McFuzzlebutt’s Manchen (Man Kitchen) and Bree May from Food According to Bree.

 

All of the produce, beer and wine has been donated from some of South Australia’s finest businesses so that every cent from your ticket goes to researching cures. So generous! It’s great so see so many South Aussies coming together to help.

To thank these sponsors, Bree and Dougall hosted a launch last week at COS Leigh St restaurant. I was lucky enough to head along and have a preview of the treats in store for lucky ticket holders. 

 

 

 Bree and Dougal took the time to thank all of the sponsors who are supporting their Longest Table dinner in their typical entertaining style!

Bree May is one half of the winning team of My Restaurant Rules 2014, and has since taken Adelaide by storm with her own consulting & catering business, Food According to Bree, while also finding the time to raise two lovely kiddies and donate her time to causes like The Longest Table, phew!

 

Dougall has grown his own PR, consulting, recipe development, photography and event management business out of his passion and hard work. His Man-Kitchen (Manchen) showcases the finest South Aussie produce to make unbelievable dude food creations.

 

 

While chatting with the sponsors, we sampled some lovely canapes from COS Leigh St.

For the vego’s there was crisp, feather light choux pastry with tangy and cool goat curd. Hot, crunchy, smooth and cool all at once.

 

 

Bree and Dougal have assured me that there will be plenty of yummy vegetarian options – so don’t let that stop you buying a ticket! For the non-vego’s, here is the menu:

 

 

I was lucky enough to try two Howard Vineyard Amos range wines, generously donated for The Longest Table‪#‎ForkCancer‬ dinner.

Amos Chardonnay Adelaide Hills 2014 ($35 per bottle, purchase online)

 

Sniff Sniff

A distinct green almond aroma, as well as creamy oak.

Sip Sip

The aromas followed through on the palate, which was crisp but had cedar undertones from quality oak.

 

Amos Adelaide Hills Cabernet Sauvignon 2013 ($60 a bottle, purchase online)

 

Sniff Sniff

Classic varietal aroma – showing that characteristic green capsicum herbaceousness.

Sip Sip

Plummy notes opened up after a good swirl, and lasted on the palate, along with spice and subtle creamy oak.

 

 

So help ‪#‎forkcancer‬, and attend the amazing SA produce dinner by Dougal and Bree, or host your own dinner.

 

Find out more – and book your ticket – to Bree & Dougal’s The Longest Table dinner here.