|
|
 |
PHIL ATTINGER/American Red Cross Chef Randal White stands ready to begin creating the meal for the inaugural Dinner with the Chef to benefit the American Red Cross Polk County Chapter on Friday, Oct. 10, 2008, in the Jubilee Court at Cypress Gardens. |
|
PHIL ATTINGER/American Red Cross Dinners eagerly await the first course of a four-course meal created by Chef Randal White. More than 190 diners came to 'Dinner with the Chef' on Friday, Oct. 10. The event started with a cocktail hour and then continued with a plated tasting menu, with Chef Randal in the front of the room, preparing the meal before diners' eyes. |
|
PHIL ATTINGER/American Red Cross Red Cross Board Member Don Tompkins takes bids on an evening meal for four prepared by local Cajun Chef James Delaune, at the home of the winning bidder. |
 |
PHIL ATTINGER/American Red Cross Cajun Chef James Delaune pauses for a photo with the family that bid to have him create a meal for them at their home: (From left) Stephan Beliveau, Sindy Beliveau, Bianca Beliveau, Ann Pittet, Martial Pittet, and Amy Sumerlin. |
 |
PHIL ATTINGER/American Red Cross Franco Beselone (standing) pauses for a photo with the two couples that bid for an evening at his restaurant, Amera's, in downtown Winter Haven. With him are (from left) Joanne Chappel, Maryann Cassell, Dr. Robert H. Cassell, and Dr. Gary Chappel. |
 |
PHIL ATTINGER/American Red Cross Fran Stebbins (left) and Jennifer Cone talk during the social hour at the beginning of Dinner with the Chef. |
 |
WINTER HAVEN (Oct. 10, 2008) — For the first time ever, supporters of the American Red Cross Polk County Chapter got to learn how to fix their meal at 'Dinner with the Chef' — a night of fine dining and learning from the chef while they ate and supported their local Red Cross.
On Friday, Oct. 10, at the Jubilee Court of Cypress Gardens, Chef Randal White held court wth 194 diners who got to taste his creations right after he prepared them at the front of the room.
The evening began at 6 p.m. with a coctail and social hour as diners enjoyed light hors d'oeuvres, cocktails and conversation.
At 7 p.m., the meal began.
Using a wireless microphone and with the aid of a video camera and large projection screens, Chef Randal, in the style of his cable cooking show "Dishin' It Out," showed the audience from a cooking station arranged at the front of the room how to prepare a four-course meal.
He started with Bruschetta with Tomato Concasse and Olive Relish, then followed that with Fennel and Orange Salad with Shaved Parmesan.
Next, he had Prosciutto wrapped Shrimp with White Bean Salad, with his own Specialty Mojito.
The third course was Grilled Pork Tenderloin with Peaches and Pecans on Saffron Couscous, followed by a rich dessert of Chocolate Ravioli flled with Ganache on Raspberry Puree.
Between courses, Red Cross Executive Director Tom Costello and Red Cross Board Member Don Tompkins took turns speaking to the room. Costello thanked people for coming out and showing support in difficult times for the Red Cross, which is always there for people in difficult times.
Tompkins auctioned off an evening meal to be prepared at home by local Cajun Chef James Delaune. After that auction, he brought out another auction item — to have a wine tasting and dinner event at Amera's Restaurant in Winter Haven. Both items were eagerly snatched up by bidders.
Proceeds from the evening will go to help American Red Cross Polk County Chapter Emergency Services and Health & Safety Programs.
Each year and season, the American Red Cross raises funds both to respond to disasters and to prepare for them. Every local Red Cross office, like the Polk County Chapter, works not only to be ready to respond during and after a disaster — including small house fires as well as major hurricanes — but also to prepare their communities long before a disaster approaches.
Dinner with the Chef made its fundraising goal, which will go a long
way to keeping the local Red Cross ready to respond to disasters, and to helping programs to train and prepare the community. Since the local chapter is in a deficit year, more is still needed. An
average of 91 cents of every dollar the Red Cross spends is invested in humanitarian services and programs. The Red Cross is not a government agency, so it relies on donations of time and money from average citizens and the community to do its work.
Donations of time, skills and money to the American Red Cross
local chapters help ensure that wherever a disaster strikes, whenever it strikes,
trained
volunteers and a prepared populace will be there to pull through and
rebuild a stronger, more resilient community.
The American Red Cross thanks its volunteers and supporters for helping make the 2008 Dinner with the Chef a success. For more information on how to support your local Red Cross, contact the Polk County Chapter at (863) 294-5941 or polkcofl@polkredcross.org.
Thank you for supporting your local Red Cross.
All American Red Cross disaster assistance is free, made possible by voluntary donations of time and money from the American people. Since July 2007, the local Red Cross in Polk and Highlands Counties has responded to assist more than 150 families affected by local disasters, most of them home fires. The Red Cross is not a government agency. It is funded by donations directly from the American people. For more information, please contact the Polk County Chapter at 147 Avenue A, NW, Winter Haven, FL 33881 by calling (863) 294-5941; or the Highlands County Service Center at 106 Medical Center Drive, Sebring, FL 33870, by calling (863) 386-4440.
Thank you for supporting your local American Red Cross Polk County Chapter.
 |
PHIL ATTINGER/American Red Cross Chef Randal explains some subtle variations for the Fennel and Orange Salad, right after having created the third course: Prosciutto wrapped Shrimp with White Bean Salad, with his own Specialty Mojito. |
 |
PHIL ATTINGER/American Red Cross In addition to auctions for dinner evenings, guests had a chance at door prizes, donated by sponsors and supporters of the American Red Cross Polk County Chapter. |
 |
PHIL ATTINGER/American Red Cross Guests mingle during the social hour at the start of Dinner with the Chef. |
The American Red Cross Polk County Chapter would also like to thank every guest who came to make the event such a success.
It was great having you to dinner.
