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Roshelle Mathias, Peter Polak, Brian Joyce and Andrew Braithwaite mimic sampling soup from large ladlesSoup’s on: chefs Roshelle Mathias, Peter Polak, Brian Joyce and Andrew Braithwaite have fun preparing soup for a luncheon benefiting the Heart and Stroke Foundation.

Charity has campus chefs lifting ladles in soupy support

The University’s Food Services will join dozens of local restaurants in supporting the Heart and Stroke Foundation by supplying its Great Soup Kitchen tomorrow—Thursday, March 31—at the St. Clair Centre for the Arts.

The University will be serving a hickory-smoked parsnip soup with celeriac, garnished with chips made of local green apples and licorice crystals, says executive chef Paolo Vasapolli.

“It’s just the sort of cause that our staff loves,” he says. “It gives us a chance to show off a bit and contribute to the community.”

The event raises funds for the foundation’s work to support research and health promotion programs to minimize the impact of heart disease and stroke. It will run 11 a.m. to 2 p.m. and will feature raffles and door prizes as well as diners’ choice of soups. Admission is $10 at the door. The St. Clair Centre for the Arts is located at 201 Riverside Drive West.