Fern Public School Gym
128 Fern Avenue
September 27, 2019
6:30 pm - 11:00 pm
What’s “A Taste of Roncy?”
Fern parent, and executive Chef, Mark Wilson (read about him below), will lead us on a fabulous culinary tour of our neighbourhood, serving a seven-course meal with ingredients sourced from local businesses, paired with delicious wines and spirits.
The event will be held in our newly renovated gymnasium which will be transformed into an old-school dining room. Fancy dress, not quite black-tie.
What’s Our Goal?
To celebrate Fern’s 125th Anniversary, and to raise funds for our Playground Revitalization while showcasing world-class products from our neighbourhood vendors, highlighting naturally-raised and ethically sourced meats and seafood, grains, vegetables, and fine-food ingredients.
The menu features exotic flavours from around the globe and across the neighbourhood to create seven uniquely prepared courses, each paired with selected wines and spirits to excite the palate and create an outstanding food experience.
Seating is Limited — Only 100 Tickets Available!
Tickets for the event are $250 per person, available on School Cash Online. Complete the online form to receive a tax receipt for $125 per ticket (to be issued by the TDSB after the event.)
Interested in buying a table of ten? Interested in DONATING a ticket to one of our volunteers? Or maybe you or your business is interested in sponsoring a wine course? An appetizer? A course? The costs of printing our program?
Please contact School Council at email@example.com to discuss how we can recognize your contribution to the event.
Get your tickets now!
Questions? Please contact School Council at firstname.lastname@example.org
About Our Chef
Mark Wilson has been involved with the just about every facet of the food business spanning a 35 year career. Trained in the U.K., Mark worked for years for top-flight hotels and restaurants, developed and operated a leading-edge cocktail lounge and catering operation in Toronto, and worked with chain & independent restaurants and hotel groups across Canada. He has taught at the George Brown College Chef School, and his consulting company provides expertise to Canadian and US restaurants, healthcare and supermarket customers in menu development, restaurant design, and product development. Mark has developed food books, judges culinary competitions, and caters charity events. Mark is also dad to James, a student at Fern.