PLEASURES OF THE PALLETTES

This shortened version appeared in the May/June 2004 issue of AZ Food and Lifestyles Magazine. As such, it is the property of them and cannot be reprinted without their express permission. The full version is listed below.

On February 28, the annual "Pleasures of the Palettes," a collaboration of contemporary artists and award-winning chefs to benefit Casa, Center for Prevention of Abuse and Violence, was hosted by the luxurious Wrigley Mansion. The evening began with a cocktail reception and art lottery, followed by a gourmet dinner from notable Valley chefs such as Simon Purvis of the Four Seasons, and Nobu Fukuda from Seasaw. Garnering 300 guests, the event raised over $50,000. Additional information at www.casacares.org.

FULL VERSION:
On Saturday, February 28th the annual "Pleasures of the Palettes," a collaboration of contemporary artists and award-winning chefs, was hosted by Geordie and Jamie Hormel, owners of the luxurious Wrigley Mansion. The mansion, which affords breathtaking panoramic views of the valley below, was built around 1930 by chewing gum magnate William Wrigley Jr. as a present for his wife (nice gift), and is the smallest of five located throughout the country. The event was to benefit Casa, Center for Prevention of Abuse and Violence, which offers prevention programs, as well as treatment services to children and schools. Founded in 1973, Casa has provided services to well over 250,000 people. The organization is divided into three operating divisions - The Violence Prevention Institute, which offers services directly to children and adolescents through school programs, the Outpatient Counseling Division which offers counseling and other services to children, adolescents, adults and families throughout the Phoenix metropolitan area that have been victims of abuse or violence and the Center for Social and Cultural Change, which is the "Think Tank" - the research and development arm of the agency.

The evening began with a cocktail reception, accompanied by a trio of mouthwatering appetizers courtesy of Georgette Pellerito (Dinner by the Dozens), which included two canapés - SMOKED SABLE MOUSSE ON PULLMAN BREAD, and NOVA SMOKED SALMON AND WASABI CREAM CHEESE ON PUMPERNICKEL and the most popular creation, RED GRAPES WRAPPED WITH GOAT CHEESE ROLLED IN CANDIED PECANS.

During the reception, the guests browsed the various art offerings from such local artists as Richard Altman, Beth Ames Swartz, Jeff Bertoncino, Elizabeth Cheche, Joel Coplin, John Dawson, Candace Eisenfeld, Linda Ingraham, John Horejs., Kevin Irvin, David Kessler, Joann Lowney, Michael Maglich, Ed Mell, Mark McDowell, John Nelson, Christopher Pelley, Anthony Pessler, Howard Post, Wayne Rainey and Henry Schoebel. Nationally famous artists included John Clem Clarke (New York City), Merrill Mahaffey (Santa Fe), Geoffrey Pagen (Portland), Frank Romero (Los Angeles) and Bob "Daddy O" Wade (Austin).

After the art sale, a portion of the guests was whisked away to local restaurants, such as Christopher's, Vincents, Barmouche, Eddie Matney's and the Ritz Carlton for a cornucopia of gastronomic treats. Those that stayed behind were treated to meals, in various rooms of the mansion, by local valley legends such as Nobuo Fugista (Seasaw), Michael DeMaria (Michael's at the Citadel), Sandy Garcia (Kai), Matthew Carter (Zinc Bistro), Simon Purvis (Four Seasons) and the mansion's Executive Chef Cindy Sharke. Highlighting the visiting chef roster was James Beard award-winner Janos Wilder (Janos Restaurant) who, along with Chef Garcia, served MAINE LOBSTER TAIL WITH HEIRLOOM TOMATO COMPOTE and RACK OF LAMB. Other culinary offerings included, from Chef DeMaria, for example, VEAL CHEEK AND DIVER SCALLOPS, ROQUEFORT AND CHIVE RISOTTO, CINNAMON ROAST DUCK ON SWEET POTATO and PEAR TATIN WITH FOIS GRAS EMULSION. Dishes from other Chefs included GRILLED PRIME NEW YORK STEAK, WHITE FISH CARPACCIO, HEIRLOOM TOMATO SORBET, MINI ASPARAGUS MOUSSELINES and GREEN PAPAYA SALAD.

The evening was concluded with an array of desserts provided by the mansion's own talented pastry chef, Marty Nakatsu, as well as cigars and cognacs while the guests danced on the veranda. Meanwhile, the chefs and volunteers were treated to a thank you reception courtesy of Chef Robert Graham and Bistro 24 at the Ritz Carlton. All in all, the event was very successful - garnering 300 guests and making over $50,000 for Casa, according to the coordinator, Judi Yates.