A taste of Greece

Valerie G. Barnes Connell Jordan/Northern Advocate. A scrumptious Greek meal, including menu and thank you note from CCHS students, who served the meal to a capacity crowd at Eagle Point Resort to support their planned trip to Greece and Italy during the Easter break.

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.