Thank You! Inaugural Online Auction is a Success

Thank you to everyone who helped make The Sylvia Center’s first ever Charity Buzz Auction a success! The money you’ve helped us raise will be put towards a matching grant of $50,000 from Robin Quivers’ Fifteen Foundation to expand our culinary education program for at-risk youth living in public housing.

We would like to express our most heartfelt thanks to those who bid on items, helped spread the word about the auction and especially to our sponsors for donating a truly unique collection of items to bid on.

Special thanks to our sponsors for donating a wonderful array of auction lots:

Allen Katz

Eataly

Gabriel Kahane

Great Performances

Haven’s Kitchen

i Trulli Enoteca e Ristorante

Katchkie Farm

Mindy Fox

The New York Distilling Company

Rozanne Gold

Riverpark

Riverpark Farm

Rachael Ray

Tamar Adler

Tim and Jackie Reuling of Reuling Vineyards

6th Annual Farm to Table Dinner

Saturday, July 6, 2013

Cocktails at 6pm, Dinner at 7pm

Katchkie Farm | 745 Fischer Road | Kinderhook, NY

GET TICKETS

Please join us on Saturday July 6, 2013 at Katchkie Farm to enjoy a delicious evening on the farm, including a pig roast and hors d’oeuvres prepared by local chefs. The event will begin at 6pm with cocktails and music in The Sylvia Center Children’s Garden, followed by dinner in the fields. All proceeds from this benefit dinner will go to support The Sylvia Center’s garden to table programs.

Online Auction

Support the Sylvia Center, Bid Online!

Now through May 16

Auction lots range from a day of distilling with spirits maven Allen Katz; to private cooking lessons and meals with chef Rozanne Gold and food editor Mindy Fox; to your own private supper club staged by chef and food writer Tamar Adler and composer Gabriel Kahane.

Your bidding will help us raise funds towards a matching grant of $50,000 from Robin Quivers’ 15 Foundation to expand our culinary education program for youth, teens and families living in NYCHA public housing.

SEE OUR ONLINE AUCTION

Veggie Bean Chili

Serves 4

Ingredients

2 large onions (1 pound), coarsely chopped
1 red bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, minced
1/2 fresh jalapeño chile, minced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
1 28-ounce can whole tomatoes, coarsely chopped, with juice
1 medium eggplant, cut into 1/2-inch cubes
2 (15-ounce) cans kidney or black beans, rinsed
3 tablespoons chopped fresh cilantro

Procedure

1. Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes.

2. Add chili powder, cumin, and salt and cook, stirring, 1 minute.

3. Add tomatoes with juice and eggplant and simmer, partially covered, stirring occasionally, 15 minutes.

4. Stir in beans and simmer, stirring occasionally, 5 minutes.

5. Stir in cilantro.

6. Serve over brown rice or with fresh corn bread.