Last week I was invited to Bubby’s Cook-off, a kosher food and wine fundraising event for Lubavitch Center of Bucks County and even more specifically, Friendship Circle.
If, like me, you are not familiar with the Friendship Circle program, here is a quote from their site –
The Friendship Circle reaches out and extends a helping hand to families who have children with special needs and involves them in a full range of social experiences.
The goal of Lubavitch Center is to come alongside families and children with special needs and enrich their lives and support them. Not only do they provide parents with an opportunity to get a break from their role as caretaker but they also offer children the chance to just be children and teens to mentor and spend time with younger children.
Rabbi Yudy Shemtov stated, “Every circle starts with a point” and he is right. If no one starts the circle it cannot be. The same is true that once the circle is started it needs to be closed. On paper, this is an easy thing to do. You draw your circle and it is a circle. In life, circles are easily broken or left unfinished when they aren’t maintained and cared for. Bubby’s Cook-off brought people together who want to be part of continuing the circle that makes Friendship Circle, reaching out and caring for families and individuals with love.
Bubby’s Cook-off is an annual fundraising event that was held at The Ballroom at Ben this year, where 5 chefs came together to cook a kosher food tasting paired with vintage kosher wines. This year they honored Chef Georges Perrier who affected each of the 5 chefs in some way or other. The evening’s MC was Hope Cohen.
Food and Wine Tasting Menu
Chef Julie Kline: Vichyssoise with Oyster Mushroom Trifolati Tabor Adama
Paired with Sauvignon Blanc 2014
Chef Michael Rouleau: Crispy Lamb Leg, Baba Ganoush, Baby Gem Lettuce
Paired with Capcanes Peraj Ha’abib 2012
Chef Al Paris: Olive Oil poached Arctic Char, Sumac-Soy Velvet & Date Confit
Paired with Tulip Just White 2013
Chef Peter Woolsey: Brisket a la Provencal
Paired with Flam Reserve Syrah 2012
Chef Alex Capasso: Some type of lamb dish with farro but they ran out before I was able to have any
Paired with Terra Di Seta Chianti Classico Reserve 2009
Dessert by NoMoo Cookie Company
Artist Perry Milou on-site.