The inaugural Chef and Winemaker dinner meets with success
by February 3, 2011 10:06 pm 87 views
story and photos by Linda Kaufenberg
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The cold was left outside as partygoers filled the entry way and dining areas of Tom Smith’s home for Bost’s inaugural event The Chef and the Winemaker Dinner on Thursday evening (Feb. 3).
The dinner featured Chef Rick Moonen (Mandalay Bay – RM Seafood) of Las Vegas and Thomas Houseman (Anne Amie) of Oregon. The exclusive event was created as a precursor to Grape Escapes (March 11), according to Rob Coleman, chair of the event and member of Bost Foundation Board of Trustees.
"We (Bost) wanted to show off something a little different while also telling the mission of Bost," Coleman explained. "I was watching Bravo and saw Rick on the Top Chef Masters competition in 2010. I connected with him in June on Twitter. This led us to decide to introduce gourmet food and wine connoisseurs for a delectable and delightful experience right here in Fort Smith."
With Moonen and Houseman speaking to the crowd, they discovered a similarity in their thoughts about the environment. Moonen is an expert on sustainable seafood which is all he uses in his restaurant.
"We have to change the way we treat our environment," noted Moonen.
Houseman said the winery is taking part in sustainable farming.
"If there is one thing I am passionate about, it is fish," said Houseman. "We make sure in our farming practices that there is no run-off in streams to protect salmon in Oregon."
Offering only 50 tickets at $250 each, the dinner was sold out in four hours. Sponsors were Sparks Health Care (Presenting) and ERC.
"Bost offers services to more than 900 individuals," said Kent Jones, Bost executive director. "These special events help us to do things we would not be able to otherwise. Thanks to everyone for supporting Bost and its services."
