Spring Forward for Hunger showcases Treasure Coast Food Bank’s culinary and catering programs
INDIANTOWN, Florida, March 20, 2019 – Spring Forward for Hunger slated for March 30, 2019, will showcase several Treasure Coast Food Bank programs that enhance the culinary landscape of the community.
This year’s farm-to-table brunch at Kai-Kai Farm will feature a menu created by Treasure Coast Food Bank’s own Healthy Harvest Catering. Assisting in the preparation and service will be students from Treasure Coast Food Bank’s Green Apron culinary arts training program.
A limited number of tickets still are available for the event. Cost is $75 per person. Reserve yours by calling 772-446-1757 or visit stophunger.org/springforward. All proceeds benefit children, seniors, and families who are struggling with hunger.
Chef Daniel Leavy, who heads the new programs, has created a menu featuring several specialty dishes including Classic French Crepes, Beef Tenderloin Tip Skewers with sage butter, Colossal Shrimp Skewers with sweet & spicy sauce, Healthy Harvest Ratatouille, and Chef Daniel’s Rosemary Fingerling Potatoes.
As Treasure Coast Food Bank marks 30 years in service to those struggling with hunger, its focus encompasses many programs to solve hunger holistically. Both Healthy Harvest Catering and the Green Apron culinary training program offer workforce training and generate new revenue to transform lives of those in need.
Enjoy the delicious brunch prepared with local food, a beautiful view of the farm, and traditional old-country music performed by the Blue Cypress Bluegrass Band. Following brunch, take a tour of Kai-Kai Farm and bid on prizes in the silent auction. Among the auction items are Walt Disney World passes, a night’s stay at Capt. Hiram’s Resort, a golf foursome at PGA Golf Club and a VIP private tour of Save the Chimps sanctuary in Fort Pierce.
Treasure Coast Food Bank is grateful to supporters Sal and Sharon Saraniti and John and Joyce Slavsky who help to make Spring Forward for Hunger possible. Other sponsors are Berry Fresh Café, Ecotone Farm, George E. Warren LLC, Martin Health System, Natalie’s Orchid Island Juice Company, New Vision Eye Center, and Tito’s Handmade Vodka.
Kai Kai owners Carl Frost and Diane Cordeau with TC Food Bank CEO Judy Cruz in center
Dennis McCarthy and Angie Metcalf, sponsor Martin Health