Culture
PHOTOS: Bounty on the Bricks 2017
By: Emily Votaw
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Saturday, August 12 marked yet another successful Bounty on the Bricks fundraiser for the Southeast Ohio Food Bank. Although the official monetary amount raised by the event was still being processed on Monday, August 14, OhioHealth Marketing and Communications Manager Keely Stockwell stated that the total amount raised by the event lay around the $90,000 mark. That donation is made possible by matching funds provided by the Osteopathic Heritage Foundation of Nelsonville and Sisters Health Foundation.
Those funds will be completely utilized by the Southeast Ohio Food Bank by distribution to their various sister agencies throughout the nine regional counties that they service: Athens, Gallia, Hocking, Meigs, Jackson, Perry, Vinton, Morgan, and Washington. Food insecurity is an ongoing issue in Southeast Ohio, with one in six people in the agency’s service area struggling everyday with hunger and one in four children similarly unsure about the whereabouts of their next meal.
This iteration of the event marked the swanky fundraiser’s fourth, and the first one to be presented by OhioHealth after the Athens Foundation announced earlier this year that they would no longer be able to present the annual community good works party.
Court Street was lined with long tables with gorgeous flower arrangements and simple adornments Saturday evening as guests started to trickle into the event around 6:30 p.m. Assorted breads from Avalanche Bakery were immediately available on the tables, as well as several flavored herb butters and olive oils.
The meal, designed by Hocking College’s Chef Alfonso Contrisciani and his kitchen team, entirely with bounty from the Chester Hill Produce Auction, featured three courses and a vegan option, as well as hor d’oeuvres.
The first course consisted of Vest Farms Ohio tomato steak salad, an assorted local greens salad with charred Ohio tomato vinaigrette, and crisp parmesan wafer with pickled onion and cucumber salad. The main course was charred, peppered and smoked Ohio Angus beef, Oliver Farms “pepper-pot,” demi-glace deep dish corn pudding, and ratatouille. The vegan option was made up of a seared tofu steak, tomato basil coulis and ratatouille, and a stuffed portobello with four grains and eight vegetables. The sweet course included a vanilla bean and yogurt panna cotta, local berry preserve, mango coulis, and chantilly sweetened county cream.
Check out these photos of the event, taken by WOUB’s Emily Votaw
