March 23, 2017

Founded in 2013, the Blue and Green Soiree (BGS) was conceived to create awareness, understanding and support for the need to create no-salt choices on menus.

At the inaugural event guests enjoyed a Culinary Challenge by Chefs-in-training from the Culinary Program of Hospitality and Tourism of Algonquin College. The students were asked to study the requirements of a no-salt Kidney-friendly Renal Diet and prepare all dishes for the evening without the use of salt.