Talk about a feel-good event! Practically the whole island showed up for the February 19-20 Relay for Life, where obscene amounts of money were raised for the American Cancer Society.
We could not have been happier to serve up some appetizers and the first course of dinner to a group of 83 survivors and their companions at the event. The menu we created specifically for the evening was based on cancer-busting foods rich in antioxidants and other such healthy things.
We did some green tea seared scallops with a cauliflower puree and black pepper gastrique (a classic French sweet and sour sauce); grilled polenta cake with sundried tomato tapanade and balsamic sundried tomato sauce; and broccoli braised tofu summer roll with spicy orange tarragon dipping sauce. We also provided the tables, plates and silverware, with Caneel Bay Resort kicking in the linens, tables and glassware.
Not only was it ridiculously inspiring seeing the whole community come together for such a good cause and watching the survivors parade around the ball field, it was also pretty cool to work hand in hand with some of our (friendly) competitors. Ted's Supper Club did the second and third dinner courses, with help on the third course from Zozo's and La Tapa. La Plancha served up the dessert. It was pretty exceptional to work so closely with direct competition to help squash cancer.
Cancer survivor Brian Holt was instrumental in coordinating the food end of things, which was indeed a huge undertaking. And good old Steve donated his time for this event. Thanks Steve!