The Churchill Community High School (CCHS) Travel Club hosted a Greek Night on Saturday, Feb. 3 at Eagle Point Resort diningroom with a capacity crowd.
Chef Shaun McConnell, from the Riverside Gold and Country Club in Saskatoon oversaw the cooking of a Greek meal, which consisted of Tzatziki Dip and mini pitas, Avgolemono Soup (lemon chick rice) to start.
That was followed by the Main Buffet, which included: Mediterranean Salad, Maroulosalata Salad, Moussaka (meat entrée) Citrus and Herby Rice Pilaf, Citrus Marinated Pork Souvlaki, Spanokopita, and Roasted Vegetables.
The meal ended with a Dessert choice of Baklava or Chocolate Greek Mousse Cups.
The evening also included a silent auction, which created much conversation and action.
The event was held to fundraise for a student trip to Greece and Italy, which will take place during the Easter Break, beginning March 30.
