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Enjoy a delicious buffet brunch and refreshing mimosas and sangria all while enjoying the charm and comfort of Martin County’s first urban farm.

100% of the proceeds benefit Treasure Coast Food Bank


Chef Mark Muller of Ellie’s Downtown Deli & Catering will lend his catering talents as well as his allegiance to healthy ingredients to the farm-to-table brunch that features locally sourced foods. Enjoy an array of traditional and unconventional brunch dishes created from fresh ingredients provided by Florida farmers. Don’t be surprised to find a couple of crowd favorites from Ellie’s!

A wonderful selection of raffle items will be available. If you are interested in donating an item to our raffle, please email wberardi@tcfoodbank.org.

Special thanks to our Event Committee for supporting Treasure Coast Food Bank and donating their time to make Spring Forward For Hunger a great success!

Committee Members: Carolyn Benninger, Cathy Cook, Melanie Edwards,
Micah Hartman, and Kim Waser-Nash

Support Treasure Coast Food Bank by sponsoring this well-attended event. Our sponsorship packages offer an opportunity to gain excellent exposure as a supporter of the community we serve. We have a variety of packages available with varying benefits to your organization.

Please join us in making our 2nd annual Spring Forward for Hunger Brunch a great success. Thank you for your consideration.

Click here to view our sponsorship packet.

2016 Sponsors


Chef Mark Muller

Ground Floor Farm
Martin Health System

Sal & Sharon Saraniti

John & Joyce Slavsky

The Gordana Uscumlic Foundation

2016 Supporters

Cheney Brothers
Fresh Shrimp USA
New England Wholesale
Robert Erneston Produce
Stacole Fine Wines
Stuart Coffee
Treasure Coast Legal
Tropicana Products, Inc.
W. Atlee Burpee & Company

Together we can solve hunger.

Mimosas & Sangria
Coffee, Tea, Water

Mini spinach and artichoke stuffed potato skins
Pears wrapped with bleu cheese and prosciutto
Goat cheese, apple jam and bacon crostini

Cran-Apple Crunch Salad
Strawberry brie stuffed French toast with maple syrup

Omelet Bar: Cheddar cheese, mozzarella cheese, peppers, onions, olives,
mushrooms, tomatoes, green onions, bacon, ham and sausage

Biscuit Bar: Sausage gravy, brown gravy, corned beef hash and assorted jams

Fresh fruit display with melons, berries, grapes and a blackberry whipped cream
In-House Smoked Salmon Eggs Benedict with mini croissants and a dill Hollandaise
Rosemary and Thyme Roasted New York Strip with Brandy Button Mushrooms and a Mint Demi Glaze
Blackened shrimp and asparagus penne alfredo
Triple cheese cauliflower au gratin

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