Chef Minh Le understands what it’s like to struggle. In 1979, Le arrived with his family from a war-ravaged Vietnam and settled in Cabramatta, where he says, life was tough.
“My parents had to struggle really hard to provide for us in those early days. They both worked long hours while I looked after my younger brother and sister.”
In his early twenties, Le fell in with a bad crowd, got involved in drugs and did a stint in prison.
“Sometime in life we don’t make all the right choices. I lived a hard life when I was young and did things that I wasn’t so proud of but I was incredibly fortunate to meet people in my life who were willing to give me a chance and with their help I was able to turn my life around.”
On Wednesday, November 11, The Foraging Quail is hosting a dinner, with all profits being donated to the group Hospitality with Heart to facilitate a Christmas Eve dinner for disadvantaged families in Logan. Guests to the all-the-frills Christmas dinner are struggling families, victims of domestic abuse, children, the homeless and refugees and Le will be one of the chefs on the burners for the evening.
“I still look back at where I have come from to where I am today and feel so blessed. I just want to give back to people who have had misfortune and just need a smile and some hope to brighten up their day a little,” Le says.
The 7 course Paying it Forward dinner menu includes Spanish mackerel crudo, pork jowl with apple, celeriac and truffle popcorn, saltbush lamb belly and Le’s renowned ‘Nine textures of chocolate, peanut butter log and moss.’ Six courses are matched with wine, from Spain, WA, Victoria and SA, while the 7th is partnered with The Foraging Quail’s own house cocktail.
“Not only do I have the opportunity to pay it forward but so do diners. Their meal helps pay for another meal for someone way less fortunate.”
Tickets priced at $150 per head are limited, so book quickly to ensure a place.
Paying it Forward
Cant make it but still want to help? Make a donation to Hospitality with Heart’s all-the-frills dinner for struggling families in Logan here.
The 7- Course Omnivore Menu
Jowl, Apple and Celeriac, Sweetbreads, Truffle Popcorn, Celery and Fennel Herb
Saltbush Lamb Belly, Heirloom Tomato, Smoked Cheese and Dehydrated Tomato Consommé
Kangaroo, Beetroot, Brussel Sprouts and Pumpkin
Beef, Mushroom Forest, Confit Garlic, Mustard Mayonnaise, Peas and Wattle Seed
Cheese Course Blue Cheese Parfait, Baby Pear, Lavosh and Lemon Myrtle Black Current
Nine Textures of Chocolate, Peanut Butter Log and Moss