Support Alameda Meals on Wheels -- Tickets for Five-Star Night Still Available

Never has doing good tasted so great.

Help Alameda County's Meals on Wheels program help feed homebound seniors in our community and have a "Five-Star Night" at the same time by joining the organizaton's annual fundraising dinner on Friday, April 23rd in Oakland, CA. (Tickets are still available as of this post, click here to purchase.)

(Can't make the event? You can still donate here. Or contact the organization to sign up to help deliver meals.)

The organization counts on fundraising efforts such as this to cover half of the $1,440 cost to feed a senior for a year. More than 2,200 meals are delivered every day. This year's gala is expected to provide some 25,000 meals.

Five-Star Night features a champagne and fine wine reception, silent and live auctions, gala dinner, and entertainment. The four-course dinner, under the guidance of Narsai David and Ellen Tussman, will be created by 15 of the Bay Area’s finest chefs, all of whom donate their time and services to help reach this year’s fundraising goal of $150,000. They include classics such as Bay Wolf to newcomers such as Bocanova. For a full list, please see below.

If you know of someone living in Alameda County (CA), who would benefit from Meals on Wheels, please click here to find out about eligibility and how to apply.

On the menu this year (listed by course with donating provider):

Hors d’oeuvres

Arancini: Deep-Fried Rice Balls Filled with Pork Ragu
ADESSO/DOPO

Muscovy Duck Breast Crostini with Mezgaldi Onions
CITRON

Pear and Blue Cheese Croque Monsieur
GRACE STREET CATERING

Spiedini of Castelvetrano Olives, House-Pulled Mozzarella and Marinated Artichoke
MARZANO/GARIBALDI’S

Mini Corn Quesadillas with Huitlacoche
Mini Sopes Yucatecan-Style with Cochinita Pibil: Slow Roasted Pork in Achiote, Citrus Juices, Garlic, Oregano and CuminServed with Pickled Red Onions
Sopa Verde served in Demi-Tasse Cups
PICANTE

Amuse Bouche

Sea Bass Ceviche with Aji Amarillo: Yellow Peppers, Lime, Garlic and Olive Oil, Served on Endive Leaf
BOCANOVA

First Course

Shaved Artichoke, Fennel and Mushroom Salad with Truffle Oil Vinaigrette
BAY WOLF

Second Course

Seared Bay Sea Scallop, Served on Parsnip Puree with Wild Mushroom-Smoked Bacon Vinaigrette
LALIME’S

Third Course

Daube-braised Lamb CheeksGarnished with Carrot and Chioggia Beet Brunoise,and Rack of Lamb with Shallot, Parsley and Meyer Lemon Gremolata, served with Asparagus and Mashed Yukon Gold Potatoes and Chives
MUA

Dessert

Georgia Pecan Pie served with buttermilk ice cream and Michter’s Rye Butterscotch sauce
PICAN

Pavlova: Meringue Shell Filled with Lemon Curdand Whipped Cream, Topped with Assorted Berries
MARKET HALL BAKERY

Bizou Au Chocolate: Almond Macaroon Sandwiches filled with Chocolate Ganache
LA FARINE

Mini-Brownies and Blondies
BAKESALE BETTY

Assorted Chocolate Truffles
LYLA’S CHOCOLATES


Update: 4/27/10 -- The event raised more than $145,000, a record. On a personal note: Gary and I won the raffle and are happily nibbling on all the goodies, contemplating drinking the case of wine and scheduling ourselves to use all the restaurant and other gift certificates we won.
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About the photo: The chefs of Five Star Night 2010, from the Alameda County Meals on Wheels website, photo by Eliot Khuner