Hands for Haiti – South Coast Winery, Temecula

103
When:
March 16, 2010 @ 6:30 pm – 7:30 pm America/Los Angeles Timezone
2010-03-16T18:30:00-07:00
2010-03-16T19:30:00-07:00
Where:
South Coast Winery

5 Celebrity Chefs preparing
5 Incredible courses and
5 Specially selected wines served in
5 Dynamic locations across the nation.Join hands. Give thanks. Dare to care.

First Dinner held at South Coast Winery Resort & Spa. $125/pp inclusive. Call 951-694-3663

The tragedy of the earthquake in Haiti is almost too much for most people to comprehend. We have all watched the images on television and they are truly overwhelming. So much so, that we find ourselves unable to watch them for very long. The thoughts that come over most of us are “how can I help?” “What can I do?” “Is there any hope for these people, for this country?” Many people make a donation to the Red Cross and feel better. Then they move on with their lives. And, unfortunately, we get caught up in life sometimes and lose site of the people in Haiti, like those in New Orleans, are left to fend for themselves.

We cannot afford to let this tragedy be forgotten. So, we started thinking of ways that we can keep the plight of the people and the country of Haiti in front of people’s minds for a while longer.
Since we know that everyone likes to eat and there is a special dynamic that is created when people come together to share a great meal, we came up with the idea of a series of community based dinner parties to raise money and awareness of what is happening in Haiti. So, with the help of some incredible chefs, a marketing guru, incredible graphic designer and the incredible folks at South Coast Winery in Temecula, CA., we created Hands for Haiti, a grass-roots organization devoted to raising money over the next year for the people of Haiti.

THE MENU

Chef Leah Di Bernardo- Delyte’s
Prawns N.O.L.A.
creole sauced prawns, on grilled crostini, with wild greens
Paired with South Coast Winery GVR

Chef Duncan Firth-Barona Valley Ranch
Haitian Inspired Snapper, Griot, Picklese Plantain Chip Garnish
Paired with South Coast Dry Riesling

Chef Dean Thomas-South Coast Winery Vineyard Rose Restaurant
Shelton Farms Chicken “Deux Methodes”
Neuske Bacon, Parsnip Puree, Taggiasca Olives, & Garlic Chives
Paired with South Coast Winery Wild Horse Peak Sangiovese

Chef Michael Mc Donald- Top of the Market
Artisanal California Cheese Course
Paired with South Coast Winery Big Red Table Wine

Chef Bernard Guillas-Marine Room La Jolla
Dessert “Trilogy”
Kona Kahliºa Chocolate Tart
Fallbrook Macadamia Pot de Creme
Organic Blackberry Port Gelato
Paired with South Coast Winery Black Jack Port

R.S.V.P. today.

http://wineresort.com/hands-for-haiti-now+

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