When I had my restaurants, I donated many dinners and gift certificates to local and national charities.  As any business owner will tell you, companies are the targets for every worthwhile cause imaginable.  In order to make the most impact with my limited resources, I focused my donations on charities for children.  Over the years I rarely made exception to that rule.  One of the exceptions that I made on an annual basis was for La Patronas.  This group of La Jolla women has over the 62 years of the organization, done an amazing amount of good works through their fund-raising and generous gifts to needy and often under-funded charitable entities.
 
It’s a relationship I’ve gladly continued after selling my cafes.
 
How it relates to a column about food and wine, is that this past weekend I catered dinner for 13 in the home of the couple who so graciously purchased my donation of a catered dinner at last year’s Jewel Ball.   This is the premier event put on every year by La Patronas.
 
I thought it would be fun to show what I do when the only object is to showcase my food for a wonderful cause.  Before I list the menu, let me say that I’ve been paired up the last couple of years with the best event planner in America, Steve Norton of Steve Norton Perspectives.  He makes the setting magical and provides a backdrop that makes my food shine.  As a special treat for the host and hostess, Steve and I had the soprano Barbara Tobler sing for dessert.  She was such a hit that they asked her for several encores.  www.barbaratobler.com
 
Here’s the menu and wine pairings from the cellar of our host.

 
 
Cuvée Rosé Brut, Laurent-Perrier, Champagne

New potatoes w/ smoked salmon & cucumber/dill crème fraiche

Miniature lobster grilled cheese sandwiches

Gorgonzola/leek tart w/ pecan crust

Grilled procuitto wrapped asparagus, meyer lemon aioli

Truffle mousse pate crostini w/ shallot marmalade

First course

Cakebread Cellars, Sauvignon Blanc, 2006

Yellow tomato gazpacho w/ lump blue crab salad garnish

Second course

Gianni Voerzio, Langhe Chardonnay/Arneis, Piemonte 2006

Tower of sashimi grade Ahi tuna, Ponzu sauce

Third course

Chassagne-Montrachet, erCru-LaGrande Montagne, 2005

Seared day-boat scallops w/ orange/saffron braised fennel

Fourth course

Chateau Montelena, Cabernet Sauvignon, Napa Valley, 1999

Double organic Colorado lamb rack chop, shallot new potatoes, sugar snap peas

with mint

Dessert

Rozès, Vintage Porto, 1977

Chateau De Malle, Sauternes, 1999

Chocolate brownies

Chocolate cookies

Hand-made chocolate truffles

Fresh local strawberries

Miniature strawberry shortcake

Barbara is singing at WOW tonight at Anthology in Little Italy.
I hope you can make it.
 
Chuck
Leader, VinVillage San Diego
Chef/Owner, Chuck Samuelson Catering