Tag Archive for fundraiser

Black Tie and Tail Ball Reminder!

Hey folks, just posting a reminder about the Black Tie & Tails Ball for those of you interested! I won’t be making it there, which is probably good because I need Saturday night to prepare for my annual Oscar party, but I wish I could join in for this great fundraiser. Here’s what I posted in January:

About a year and a half ago, I visited the the Carolina Tiger Rescue in Pittsboro. They are an excellent nonprofit organization that provides homes for big cats that have been abandoned or abused, whether they are reclaimed from a zoo or given up by owners who can no longer care for the exotic creatures. Tigers, lions, lynx — it doesn’t matter what species of big cat. The Carolina Tiger Rescue tends to them all, and they have never been busier, often unable to take in new animals because their cages are full.

That’s great, the Gourmez, you may be saying, but what does this have to do with food? Well, it’s nearly time for the Carolina Tiger Rescue’s annual fundraiser, and it is of definite interest to area foodies.

The Black Tie and Tails Ball will be held on 2/23 from 7:00 pm to 9:00 pm at the Washington Duke Inn, and if you know me, you know I love the food by Chef Jason Cunningham. The theme this year is the Many Faces of Thailand, and the menu is as follows:

blacktietailsAppetizers

Beef satay w/ southwest Asian sauce
Thai curry and coconut soup shooters
Grilled & marinated chicken satay w/ chili peanut sauce
Spicy lime and herb tofu in lettuce cups
Vietnamese spring rolls w/ Chile sauce

Starter Course

Artisanal baby lettuces, toasted walnuts, poached pears, feta cheese, champagne vinaigrette

Entrees (Choice of 1)

Grilled and smoked beef tenderloin, rosemary, and horseradish, potato, roasted asparagus and baby carrots, braised mushrooms, red wine glacage

Pan-roasted grouper, lobster and chive risotto, garlic, spinach, and cured tomatoes, with vin blanc sauce.

Baby turnips, beets, and carrot Anson Mills Carolina gold rice risotto, braised rustic kale, toasted pumpkin seed pesto, sweet onion and sweet potato jus.

Baskets of assorted naan for all.

Dessert

Chocolate melting cake with coconut lime ice cream.

I don’t know about you, but I’m salivating reading that list. It sounds amazing! In addition to dinner, there will be both live and silent auctions including vacations and wine and dine packages. Now, this is a fundraiser, so it’s not cheap. Tickets are $125. But honestly, for a phenomenal dinner and fundraising? That’s not so bad. If you’re interested, get your tickets here.

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Triangle Foodie Happenings: 2013 Black Tie and Tails Ball

About a year and a half ago, I visited the the Carolina Tiger Rescue in Pittsboro. They are an excellent nonprofit organization that provides homes for big cats that have been abandoned or abused, whether they are reclaimed from a zoo or given up by owners who can no longer care for the exotic creatures. Tigers, lions, lynx — it doesn’t matter what species of big cat. The Carolina Tiger Rescue tends to them all, and they have never been busier, often unable to take in new animals because their cages are full.

That’s great, the Gourmez, you may be saying, but what does this have to do with food? Well, it’s nearly time for the Carolina Tiger Rescue’s annual fundraiser, and it is of definite interest to area foodies.

The Black Tie and Tails Ball will be held on 2/23 from 7:00 pm to 9:00 pm at the Washington Duke Inn, and if you know me, you know I love the food by Chef Jason Cunningham. The theme this year is the Many Faces of Thailand, and the menu is as follows:

blacktietailsAppetizers

Beef satay w/ southwest Asian sauce
Thai curry and coconut soup shooters
Grilled & marinated chicken satay w/ chili peanut sauce
Spicy lime and herb tofu in lettuce cups
Vietnamese spring rolls w/ Chile sauce

Starter Course

Artisanal baby lettuces, toasted walnuts, poached pears, feta cheese, champagne vinaigrette

Entrees (Choice of 1)

Grilled and smoked beef tenderloin, rosemary, and horseradish, potato, roasted asparagus and baby carrots, braised mushrooms, red wine glacage

Pan-roasted grouper, lobster and chive risotto, garlic, spinach, and cured tomatoes, with vin blanc sauce.

Baby turnips, beets, and carrot Anson Mills Carolina gold rice risotto, braised rustic kale, toasted pumpkin seed pesto, sweet onion and sweet potato jus.

Baskets of assorted naan for all.

Dessert

Chocolate melting cake with coconut lime ice cream.

I don’t know about you, but I’m salivating reading that list. It sounds amazing! In addition to dinner, there will be both live and silent auctions including vacations and wine and dine packages. Now, this is a fundraiser, so it’s not cheap. Early bird prices are $110, then tickets rise to $125 after 1/31. But honestly, for a phenomenal dinner and fundraising? That’s not so bad. If you’re interested, get your tickets here. I’m not sure I’ll make it yet, but I sure hope I can.

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2nd Annual Triangle Chef Showdown

2nd Annual Triangle Chef Showdown
at the NC Chef’s Academy
2001 Carrington Mill
Morrisville
Website

One of the bread display tables at the event.

Two weeks ago, I attended the second annual Triangle Chef Showdown, which was a combination of a fundraiser for the Central and Eastern North Carolina Food Bank, an open house for the NC Chef’s Academy, and a competition between four Triangle chefs to create the best dish of the night. My friends and I had no idea what to expect when we went. All we knew is that we were voting with our dollars for one of four best dishes from a few local chefs.

First of all, the place was packed! It was great to see so many people turning out for an event like this. There were entrances at the front and back of the Academy, and you bought tickets before heading inside. They were purchased either with cash or with donated canned goods. Buying a voting ticket also entitled us to three free drink tickets each, and that’s drinks as in wine and beer! Quite a deal with no expected donation amount! Of course, the whole affair was a fundraiser so while free meals are possible, I’d assume most folks bought plenty of voting tickets. I believe the final figure raised was around $88,000.

Once inside, we found ourselves in the midst of a long hallway with kitchens on the left and presentation rooms on the right. The very first room was full of breads, pastries, and desserts for display and sampling, each paired up with the student chef who created them. A few shots of those before we move on:

Chocolate fun!

After feeling somewhat dazed by all of those sweets on display, we continued down the hall, checking out a few rooms full of chefs-in-training preparing more dishes for the open house.

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