Lorne Gunter took my coat within seconds of my arrival and led the way.“Come with me to the kitchen. That’s where I’m going to be for the next hour,” invited The Sun’s senior political columnist.Lorne’s quite the chef. I still remember one of the best pizzas I’ve ever bitten into came from Lorne’s kitchen two decades ago at a Monday Night Football gathering.At the age of 12, his mother let him try cooking in their Medicine Hat home.“It’s something I really enjoy,” he said as he put on a pair of oven mitts and opened the door to check on the meat dish.Lorne and his wife Doris have hosted four dinners in support of the ATCO Edmonton Sun Christmas Charity Auction. Funds from the online auction are shared by the Christmas Bureau of Edmonton, Adopt-A-Teen and Catholic Social Services. All three local agencies provides financial support to Edmontonians so they can enjoy being together as a family at Christmas.And that was certainly the atmosphere Doris and Lorne created.Doris, a lawyer with Denton, joined the kitchen chat while we all kept an eye on the curling game on the small television across from the stove.While Lorne went back and forth through the north patio door ferrying more dishes from an outdoor oven, Doris made sure the, er, adult beverages were in order.Right on cue at 6 p.m., the doorbell rang.It was Jerry Korchinski and his dad Al Korchinski, who were the highest bidders on the dinner.They, too, were led into the kitchen and saw Lorne’s operation in full operation. Timers went off. Beverages were concocted and conversation which included hockey, salmon fishing trips, Mexico and the odd — but not too many, surprisingly — comment on politics.And, then it was time to have a peak at the menu.Before dinner, Lorne had crackers with a swiss and bacon dip prepared for us.He then retreated back to the back patio and brought in a warm coconut sauce to sprinkle over cold shrimp.After enjoying the appetizers we were led to the elegant dining room off the kitchen.Things only got better.Lorne’s main dish was beef: braised chuck flats, which were cooked in a tomato sauce.To go with that was soft roast-garlic polenta, mushroom rage and a salad with rye crisps and lemon-parmesan vinaigrette.To compliment everything, Lorne grilled naan bread in the outdoor oven.Room for dessert?You had to.Lorne makes his own ice cream. This evening it was coffee ice cream, topped with whipping cream with a chocolate truffle tart.It was a wonderful night: new friendships were formed, great conversation circled the dining room table and a delicious meal was enjoyed.The best part, though, was how it assisted community needs.And, just a few days ago, Lorne said he will host another dinner for this year’s Christmas charity auction.