Rabbit with McGrath Farms English Peas
How many different ways can you eat a rabbit? This question was answered with tasty results (see above) during Chef Ray Garcia's recent dinner at Fig Restaurant at the Fairmont Miramar Hotel Santa Monica. I was lucky enough to attend this private dinner hosted by Voss Water and Los Angeles Magazine, which served the dual purpose of raising awareness about the Voss Foundation while bringing together the LA food community. The Voss Foundation, the philanthropic arm of Norway-based Voss Water, engages in efforts to bring clean water sources to areas in sub-Saharan Africa.
This dinner gave me the perfect opportunity to learn more about the foundation's efforts while allowing me to try Chef Ray Garcia's dishes for the first time-- a recipe for a great night. The intersection of the culinary world and philanthropy is of great personal interest to me, not only because I believe in the practice of doing well by doing good, but also due to my professional background in the nonprofit sector. I am fascinated by the concept that a little innovation, creative problem solving, and a socially responsible philosophy can make such a tremendous impact. When the culinary world becomes a part of this equation, it really sparks my interest. The Voss Foundation is currently creating dialogue about their work in Africa through the "31 days to make a difference" campaign, which will encourage mobile giving from World Water Day (March 22) through Earth Day (April 22.)
As I looked around the private dining room, I was delighted to be in attendance with so many great women who shared my devotion to food media. My only complaint is that there was so much good food to eat and great people to talk to that it was impossible to meet everyone in attendance. Nevertheless, the all-female group of diners filled the room with chatter and excitement over the beautifully presented courses, as we befriended fellow food enthusiasts on our left and right. (By the end, I swear each person at the table was glowing from a collective love of food. It was a decadent girls' night out indeed.)
Sonoma Spring Lamb
I felt particularly pampered when I took a moment to appreciate the contrast between this luxurious dinner and the rest of my day: by day, I live the life of a nonprofit operations employee with more tasks to check off my list than time to accomplish them. By night, my only duty was to enjoy an elegant, multi-course meal, sipping wine pairings while learning about how the Voss Foundation helped to construct 32 clean water access points. It was an unexpected but enlightening collision of worlds. Honestly, the meal looked and tasted so good that had Padma Lakshmi made an appearance, it could have been an episode of Top Chef. (And yes, Bravo, I'd be happy to serve as a guest judge in case you were wondering.)
Thank you to the Voss Water and LA Magazine for including me in this dinner, and hats off to the Voss Foundation for its continuing efforts. For more about the Voss Foundation, visit their website at http://www.thevossfoundation.org/