YONKERS, N.Y. -- This past Sunday Nov. 8, I was proud to be part of the chef line-up for the 5th Annual Corks and Forks gala which benefitted Good Samaritan Hospital in Suffern.
Along with David Martinez of Union Restaurant, Kevin Reilly of Roost, Doug Nyguyen of Wasabi and Didier Dumas of his eponymous Patisserie we served a multi-course menu to nearly 300 guests at the Paramount Country Club in New City, N.Y. It is a wonderful thing to know that our participation helped raise over $100,000.00 for our own community hospital.
While the chefs were happy to provides the “Forks” portion of the evening, the “Corks” portion was organized by my dear friend Marc Newman of Palm Bay Importers. The wines that accompanied each course were hand selected by Mark and donated by Palm Bay, both very gracious gestures.
Obviously a great evening needs wonderful food and terrific wines but what elevates an event are the guests who attend. This event brought out the very best in our community, doctors and nurses from the hospital, large and small local business owners, bankers, builders, politicians, clergy and neighbors who understand the importance of supporting their community hospital.
It’s nice to be a small part of a great community.
This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursday.
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