Meals On Wheels Raises $3.3M At Culinary Centric Gala

Photo Credit: Katie Ravas for Drew Altizer Photography

One of the best parties of the year—the 32nd annual Meals on Wheels gala—took place last week at Fort Mason. The funds raised will provide 640,000 meals for Bay Area senior citizens. What makes the party so unique is the chef and vintner participation. As the gala chair, chef Nancy Oakes coordinated all the culinary components. For San Francisco food lovers, it was indeed an exceptional evening.

Photo Credit: Arthur Kobin for Drew Altizer Photography

Virtually every big name chef, from Mourad Lahlou to Alexander Hong, donated their time and talent to help make it a memorable and delicious success. Since McCalls caters every other major event, it was a refreshing change of pace for the social set to experience fine dining from the city’s top chefs at a charity fundraiser.

Photo Credit: Drew Altizer Photography

“We are honored to have Northern California’s most acclaimed chefs and vintners come together for one evening of culinary excellence to support our mission to fight against senior hunger and isolation in San Francisco,” Meals on Wheels San Francisco CEO and executive director, Ashley McCumber said. “The level of generosity in the room in general, but especially from our board and honorary board, was awe-inspiring. We are so grateful for everyone’s support of our mission.”

Photo Credit: Jaime Borschuk for Drew Altizer Photography

The night began with a cocktail reception and silent auction. The well-dressed guests tasted wine and nibbled on snacks prepared by chefs like Parke Ulrich of Waterbar and Mersea and The Vault‘s Robin Song. For the meal, everyone moved into a massive makeshift dining room. The top tables were treated to an amuse-bouche of caviar, and everyone enjoyed an elaborate four-course dinner. Each course was prepared by a different chef/restaurant and is paired with a distinct red and white wine.

Photo Credit: Arthur Kobin for Drew Altizer Photography

At my table, we started with Mourad’s smoked salmon with peas and preserved lemons. This was followed by Sorrel’s housemate pasta with fava beans and wild ramps, Spruce’s braised beef short rib with garlic flan, and Epic Steak’s dark chocolate bouchon.

Photo Credit: Arthur Kobin for Drew Altizer Photography

The live auction and fund a need, which raised $1.05 million and $1.145 million respectively, took place during the dinner. Guests bid on exclusive experiences like a once-in-a-lifetime dinner with eight James Beard nominees and a four-night trip to Italy with Nancy Oakes as the culinary guide. The lively after party included dancing and more dessert and drink options.

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Arthur Kobin for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography

Photo Credit: Katie Ravas for Drew Altizer Photography