20 Jun RELEASE: Culinary Arts Graduates Honored at James Beard House Benefit
NEW YORK, June 20, 2016-–On June 17th, The Doe Fund held an intimate tasting event for more than 90 culinary enthusiasts at New York City’s famed James Beard House. “Dishes by Doe” featured an international tasting menu developed and prepared by formerly incarcerated and homeless graduates of The Doe Fund’s Culinary Arts training program.
Culinary Arts is the most popular of the six professional career training tracks offered as part of The Doe Fund’s year-long Ready, Willing & Able paid transitional work program. Participants in the Culinary Arts program prepare over one million meals each year in The Doe Fund’s state-of-the-art kitchen facilities and work in The Doe Fund’s catering corps while training for professional licenses in the culinary arts.
The evening was hosted by Sheryl Heefner, General Manager of Union Square Cafe. The Union Square Hospitality Group is a longtime employer partner of The Doe Fund, hiring a number of Culinary Arts graduates upon completion of the program.
Ms. Heefner reflected on the core values shared by The Doe Fund and The Union Square Hospitality Group, noting that both organizations place great emphasis on caring for their people: “Here, and at the Union Square Cafe, we say, ‘We see you, we trust you, we recognize your talents, and we will do everything we can to help you succeed.’” Speaking to one of the tenets of The Doe Fund’s Culinary Arts program, food is love, Ms. Heefner noted that there was “clearly no shortage of love put into the food this evening.”
Doe Fund founder George McDonald offered guests his thanks for their support of “the men in blue,” as Ready, Willing & Able participants have come to be known. “Tonight,” he said, “we not only see your incredible accomplishments…we can taste them!”
Proceeds from Dishes by Doe will benefit The Doe Fund’s Culinary Arts program.
Note: all recipes developed and prepared by The Doe Fund’s Culinary Arts program graduates
Shrimp wontons with soy beurre blanc
Plantain cakes with yogurt and spicy tomato sauce
Smoked “Cuban cigars” (pork shoulder, smoked ham, and gruyere cheese)
Grilled shrimp with mango sauce
Seared scallops with roasted tomato sauce