150 attend Chefs’ Table to benefit Clinic

October 11, 2018

About 150 guests enjoyed food and camaraderie on Wednesday, July 18, as Indian Creek Yacht and County Club hosted the second Chefs’ Table event to benefit the Northern Neck – Middlesex Free Health Clinic.

Six restaurants participated in the fund-raiser for the Clinic, preparing specialties to serve buffet-style to the guests.

Brief remarks were given by Clinic Board Chair Kathryn K. Vose, Vice Chair G. Scott Graham, Clinic CEO Jeannie Nelson, and Indian Creek Chef Patrick Walker, who helped coordinate the festivities.

“Everyone I’ve spoken with said they thoroughly enjoyed the evening,” Nelson said. “It takes the community to keep this Clinic going, and what a fine example the Chefs’ Table is of people coming together to help. The chefs donated their time to create their signature items, and the food was delicious. Indian Creek did a superb job hosting the event, and Chesapeake Bank provided financial support.”

“Within two and a half weeks the event was sold out,” she added. “People already are asking when the next one will be held. We’ll be working with Indian Creek and area chefs to schedule a third Chefs’ Table event.” 

Chef Walker and Warnel “Yogi” Smith of Indian Creek served up soy-bourbon tri-tip sirloin crostini, coconut shrimp with mogo glaze and mango salsa, and miniature desserts. Other participating restaurants, chefs, staff, and dishes were:

  • Adrift Restaurant, Kati and Devon Rose, buttermilk biscuits with Virginia country ham and pimento cheese, and cucumber stuffed with vegetable tartar.
  • Car Wash Café, Susan Hill, crab cakes and chicken salad in Phyllo cups.
  • Horn Harbor, Norissa Keeves, pastrami smoked salmon canapés and chicken pot stickers with sweet chili sauce
  • Merroir, Farm Manager Michael Robertson, stuffin’muffins with scallion gravy, and crab cakes with remolade sauce.
  • Tommy’s, Gabe Gillette and Jamie Zaimes, with cioppino, and spinach salad with candied pecans, goat cheese, strawberries, and honey-balsamic vinaigrette.

From left a tthe Chefs’ Table are Scott Graham and Nancy and John O’Shaughnessy.

The Clinic and all those attending the event deeply appreciated the support of the restaurants and their specialties, and Chesapeake Bank for sponsoring and staffing the wine table.

A drawing among six $1,000 donors also was held during the event, which sold out within a few weeks. The winner, William B. Graham Jr., will have a multi-course dinner for eight prepared and served in his home by the Indian Creek chef.

The special event raised $16,490 for the Clinic, which operates on a $1.4 million annual budget, all by donations from individuals, businesses, churches, civic groups, foundations, trusts, and county and state jurisdictions. Due to the Clinic’s volunteer structure, every dollar in the budget generates more than seven dollars worth of health care services. Services include medical, dental, pharmaceutical and behavioral health care for low-income residents who cannot afford health insurance and do not have a provider.