Guests at the Hibiscus Children’s Center’s fourth annual Passport to Wine and Dine fundraiser were taken on an eight-country, whirlwind culinary tour last Saturday evening, all without suffering any jet lag.
Bent Pine Golf Club executive chef Tyler Colby and his skillful staff prepared, and continually replenished, two signature dishes representative of Australia, Chile, France, Germany, Italy, Japan, Spain and the United States – pairing each with selections of regional wines from PRP Wine International. Guests were also given authentic-looking passports that described the global fare and the accompanying wines.
Merrijean Stalls, her daughter Sherri Gibbs and daughter-in-law Mandy Stalls co-chaired the event, enlisting the help of an army of friends who volunteered all evening long, pouring wines and encouraging attendees to try all the various dishes.
“It’s a family affair,” said Gibbs. “It’s a wonderful cause. Children need someone to believe in them and give them a chance.”
The event has become so popular that it simply outgrew its previous venue, the Vero Beach Yacht Club. The change enabled an increase in attendance from 175 last year to roughly 225 this year. Bent Pine’s spacious design provided ample room for guests to mix and mingle at high-top tables in the room with the food stations, and to later relax at dining tables in another room, where a huge assortment of wine-centric silent auction items were located.
“Japan was very good,” said Sandy Robinson, of the Kimchi Spring Roll and Vegetable Tempura, served with Gekkeikan Sake. “I’m on to America right now.”
When asked his favorite, husband Robi Robinson answered with a smile, “The next one!”
“It’s all great, but the French wine was wonderful,” said Trudie Rainone of the IGP Pays d’Oc Petit Verdot, which was paired with a flavorful Steak Tartare.
Chef Colby later shared that country’s Confit de Canard was one of his favorites. “I love this. It’s fun for my staff because we get to create something different,” said Colby, who has been at Bent Pine for three years.
Other crowd favorites included Australia’s Short Rib Tarte and calamari; Chili’s marinated skirt steak with chimichurri, and ceviche shooters; Germany’s plums wrapped in bacon and grilled links with apple sauerkraut; and Italy’s gnocci and veal meatballs in Chianti red sauce. Spain’s ham and Manchego croquettes and grilled shrimp, and America’s beef strip loin and blackened red snapper also had folks coming back for more.
“It’s a great success. Bent Pine offers much more space,” said Elke Fetterolf, who chaired last year’s event. “Hats off to the ladies who organized it this year. They did a great job.”
Proceeds from the event help fund Hibiscus Children’s Center, whose residential care facilities and recovery programs provide safe shelter and care to children who are victims of child abuse, neglect and abandonment. Youth residing in the long-term home environment of Vero’s Hibiscus Children’s Village are engaged in programs to help them achieve high school diplomas or GEDs, provide career training and preparation, and learn basic life skills toward a better future.
