Together, we raised over $210,000 – enough to provide over 1 million meals. That’s simply extraordinary!
As Mark Wright, our Savor emcee, said in this recent interview, food is a language of love. Whether it is a skilled chef crafting an amazing dish or a parent making lunch for a child, people show their love through food. From the amazing food, to the delicious wine, I felt that love on Saturday night at Savor.
However, the best part wasn’t the meal we ate, but the meals we made possible as a community.
Together, we raised over $210,000 – enough to provide over 1 million meals. That’s simply extraordinary! I hope you feel proud of how your generous support will help give families across Western Washington the chance to feed their families and show them the gift of love.
I want to say a huge thank you to the chefs who made this evening possible with both their delicious culinary gifts and their amazing auction items:
- Armandino Batali, Salumi
- Roy Breiman, Copperleaf Restaurant
- Mark Bodinet, Copperleaf Restaurant
- Bobby Moore, Barking Frog
- Thierry Rautureau, Luc and Loulay
- Jason Wilson, Crush and Miller’s Guild
Another special part of the evening was our winery partners: Chateau Ste. Michelle, Pendulum, Windy Bay, Browne Family Vineyards and Canoe Ridge each brought some of their best vintages.
We had a great VIP party with a barrel tasting by Waterbrook Winery, an Oyster Bar by Taylor Shellfish, wine from Chateau Ste. Michelle and bourbon and rye tasting by Heritage Distilling Co.
Thank you also to the many others who made this year a success and most importantly the generous guests who made this year’s Savor, our biggest success yet.
I firmly believe that in a world of plenty, there is no excuse for there to be hungry people in our community. And Savor was a perfect reminder that hunger doesn’t have to happen and that we all deserve food – the language of love.
Here are a few of some of our favorite moments of Savor 2015. Thanks to all the chefs, guests, and staff who helped make this evening a success!
Posted by Food Lifeline on Thursday, April 2, 2015