Garden Gourmands: A Fundraiser for the Goathouse Refuge

Built from the dream that every cat have a loving home, Siglinda Scarpa opened the Goathouse Refuge, “a non-profit, no-kill animal sanctuary dedicated to providing cage-free care for cats regardless of age, medical issues or disposition until a permanent loving adoptive home can be found.”

The 1.5 acre sanctuary allows the cats to roam and play while a “cat house” provides shelter and a place to sleep. She can house up to 250 cats at one time, all of whom are fed twice a day, given medical attention when needed and lots of love by Siglinda and her devoted group of volunteers.

Of course as a non-profit, funding is always an issue. Siglinda uses sales of her pottery, donations and special fundraising events to keep the refuge in operation and the cats healthy and happy.

On June 23, 2012, the Goathouse Refuge is hosting a special fundraising event Garden Gourmands,” a delightful brunch featuring a multi-course Italian inspired meal prepared by Siglinda and joined by Chip Smith and Tina Vaughn of Celebrity Dairy, former owners of Bonne Soiree.

Live music in the gardens will be provided by Richard Eckberg (Durham Symphony) and Mike Bisdee (several local bands including Keith Henderson’s Elvis Presley Tribute band, Illusions of the King!)

The tickets are $100 per person, $350 for a table for 4, and $500 for a table of 6.

All of the proceeds benefit the cats and kittens of the Goathouse  Refuge, a 501(c)(3) nonprofit.

Win Two Tickets to Garden Gourmands!

Make a donation to the Goathouse Refuge and you are automatically entered into a drawing for two tickets to the Garden Gourmands event! The drawing will be held on June 12th so make a donation today! Minimum donation to be entered into the drawing is $10.

The Menu

ANTIPASTI

Capelle di Funghi ai Gamberetti (Mushroom caps with prawn [shrimp] filling)

Cappelle di Funghi con menta e porcini (Mushroom caps with mint and porcini)

Carciofi con Maionese all’ Arancia (Stuffed artichokes with orange mayonnaise)

Cipolline Glassate al Cioccolato (Onions glazed in  dark chocolate)

I PRIMI

Polenta della Valtellina con Porcini (Polenta baked with Taleggio and porcini mushrooms)

Caponata Di Melanzane  (Croutons of polenta baked with eggplant and Bell Pepper Stew)

I SECONDI

Pesce alle erbe profumate (Various kinds of fish cooked on a bed of fragrant herbs in the brick oven)

Verdune cotte nel forno a legna (Mixed Vegetables cooked in the brick oven on a bed of bay leaves, coriander and rosemary) to accompany fish and vegetables:

Salsa di Spinaci alla Noce Moscata (Spinach and Nutmeg  Sauce)

Salsa Tonnata al Dragoncello (Tuna sauce with Taragon)

Salsa di menta e noci (Salsa di noci alla  menta)

Rucola in Insalata con le Pere (Rocket [Arugula] and Pear Salad)

I DOLCI

Budino di Amaretti (Amaretti pudding)

Pesche Ripiene Al Marsala (Amaretti-stuffed peaches baked in Marsala wine)

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