INDIAN RIVER COUNTY — The infectious enthusiasm of the cohesive Quail Valley Charities Committee is part of the draw for participants in the week-long Quail Valley Charities Cup Week. Seriously, who can say “no” when confronted with beaming smiles from the lovely Martha Redner, Quail Valley Charities executive director, or the dynamic duo of Wanda Lincoln and Trudie Rainone, executive committee chair and vice chair?
This year marked the 10th anniversary of Quail Valley Charities, which has grown in leaps and bounds since its inaugural golf tournament in 2002; to date contributing more than $2.2 million to programs that support children and their education.
Although Quail Valley owners Steve Mulvey and Kevin Given are quick to give others the credit, without support from the top, the charity wouldn’t exist. Each year the pair not only give over use of the River Club and Golf Club, they actively work alongside all their capable employees, helping to ensure the event’s success. In addition to Redner, their highly efficient leadership team includes Chef Joe Faria, Sam Garcia, Chris Gibbon, Don Meadows, Bo Estey, Anne Patrick and Kenny Porozzo.
“We’ve sold out every event this year, and increased capacity on a few of them,” said Kevin Given. “From my standpoint, the member generosity continues to amaze me. They’ve been instrumental in getting their friends involved; especially those new folks moving into the community.”
“It’s gotten to be such a huge part of not only the membership but of the whole community,” agreed Steve Mulvey. “When you spread it out to 25 charities, people get into it. They see the warmth of the membership here; they’re not elitists. It means a lot to me that’s for sure. They represent the club in such a fundamental way; it’s just mind boggling to me.”
This year’s selected charities were Big Brothers Big Sisters, Boys and Girls Clubs, Children’s Home Society, CASTLE, Childcare Resources, Dasie Hope Center, Dollars for Scholars, Education Foundation Science Fair, Education Foundation Sneaker Exchange Program, Environmental Learning Center, Gifford Youth Activity Center, Hibiscus Children’s Center, The Learning Alliance, McKee Botanical Garden, Mental Health Association, Quail Valley Scholarship Fund, Redland’s Christian Migrant Association, SafeSpace, Riverside Children’s Center, Special Equestrians, The Sun Up Center, Substance Abuse Council, Vero Beach Museum of Art, VNA’s Camp Chrysalis and Youth Guidance.
“This is our tenth anniversary and what I love is that people plan for it,” said Wanda Lincoln. “It’s become a part of their charitable routine. I love seeing all the people coming back year after year.”
Quail Valley Charities week got off to a running start with the Kick-off 1-Mile Kids’ Fun Run and 5K Walk/Run on Jan. 14, which drew a record number of participants.
Executive Chef Joe Faria took center stage for the most elegant of the week’s events, Monday night’s Gourmet Wine and Guest Chef Dinner, themed Puttin’ on the Ritz.
“All these gentlemen worked for me at the Ritz Carlton in Boston in the mid 80’s,” said Chef Faria.
His guest chefs this year were German Lam, owner of Glam Foods Inc. in Boston, Massachusetts, Phillip Brown, a culinary instructor at the Culinary Institute of Virginia College in Jacksonville, Florida, and Daniel Dumont, president of Harrison Group Hospitality in Portsmouth, New Hampshire.
“It’s a reunion for the most part. They’ve all gone in different directions. For me, seeing all their successes, just gives me more energy to go forth. Dan Dumont just received his Certified Master Chef; he’s number 64,” said Chef Faria, noting there are just 66 with the Certified Master Chef (CMC) designation in the United States.
“I still have nightmares about the exam,” said Dumont of the grueling test at the Culinary Institute of America in Hyde Park, New York.
“I learn every time I work with Joe. We push each other,” added Dumont of the chance to work again with Chef Faria. “Joe really started me on the path of perfection; he’s such a perfectionist.”
“When Chef Joe put out the call, he was inundated with people wanting to be part of it,” said Steve Mulvey.
Guests got a taste of what was to come with passed hors d’oeuvres featuring cordial sized lobster shooters, smoked salmon in miniature wonton cones and sushi role-style seared lamb with minted grits.
In addition to bidding on silent auction items, guests could also purchase Ritzy Chances raffle bags, fashionably arrayed beneath an impressive Ritz logo horsehead ice sculpture carved by Chef Faria.
“Everything was donated,” said Rainone. “We have 50 bags at $150 each with bag values ranging from $150 to $1,600. At least 20 have a value of $200 or more. People have been above and beyond with their donations. It’s really good. We’re going to sell them all.”
Her prediction was right on target; all the bags were sold before guests even sat down for dinner, raising $7,500.
Guests dined on a mouthwatering dinner which began with Chef Lam’s Roasted Sea Scallops “Sashimi Style, followed by Chef Brown’s Sautéed Quail Breast.
The main entre was a Tasting of Prime Beef and Winter Truffles created by Chef Dumont and Chef Faria whipped up a lush Crème Brûlée LE Cabrie Cheese with Baked Lady Pears. The elegant dessert was a “Ritzy Presentation” of Baked Alaska Marnier Soufflé Glace.
Representatives from each of the recipient charities help out at the various events throughout the week, and are also charged with selling as many raffle tickets as possible.
“We’re still planning to beat Freddie Woolfork in sales,” laughed Cynthia Falardeau, Education Foundation executive director, working as a greeter at the Chef Dinner. “It’s a very friendly competition for a good cause. We all win.”
“It gets better and better every year,” said Debbie Brower. “The generosity is unbelievable from the community, even during hard times.”
On Wednesday, the beachside was buzzing as shoppers visited merchants during the Oceanside Business Association Shopping Day, with participating businesses donating 15% of their proceeds from sales throughout the day.
The action moved upstairs later in the afternoon for a reception at the Palm House Gallery for the P”ART”icipation Art Show and Sale, featuring 46 local artists.
“The party started at five and we’ve been selling all day which is terrific,” said event organizer Emily Tremml, one of three resident artists in the gallery along with Rick Kelly and Barbara Tiffany.
“This really is a working studio so shows like this are good; it makes you clean up the gallery. Last year we sold $42,000 worth of art in three days which is really amazing,” added Tremml.
It’s a win for all involved; buyers pay no tax, and the artists donate 30% of the sale price to the charity. In addition to keeping 70 percent for themselves, artists are introduced to a whole new potential market for their works.
Participating last year helped launch a new career for Barbara Clark, who had experience in decorative painting but not artwork.
“A friend asked me if I would do a painting for the show last year,” explained Clark. “I did and I liked it. It literally started my fine arts career.”
In Vero’s tight-knit arts community when one artist puts the word out, the others flock to help.
“I think it’s neat that Emily [Tremml] highlights the artists; the fact that she pulls all these artists together is great for the art scene and the charity,” said artist Deborah Gooch.
“It’s elegant; beautiful,” agreed abstract expressionist Tim Sanchez, who was participating for the first time. “I think it’s very, very nicely organized. I’m very impressed. It’s a very generous thing they’re doing for us and for the community.”
Charity Cup competitions began on Thursday, enticing participants with Duplicate Bridge, Tennis and Golf Tournaments.
“The weather was phenomenal. Last year we had rain but this year it ran very smoothly,” said tennis director Sam Garcia, who coordinated 91 matches on seven tennis courts during the three-day tennis tournament.
Tournament sponsor Michael O’Reilly linked up with friend Tom Bentien and became Overall Champions of the two-day Charity Cup Golf Tournament.
“It was just a blast; the weather was perfect. We were so lucky to be out there,” said Sue Tompkins, foursome flight winners with husband Chris and Kimberly and Peter Wicknertz at Friday’s memorial Jack Cohane Scramble. “We’ve played with them before and were just a good combination.”
At the week’s culmination Saturday night, supporters, participants and non-profit representatives were all smiles as they gathered for the Grand Gala Buffet, Auction and Awards Night, enjoying outstanding food, and entertainment by the River Rats.
One of the more exceptional silent auction items was a rare painted Chinese pottery vessel, crafted during the Neolithic period in about 2500 BC.
“I just fell in love with ancient pottery and ancient art,” said its donor Elke Brockway, a dealer of ancient Chinese art for the past 30 years.
The packed house of approximately 500 guests filled every room in the club and overflowed out onto the patio and newly enlarged Tiki bar, taking full advantage of the lovely evening.
Inside and out guests filled their plates with an assortment of delectable delights from numerous buffet stations. And sweetly tempting aromas wafted out from an almost too good to eat display of decadent desserts by Frostings.
Logos of each of the 25 beneficiary charities had been creatively carved onto watermelons by Bryan Brisebois; just one of the skills he is learning during a six-month apprenticeship with Chef Joe in hopes of eventually becoming a culinary competitor.
“I think this is amazing,” said Sue Sharpe. “Quail Valley Charities has made a tremendous contribution to children’s charities in these economic times. It’s brought people together to focus on the needs of children in Indian River County. I’m overwhelmed by their organizational skills.”
“Last year’s goal was $300,000 and we’re trying to surpass that,” said Trudie Rainone. “The numbers and the people and the donations; everything has been increased. And the weather has been better than any other year.”
As Redner, Lincoln and Rainone are all very fond of saying, “It’s all good.”
