Posted on October 13, 2017

We passed our first goal! Time to up the ante! Let's keep it going. Here's what we accomplished in the first few days:

Monday: Served 300+ hot meals and provided supplies to initial evacuees at the Vet's Hall and SVHS from the Red Grape

Tuesday: Served 1000+ hot meals to evacuees and first responders out on the front lines from the Red Grape. Ingredient donations came pouring in from Whole Foods, Sonoma Market, and others.

Wednesday: As resources came in, we shifted our focus to organizing efforts to serve first responders with grab and go and family style meals provided by restaurants and chefs around Sonoma. We took in donated supplies from restaurants forced to shut down (Glen Ellen Star, Aventine, SMI, Ramekins)  and put them to good use. The names are almost endless: Rob from Cochon Volant, TriTip Trolley, EDK, Sunflower Cafe, Cafe LeHaye, Operational BBQ, Nature Zone Farms, Anja Lee Catering, and more).

Thursday: Command Central. Utilizing the extensive network and organizational capabilities of amazing chefs like Kyle Kuklewski and Victoria Campbell of Ramekins, Sondra Bernstein and John Toulze of Girl and the Fig and Rotarians of Sonoma Valley led by Tony Moll and Ron Lawson - we got calls from additional chefs who are helping in the days ahead: Sheana Davis from Epicurean, Ed at Shiso, James at Breakaway Cafe, Matt at Shellville Grille, Carlo at Burgers and Vine, Aaron at Sonoma Golf Club, Nima at Sonoma Grille, Karen at El Molino, Nick at Harvest Moon, and more we fail to mention. 

There will be many more needs in the weeks and months ahead, so let's keep the donations coming! Non-monetary donations to 1777 W. Watmaugh Road in Sonoma where we have 20K sf of storage. 

Please share the donation link below.