Wine, generosity flow at Cancer Support House dinner

FORT SMITH — They billed it as an opportunity for members of Hardscrabble Country Club to get better acquainted with their executive chef, “Chef Ben” Ortiz. But there was no denying the underlying  philanthropic aspect of the event.

At Ortiz’s request, the wine dinner doubled as a benefit for the Donald W. Reynolds Cancer Support House. Organizers expected to raise $5,000 and were pleasantly surprised to take home twice that amount (with just $158 to go before reaching the $10,000 mark, board member Tony Leraris stood up and said he’d help make up the rest).

The timing of the dinner was good, said cancer support house executive director Martha Pendleton, because it gave support house staff a chance to plug the upcoming Wine & Roses fundraiser, slated for March 31. These and other fundraisers aid cancer patients “of all stages, all cancers, all ages,” she said.

An early cocktail hour got things rolling, then guests were seated for a seven-course assault on their tastebuds. Some of the highlights: an appetizer of braised veal cheek on caramelized cauliflower risotto, roasted Colorado lamb on a bed of creamy Asiago polenta and the main course, roasted prime beef tenderloin on turnip truffle puree.

There was also a great deal of talk about one of the three desserts prepared — a hollowed egg filled with layers of mousse, creme brulee, cookie crumbles and raspberry sauce.

Each place seating held a donation envelope for the support house (these direct appeal cards accounted for much of the evening’s proceeds). Anyone who made a donation was entered to win a dinner party for 10 catered by Ortiz. Bob Honea was the lucky winner.

Information on the Wine and Roses fundraiser can be found at the cancer support house’s website.