Digestif: Harvest Dinner
Last week’s Anniversary Harvest Dinner to Beat Hunger was a great success! The cocktail hour packed the downstairs bar, where guests nibbled hors d’oeuvres and sipped specialty cocktails crafted by local mixologists Kevin Martin of Eastern Standard and Tom Schlesinger-Guidelli of Craigie on Main. Upstairs, dinner and the live auction were punctuated by lots of laughter, applause, and a sense of good will. And, of course, everyone enjoyed the culinary stylings of all the fabulous chefs who participated. Highlights included the grilled lamb tongue by Chef Dante deMagistris and the squash ice cream finish on Chef Jiho Kim’s soft chocolate dessert.
A truly amazing part of the evening occurred during the auction. Bidders who lost both the Dinner at Home with Chef Colin Lynch and the Chef Louis DiBiccari’s Behind-the-Scenes Day at Sel de la Terre Back Bay offered to purchase a second lot of each if the chefs were willing; Colin and Louis benevolently obliged. Between the impressive turnout and these unexpected contributions, the Harvest Dinner raised over $15,000 for Share Our Strength.
Putting together the event took a lot of work from many individuals, and we would like to offer thanks to all who contributed. In particular, we would like to recognize Bill Shore, national director of Share Our Strength, and Annie Copps, Guest Master of Ceremonies and food editor of Yankee Magazine. We would also like to thank the exceptionally talented Connie Miller, who donated her photography services for the event. (Check out Connie’s acclaimed Studio Atticus Photography. For more fabulous photos of the event, check out Connie’s blog post here.)
Reflecting on the evening, SDLT Event Coordinator Carrie Weed said, “I think this was a truly beautiful way to celebrate our first year here in the Back Bay. The entire evening was about bringing friends, family and neighbors together for a great meal and, in turn, benefitting an incredible organization like Share Our Strength. Thanks to Chef Louis, we were able to work with some of the most talented chefs in this city. And believe me when I say they were all wonderful to be around—even when they got sick of the constant emails and phone calls! I love and appreciate everyone who was involved in this process and feel honored to be part of a restaurant that gives back to those in need.”