News
Stella draws a packed house for Haiti relief benefit by Sandra Larson
MySouthEnd.com ContributorWednesday Jan 27, 2010 Staff donates time and tips to cause
Evan Deluty, executive chef and owner of Stella Restaurant, together with a band of his Boston-area chef and supplier friends, hosted a sumptuous benefit party Tuesday night, Jan. 26, to raise money for a Haitian relief organization. Yéle Haiti, a foundation started in 2005 by Haitian-American musician Wyclef Jean for projects in education, health, environment and community development in Haiti, will receive a big check thanks to Deluty’s efforts.
The event at Stella, located at 1525 Washington Street, raised an estimated $25,000, Deluty said Wednesday morning. About 200 people attended.
"The cause is important, and I wanted the opportunity to give, so here I am," said David Lee of Stull and Lee Architects. These sentiments were echoed over and over by people in the crowd, who clearly enjoyed the evening but were mindful of its serious purpose.
"[The earthquake victims] have nothing," said Paula Rush, an operations manager at Liberty Mutual, mingling near the bar with a group of friends, "so anything we can do to help is good."
Shortly after the doors opened, chefs were rolling, cutting and arranging intricate components of their specialty hors d’oeuvres. A few dozen people sipped cocktails and sampled the various delicacies, served by the chefs themselves who roamed with trays or stood behind a dozen or so tables. The crowd quickly multiplied, filling the rooms within a half hour.
Michael Schlow, owner of Radius and Via Matta, worked behind a table alongside Mike Paglianini, Via Matta’s chef. They carefully spooned an array of toppings, including homemade ricotta with truffle honey and puree of white bean with escarole, onto toasted crostini-big hits with the appreciative stream of guests.
"The restaurant community is very involved with helping out," said Schlow, whose four restaurants have been donating all dessert sales to Haiti for the past two weeks.
"While we may not be able to go down there and help, this is a way we can be involved," he said.
Nearby, contractor and developer Fred Fairfield, president of the Roxbury-based Canton Corporation, sampled a lamb chop with a dollop of yogurt sauce offered by Chef Anthony Caturano of Prezza.
"[The disaster] affects a lot of people I know," said Fairfield. One of his workers lost family members in the earthquake, he said.
"No one has to say how important it is to support the people of Haiti," he added. "This is a great event, and I’m sure it isn’t going to end here."
Everyone involved in the event, from chefs to wait staff, volunteered their time and worked feverishly to serve the crowd that filled two special event rooms to bursting. The food was donated and prepared by the chefs. United Liquors of Braintree provided all beverages for the open bar.
Besides Schlow, Paglianini and Caturano, participating chefs included Robin King of Oro, Dante DeMagistris of Dante and Il Casale, Jeffrey Gates and Stephen Sherman of the Aquitaine Group, Ting San of Oishii, and Marc Orfaly of Pigalle and Marco.
Stella’s Deluty, the harried host, was too busy tending to details and talking to his guests to offer much comment to reporters. He said he didn’t want press, he just wanted to raise money.
"I’m trying to help people who are in need," he said. "The need is immediate. Haiti is really hurting. We’re here to raise awareness and money."
Bartender Michael Ahearn, slinging drinks at a dizzying pace all evening, said that in addition to working for no pay the staff decided to donate their tips to the cause.
Jane Reilly is a manager for the restaurant, but volunteered to work the coat check counter for the evening. She was impressed by how quickly the event came together, she said, and how generous people were, both chefs and guests.
"It’s awesome," she said. This is one of the biggest benefits the restaurant has done, she guessed. "But it’s different," she added, "This is a natural disaster-they need the help now."
|
|
|
Email
Print
Share