Salt Creek Grille makes donation to local Boys and Girls Club

What do you get when you fuel 125 kids from the Boys & Girls Clubs of Capistrano with pasta each week? The result is full bellies, messy faces and smiles galore.

Members of the San Juan Capistrano-based club have enjoyed the fruits of Salt Creek Grille’s labor again this summer with “Pasta Fridays.” From June through August, the Dana Point-based restaurant donated healthy vegetable lasagna, spaghetti with turkey meat sauce, macaroni and cheese and other delectable dishes every Friday to the kids at the club, a gesture worth $6,600.

“The impact to our members by receiving a healthy hearty meal has been outstanding,” said Ron Sipjiora, director of resource development for the Boys & Girls Clubs of Capistrano Valley.”Without Salt Creek Grille’s efforts, many of our kids would never even have the opportunity to eat such a meal. With the current economic challenges that many of our families face, dining out at a nice restaurant happens only of the rarest of occasions. For this reason, many of our kids feel truly special and lucky to have a meal prepared for them by the Salt Creek Grille staff.Money that our families would have spent on lunches can now go to addressing other needs.”

Giving back to the community has long been a hallmark of this popular eatery owned by restaurateurs Pete Truxaw and Tim McCune. The two regularly use their restaurant as a vehicle to help nonprofit organizations like the Boys & Girls Club, Donate Life, food banks and others.

“These youngsters are our future and it’s our responsibility to give back to the community that has continually supported us for so many years,” said General Manager Marcos Costas. “Pasta Fridays is a fun way to provide the kids with healthy food during the summer.”

The program, which will take place again next summer, was a hit with the club members, too.

“The garlic bread was my favorite,” said 6-year-old Dehgan Garcia.

For more information about Salt Creek Grille, call 949-661-7799 or visit

posted by Tiffany Haslacker