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Marc Forgione Visits Macy’s, Chance to Win Dinner at Every Yountville Restaurant & More
Posted By foodgal On November 14, 2012 @ 5:25 am In Chefs,Enticing Events,General,Restaurants,Thomas Keller/French Laundry/Et Al | 1 Comment
The winner of Season 3 “The Next Iron Chef” will demo how to make turkey leg roulade, maple whipped sweet potatoes, and a Honey Crisp apple and dried fruit cobbler.
Forgione, chef-owner of Restaurant Marc Forgione in New York, is also a member of the Macy’s Culinary Council.
Attendees must RSVP for this event by clicking here.
How would you like to win a chance to dine at every restaurant in Yountville, including the French Laundry?
With more Michelin stars per capita than any other city, that’s saying something, too.
The event is a fund-raiser for FOCUS (Friends of Our Community United in Service), which benefits programs for Yountville youths and seniors.
Each raffle ticket is $50 and only 350 of them will be sold. The drawing will take place Dec. 1 at the FOCUS holiday party at the Yountville Community Hall. Winner does not have to be present to win.
For the sixth year in a row, the Lark Creek Restaurant Group is selling fresh, star-shaped gingerbread cookies — all for a good cause.
The bag of cookies ($10) can be decorated with frosting, sprinkles and candies, then enjoyed in the restaurant, taken home or given as a holiday gift.
All proceeds from the cookies benefit Make-A-Wish Greater Bay Area, which grants wishes to children with life-threatening medical conditions.
Over the years, the Lark Creek Restaurant Group has raised more than $100,000 for the organization through these cookie, which will be sold through the end of November.
Participating restaurants include: The Tavern at Lark Creek in Larkspur; One Market Restaurant, LarkCreekSteak and Cupola Pizzeria in San Francisco; Lark Creek Walnut Creek; Yankee Pier in Larkspur and Lafayette; Lark Creek Blue at Santana Row in San Jose; and Fish Story in Napa.
In this week’s quick Food Gal contest, I asked you to tell me what you most love to “gobble” up at Thanksgiving. The winner will receive a pre-brined Willie Bird turkey from Williams-Sonoma. The 12- to 14-pound bird, which serves 9 to 11, is valued at $90.
I wish I could give a free turkey to everyone who entered, because all of the entries were all so incredibly heart-felt. But since I can pick only one winner, I’d like to congratulate:
Natalie, who wrote, “What I like to gobble up the most during the acceptably gluttonous, yet family strengthening holiday of Thanksgiving is my mother’s blissful enthusiasm for cooking her epic dishes. My mother was born and raised in Santiago Chile until her 30’s, so the concept of Thanksgiving was never (well, ever) particularly prominent in her home. However, every Sunday, the whole family (aunts, cousins, grandparents, and all), would cook all morning and eat all day long. This came hand in hand with telling wonderful, yet slightly inappropriate stories around the table, laughing until people literally peed their pants, and just basking in this very real sense of love and family togetherness. My grandfather would attempt to sing opera arias (in between guzzling down merlot and stuffing his face with mussels, abalone, pastel de choclo, and freshly baked bread), all the while being cheered on by his slightly tipsy, yet always encouraging family. I never got to meet my grandfather, but I feel that my mother definitely embodies his gusto for life, food, and family. This is why I believe Thanksgiving is by far, her favorite “American” holiday. She loves entertaining, she loves making people happy, and she loves cooking. But most importantly, she loves her family. If food is the ultimate connector, then so be it. I strive to one day be even a fraction of the cook and person she is. Even with all the struggles she has been through, such as converting to a new religion to appease my father’s rigid mother in order to marry, moving to a new country knowing not a lick of English, and becoming a housekeeper to add to the family income, all the while after having a stroke, she finds not only the time, but the enthusiasm and sheer joy to prepare a wonderful meal for her family. I would very much like to let her have a break, as she more than deserves it. Perhaps I can start with preparing this delicious specimen of a turkey and letting her kick back, sing some arias, and bask in the wonderful world that she has worked so hard to create and preserve.”
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