There is no shortage of interesting stories in the news these days and certainly one of the most covered and tragic is the earthquake in Haiti.  It has been just over a couple weeks since this devastating event and in that time we have witnessed our nation along with other countries around the world respond with overwhelming humanitarian aid.  Large fund raising campaigns quickly became a priority, rescue and medical teams along with countless other specialty groups raced to Haiti to provide unconditional support, having the common goal of locating survivors and deliver relief work efforts to the Port-au-Prince region.

At one point or another in our lives we have learned the importance of lending a helping hand, no matter how small the gesture the act of selfless giving can make all the difference in the world.  As I have grown in the culinary world, I have been taught and discovered my abilities as a chef lend themselves very well for donating ‘private dinners’ to organizations that provide community support.

This past Tuesday night lending a helping hand was just one of the subjects of conversation during a dinner where I was proud to be the guest chef.  The dinner came about because of a silent auction event that took place a few months prior to benefit a Denver organization, ‘Washington Park Cares’.  “Neighbors Helping Neighbors” is their motto.  Washington Parks Cares is a nonprofit organization founded by residents of this community that focuses its mission to enhance the lives of people 55 and older.

To coincide with the theme of giving back to the community, I thought no better way to start out the evening with a selection of Volpi ‘Un Mondo’ Italian meat.  The Volpi Company donates a percentage of proceeds to The MOOG Center for Deaf Children.  The MOOG Center is a nonprofit school that provides educational services to children with hearing loss from birth to elementary years and their families.  Their goal is to make it possible for children with hearing loss to talk and experience success in their lives both in school and in the world at large.

The menu for the evening’s event:
ANTIPASTO
Selection of Volpi ‘Un Mondo” Salami and Pickled Vegetable ‘Giardinera”
Italian olives Oven Roasted with Rosemary, Garlic and Citrus
Toasted-spiced Mixed Nuts
“GLOP” with Fresh-Baked Crostini

ZUPPA
Minestrone Soup with Crispy Volpi Pancetta and Rotola Crostini

(This minestrone soup recipe is found in Authentic Volpi, our Italian cookbook.)

INSALATA
Mixed Greens w/ Candied Pecans, Pt. Reyes Blue Cheese and Pomegranate Vinaigrette

SECONDI
Pan Seared Coho Salmon with Lemon Caper Dill Sauce
Broccoli and Fingerling Potato Puree

DOLCI
Olive Oil Cake with Fresh Fruit Compote and Mascarpone Cream

The evening was a huge success, already early bidding has starting for the next silent auction dinner.  I can’t wait…..

Grazie Mille,

Michael