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The Crowd: Dinner is a fall tradition for SOS

October 22, 2010|By B.W. Cook
  • S.O.S. ANGELS: SOS founders Frank and Jean Forbath.
S.O.S. ANGELS: SOS founders Frank and Jean Forbath. (Hand in, Daily Pilot )

"Twenty years of success committed to the caring and feeding of people is a moment of greatness long to be treasured," commented Karen McGlinn, executive director of Share Our Selves.

The 20th anniversary Celebrity Chef Dinner unfolded Oct. 9 at the Hilton Hotel, Costa Mesa, attracting a sold-out crowd coming to experience one of the most important dinner events on the Orange Coast.

For more than two decades the SOS Celebrity Chef Dinner has become a fall tradition that embodies the best spirit of philanthropy in Orange County. Citizens from all walks of life, wealthy and not so wealthy, come together to support a program that, day in and day out for 365 days in the year, works to support the most basic of human needs.

On hand for the special evening was Jean Forbath, founder of Share Our Selves, who was honored for 40 years of service to the organization. Forbath has been referred to as a visionary and an advocate for social justice, addressing the needs of the poor in Orange County.

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Also honored at the event were celebrity chefs Alan Greeley and Michael Kang. They helped create the dinner concept 20 years ago and have been at the forefront of the annual event every year.

This season 15 premiere chefs joined forces to create a spectacular dining experience for more than 300 guests at an event that ultimately netted more than $259,000 to support the SOS Orange Aid Project. The Orange Aid Project collects retrievable food from restaurants, grocery stores, bakeries and caterers and turns around and distributes the food to low-income residents. The 15 chefs created a five-course dinner paired with specialty wines. Each course was created by a team of local culinary experts.

"Chef David Man of the Island Hotel and Chef Ken Mukai of Yoshi Sushi prepared an appetizer course of delicate house cured and smoked salmon crepes as well as truffle macaroni and cheese that had people lining up for a taste," said Christopher Veitch, of Newport Beach, a young man attending the dinner who works in the law field but also has a cultivated knowledge of fine food and wine. "Mukai gave patrons a taste of fine Japanese cuisine with a selection of sushi rolls and a to-order sushi bar that one guest described as 'tasting as fresh as the ocean.'"

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