Dining Out for Life: March 25, 2010

Most people are pretty excited when they find out that I write a chocolate-themed blog. They think it’s fun and frivolous and maybe just a little bit glamorous. Well, I’m still waiting for the glamour part, but I’ll take the fun and frivolity.

Behind the fun and frivolity is a true belief that food is important, both as a source of nutrients and as a means of building culture and community. That’s why I’m proud to support A Loving Spoonful‘s work. They’re a Vancouver-based agency that provides free, nutritious meals to people in Vancouver (and its suburbs) who are living with HIV/AIDS. Their clients are men, women and children. Families. People who no longer have to choose between medication and food, and people who are too ill to buy and cook food. With A Loving Spoonful’s services, people can concentrate on getting better. You wouldn’t believe the client stories I’ve heard. They’re simultaneously heartbreaking and inspiring.

Each year, A Loving Spoonful partners with Friends for Life to produce Dining Out for Life. On March 25, more than 200 restaurants from Vancouver to Whistler to the Fraser Valley will participate in this great event. Here’s how you can help:

  • On March 25, dine out at one of the participating restaurants. 25% of your food bill will automatically go to A Loving Spoonful and Friends for Life.
  • When you’re at the restaurant, ask your server for a donation envelope. Each envelope comes with a ballot that enters you into the grand prize draw valued at more than $1000.
  • Buy a bottle of wine from Sumac Ridge Estate Winery. For every bottle sold in B.C. in March, they’ll donate $1 to Dining Out for Life.
  • Buy a bottle of Stella Artois on March 25. For every bottle sold that day, they’ll donate $1 to Dining Out for Life.
  • New this year: businesses can sign up for the Dining Out for Life corporate challenge.

If you needed an excuse to order dessert, here you go. On March 25, I hope you’ll join me in Dining Out for Life. Which restaurant will you go to?

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2010, Events and classesTags, , Leave a comment

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