Just like what we gain, it isn't always particularly just all ours to keep. It's always a nice feeling when you come to a point where you can give back into community purpose. In my mind its about the future generations to come and what we can help them become.
I was so honored to have been able to attend and participate as a sponsor at A Taste of Hope presented by the Jordan Farmar Foundation. The mission of Jordan Farmar Foundation is to raise money for scholarships and funds for basketball camp for kids coming from lower income families. Part of Jordan's letter to his attendees states, " A Taste of Hope is an evening created to continue to support my dream of providing a child an opportunity that they would otherwise not have had. I was a scholarship athlete...". The foundations vision is to see kids stay healthy, hopeful for their dreams, and heal from things that stop them from reaching their dreams. Another unique thing about Jordan's foundation is that Jordan is in partnership with his mom, Mindy Kolani. Together they are working together to help kids develop and dream big.
Like we all struggle in life, its always nice to know we can give back into the community in some shape or form. I hope to continue to have more opportunities as such event like A Taste of Hope.
Unique to this event was the kid inspired menu presented by Contemporary Catering and Event Production. Let's say it was fun and amazing. Thank you chef!!!!!!!
Appetizers
Ahi Tuna Tartar Tacos- Ahi Tuna, Black Sesame, Wasabi and Scallions with Nappa Cabbage Slaw in Wonton Crisp Taco Shell Topped with Yuzu Pepper
Gourmet Fried Mac 'N' Cheese Squares with Organic Marinara
Smoked Duck Quesadilla Topped with Avocado Creme Fraiche and Cilantro Jalapeno Oil
“BLT” Pop Rocks
Frosted Mojito Jello with Fresh Mint Leaf
“French Fry Bar”
Classic Fries, Sweet Potato Fries, Fried Zucchini
Cajun Remoulade, Jalapeno Tomato Marmalade, Green Goddess
Amuse Bouche
Kaya Toast
Entree
I
“Frozen Fish Sticks”
Butterfish Crudo, Ginger-Lemongrass “Snow”
II
“Chicken Tenders Gaufres”
Crispy Fried Roulade of Mary’s Organic Chicken Breast with Belgian Waffle and Huckleberry Syrup center
III
“Corndog”
Housemade Lamb and Duck “Wurst” with Harissa; Fluffy Polenta
IV
“Pizza”
Agave Syrup Sweetened Flatbread, Chorizo Sarta, 12 month Manchego, Fresh Baby Corainder
IV
“CheeseBurger and Fries, with a Shake on the Side”
Start Anise Braised Wagyu Beef Shortrib, St. Agur Bleu Cheese, Rocket Greens, Heirloom Tomato with Maldon Salt; Crispy Potato “Pebbles” Vanilla Foam with Chocolate Bubbles
V
“Fruit Cocktail”
Skittles Infused Vodka Soaked Fruit Salad
VI
“Planting flowers”
Goat Cheese Ice Cream, Oreo Coco Dust, Tuille, Fruit Roll Up Flower
Executive Chef
Nathaniel Neubauer
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