Quail Valley Charities Events capped off this year’s hugely successful fundraising endeavor with a Saturday evening gala attended by more than 400 club members, sponsors and representatives of the various nonprofit organization beneficiaries. Monies raised provide grants to local nonprofit charities whose programs have an emphasis on children and education.

This year’s series of events, each of which was sold out, included a Girls’ Night Out shopping spree in the fall; a Tower Shoot at Blackwater Creek Ranch; 5K and 1-Mile Fun Run; Gourmet Guest Chef & Wine Dinner, with visiting Executive Chefs Mikey Beriau of White Cliffs Country Club, Dean Moore of Harvard Club Boston and Helmut Holzer of Gourmet Foods International joining QVC Executive Chef Joe Faria to serve up a scrumptious four-course dinner; private wine tasting dinners at members’ homes; and duplicate bridge, tennis and golf tournaments.

Kathy Mulvey, widow of Quail Valley founder Steve Mulvey, who passed away this September, said she was committed to continuing her husband’s vision of funding children’s charities.

“That is what Steve was all about,” said Mulvey. Referencing a special ‘Steve’s Corner’ section set aside in the dining room, she added, “Steve was a world renowned hunter so we’re raising money for the event by selling his munitions.”

“People now understand the goal of reaching as many children’s charities as we can. Our members all want to participate in the event,” said event chair Wanda Lincoln, adding that they can do so in their own way, whether competing in one of the tournaments, sitting on a committee or simply writing a check. “Each person can find their niche in order to help the charity.”

Quail Valley staff efficiently attended to everyone’s needs as guests milled about, grazing at numerous internationally-themed buffet stations, bidding on auction items donated by a generous community and listening to the band, Bobby and the Blisters.

Lincoln pointed out the extraordinary ‘Sweet 16’ dessert display running the entire width of the grill room, fashioned by the owners of Frosting and Grind + Grape. The exquisite confections created by Pastry Chef Ashlee Wykoff looked almost too good to eat; but no worries there.

“Look at this – it’s over-the-top wonderful,” said Lincoln. “They donate every year to us; they’re so generous. I tell them, some people come just for the dessert.”

Kevin Given, COO/GM, expected the events to raise more than $600,000 to fund 40 charities as well as an additional yet-to-be-named charity close to Mulvey’s heart. With this year’s contributions, Quail Valley Charities will have granted in excess of $6 million since its 2001 inception.