Dough Wines will host an in-person dinner at The Chefs' House on Thursday, October 19th, in partnership with The Centre for Hospitality and Culinary Arts at George Brown College. The evening will feature a selection of wines, paired with a five-course menu created by George Brown College students under the tutelage of Chef instructors.

Founded on the principle that change can rise from the smallest of actions, Dough Wines is a delicious opportunity to participate in progress. Crafted for those with a palate for purpose, Dough wines were created in collaboration with the James Beard Foundation and chefs to be both food friendly & future friendly.

In 2021, Dough Wines created a scholarship fund for George Brown College's Hospitality & Culinary Arts Students, giving opportunity for those who exhibit a strong commitment to their chosen field of study to build their learning, careers, and to lead into the future.

We'll be joined by Clayton Seeto of Dough Wines. Clayton is a global marketer of delicious wines and driver of ambitious purpose at Distinguished Vineyards, based in San Francisco. In partnership with the James Beard Foundation (JBF) he developed Dough Wines, a philanthropy brand rooted in purpose – in support of equality in the kitchen, food sustainability and restaurant recovery

The Chefs' House is a one-of-a-kind student-operated restaurant in Canada, located in the heart of downtown Toronto. It’s an innovative, student-focused concept restaurant, where George Brown Centre for Hospitality & Culinary Arts (CHCA) students have the opportunity to learn through experience. Students are mentored by dozens of professional staff, using their skills to provide elevated dining experiences to guests for real-world experience and education. Students from all over the world attend George Brown College for this exclusive program, building the next generation of hospitality and culinary talent.