Abby’s House has a delicious fundraiser
By Barbara M. Houle
The Abby’s House Spring-Tacular Fundraiser is a virtual seven-day celebration that begins next month and is guaranteed to have plenty of fun surprises for you.
This year’s 8th Spring-Tacular is presented by the Worcester LLC Counseling and Assessment Clinic. The event reconnects Abby’s House with local restaurants and businesses, “paving the way for safety, healing and new beginnings for 45 years,” according to Colleen McGoldrick, development and communications specialist at Abby’s House.
The virtual celebration and online auction begin May 7 and end May 13 with a virtual program at 6:30 pm Visit www.abbyshouse.org for more information and updates.
“In previous years, the annual Spring-Tacular fundraiser has been an evening where staff, volunteers, sponsors and supporters meet in person and sample delicious food and drinks from area businesses and restaurants. , bid on items in a silent auction and listen to how their generosity uplifts the women of Abby’s House, ”said McGoldrick. Due to the ongoing COVID-19 pandemic, Abby’s House made last year’s event a virtual one, keeping the elements of the evening alive by offering an online auction and a virtual speaking program. , allowing safe community participation.
“During this year’s event, Abby’s House will again offer an online auction and virtual speaking program, but wanted a way to honor the local businesses and restaurants that were so important to the event. in person and who faced many challenges throughout the day. last year, ”McGoldrick added.
In order to showcase some of the restaurants and further engage with the Abby’s House community, “Celebration Treat Boxes” will be available for the first 200 Spring-Tacular donors who will donate $ 100 or more from here. May 6. Eligible donors will be contacted by Abby’s House will arrange box pickup time on May 13th. Donate on the Abby’s House website.
Vendors who generously offered products and coupons for the treat boxes: Worcester: Chef / owner Elizabeth Casey of On the Rise Baking in Worcester, one of the bakery’s popular cupcakes; chef Leslie Lofgren, owner of Deliah Handmade Chocolates (soon to be launched online), a chocolate turtle: chef / owner Casey Griswold of European Bakery & Pastry, sour cream cookies; the Culinary Arts Department at Worcester Technical High School, a small scratch cake; Maura Stevens, Food and Nutrition Services Manager at Abby’s House, Dried Fruit & Nut Granola. In addition, Anthony Surabian, owner of Froze Zone in West Boylston, is offering a coupon for a free small ice cream; co-owners Albie Alvarez-Cote and Chef Roy Caceser du Che! Empanada in Worcester, coupon for three pack empanada. Oriola Koci and Chef Enton Mehillaj, owners of Altea’s Eatery and Livia’s Dish in Worcester, plan to offer a special drink during Spring-Tacular week, donating $ 2 from each sale of the drink at Abby’s House . More info to be announced.
“We are thrilled to have the opportunity for local restaurants to be part of our virtual Spring-Tacular this year,” said Stephanie Page, General Manager of Abby’s House. “Our local restaurants have played an important role in the success of Spring-Tacular since its inception. We had a great response from new restaurants who wanted to participate in this year’s celebration. They donated items to the online auction. We hope people celebrate Abby’s Home during Spring-Tacular while enjoying treat boxes or bidding on an auction item, and also appreciate our restaurants and their generosity in helping women and children in the need, especially during a difficult pandemic.
For your information: Abby’s House has set a goal of raising $ 100,000 to meet the increased needs for shelter, housing and women’s and children’s advocacy programs at Abby’s House. To help achieve his goal, an anonymous donor came up with a “donation challenge”. By May 13, all donations designated by Spring-Tacular will be matched dollar for dollar up to $ 25,000, according to Abby’s House.
Your donation will certainly have an impact.
Château open for meals on the terrace
The Castle Restaurant in Leicester is open for dining on the patio overlooking Lake Sargent (weather permitting), in addition to limited and remote seating in three indoor dining areas.
Spring hours: 4 p.m. to 8 p.m. Friday; from noon to 8 p.m. on Saturday; 2 p.m. to 8 p.m. Sunday. Closed Monday to Thursday. Reservations, call (508) 892-9090; visit www.castlerestaurant.com.
The restaurant has scheduled a wine tasting, “Old wines of the Rhône valley”, at 1 pm on April 25. Limited seats. Call or email [email protected]
Spring Picnic wine tasting
The Vin Bin in Marlboro has scheduled a virtual wine tasting (Episode 9) “Spring Picnic” at 5:00 pm on April 30th.
Join Vin Bin wine specialist Aaron Aykanian for this tasting, accompanied by cheeses that help take this home event to another level.
The virtual tasting will benefit the Marlboro Public Schools Music Program, with the Vin Bin donating $ 10 from each lot purchased at MPSMA. The lot will include: 1 bottle of 2019 Carmel Road Chardonnay Monterey County; 1 bottle 2019 Domaine de Maubet Rose Cotes de Gasconge; 1 bottle 2010 Copertino Reserva Rosso Puglia; ¼ pound of Cotswold cheese, Great Britain; ¼ pound of drunk goat cheese, Spain; 1 locally made dark chocolate bar; 1 box of gourmet crackers; 1 jar of Divina Olives. The cost is $ 75. All lots will be available for in-store pickup on April 29. Delivery available, charges may apply. Visit www.thevinbin.com to order.
“Le Vin Bin is committed to ensuring the well-being of our communities and we are pleased to help the Marlboro Public School Music Association raise funds to support the programs and missions of students and faculty. Said Vin Bin owner Rick Lombardi. “With traditional fundraising efforts affected by COVID restrictions, such events will go a long way in keeping programs active,” he said.
Peppers offers take out on weekends
The weekend take-out dinner, April 23-24, is available at Peppers Artful Events in Northboro, with April 22 as the deadline for online orders.
Visit www.peppersartfulevents.com for more information. Food pick-up will take place from 3 p.m. to 5 p.m. on April 23; From 10 a.m. to noon, April 24 at Peppers.
Menu options: Starters: Spinach and feta filo pastries (two per order); Lemon Garlic Shrimp Skewers (two per order) Starter Options: Grilled polenta cake, served with sautéed artichokes, shitake mushrooms, blistered grape tomatoes and pesto cream sauce; Chicken shawarma, with warm Mediterranean orzo salad, tomatoes, Kalamata olives, artichoke hearts, sheep’s milk feta and roasted honey glazed carrots; Beef Wellington, parmesan garlic butter, crushed red potato with chives and grilled asparagus. Sweets for two: Chocolate lava cake with strawberry coulis; Lemon and Raspberry Mouse Cups; Assorted French macaroons (6 pieces).
If you have a treat for the column, call (508) 868-5282. Send an email to [email protected]