During the night of our 2018 Legacy Gala, we auctioned off two dinners that included a night of fine dining prepared by not only Chef Tim Twiford, but our students and adults too. The idea went along with our “garden to table” Gala theme. To further illustrate this, the dinner was prepared with some ingredients grown in our recently-renovated garden. We would like to thank Chef Tim, the donors that purchased the two dinners, our students, adults, staff, and Gala Committee for pulling it all together, and Redner’s for donating the food that couldn’t be grown in our garden.

Take a look at how it all came together:

Kira picks fresh herbs for the dinner with the help of Priscilla.

Oliver also gets in on the herb-picking action.

Kira, Oliver, and Chef Tim searched the garden for the perfect herbs to compliment the flavor of several dishes.

Chef Tim in the early-prep stages.

Jameson and Edward prepare the take-home brownie jars. (We tried some, they’re delicious).

Cruz works on setting the table.

Corey sets out several types of glasses.

Cruz, donning his chef’s attire, prepares the freshly picked herbs.

Corey butters the bread for the Tomato Basil Bruschetta.

The help in the kitchen was phenomenal!

Pre-dinner Chef’s meeting to make sure everyone understands their role.

Chef Tim and our Chefs-in-training speak to our guests before service begins.

Plating of the appetizers begins.

Melissa helps Chef Tim put some detail on the plates.

Fist bumps are always welcome for a job well-done.

Tomato Basil Bruschetta.

Mandarin Orange Scallops with Seaweed Salad.

Pre-service photo opportunity.

Angel serving the Pistachio Crusted Chicken appetizer.

Corey serving the Mandarin Orange Scallops with Seaweed Salad.

The main course: Mushroom-filled Filet with Garden Vegetables and Yukon Gold Olive Oil Poached Potatoes.

The dessert: Strawberry Shortcake.