Abbondànza, a night like no other

Fine arts professors, students and a local restaurant have once again joined forces for a good cause – fine arts student scholarships.

The 12th annual Abbondànza, an evening of gourmet food, fine arts and fun fills CoCo Pazzo Italian Café on Saturday, Jan. 26 at 6 p.m.

"We are pleased to participate in this exciting event," says Tony Rose, CoCo Pazzo co-owner. "It is unlike anything else that goes on in this city!"

The annual Abbondànza evening is one of the most anticipated events of the year.

The festivities include a unique menu highlighting the cuisine of Italy prepared by CoCo's expert chefs, accompanied by tasty music, works of art, drama and humour provided by the Faculty of Fine Arts. Guests vote in a most unusual way for their favourite course and the evening ends with the presentation of the Abbondànza Culinary Trophy, which hangs prominently in the restaurant for the rest of the year.

"We have some good news we want to share with everyone," says Doug MacArthur, Abbondànza Organizing Committee Chair. "Abbondànza is Italian for abundance and thanks to the abundant support from the community, we are approaching our $1-million goal for the Abbondànza Endowment Fund."

Creating an endowment fund ensures that donations in support of student scholarship continue to work far into the future.

"If anyone in the University community wants to support our students and help us reach our goal a little faster, they are welcome to make a donation to the Abbondànza Endowment Fund," says MacArthur. "No gift is too small or too large."

Cash and cheque donations can be dropped off in W627 or faculty and staff can use the handy payroll deduction option available through the Bridge ( by clicking Abbondànza Endowment Fund in the gift designation section.

Tickets for Abbondànza 2013 are $150 (include $75 income tax receipt). Call Katherine Wasiak at 403-329-2227 as soon as possible for tickets, as very few remain.

This story first appeared in the January 2013 edition of the Legend. To view the full issue in a flipbook format, follow this link.