This evening I had the distinct pleasure of attending the Cooking Live NYC fundraiser for Family Reach.
-A very, very, big thank you to Auntie M and Mr. E for inviting me this evening -
Family Reach assists families who have a loved ones living with cancer.
Among the services they provide, Family Reach provides financial assistance helping families to manage their mortgage or rent payments, utilities, and uncovered medical expenses. Family Reach also provides additional support through education or outreach to these families during their time of need.
I was incredibly moved this evening.
As each of the speakers told their story about what Family Reach means to them, the love in the room was palpable.
It truly was a privilege to be there tonight.
Cancer is something that we don’t understand, and though we are learning more about it every day, it is still something that requires the energy not only of the person battling it, but also the energy and support of the entire family.
Family Reach CEO Carla Tardiff said something in particular that captures the spirit of Family Reach so perfectly that I have to share it with you, “This isn’t charity, this is humanity.”
If you can give a little bit of your time, energy, or would like to make a donation to Family Reach to help a family in need, or simply would like to learn more about Family Reach please click here.
If you or someone you know is living with cancer, or has a loved one battling cancer and could use a helping hand, please click here.
Now, about the party…
Tonight’s dinner had four courses prepared by incredible chefs; Chef Ming Tsai, Chef Masaharu Morimoto, Chef Shaun Hergatt, and Chef Todd English.
This was one of the most incredible meals of my life.
The first course, prepared by Chef Ming Tsai, comprised of a Caramelized Shallot Poached Norwegian Salmon served with Thai Basil-Cauliflower Fried Rice and a Patron Ginger-Yuzu Rita that was prepared by Bryant Gumbel.
The second course, prepared by Chef Masaharu Morimoto was Laksa Tan Tan Noodles, served with TYKU Black Junmai Ginjo Sake.
The third course, prepared by Chef Shaun Hergatt, comprised of a slow braised oxtail served with hazelnut and black truffle. This was paired with a 2011 Chateau Greysac Medoc, from Bordeaux France.
The fourth course, prepared by Chef Todd English, comprised of a seared New York Club Steak, braised short rib polpettina plated with a squash- taleggio polenta and charred Broccoli-Parmesan Salad. This course was paired with a 2011 Col d’Orcia Brunello di Montalcino, from Tuscany, Italy.
At this point, I was almost ready to call “uncle!” I couldn’t pick a favorite course even if I tried. BUT Just when I thought I couldn’t eat anymore, they served dessert.
Dessert was a marvelous spectacle prepared by Chef Philip Medora and Chef Alan Dancyger.
I meant to photograph it… but, I ate it too fast.
With the holiday season fast approaching, please keep Family Reach in mind.