Pandemic-era restrictions pose hurdles for charity fundraisers, but the Visiting Nurse Association (VNA) “Celebrity Chef” event found a work-around for it’s eleventh year: make it virtual, with ticket holders enjoying the chef-prepared fare and drinks at home.
This year, local chef Julian Barsotti (owner of Nonna, Sprezza, Carbone’s and Fachini) will host the event, heading the kitchen and providing a cooking demonstration via Zoom. Honorary chairs are long-time VNA supporters Shelley Hudson (Barsotti’s mother) and Andrea Hagar, co-founders and owners of Food Company, a local custom catering company. All proceeds benefit the VNA’s Meals on Wheels, hospice care and palliative care programs for seniors and disabled or isolated adults.
Depending on your appetite — or wallet — you can buy tickets to one or both of the weekend’s events: “Cocktails in the Kitchen,” vnatexas.org/cocktailsinthekitchen, featuring a Venetian-inspired menu of five small plates, from 7 to 8 p.m. on March 23; and “Feast of San Giuseppe,” vnatexas.org/celebritychef, a lavish ltalian American dinner delivered to your door, at 7 p.m. on March 24. Two bottles of fine Italian wine — a Prosecco and a red — also come with each ticket (for both events). Barsotti will demonstrate a different recipe each night, and you’ll get a virtual tour of the Haggerty Kitchen, which turns out 8,000 meals a day for Meals on Wheels and community centers.
Tickets are $125 per person for Cocktails in the Kitchen’s menu of Venetian small plates (including Lamb Polpettini and Polentina with favas, spring onion and caciocavallo). The food and wines will be available for pickup at Nonna restaurant.
Tickets for the Feast of San Giuseppe are $750 each. The menu features an Italian American antipasto platter (olives, artichokes, roasted peppers, prosciutto, spicy salami, garlic bread and fresh mozzarella cheese); Caesar salad; Ragu alla Sunday (rigatoni pasta, Luciano sausages, osso buco, meatballs a la Barsotti, and spicy rabe); and tiramisu. The feast is delivered by VNA-vetted volunteers following COVID-19 safety protocols.
Original posted at www.dallasnews.com