He cooked, I drooled.

Nick and I in the kitchen

Last night I participated in Sunday Night Suppers, a Washington D.C. event which raised over $100,000 to benefit both Martha’s Table and D.C. Central Kitchen - two organizations whose efforts work to fight poverty and hunger in the city.

Nick Stefanelli of Bibiana restaurant and I partnered our efforts to prepare one of several Sunday Supper meals.  I use the word “partner” lightly. He cooked, I drooled.

What a privilege.

Sunday Night Suppers began last year in celebration of President Obama’s inauguration when Americans were asked to step forward and volunteer.

The result of this calling:

“Art.Food.Hope.”

The project was created last year by Alice Waters, Joan Nathan and Cathy Sulzburger.  This year, Jose Andres joined the team and “Art.Food.Hope.” was reborn as “Sunday Night Suppers”.

Here’s how it works:

Participants pay $500 to enjoy dinner in the private homes of Washington D.C.’s  glitterati, while celebrity chefs, donating time and resources, prepare their meal using locally sourced ingredients. Around twenty guests per home are treated to their dinner amongst lively conversation in an elegant setting prepared specifically for guest’s full enjoyment of good food and company.

Of course, the logistics of planning such an event are nothing short of remarkable.

Wine staging for Sunday Suppers

We assigned Joan Nathan’s home as headquarters for distribution and overall problem-solving.  In order for this event to be successful, volunteers needed to have a place to park laptops, congregate and, of course - eat!  Joan’s kitchen became ‘Volunteer Central’, filled with food to graze on and the general buzz of directions and coordination.

The garage became a staging area of boxes and deliveries which included:

• 500 bottles of wine from Italy’s finest
• foies gras
• black truffles
• cow girl creamery cheese
• Jammison lamb

First Course: Burrata with Caviar

Such richness of food and drink! All utilized as a way to raise money to be given to the homeless and hungry.  I am honored to be apart of this effort;  each of us donating our time and skills.

Yet, I question my role.

Is this the best way for me to help the tired, the hungry, and homeless?  Our society creates a place for these types of events and we do good to help, but are we really teaching them to fish?

Referring to quote:

“Give a Man a Fish, Feed Him for a Day. Teach a Man to Fish, Feed Him for a Lifetime.”                                                                                               ~Lao Tzu

Standing in the kitchen cooking greens and poached eggs for some of the chefs on the Sunday morning before the event, I learn of D.C. Central Kitchen’s commissary which they have opened to process local food. It had occurred to them that they were bringing in tomatoes from Italy and wanted to consider local sources and therefore needed a central place to process and distribute all of the local  produce and food products they are able to provide.

I am reassured by the efforts of D.C. Central Kitchen and by the ongoing efforts of other similar organizations. The programs they provide which utilize as many local resources as possible are a testament to how we can make a difference in our communities from within using our own  skills and resources, while continuing to educate our communities along the way.