Final numbers are in from Friday, April 29's 13th annual Memories in the Making Art Auction & Chef's Showcase at the ProRodeo Hall of Fame: Karen Burghart, development officer for the Colorado Chapter of the Alzheimer's Association says that more than 300 people helped raise $50,000.
Get a glimpse of the food offerings and some of the featured artwork in this brief slideshow.
Some more on the art aspect of the event, from a release provided by Burghart:
Forty-six pieces of artwork created by those with Alzheimer’s [were] auctioned during both a silent and live auction. Eighteen pieces of professional art [were] paired with the Alzheimer’s work in addition to 35 original art palettes all donated by local professional artists. Proceeds support Alzheimer’s programs and services as well research to develop better treatments and to eventually find a cure.
The watercolors selected for the art auction were created in the Alzheimer’s Association Memories in the Making art programs in 17 locations throughout the Colorado Springs area. Approximately 1,000 pieces were submitted for the jury process. That means Alzheimer’s artists were engaged in an activity that provides socialization, improves self esteem, creates a sense of purpose and often times simply joy. That joy is also shared with the families of the artist, as memories often long forgotten or no longer able to be shared in words are retold through art.
And a look at the food offerings aimed at highlighting the talents of our area residential care facilities:
Dorset Buscoglia — Mackenzie Place
Lynsie Hart — Emeritus at Broadmoor
David Chartier — Village at Skyline
Leo Martinez — Emeritus at Bear Creek
Josh Crane — Liberty Heights
Ursula Simon — Winslow Court
Ivan Sisneros — Palisades at Broadmoor Park
Phil Hardage — Inn at Garden Plaza
Kevin Merwick — Wynwood of Colorado Springs
Rafael Agueda — Brookdale Place of Colorado Springs
Some of the items served:
• Champagne Butternut Squash Soup with crème fresh
• Chicken and apple sausage spring roll, with cranberry apricot chutney, balsamic glaze
• Ceviche de Oaxaca — Shrimp, lime juice, red onion, cilantro, tomato, jalapeño, cucumbers, avocado
• Vegetable salad on an air of crouton with basil sauce and a cold salad of eggplant, zucchini, minced garlic, red onions, yellow squash, carrots, fresh cilantro, bleu cheese
• Cold Smoked Salmon w/ Cucumber Mousse
• Pork Loin Roast with Prune and Wine Stuffing with vegetables
• Chocolate mousse cups, dark chocolate in dark cups, raspberries garnishes
On account of this chef's showcase not being a competition like our local Chef's Gala and Glass Slipper Ball are, I didn't break out who served what above. But I can say that everything tasted as good as it sounds. The chefs in our retirement communities certainly aren't lacking the skills of their local restaurant peers.