On November 16th, 2017 the 4th Annual Chef’s Charity Dinner for Dan’s Legacy raised $46,765. The dinner was hosted at the beautiful Vancouver Club, emcee’d by Fred Lee. The dinner showcased dishes by Chefs Sean Cousins, Saskia Nollen, Dr. Theresa Nicassio, Dino Renaerts and Shay Kelly.
If you haven’t heard about Dan’s Legacy, I’ve included the history of the foundation:
The History of Dan’s Legacy (quoted from www.danslegacy.com)
Dan’s Legacy was founded in memory of a young man who, after surviving sexual abuse as a teenager, self-medicated with hard drugs in an attempt to numb the psychological pain of the traumatic experience. He received help from substance abuse recovery programs on two occasions, but did not have access to essential one-to-one therapy. Tragically, Dan relapsed, overdosed and died. He was 19.
In 2006, the Foundation became a federally registered Canadian charity. For the first seven years it operated as a family foundation, raising funds to distribute to other non-profit organizations providing recovery and training programs for at-risk youth. In January, 2014 the Foundation’s board decided to provide its own signature therapeutic programs under the operating name of Dan’s Legacy. Since that time, our counsellors have helped over 150 youth meet their educational, housing and life-goals.
I was honoured to be invited as a media guest to help spread the word and raise awareness about Dan’s Legacy. It was wonderful to be surrounded by people who gathered together for a great cause.
Photo via https://danslegacy.com/category/events/
Bubbly to start off the night!
These little watermelon bites were so refreshing.
There were some beautiful items up for auction!
Chef Dr. Theresa Nicassio’s ‘YUM’ Signature Nori-rice paper wrap. Gluten-free, vegan sushi rolls.
Chef Sean Cousins’ Curry Squash Veloute. Cedar jelly, pumpkin seed ‘crumble’.
Chef Dino Renaerts’ Seared Scallops. Port Hardy side stripe shrimp ravioli, parsley & spinach puree, sautéed leeks, shellfish reduction.
Chef Shay Kelly’s Slow braised beef bourguignon “PITHIVIER”. Cauliflower & cipollini onions soubise, mille-feuilles aux pommes, watercress, au jus.
One of the auction prizes: a dinner cooked by firemen and firewomen in your home!!
Chef Saskia Nollen’s Japanese Yam Custard. Maple pecans, brown butter shortbread, pomegranate jus, creme fraiche ice cream.
A huge thank you Barbara Coates for including me in this wonderful event, and a huge CONGRATULATIONS to Dan’s Legacy for raising so much money for a well-deserving foundation.