Food Talk + Functions
Supporting Refugees in Our Community

Last month, we had the pleasure of serving dinner to more than 60 local supporters of the International Rescue Committee.

The IRC helps refugees from all over the world establish a safe and happy home in the United States. They’ve welcomed more than 3,000 refugees to the Charlottesville area since 1998 – providing affordable housing, facilitating school enrollment for children, providing referrals for critical services, offering job training, and more.

The three-course dinner we served on February 28 raised nearly $5,000 to support the IRC’s life-saving work. All of the food and drinks were donated, and staff members donated their time so that 100% of the evening’s proceeds would go directly to helping refugees.

“People were very gracious and happy,” said server Sarah McPaul. “It was a great time. They were very kind. The staff got a round of applause, and the IRC sent us flowers as a thank-you.”

Click here to support the IRC’s work in Charlottesville by making a tax-deductible donation.

Special thanks to everyone who made this event possible:
Service staff members Daniel, Katie, Sarah, Schuyler, Andy and Charlie
Kitchen staff members Curtis, Jeremy, Pedro and Miguel
Vendors Seafood at West Main, Sharondale Farm, Caromont Farm, The Country Vintner, Republic National Distributing Company, Cavalier Produce, Sysco Foods
IRC Volunteer Coordinator Diana Cole Connolly

Chef Curtis Shaver’s menu for the IRC Benefit Dinner

Choice of Appetizer:
Crispy Pork Cheek Rillettes with Spiced Butternut Squash Puree, Pickled Scallions and Coraline
Black Kale and Brussel Sprout Salad with VA Apples, Dried Cranberries, Toasted Pinenuts, Caromont Cendré Cheese and a Sherry Vinaigrette
Gumbo Z’herbs with Jasmine Rice

Choice of Main Course:
Grilled Hanger Steak over Parmesan Pomme Puree with Local Roasted Oyster Mushrooms and a Radish Salsa Verde
Pan Roasted Salmon over White Bean Ragu with Tomato Braised Greens and a Pistachio Pesto
Crispy Chickpea Fritters over Saffron Rice with Yogurt Creamed Spinach and Red Onion Jam

Choice of Dessert:
Dark Chocolate Espresso Panna Cotta with Hazelnut Biscotti and Creme
Meyer Lemon Tart with Candied Kumquats and Raspberry-Thyme Ice Cream
Trio of Sorbets in a Brandysnap Cup

Wine:
Folie A Deux Chardonnay 2014, Russian River Valley, CA
Folie A Deux Pinot Noir 2014, Sonoma Coast, CA

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