Chef Tony De Luca is at the grill at the side.

Table set up.

Early morning on June 20, 2008.

Buzz in our city's busy restaurant scene is usually about new openings or closings, star chefs coming or going, the use of local ingredients, slow food or fast food, however, little emphasis has been placed about the generosity of the restaurateurs or their staff. On June 20, 2008, I had the pleasure of helping out at the annual Set Sail for Hope event raising nearly $150,000 for Camp Trillium. The single day affair benefits children suffering from cancer, where everything enjoyed was donated by 28 well established restaurants from the GTA and participation from chefs, including C5's Teddy Corrado, Executive Chef Emerik Padjan from Fred's Not Here (321 King Street West), Rodney's Oyster House (469 King Street West), Jess Ostlund from Ruth's Chris (145 Richmond Street West), as well as sous chefs and staff from Aqua Restaurante (10 Front Street West, BCE Place) were all voluntary.

www.setsailforhope.com/index.shtml

Restaurant Tony Deluca

160 Front Street, Niagara-on-the-Lake

www.tonydeluca.ca

(at Oban Inn & Spa's www.obaninn.ca/)

Unlike most of the other tables with fresh flowers, Chef Deluca created a brilliant assortment for his guests to admire using seasonal vegetables. He lamented the fact that he didn't have a water spritzer to refresh them as he created the piece the night before. Either way, I thought it was very nice.

Restaurant Tony Deluca

160 Front Street, Niagara-on-the-Lake

www.tonydeluca.ca

(at Oban Inn & Spa's www.obaninn.ca/)

So many restaurants put their personal touches to make their tables different. From flowers, to ice carvings, vegetables, and other edible/non-edible items, every table was unique and special.